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 things to do with basil, check out this Mediterranean Orzo Pasta Salad with Grilled Shrimp.
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How to make infused olive oil:
Step 1. Start by adding 1 cup (packed) of fresh basil leaves and 1/2 cup olive oil to a small food processor.
Step 2. Process until you have a smooth mix.
Step 3. Pour the mix into a pan and heat on high for 1 minute.
Step 4. Strain the mix through a sieve and let cool.
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.
How long does basil oil keep?
You can keep any leftover basil oil covered in the fridge for up to 1 week.
What else can you do with basil oil?
You can use the oil in a Caprese or tomato salad or drizzle it on grilled chicken and seafood.
Made this recipe? It would be awesome if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Thanks!
Recipe Card
Bruschetta with Basil-Infused Olive Oil
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
- 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.
For the bruschetta:
- Heat the oven to 400 degrees F.
- Slice the tomatoes in half, scrape out the seeds, then chop 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).
Dolphia Nandi
You know what I love about this recipe – it’s so simple! Let me tell my husband to make this for me :). I know that I will love it!
Nicole B.
It is super simple indeed, the infused oil is made in a jiffy and so is the rest! :)
Mary Ann | The Beach House Kitchen
As usual, totally gorgeous Nicole! This is something I would enjoy for dinner with a lovely glass of wine! Pinned!
Nicole B.
Thank you so much, Mary Ann, I really appreciate your kind words! :)
Karly
A glass of wine and a plateful of this bruschetta is all I need for lunch today.
Nicole B.
They make a terrific lunch indeed, Karly! :)
Marisa Franca @ All Our Way
Wow!! Another fantastic photo and recipe. I see the story — late in the day — before dinner, having a glass a wine and an antipasto! Those tomatoes look so fresh I can almost taste them.
Nicole B.
Yes, that’s exactly what I had in mind, Marisa. Thank you so much for your kind words, I really appreciate them. :)