Anti Inflammatory Classic Tomato Bruschetta with Basil

Total time40 min

Prep time15 min

Cook time10 min

Anti Inflammatory Classic Tomato Bruschetta with Basil

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the tomato topping

1 ½ lb ripe roma tomatoes or vine tomatoes (about 5–6 medium), cored tomatoes and seeded
Fresh Roma Tomato Red Roma Tomato Organic Red Roma Tomato Roma Tomato Sourced For Good Organic Roma Tomato
See all
¼ cup fresh basil leaves, thinly sliced
3 tbsp extra-virgin olive oil
1 tsp red wine vinegar
½ tsp flaky sea salt, plus more to taste
¼ tsp freshly ground black pepper

For the bread

1 baguette or rustic italian loaf, cut into 12 slices about ½ inch thick
3 tbsp extra-virgin olive oil
2 large garlic cloves, peeled and halved

Instructions

1
Dice the seeded tomatoes into roughly 1/4-inch pieces and transfer to a mixing bowl. Add the basil, 3 tbsp olive oil, red wine vinegar, flaky salt, and black pepper. Toss to combine, then let the mixture sit at room temperature for 15 minutes, until the tomatoes release some of their juices and the flavors meld.
2
While the tomatoes rest, heat a grill pan over medium-high heat, or position an oven rack 4–5 inches from the broiler element and preheat the broiler. Brush both sides of each bread slice with the remaining 3 tbsp olive oil.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!