INGREDENT
- 1 loaf crusty Italian or French bread (sliced in half lengthwise)
- 2–3 medium ripe tomatoes, finely chopped
- 3–4 garlic cloves, minced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup extra virgin olive oil
- 1/2 tsp sea salt (or to taste)
- 1/4 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper flakes (optional, for heat)
- 1/2 cup shredded mozzarella or crumbled feta (optional for a cheesy version)
- Balsamic glaze (optional for drizzling)
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the topping: In a bowl, combine chopped tomatoes, garlic, basil, olive oil, salt, pepper, and red pepper flakes. Stir and let the flavors meld for 5–10 minutes.
- Toast the bread: Place the bread halves on a baking sheet, cut side up. Toast in the oven for 5–7 minutes until slightly crisp.
- Add the topping: Spoon the tomato mixture generously over the toasted bread.
- Optional cheese: Sprinkle mozzarella or feta on top if desired.
- Bake again for 5–8 more minutes, until cheese melts (if using) and the bread edges are golden.
- Finish: Remove from oven, drizzle with balsamic glaze if desired, slice, and serve warm.
Let me know if you’d like a no-bake version or one that’s more bruschetta-style!