Italian Breakfast Bruschetta with Tomato and Basil

Italian · 25 min · vegetarian, vegan, dairy-free

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Ingredients

• 1 loaf Baguette or Italian bread
• 2 cups Cherry tomatoes
• 1/4 cup Fresh basil leaves
• 2 Garlic cloves
• 3 tablespoons Extra virgin olive oil
• 1 teaspoon Balsamic vinegar
• to taste Salt
• to taste Black pepper

Method

1. Preheat the oven to 375°F (190°C). Slice the bread into 1/2-inch thick pieces and arrange on a baking sheet. Toast in the oven for 6-8 minutes until golden and crispy.
2. Meanwhile, dice the cherry tomatoes and chop the basil leaves finely. Mince the garlic.
3. In a bowl, combine tomatoes, basil, garlic, 2 tablespoons of olive oil, balsamic vinegar, salt, and pepper. Mix well and let sit for 10 minutes to allow flavors to meld.
4. Remove toasted bread from oven and let cool slightly.
5. Top each bread slice with a generous spoonful of the tomato mixture.
6. Drizzle the remaining 1 tablespoon of olive oil over the bruschetta.
7. Serve immediately as a fresh, flavorful breakfast or brunch dish.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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