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Rubbing a raw garlic clove directly onto the warm, toasted bread is the traditional finishing touch that infuses each slice with a sharp, aromatic bite no amount of minced garlic in the topping could replicate. Letting the diced tomato mixture sit for a few minutes before spooning it on lets the salt draw out excess juice, keeping the bread from turning soggy underneath.
Per serving
180kcal
Calories
4g
Protein
24g
Carbs
8
Prep Time
15 min
Cook Time
6 min
Servings
6 people
Difficulty
easy
Fat
2g
Fiber
3g
Sugar
Follow step-by-step with voice guidance.
Slice the baguette on the diagonal into 1cm thick pieces.
Brush both sides of each slice lightly with olive oil and toast under a broiler or in a hot oven for 2-3 minutes per side, until golden and crisp.
In a bowl, combine the diced tomatoes, minced garlic, chopped basil, olive oil, balsamic vinegar, salt, and black pepper. Let sit for 10 minutes to allow the flavors to meld and excess juice to release.
While the bread is still warm, rub the cut side of a garlic clove firmly over one side of each slice.
Drain any excess liquid from the tomato mixture, then spoon it generously over the garlic-rubbed bread.
Serve immediately while the bread is still warm and crisp.
Rub Raw Garlic on Warm Toast: This traditional step infuses a sharp, aromatic garlic flavor directly into the bread that's more pronounced than simply adding minced garlic to the tomato topping alone. Let the Tomato Mixture Sit Before Serving: Giving it 10 minutes allows the salt to draw out excess liquid, which you can then drain off to prevent the bread from turning soggy once topped. Toast the Bread Until Properly Crisp: A sturdy, well-toasted base is essential for bruschetta to hold up under the juicy tomato topping without falling apart.
This usually happens if the tomato mixture wasn't given time to release its excess liquid, or that liquid wasn't drained before topping the bread - let it sit for 10 minutes and drain off any pooled juice.
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