Tomato Basil Bruschetta

Three. little. words. Three little words and you’ve got my attention: pan. fried. bread. I’m gonna be honest, I’m picky about bread. But plop a nice, thick slice of Italian loaf down in a hot pan of sizzling butter? I will be there, and I will have bells on. Add ripe tomato and fresh basil, and you have only yourself to blame when I, and I alone, consume the entire plate in a matter of minutes.

This is one of those recipes that people always ask for after they’ve tried it. It’s super simple, but it makes a statement. Like a little black dress, but scrumptious. As with any simple recipe, the ingredients must be stellar, so fresh, ripe summer tomatoes and big, bright basil leaves are a must. I plucked the basil straight outta my own backyard, and I was lucky enough to have a friend/neighbor who knows what’s up in the garden gift me with some insane heirloom tomatoes. She knows the key to my heart is planted firmly in my stomach, and with her garden goodies, she has bought herself my endless love.

The key to this dish though is the pan-fried bread. Chewy, freshly baked Italian loaf – enticing enough on its own – is griddled in hot butter and olive oil, creating a nice, golden crisp that holds up like a boss to the juiciness of the tomato.

If you wanna take advantage of summer tomatoes, this recipe is everything.

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Tomato Basil Bruschetta

A simple, but mind-blowing appetizer or small meal.

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Courses

Appetizer

Prep Time

5 minutes

Cook Time

5 minutes

Servings

slices MetricUS Imperial

Ingredients

• Tomato Mixture:
• 2 large tomatoes diced
• 1/4 cup chopped basil
• 2 Tbsp extra virgin olive oil
• 1 Tbsp balsamic vinegar
• salt and pepper to taste
• Pan-fried bread:
• 4 slices Italian loaf bread about 1-inch thick
• 2 Tbsp extra virgin olive oil
• 2 Tbsp butter

Courses Appetizer Prep Time 5 minutes Cook Time 5 minutes Servings slices MetricUS Imperial Ingredients Tomato Mixture: 2 large tomatoes diced 1/4 cup chopped basil 2 Tbsp extra virgin olive oil 1 Tbsp balsamic vinegar salt and pepper to taste Pan-fried bread: 4 slices Italian loaf bread about 1-inch thick 2 Tbsp extra virgin olive oil 2 Tbsp butter

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Instructions

1. Mix the tomatoes, basil, olive oil, balsamic and salt and pepper, and set aside while you prep the bread.
2. In a large frying pan, heat the olive oil and butter, then lay bread slices (if you can't fit them all in at once, do it in two batches) in the pan. Let it cook for a couple minutes, just until it's slightly golden, then flip with tongs and toast for another minute or so. (If you do this in two batches, you may need to add a bit more oil and butter to the pan before adding the second batch.)
3. Plate the bread and scoop tomato mixture on top of each slice.
4. You're welcome.