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Here's a classic summer appetizer: my Italian bruschetta recipe. Plain and simple diced tomatoes with fresh basil on grilled bread crostini. Light and healthy!

Classic Italian Bruschetta Recipe

Here's a classic summer appetizer recipe: my Italian bruschetta recipe!
Course Appetizer
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories per serving 242 kcal

Ingredients

  • 4 slices French bread
  • 4 medium fresh tomatoes very ripe
  • 4 tbsp red onion chopped
  • 1 small garlic clove
  • 2 handfuls fresh basil
  • 2 tbsp balsamic vinegar
  • 4 tbsp olive oil
  • pepper
  • salt

Instructions

  1. Rinse and clean the tomatoes. Remove the skins if you like (poach the tomatoes in some hot water for a couple of seconds) but that is optional. Chop them in quarters and remove the seeds inside. Then slice the tomato up into thin strips and finely dice these strips up once more. Add the diced tomato to a large mixing bowl.
    Here's a classic summer appetizer recipe: my Italian bruschetta recipe. Plain and simple, diced tomatoes with fresh basil.
  2. Rinse the fresh basil and drain it on a clean kitchen towel. Then chop the basil up and add it to the diced tomato in the mixing bowl.
    Here's a classic summer appetizer recipe: my Italian bruschetta recipe. Plain and simple, diced tomatoes with fresh basil.
  3. Stir well. Peel the garlic clove and mash it up under the blade of your knife until you get a garlic paste. Add both the mashed garlic and the red onion to the bowl.
    Here's a classic summer appetizer recipe: my Italian bruschetta recipe. Plain and simple, diced tomatoes with fresh basil.
  4. Stir again. Then add half of the balsamic vinegar and the olive oil.
    Here's a classic summer appetizer recipe: my Italian bruschetta recipe. Plain and simple, diced tomatoes with fresh basil.
  5. Stir well. Season the bruschetta with some pepper and salt.
    Here's a classic summer appetizer recipe: my Italian bruschetta recipe. Plain and simple, diced tomatoes with fresh basil.

  6. Stir the bruschetta well. Cover with some cling film and let it marinate in the fridge for 30 minutes. Then stir again and check the seasoning. Add extra olive oil, balsamic oil, pepper or salt to taste if necessary. Cover the bruschetta again and let it marinate for another 10 to 15 minutes in the fridge. Serve the bruschetta cold on toasted French bread.

    Here's a classic summer appetizer: my Italian bruschetta recipe. Plain and simple diced tomatoes with fresh basil on grilled bread crostini. Light and healthy!