The Pioneer Woman Tasty Kitchen
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Bruschetta

5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

12

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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5 Reviews

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Avatar of Lynn

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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keraro on 6.16.2012

Made this for the bruschetta chicken recipe and it was so yummy we used it for a topping on grilled chicken quesadillas the next night!

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WestieMom on 1.16.2012

Made a big batch of this for my son and several of his friends to have along with a pot of cream of crab soup. They ate every bit! (I was barely able to sneak a piece out of there safely!) :) I’ve made bruschetta before, but this is my new favorite – I served a dish of freshly-shaved parmigiano reggiano alongside to sprinkle on top. Everyone loved (as they dubbed them) the “open-faced tomato sandwiches”. Great recipe!

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