How to Make Authentic Italian Bruschetta | The Stay At Home Chef

INGREDIENTS

2 vine ripe tomatoes, diced

5 fresh basil leaves, chiffonade

3 tablespoons extra virgin olive oil, divided

1/2 tsp dried oregano

Pinch Salt

1 teaspoon balsamic vinegar

1 Italian style baguette, sliced

1 whole clove garlic

INSTRUCTIONS

1. Combine the diced tomato with fresh basil, dried oregano, a pinch of salt, 1 to 1 1/2 tablespoons olive oil, oregano, a pinch of salt, and a splash (1 teaspoon) of balsamic vinegar. Chill.

2. Slice the baguette into 1/4 to 1/2 inch slices. Cut off the end of the garlic clove and rub the garlic onto each side of each piece of bread. Drizzle both sides of the sliced bread with a little olive oil (or use a brush to brush it on).

3. Toast on a grill or in a hot skillet until browned on both sides.

4. Top hot bread with cold tomato bruschetta and serve immediately.