The weather has been absolutely stunning, for the most part, for the past several weeks. The sky is blue, the air is perfumed with wisps of the aromatic spring flowers in bloom, and the sunlight makes the shadows of leaves dance against the family room walls in the late afternoon breeze.
My answer for my favourite season always seems to change when a new one is upon us, but how can I deny the distinct beauty that is spring? No other can compare to this feeling of newness from the sun after long and dreary months prior. The excitement of this season has me looking to bright and fresh flavours. Despite (or maybe because of) all of the baking and bread-making I am doing recently, I am certainly craving colourful vegetables; something easy, light and herb-y. Bruschetta is definitely the epitome of all these things — the combination of tomatoes and basil is like nothing else!
Bruschetta is a simple and quick dish to make. It’s a beautiful sunshine snack or lead-up to dinner. My favourite kind of balsamic vinegar to use in most things is actually a thick balsamic reduction. It’s really great in this tomato and basil bruschetta because of its added bit of sweetness. These flavours whisk me away to my imaginary balcony in sunny Italy. I hope this bruschetta recipe is able to do the same for you — or, at least, put a smile on your face with all of its deliciousness!
Tomato & Basil Bruschetta
Makes about 1.5-2 cups of tomato topping, and therefore about 15-18 assembled bruschette
Ingredients:
- 15-18 baguette slices, plus olive oil for drizzling
- 1 clove of garlic, cut in half
- 2 medium-large tomatoes (best if aromatic and firm), seeded and diced
- 8-10 large basil leaves, chiffonaded
- Juice of 1/4 or 1/2 of a lemon (to taste)
- Few big drizzles of balsamic vinegar (I recommend using a balsamic reduction for some sweetness)
- Drizzle of olive oil
- Big pinch of salt
Directions:
- Preheat your oven to the ‘broil’ setting. As this happens, lay baguette slices on a baking tray and rub each one with the exposed part of a clove of garlic that’s been cut in half — really get in there! Drizzle with olive oil. Set aside.
- Next, prepare your bruschetta topping. In a medium bowl, add diced tomatoes, basil, lemon juice, balsamic vinegar (again, a reduction will add a beautiful sweetness), a drizzle of olive oil and salt. Get a feel for the flavours depending on your taste, adding more or less of what appeals to you. Toss together and set aside.
- As the topping sits, toast your bread in the preheated oven for just a minute or two. Remember to keep a close eye on them to prevent burning! Remove from oven once golden brown.
- The topping will now have released a lot of water. You can leave that in the bowl if you wish. If you plan to serve the bruschetta unassembled, it is a good idea to transfer the topping to another serving bowl with a slotted spoon; the mixture will likely still release more juice the longer it sits.
- To assemble, simply place spoonfuls of the topping on the slices of bread. If you wish, drizzle with a bit more balsamic and sprinkle any remaining basil leaves on top. Enjoy!