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classic bruschetta


Your Recipes

Prep Time: 30 minutes

Cook Time: 10 minutes

Total: 40 minutes

Servings: 18

Cost: $2.30 /serving


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Step 1

Set the oven rack to the middle position. Preheat to 450ºF (232ºC).

Step 2

Cut the bread on a slight bias into ½-inch thick slices or ¾-inch for thicker pieces. There should be between 12 to 24 slices depending on the thickness and length of the loaf.

Step 3

Lightly brush olive oil on both sides of the bread. Sprinkle salt on both sides.

Step 4

Bake until the surface is lightly browned, about 5 minutes per side. You still want a soft chew in the center of the bread and not be completely dried out. Transfer toasted bread to a wire rack.

Step 5

While the bread is still warm, rub the cut-side of garlic on both sides of the bread for extra flavor.

Step 6

Cut the tomatoes lengthwise into quarters, removing the core and seeds. Chop the tomatoes into ¼-inch dice. There should be about 4 cups of diced tomatoes. Transfer to a medium bowl.

Step 7

To the bowl of tomatoes, add the minced onions, basil, balsamic vinegar, garlic, ½ teaspoon salt, and black pepper. Stir to combine.

Step 8

Add 1 tablespoon olive oil to the mixture, stir to combine. Taste and season with salt and pepper as desired.

Step 9

Add some of the tomato mixture on top of the toasted bread slices and serve immediately.