This bruschetta recipe is a great summer appetizer featuring fresh tomato salsa on toasted Italian bread.
Ingredients
- seeded, chopped roma (plum) tomatoes: 8 piece
- leaves chopped fresh basil: 5 piece
- garlic: 2 clove (minced)
- pinch dried oregano: 1 piece
- dash crushed red pepper: 1 piece
- pinch salt: 1 piece
- pinch ground black pepper: 1 piece
- olive oil: 1 Tbsp
- loaf French or Italian-style bread: 1 piece (1 pound)
Metric Conversion
Stages of cooking
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Preheat the oven broiler.
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Combine tomatoes, basil, garlic, oregano, red pepper, salt, pepper, and olive oil in a mixing bowl. Use more olive oil, if necessary, to coat entire mixture. Allow mixture to sit for 10 minutes.
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Slice bread to 1/2-inch thickness; arrange on a baking sheet in a single layer.
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Place the baking sheet under the preheated broiler until bread slices are lightly browned, about 1 minute per side.
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Remove the baking sheet from the oven. Spread tomato mixture on each piece of toasted bread. Return to the oven and broil until tomato mixture is hot but not cooked, 2 to 3 minutes.
