Last Updated on
The baguette slices for these delicious and 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. Scroll down for step-by-step photos on how to make the basil-infused olive oil.
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.
The quintessential summer food to me is bruschetta, so that’s what my summer mindset naturally jumped to. What makes these bruschetta extra basil-y 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:
Related Post:
Looking for more things to do with tomatoes? Check out these Roasted Tomatoes with Tarragon Cream Sauce:
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, 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
Made this recipe? It would be awesome if you could leave a rating. No need to type anything, just tap or click the stars in the recipe card and you’re done. Thanks!
Want to save this recipe idea for later? Pin it:
I am very envious that you have snow, Nicole! This bruschetta makes me think of the sunshine and holidays in the South of France
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… :)
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!
It is super simple indeed, the infused oil is made in a jiffy and so is the rest! :)
I can so relate to pretending it’s summer when it’s cold and nasty out and I can’t think of a better way to do it than with bruschetta. I might be tempted to pour myself a glass of icy Pinot Gris and sit by the fire. ;)
Haha, that sounds absolutely lovely, Marissa! :)
I love nothing more than the occasional summer-infused meal in the dead of winter, this one is gorgeous, as usual!
Thank you so much, Sue. Yeah, nothing wrong with a little summer infusion every now and then. :)
As usual, totally gorgeous Nicole! This is something I would enjoy for dinner with a lovely glass of wine! Pinned!
Thank you so much, Mary Ann, I really appreciate your kind words! :)
A glass of wine and a plateful of this bruschetta is all I need for lunch today.
They make a terrific lunch indeed, Karly! :)
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.
Yes, that’s exactly what I had in mind, Marisa. Thank you so much for your kind words, I really appreciate them. :)