These bruschetta are brushed with basil-infused olive oil on both sides before being topped with fresh cherry tomatoes and baked in the oven. The oil not only adds additional basil flavor but also helps the baguette bake up really crispy.
For more delicious things to do with fresh basil, check out What can I do with fresh basil besides pesto?
How to make basil-infused olive oil (overview with photos):
- Grab fresh basil leaves and olive oil.
- Add them to a small food processor and process until smooth.
- Pour the mix into a pan and heat for a minute.
- Strain the mix through a sieve and let cool.
What to do with the basil puree?
You can either discard the basil puree in the strainer or you can mince a garlic clove and mix it along with a bit of salt into the puree and spread it on a piece of toast for a quick snack.
Commonly asked questions:
You can keep any leftover basil oil covered in the fridge for up to 1 week.
You can use the oil in a Caprese or tomato salad or drizzle it on grilled chicken and seafood.
More delicious fresh tomato recipes:
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Bruschetta with Basil-Infused Olive Oil
For the basil-infused olive oil (makes ~ ⅓ cup):
- 1 cup fresh basil leaves, packed
- ½ cup olive oil
For the bruschetta:
- 1 demi baguette,* sliced
- 12 ounces cherry tomatoes
- 5 large basil leaves, chopped
For the basil-infused olive oil:
- Puree basil and olive oil in a small food processor until smooth.
- Pour the mix into a pan and heat on high for 1 minute.
- Strain through a sieve.
For the bruschetta:
- Heat the oven to 400 degrees F.
- Slice the tomatoes in half, scrape out the seeds and discard, then chop the tomatoes roughly.
- Brush each baguette slice generously with the basil oil on both sides, then set on a baking sheet.
- Top each slice with tomato and chopped basil.
- Drizzle a bit of basil oil over the tomatoes, then sprinkle with a bit of salt and bake until the bread turns golden brown and the basil starts to wilt (about 8 minutes).