Pioneer Woman Bruschetta

Pioneer Woman bruschetta turns red and yellow grape tomatoes, fresh basil and garlic into a juicy, buttery-crisp appetizer in 30 minutes. It's an easy make-ahead appetizer for game day, summer cookouts, Super Bowl parties or holiday gatherings, and it's vegetarian too.

Cool the garlic oil for a few minutes before you toss it with the tomatoes, because hot oil would wilt the basil and cook the tomatoes. Skip that and you lose the fresh, juicy bite that makes bruschetta worth making.

Frying the garlic in olive oil first mellows its raw edge and flavors the whole bowl, so every tomato tastes of garlic without any harsh bites. Toasting the baguette in butter instead of brushing it with oil gives each slice a rich, golden crunch that holds up under the tomatoes.

Pioneer Woman Bruschetta

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Course: AppetizerCuisine: American, ItalianDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

169

kcal

Halved grape tomatoes soak up balsamic, basil and garlic oil while the baguette slices turn golden and crisp in butter. Spooned on just before serving, the cool juicy topping meets the warm toast for a bright, buttery bite.

Ingredients

• 2 tbsp. olive oil
  

• 5 cloves garlic, finely minced
  

• 1 pt. red grape tomatoes, halved lengthwise
  

• 1 pt. yellow grape tomatoes, halved lengthwise
  

• 1 tbsp. balsamic vinegar
  

• 16 whole basil leaves (chiffonade)
  

• Salt and pepper to taste (don't oversalt!)
  

• 1 whole baguette
  

• 8 tbsp. butter
  

Directions

• Fry the garlic: Heat 2 tablespoons olive oil in a small skillet over medium-high heat, then add 5 finely minced garlic cloves. Stir for about 1 minute and pull it off the heat before it browns too much, since golden is fine.
• Cool the oil: Pour the garlic and oil into a mixing bowl. Let it cool slightly so it doesn't cook the tomatoes.
• Toss the tomatoes: Add 1 pint halved red grape tomatoes, 1 pint halved yellow grape tomatoes, 1 tablespoon balsamic vinegar and 16 basil leaves cut into ribbons. Season with salt and pepper, then taste and add more basil or salt if needed, but go easy on the salt.
• Chill the topping: Cover the bowl and refrigerate for an hour or two if you have the time. That gives the flavors a chance to blend.
• Slice the baguette: Cut 1 baguette into diagonal slices so each piece has plenty of surface area. Keep them medium thick, so they hold the tomatoes without getting soggy.
• Toast in butter: Melt half of the 8 tablespoons butter in a large skillet and toast half the bread on both sides until golden brown and buttery. Then repeat with the remaining butter and the rest of the bread.
• Top and serve: Give the tomato mixture a final stir, then spoon it generously over the toasted slices. Arrange them on a big platter and serve as a first course or appetizer.

Tools for this recipe

• John Boos maple cutting board, 18 x 12, Victorinox Fibrox 8-inch chef's knife, Pyrex 3-piece glass mixing bowl set, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make bruschetta ahead of time?

You can mix the tomato topping and toast the bread a few hours ahead, which makes party prep much easier. Keep them separate and spoon the tomatoes on right before serving, since the bread goes soft if it sits under the juice.

How long does leftover bruschetta topping last?

Store the tomato mixture in a covered container in the fridge for up to 2 days. The tomatoes soften and the basil darkens a little over time, so it's best fresh. Assembled bruschetta doesn't keep, because the toast turns soggy.

Can I use regular tomatoes instead of grape tomatoes?

Yes, Roma tomatoes work well because they're meaty and less watery. Dice them small and drain off extra juice, so the topping stays on the bread. Grape tomatoes are sweeter and hold their shape, but any ripe tomato will do.

Can I toast the slices without a skillet?

Really, you can brush the slices with melted butter and bake them on a sheet pan at 400°F until golden. A grill or broiler also works. Just watch closely, since thin slices go from toasted to burnt fast.

What's the most common bruschetta mistake?

Oversalting is the big one, because the tomatoes release juice and the salt concentrates as they sit. Add a little, taste after a few minutes, and adjust. Slicing the bread too thin is the other, since it turns soggy and falls apart.