A simple and flavorful bruschetta featuring fresh tomatoes, garlic-infused olive oil, basil, and balsamic vinegar served on crispy toasted baguette slices topped with Parmesan and mozzarella.
Ingredients extracted via AI
6 ks tomato3 PL olive oil4 strúčik garlic33 ml basil3 PL balsamic vinegar0.5 ČL salt0.25 ČL black pepperbaguetteparmesan cheesemozzarella
Procedure generated via AI
Heat 3 tablespoons of olive oil over medium-low heat in a small skillet. Add 4 cloves of garlic, finely chopped or crushed. Let the garlic infuse in the oil for 2 to 3 minutes until fragrant, being careful not to burn it.
Remove the skillet from the heat and pour the garlic-infused oil into a bowl.
Remove the stems and dice 6 Roma tomatoes into small, even pieces.
Add the diced tomatoes to the bowl with the garlic oil.
Thinly slice about one-third cup of fresh basil leaves (chiffonade) and add them to the tomatoes. Feel free to add more basil to taste.
Mix in 3 tablespoons of balsamic vinegar, half a teaspoon of salt, and about a quarter teaspoon of black pepper. Stir well to combine the flavors.
Cover the tomato mixture and refrigerate for at least 30 minutes and up to 4 hours to marinate.
Preheat the oven to 400°F (200°C).
Slice the baguette diagonally into roughly 1/2 inch (1.3 cm) thick pieces.
Arrange the baguette slices in a single layer on a baking sheet and brush each side lightly with olive oil to taste.