- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This traditional bruschetta recipe is best when you use fresh, room-temperature tomatoes. It’s also important to set aside a little time to allow the tomatoes to sit with salt. As the tomatoes sit, they become extra flavorful and release some of their juices, perfect for spooning onto the bread later.
Ingredient:
- 6 slices Italian or French bread, 1/2-inch-thick
- 2 cloves garlic, peeled and left whole
- 8 ounces (226g) ripe fresh tomatoes, at room temperature, 3 to 4 medium tomatoes
- 2 tablespoons extra virgin olive oil
- 6 basil leaves, thinly sliced
- Salt and fresh ground black pepper
