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.
Check out more delicious things to do with fresh basil!
Jump to:
How to make basil-infused olive oil:
See full ingredients & instructions in the recipe card below!
Step 1. Grab fresh basil leaves and olive oil.
Step 2. Add them to a small food processor and process until smooth.
Step 3. Pour the mix into a pan and heat for a minute.
Step 4. 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:
Did you make this recipe? Please leave a star rating or comment! Join our mailing list to get all the latest recipes sent to your inbox!
Full Printable Recipe
Bruschetta with Basil-Infused Olive Oil
Equipment:
- measuring cups
- knife and cutting board
- small food processor
- saucepan
- sieve
- pastry brush
- baking sheet
Ingredients:
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
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.
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).
Notes:
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed.
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. :)