Tomato and Basil Bruschetta

“Awesome recipe from Williams-Sonoma Hors D'Oeuvre”
1hr 45mins

Ingredients Nutrition


  1. Halve the tomatoes crosswise and gently squeeze out the seeds. Use a small spoon to scoop out any remaining seeds. Cut the tomato flesh into 1/4 inch dice, disgarding any tough, pale flesh near the core end. In a bowl, combine the tomatoes, garlic, 3/4 teaspoon sea salt, 1/4 teaspoon pepper, and olive oil. Toss to coat evenly, adding a little more olive oil if the mixture appears dry. Taste for seasoning and let stand for at least 30 minutes or up to 1 hour, allow the flavors to marry.
  2. Preheat the oven to 350°F Stack the basil leaves in a neat pile and roll the pile into a cigar shape. Thinly slice the "cigar" crosswise. Add the basil to the tomato mixture and toss to combine.
  3. Arrange the baguette slices on a baking sheet and brush them lightly with olive oil. Bake until golden, 10-15 minutes. Let cool, then transfer to a serving platter and top each slice with 1 tablespoon of the tomato mixture. Serve at once.

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