Spicy Bruschetta
Prep
15 mins
Cook
10 mins
Servings
4
Difficulty
Easy
When I want something that tastes impressive but takes barely thirty minutes from start to finish, spicy bruschetta is my go to. This is perfect for entertaining because it looks fancy on the plate but costs almost nothing to make. Fresh tomatoes are packed with lycopene, a powerful antioxidant that's great for your heart, and the basil adds such a beautiful fragrant touch. The best part? You just chop, toss, and toast. Even on a busy weeknight, you'll have a restaurant worthy appetizer ready in no time.
Ella x
Ingredients
- 1baguette(sliced into 1 cm thick rounds)
- 500 gripe tomatoes(diced small)
- 50 gred onion(finely diced)
- 3fresh garlic(minced)
- 20fresh basil leaves(torn)
- 2red chili peppers(diced finely, seeds removed for less heat)
- 60 mlextra virgin olive oil
- 30 mlbalsamic vinegar
- 1 tspsea salt
- 1 tspblack pepper
Detail level
Instructions
- 1
Preheat your oven to 200 degrees Celsius. Arrange baguette slices on a baking tray, lightly brush both sides with olive oil, and toast for about 8 minutes until golden and crispy.
Tip: Watch them carefully so they don't burn. They should be crunchy but not rock hard.
- 2
While the bread toasts, combine the diced tomatoes, red onion, minced garlic, and diced chili peppers in a bowl.
Tip: If you prefer milder heat, remove the chili seeds before dicing.
- 3
Pour the olive oil and balsamic vinegar over the tomato mixture and gently toss everything together.
Tip: Be gentle when stirring so the tomatoes don't break down too much.
- 4
Add the torn basil, sea salt, and black pepper to the tomato mixture and stir gently to combine.
Tip: Fresh basil releases more flavor when torn by hand rather than chopped with a knife.
- 5
Let the tomato mixture sit for about 5 minutes so the flavors meld together beautifully.
Tip: This resting time makes a real difference in the final taste.
- 6
Remove the toasted bread from the oven and let cool for a minute. Spoon the spicy tomato mixture generously onto each slice just before serving.
Tip: Don't add the topping too early or your bruschetta will become soggy.
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