Grilled Sourdough Bruschetta with Tomatoes and Basil

The trick to this grilled, garlic-rubbed sourdough bread bruschetta recipe is to marinate the fresh tomatoes and basil for maximum flavor. So juicy and delicious! Serves 6.

Bruschetta and tomatoes are synonymous. To make it, you hardly need a recipe. Just a solid idea and good sourdough bread to start.

For my bruschetta, I don’t just chop tomatoes and plop it on bread. I marinate them with salt, pepper, olive oil and basil for about 15 minutes or so, to concentrate the flavors (use this time to grill the bread). The marinade step is key.

You’ll end up with a luscious puddle of tomato juice at the of bottom of the bowl! Drizzle it over the bruschetta with extra olive oil right before serving.

About The Ingredients:

• Sourdough Bread: Homemade or store-bought will work — either one is fine. For homemade sourdough, you want a low-hydration loaf like my beginner sourdough bread recipe; the interior crumb is smooth and not too “holey” which is ideal for bruschetta, unless you want tomatoes in your lap.
• Garlic: One clove cut in half is all you need.
• Tomatoes: The juiciest, ripest you can find, diced small please.
• Basil: Fresh herbs are a must. Chives would be nice too.
• Extra-virgin olive oil: A key ingredient not to be overlooked! You can go as strong and peppery as you like here. I recommend Lucini, California Olive Ranch and La Tourangelle. Or try this stunning Ligurian extra-virgin olive oil made from 100% Taggiasca olives.

Grilled Sourdough Bread Bruschetta with Fresh Tomatoes and Basil

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• Author: Emilie Raffa
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: Serves 6
• Category: Sourdough Bread Recipes
• Method: Grill
• Cuisine: Italian
• Diet: Vegan

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Description

The trick to this easy, grilled, garlic-rubbed sourdough bread bruschetta is to marinate the fresh tomatoes and basil for maximum flavor.

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Ingredients

• 6 slices sourdough bread (or rustic country bread)
• 2 large, juicy fresh tomatoes
• Handful fresh basil
• Extra-virgin olive oil
• Salt & Pepper, to taste
• 1 garlic clove, peeled and cut in half
• Ricotta (optional), store-bought or homemade ricotta

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Instructions

1. Dice the tomatoes into small pieces; add to a bowl. Tear up some basil leaves and toss with the tomatoes. Drizzle with olive oil, season with salt and pepper and mix well. Set aside for 15 minutes while you prepare the bread.
2. Grill the bread slices (dry, no oil) for a few minutes on each side until lightly charred. Alternatively, arrange the slices on a sheet pan and bake @ 350 F for 10-15 minutes, flipping the bread over at the halfway mark. Keep an eye on it. You can also use a toaster. 
3. When the bread is finished, rub each slice a few times with the cut garlic clove. Drizzle with olive oil and season with salt and pepper. Cut each slice in half; you should end up with 12 pieces.
4. To serve, spoon the chopped tomatoes (and lots of the juice!) over the bread, making sure each piece looks juicy and delicious. Garnish with extra basil. more olive oil if you want, and enjoy warm.