Tomato Basil Bruschetta

Planted Places doesn’t only teach you how to grow food in containers and in the planted wall, a vertical garden system. We also show you how to make delicious meals with what you harvest!

Step into the delightful world of Tomato Basil Bruschetta—a classic Italian appetizer that embodies the essence of fresh and flavorful cuisine. In this recipe blog, we invite you to savor the vibrant blend of juicy tomatoes, aromatic basil, and a hint of garlic, all perfectly layered atop crispy toasted bread. Each bite promises a burst of flavors that celebrate the true spirit of Mediterranean cuisine.

What makes our Tomato Basil Bruschetta extra special is that the tomatoes used in this dish come straight from our very own planted wall, ensuring the freshest and finest ingredients. Whether you're hosting a gathering or simply seeking a light and satisfying snack, this mouthwatering creation is a must-try. Join us on this culinary journey to learn the art of crafting the perfect Tomato Basil Bruschetta that will impress your guests and leave you craving for more. 

Tomato Basil Bruschetta

Tomato Basil Bruschetta

Recipe by Planted Places

Ingredients

  • 7 ripe tomatoes

  • 2 cloves garlic, minced (about 2 teaspoons)

  • 1 tablespoon extra virgin olive oil

  • 1 teaspoon balsamic vinegar

  • 8 fresh basil leaves, thinly sliced

  • 1 teaspoon sea salt

  • ½ teaspoon freshly ground black pepper

  • 1 baguette French bread

  • ¼ cup olive oil

Directions

  1. Preheat the oven to 450°F (230°C) with a rack in the top slot of the oven.
  2. Bring 2 quarts of water to a boil. As the water is heating, make shallow cuts in a cross pattern at the tip ends of the tomatoes.
  3. Once the water is boiling, remove the pot from the heat. Put the tomatoes in the hot water and blanch for 1 minute.
  4. Remove with a slotted spoon and let sit until cool enough to handle.
  5. Then gently peel off the tomato skins.
  6. Cut out the stem base with a paring knife. Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds.
  7. Chop tomatoes, and toss them with garlic, olive oil, vinegar, basil, and salt and pepper: Finely chop the tomatoes and place them in a medium bowl.
  8. Mix in the minced garlic, 1 tablespoon extra virgin olive oil, and the balsamic vinegar.
  9. Stir in the thinly sliced basil and add salt and freshly ground black pepper.
  10. Use a bread knife to slice the baguette on the diagonal making half-inch thick slices.
  11. Brush one side of each slice with olive oil and place olive oil side down on a baking sheet or roasting pan.
  12. The baguette slices will toast best in the top rack of your oven, so you may need to work in batches to toast them all.
  13. Place the slices in the oven on the top rack and toast for 6 minutes until lightly browned around the edges.
  14. Once ready to serve, use a spoon to gently top each toasted bread slice with some of the tomato mixtures.

Adapted from Elise Bauer’s Bruschetta with Tomato and Basil

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