Here's the classic tomato bruschetta recipe. It's so easy to make that it should become a go-to appetizer in your house. You can use the oven to toast the bread, or pop the slices into the air fryer to crisp up before topping them with the ripest, most delicious, in season tomatoes you can find.Jump to Recipe (or scroll for photos and riveting information...)
- Prep Time: 20 m
- Total Time: 20 m
- Servings: 8
- 1 baguette
- olive oil
- 1 clove garlic peeled and left whole
- 4 heirloom tomatoes
- 1 tablespoon balsamic or red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
- freshly ground black pepper
- 20 leaves fresh basil thinly sliced
- Pre-heat the oven to 350º F.
- Slice the baguette into 1/2-inch slices on the bias, and place on a cookie sheet. Brush the bread slices with the olive oil and toast in the oven until lightly browned about 20 minutes. Alternately, grill the slices of baguette on your outdoor grill OR toast them in your air fryer for 5 to 10 minutes at 380ºF.
- While the bread is toasting, prepare the tomato mixture. Chop the tomatoes and place them in a bowl. Add the vinegar, olive oil, salt and pepper.
- Once out of the oven and as soon as you can handle the crostini, rub the garlic clove very lightly on each one.
- Top each crostini with some of the tomato mixture. Place on a platter, and sprinkle the shredded fresh basil over the top.