Easy Italian Bruschetta
A classic Italian antipasto featuring diced tomatoes, fresh garlic and basil, served on a toasted bread or crostini. It makes a great appetizer or starter to any meal, as well as a fantastic snack!
Equipment
- colander
Ingredients
- 1½ pounds roma tomatoes cored and chopped
- ¼ tsp sea salt
- 1-2 Tbsp extra virgin olive oil
- 2 cloves garlic minced
- ½ cup fresh basil chiffonade*
- crostini or Italian bread sliced and toasted
Instructions
- Gently combine the tomatoes and salt and drain in a colander for 1-2 hours.
- In a skillet over low heat, sauté the garlic in the olive oil for 4-5 minutes.
- In a bowl, stir together the drained tomatoes, garlic, and basil. Add salt to taste, if needed.
- Spoon the bruschetta over the crostini or toasted bread and drizzle balsamic glaze or sprinkle vegan parmesan over top, if desired.
- Serve immediately.
Notes
* Chiffonade: lay the basil leaves on top one another and roll up into a tight roll; then cut cross-wise into thin strips.