Bruschetta is such a simple appetizer and one of my favourites. Sometimes I find it hard to decide if I want to order pizza or bruschetta in an Italian style restaurant. It’s great when you have other people excited about bruschetta too so you can share it as a starter. For some reason restaurant versions are often made on bread that’s not that enjoyable to eat which is quite disappointing. So at home I make sure to use my favourite which is a French baguette. I make my own baguettes at home. For the bruschetta I like to toast the baguette in the oven to make it more crispy.
I actually don’t like a more elaborated version of bruschetta with different vegetables, I prefer just classic tomatoes. Cherry tomatoes to be exact, I always prefer cherry tomatoes to regular ones. I also don’t like to use any garlic or balsamic vinegar in my bruschetta because I find these tastes interfere too much with an already great taste. In this recipe you only need some fresh basil, fresh oregano and olive oil mixed with chopped cherry tomatoes. That’s it! Easy to make and so rewarding to eat.
I’m very much in love with many Italian foods and bruschetta is definitely one of them. You can serve it as an appetizer on a larger plate that can be shared with other people.
- 250 g cherry tomatoes sliced thinly
- 16 leaves fresh basil
- 16 leaves fresh oregano
- pinch of salt
- 35 ml (2 tbsp + 1 tsp) olive oil divided
- 1 baguette I like to make my own at home
- Slice cherry tomatoes, cut fresh basil and fresh oregano into small ribbons. Mix together in a small bowl.
- Add salt and 15 ml (1 tbsp) of olive oil. Mix again.
- Put the bowl in the refrigerator to chill.
- Cut baguette in half and then cut both halves in half lengthwise.
- Brush the soft cut part of every piece with the rest of olive oil.
- Arrange slices on a baking tray so that the cut parts are facing up.
- Bake at 200 °C for about 7 min.
- Arrange toasted bread on a plate. Put the chilled cherry tomato mix on top.