I think it’s safe to say that every time my brother comes to our parents’ house, he makes this bruschetta. Well, maybe 90% of the time. That’s why I call it Chris’ Simple Bruschetta – his recipe is really simple, you could make it every day!
And there’s a reason for that: it’s always a big hit! I remember when he made these at a party and they were eaten so fast, I didn’t even get to try one at first! He had to make another batch and I made sure to sneak one away then.
I love this bruschetta because of how fresh it tastes. The tomatoes are not cooked down too much, so there is still that bright burst of flavor in every bite.
- 10 oz package of grape or cherry tomatoes ￼
- 1 French baguette
- 2 Tbsp olive oil + 1 Tbsp olive oil
- 2 cloves of garlic
- ¼ cup fresh basil
- Salt and pepper
- Preheat oven to 350F.
- Cut baguette into ½ inch slices diagonally and place on baking pan.
- Pour 2 Tbsp of olive oil in a small bowl or cup and use a cooking brush to brush on oil on one side of each slice of baguette. Add more olive oil if needed.
- Cut tomatoes into fairly thin slices and place in a medium or large bowl.
- Mince 2 cloves of garlic and place in the same bowl.
- Chop fresh basil into small pieces until you have about ¼ cup and place in the same bowl.
- Mix everything in the bowl with 1 Tbsp olive oil, salt, and pepper. Season a little bit at first and add more if needed.
- Top each baguette with about 1 big Tbsp of tomato mixture.
- Bake for 10-12 minutes.
- If you would like the bread to be crispier, you may use the broiler on high for an additional 2 minutes.