Bruschetta with Basil Infused Olive Oil
Recipe type: Appetizer
For the basil-infused olive oil:
  • 1 cup fresh basil leaves
  • ½ cup olive oil
For the bruschetta:
  • 1 demi baguette, sliced
  • ~ 12 ounces cherry tomatoes, seeds removed and chopped
  • 5 large basil leaves, chopped
For the basil-infused olive oil:
  1. Puree basil and olive oil in a food processor until smooth.
  2. Pour the mix into a saucepan and heat on high for 1 minute.
  3. Strain through a sieve, then let the oil cool. (You can mix a garlic clove and a bit of salt into the basil puree you have in the strainer and spread it on a piece of toast for a quick snack).
For the bruschetta:
  1. Heat the oven to 400 degrees F.
  2. Brush each baguette slice liberally with the basil oil on both sides, then set on a baking sheet.
  3. Top each slice with tomato and chopped basil.
  4. 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.
Recipe by The Spice Train at