Classic Bruschetta

Servings

Calories 22kcal

Author Sara

4-5 Roma tomatoes diced
3 teaspoons minced garlic or 3 cloves fresh
8-10 basil leaves thinly sliced
Loaf of French bread
Mozzarella cheese slices ¼ of a slice for each slice of bread or enough that the cheese covers the slice of bread
5 Tablespoons balsamic vinegar
¼ teaspoon salt

In a medium-sized bowl, combine the tomatoes, garlic, basil, pinch of salt and balsamic vinegar. Toss until the balsamic mixture covers all of the ingredients. Set aside.
Cut the loaf of French bread into slices.
Place the slices onto a baking pan.
Cover each slice of bread with a piece of mozzarella cheese.
Place the pan into the oven and broil on low for 2-3 minutes or until the cheese is bubbling and starting to brown.
Remove from oven.
Top each slice with the tomato mixture and serve immediately.

Tomato Preparation: For the best bruschetta, use ripe Roma tomatoes and dice them finely. Removing the seeds and excess moisture from the tomatoes before dicing can help prevent the bruschetta from becoming too watery. You can achieve this by gently squeezing the diced tomatoes over a sieve or paper towel.
Bread Selection: Choose a high-quality French bread with a crispy crust and soft interior for your bruschetta base. Slicing the bread to a uniform thickness ensures even toasting and a consistent texture. Optionally, you can brush the bread slices with olive oil before toasting to add extra flavor and crispness.
Broiling Technique: Keep a close eye on the bread slices while broiling to prevent burning. Since broiler intensities can vary, it's essential to monitor the process closely to achieve the desired level of golden-brown color and bubbling cheese. Rotate the pan as needed for even browning, and consider using the middle rack of the oven for more controlled heat distribution.