I think the most beautiful aspect of bruschetta is that you don't really need a recipe to make something delicious. Taste as you go. Let the mixture sit for a few minutes, then taste again. Here is a recipe to use as a loose map on your personal bruschetta making journey!
- 1 lb ripe tomatoes, any variety or combo of varieties, diced
- 1 tsp kosher salt
- 5 Tbsp olive oil
- 2 large garlic cloves, minced
- 8 large basil leaves
- 1 tsp of balsamic vinegar
- pinch of sugar
- Grilled or toasted crusty bread, for serving
- Core and dice tomatoes, then transfer to a colander in the sink. Salt the tomatoes and let drain for a few minutes or up to 2 hours.
- In a small pan, warm olive oil and garlic over low heat until the garlic is fragrant and soft. 3-5 minutes. Let cool.
- Chiffonade the basil: roll up the basil leaves and thinly slice into ribbons.
- Once the oil is cooled combine it with the tomatoes, basil, balsamic and sugar in a medium bowl. Season with salt and pepper to taste.
- Serve over toasted bread.