The Pioneer Woman Tasty Kitchen
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Bruschetta

5.00 Mitt(s) 7 Rating(s)7 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 5

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Level: Easy

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Description

There are few things I love more than bruschetta. The grilled, buttery bread…the beautiful tomatoes…the scrumptious basil. A perfect combination, and a perfect snack. Unless you eat twelve pieces like I do…and then it’s more like a meal.

Ingredients

  • 2 Tablespoons Olive Oil
  • 5 cloves Garlic, Finely Minced
  • 1 pint Red Grape Tomatoes, Halved Lengthwise
  • 1 pint Yellow Grape Tomatoes, Halved Lengthwise
  • 1 Tablespoon Balsamic Vinegar
  • 16 whole Basil Leaves (chiffonade)
  • Salt And Pepper To Taste (don't Oversalt!)
  • 1 whole Baguette
  • 8 Tablespoons Butter

Preparation

In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly.

Add tomatoes, balsamic, basil, and salt and pepper to the bowl. Toss to combine, then taste and add more basil if needed, and more salt if needed (don’t oversalt, though!) Cover and refrigerate for an hour or two if you have the time.

Cut the baguette into diagonal slices to allow for the most surface area possible. Melt half the butter in a large skillet and grill half the bread on both sides, making sure they’re nice and buttery. Cook till golden brown on both sides. Repeat with the other half of the butter and the other half of the bread.

To serve, give the tomato mixture a final stir, the spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

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7 Reviews

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Kelly on 2.10.2016

So delicious, and I will always make my bread with butter now instead of olive oil!

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thesoccermom on 9.12.2014

We had a ton of grape tomatoes that I needed to do something with before it was too late, so I gave this a whirl. I used only red tomatoes, since that was all I had from the garden.

Paired this with a recipe I found for Balsamic Pork Tenderloin. Oh. My. My husband and I nearly polished off the entire bowl alone. (For once, I’m happy the kids don’t like raw tomatoes.)

Easy, quick, and amazing!

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Lynn on 2.28.2014

Every time I make this it is inhaled. Everyone loves it and wants the recipe. Thanks Ree!

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Anna Harlan on 7.10.2013

Every piece was eaten right up.

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Aspiring Farmwife on 12.29.2012

Incredible… I made these for thanksgiving, and everyone loved them. They are as tasty as they are attractive. Really easy to make as well.

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