Tomato Basil Bruschetta with New Jersey Tomato Basil Olive Oil Blend

Ripe tomatoes, torn basil, minced garlic, and a lively crackle of toasted bread make every bite of this bruschetta feel fresh and inviting. The New Jersey Tomato Basil Infused Olive Oil Blend brings sundried tomato powder, sweet basil, garlic, oregano, and black pepper into the mix, so the topping tastes layered, savory, and instantly more vibrant. It’s an easy appetizer for weeknight snacking, summer patio spreads, or a party table where people gather around the bowl and keep coming back for more.

Garden Infuzions

Tomato Basil Bruschetta with New Jersey Tomato Basil Olive Oil Blend

Crisp toasted bread, juicy tomatoes, fragrant basil, and a garlic-kissed finish come together with New Jersey Tomato Basil Infused Olive Oil Blend for a bright, snackable bruschetta that feels right at home at any gathering.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 6 slices

Course: Appetizers, Side Dishes, Snacks

Cuisine: American Classics, Italian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 French baguette sliced into 1/2-inch rounds
• 3 tablespoons New Jersey Tomato Basil Infused Olive Oil Blend
• 2 cups ripe tomatoes diced
• 1/4 cup fresh basil leaves thinly sliced
• 2 cloves garlic minced
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella cheese optional
• 2 tablespoons grated Parmesan cheese optional

Equipment

• 1 baking sheet For toasting the baguette
• 1 Mixing bowl For the tomato topping
• 1 Paring knife For dicing tomatoes and slicing basil
• 1 Spoon For topping the bruschetta

Method

 

Instructions

1. 1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. 2. Arrange the baguette slices on the baking sheet and brush each one lightly with 1 tablespoon of the New Jersey Tomato Basil Infused Olive Oil Blend.
3. 3. Bake for 8 to 10 minutes, until the bread is golden and crisp at the edges.
4. 4. In a medium bowl, combine the diced tomatoes, basil, garlic, balsamic vinegar, salt, black pepper, and remaining olive oil blend.
5. 5. Stir gently and let the mixture sit for 5 minutes so the flavors mingle.
6. 6. Spoon the tomato mixture onto the toasted bread slices.
7. 7. Add mozzarella or Parmesan if using, then serve right away while the bread is still crisp.

Notes

For the best texture, keep the tomato mixture and toasted bread separate until just before serving. If the tomatoes are especially juicy, drain off a little liquid before assembling. This recipe is built around New Jersey Tomato Basil Infused Olive Oil Blend for a bright, savory, tomato-forward finish.

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Recipe Tips

• Use the ripest tomatoes you can find so the topping stays juicy and flavorful.
• Toast the bread until the edges are crisp but the centers still have a little chew.
• Let the tomato mixture sit for a few minutes before serving so the flavors mingle.

Serving Suggestions

• Serve as a starter before pasta, grilled vegetables, or a simple salad.
• Set it out on a party board with olives, cheese, and sliced fruit.
• Make smaller toasts for an easy cocktail hour bite.

Storage

• The tomato mixture is best served fresh, but it can rest in the refrigerator for a few hours if needed.
• Store toasted bread separately in an airtight container so it stays crisp.
• Assemble just before serving for the best texture.

Variations

• Add diced mozzarella for a softer, more substantial appetizer.
• Finish with a few chopped olives for a briny edge.
• Top with shaved Parmesan for extra savory depth.

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