Bruschetta with Basil-Infused Olive Oil

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The baguette slices for these juicy bruschetta are brushed with a basil-infused olive oil on both sides. That not only adds additional basil flavor but also helps the baguette bake up really crispy.

Three bruschetta on a wooden cutting board with fresh basil.

This post was originally published on Dec. 6, 2015.

There’s a thick blanket of snow outside but I’ve been in the mood for something fresh and summery lately. Do you sometimes just pretend it’s summer when it’s winter? I do that a lot.

A sunny wood table with fresh basil leaves and olive oil.

The quintessential summer food to me is bruschetta, so that’s what my summer mindset naturally jumped to. What makes these bruschetta extra basily is the fact that I brushed the baguette slices liberally with basil-infused olive oil on both sides before putting the tomato and fresh basil topping on.

That not only adds additional basil flavor but also helps the baguette bake up really crispy. As a matter of fact, if you’re out of tomatoes, the baked basil oil baguette slices are mighty good by themselves!

How to make basil-infused olive oil step by step:

Start by adding 1 cup (packed) of fresh basil leaves and 1/2 cup olive oil to a small food processor and process until you have a smooth mix.

Whole leaves of basil and blended basil in a food processor.

Pour the mix into a pan and heat it on high for 1 minute. Strain the mix through a sieve, then let it cool.

Basil oil in a small saucepan and a bowl.

(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.)

Related Post:

Looking for more things to do with tomatoes? Check out these Roasted Tomatoes with Tarragon Cream Sauce:

A serving plate with roasted tomatoes and tarragon cream sauce on a rustic wood table.
A sunny wood table with fresh basil leaves and olive oil.
Print Recipe
4.6 from 5 votes

Bruschetta with Basil-Infused Olive Oil

The baguette slices for these juicy bruschetta are brushed with a basil-infused olive oil on both sides. That not only adds additional basil flavor but also helps the baguette bake up really crispy.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer
Cuisine: Italian
Keyword: basil infused olive oil, bruschetta with basil-infused olive oil
Servings: 4
Calories: 460kcal

Ingredients:

For the basil-infused olive oil:

  • 1 cup fresh basil leaves, packed
  • 1/2 cup olive oil

For the bruschetta:

  • 1 demi baguette, sliced
  • 12 ounces cherry tomatoes, seeds removed and chopped
  • 5 large basil leaves, chopped

Instructions:

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, then let the oil cool. (You can mince a garlic clove and mix it along with a bit of salt into the basil puree that you have in the strainer and spread it on a piece of toast for a quick snack).

For the bruschetta:

  • Heat the oven to 400 degrees F.
  • Brush each baguette slice liberally 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.

Nutrition

Calories: 460kcal

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Three bruschetta on a wooden cutting board with fresh basil.

14 comments

    • Nicole B. says:

      Oh, the south of France, I haven’t been to France in a long. long time, I wouldn’t mind being there right now… The snow up here is really beautiful and I like it a lot but it can also be inconvenient and very dangerous for driving, so there is always the good with the bad… :)

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