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.
How to make basil-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.
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Bruschetta with Basil-Infused Olive Oil
For the basil-infused olive oil (makes ~ 1/3 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, 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).