Weeknight Sourdough Bruschetta
This easy Weeknight Sourdough Bruschetta brings crispy toasted sourdough together with juicy tomatoes, fresh basil, and a kiss of garlic—an effortlessly delicious meal or appetizer ready in just 13 minutes.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 13 minutes
- Yield: 2 servings
- Category: Appetizer, Snack, Light Meal
- Method: Toasting, Assembly
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
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2 slices sourdough bread
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1 clove garlic, peeled
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1 medium tomato
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A few fresh basil leaves
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2 tablespoons olive oil
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1 teaspoon balsamic vinegar
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Salt and pepper to taste
Instructions
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Clean and quarter the tomato, removing the core, seeds, and gel. Finely dice the remaining tomato flesh.
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Wash and slice the basil leaves into thin ribbons.
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In a bowl, mix the diced tomatoes with salt, pepper, basil, olive oil, and balsamic vinegar. Refrigerate while you prepare the bread.
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Gently toast the sourdough slices in a preheated oven at 150°C/300°F for about 3 minutes.
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Once the bread is cool enough to handle, rub one side of each slice with the peeled garlic clove.
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Drizzle the toasted bread with olive oil and sprinkle lightly with salt.
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Top each slice generously with the marinated tomato mixture and serve immediately.
Notes
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Choose ripe, flavorful tomatoes for the best bruschetta.
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Letting the tomato mixture chill briefly enhances the flavors.
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For extra richness, add a sprinkle of grated Parmesan cheese before serving.
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You can grill the bread for a smokier flavor if desired.
Find it online: https://yumfoodusa.com/weeknight-sourdough-bruschetta/