Because I'm lazy, this is really a tomato basil dip with baguette chips rather than real bruschetta. Make sure to use good tomatoes here; watery, mealy tomatoes = watery, sad dip. —wenderzz
Tomato basil bruschetta dip
cloves of garlic, minced
kosher salt, plus more to taste
aged balsamic vinegar
large, ripe tomatoes, heirlooms if available, about 1 lb.
small bunch basil (about 1/4 cup cut)
extra virgin olive oil
honey (or agave nectar if you're vegan)
red pepper flakes
freshly ground pepper, to taste
baguette, sliced very thin on a diagonal
In This Recipe
Place your chopped garlic in a large bowl; sprinkle with measured salt and balsamic and stir. Let sit while you prep and chop your remaining ingredients to take some of the sting out of the garlic, at least 15 minutes.
Dice your tomatoes; you can be as fussy or not as you like on this. Remove stems from basil and discard. Thinly slice the leaves.
Add your chopped tomatoes and basil, as well as all the remaining dip ingredients, to the bowl with the garlic/balsamic mix. Season generously with salt and pepper. Mix thoroughly. Taste and adjust salt, herbs and sweetness as you see fit.
Heat your broiler. Place baguette slices on a couple sheet pans in a single layer. Drizzle with olive oil and sprinkle with salt. Place in the oven (one at a time if your pans are large) until just golden. Keep a sharp eye, they go from golden to burnt fast. Serve dip room temp with warm crostini.