Tomato Bruschetta Recipe

Introduction

Tomato bruschetta is a classic Italian appetizer that combines ripe, juicy tomatoes with fresh basil and garlic on crispy toasted bread. It’s fresh, flavorful, and perfect for sharing at any gathering or enjoying as a light snack.

Ingredients

• 10 slices crusty bread (or baguette, cut into ½ inch / 1.2 cm thick slices)
• 1 pound tomatoes (any ripe variety)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 cloves garlic (1 for mixture, 1 for rubbing on bread)
• 15 leaves fresh basil
• 1 teaspoon salt
• ¼ teaspoon pepper

Instructions

1. Step 1: Rinse the tomatoes and dry them thoroughly. Cut them into small dice, discarding some of the liquid if they seem very watery.
2. Step 2: In a mixing bowl, combine the diced tomatoes, extra virgin olive oil, balsamic vinegar, one clove of grated or crushed garlic, salt, pepper, and chopped fresh basil leaves. Toss gently to mix and adjust salt to taste. Let the mixture marinate at room temperature for 10 to 15 minutes.
3. Step 3: Meanwhile, slice the bread into 10 to 12 half-inch thick pieces. Arrange the slices on a baking sheet or grill rack and toast them under the oven broiler until golden and crunchy.
4. Step 4: While the bread is still warm, rub each slice with the remaining garlic clove to infuse flavor. Top each slice with one or two tablespoons of the marinated tomato mixture and serve immediately.

Tips & Variations

• Use a mix of colorful tomatoes for a more visually appealing bruschetta.
• For extra flavor, drizzle a little aged balsamic glaze over the finished bruschetta.
• If fresh basil is unavailable, substitute with fresh oregano or parsley.
• Toast the bread on a grill or stovetop griddle for a smoky touch.

Storage

Store the tomato mixture separately in an airtight container in the refrigerator for up to 2 days. Toast the bread fresh before serving to maintain crispness. Leftover assembled bruschetta is best eaten immediately, but any leftovers should be kept refrigerated and consumed within a day. Reheat bread lightly in the oven if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes for bruschetta?

Fresh ripe tomatoes are best for bruschetta because they provide the perfect texture and flavor. Canned tomatoes are too soft and watery, which can make the bread soggy.

How do I prevent the bread from getting soggy?

To keep the bread crisp, always toast it well and serve the tomato mixture on top just before eating. Rubbing the warm bread with garlic adds flavor without moisture.

Tomato Bruschetta Recipe

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★★★★★

4.9 from 120 reviews

• Author: lina
• Total Time: 15 minutes
• Yield: 10 to 12 servings 1x
• Diet: Vegetarian

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Description

A classic and refreshing Tomato Bruschetta recipe featuring ripe diced tomatoes marinated with garlic, basil, balsamic vinegar, and olive oil, served on toasted crusty bread rubbed with garlic for a perfect appetizer or snack.

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Ingredients

Scale 1x2x3x

Tomato Mixture

• 1 pound ripe tomatoes (any variety)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 clove garlic (grated or crushed)
• 15 fresh basil leaves (chopped)
• 1 teaspoon salt
• ¼ teaspoon black pepper

Bread & Garnish

• 10 slices crusty bread or baguette, cut into ½ inch (1.2 cm) thick slices
• 1 clove garlic (whole, for rubbing on bread)

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Instructions

1. Cut tomatoes: Rinse the tomatoes under cold water and pat dry. Cut them into small dice, removing excess seeds or watery liquid if tomatoes are very juicy to prevent sogginess.
2. Marinate tomatoes: In a mixing bowl, combine the diced tomatoes with 3 tablespoons of extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 clove grated or crushed garlic, 1 teaspoon salt, ¼ teaspoon black pepper, and the chopped basil leaves. Toss everything together until well mixed. Taste and adjust salt if necessary. Let the mixture marinate at room temperature for 10 to 15 minutes to develop flavors.
3. Prepare bread slices: Slice the crusty bread or baguette into 10 to 12 pieces about ½ inch (1.2 cm) thick. Arrange the slices on a baking sheet or grill rack.
4. Toast bread: Toast the bread under the oven broiler until golden and crunchy, keeping a close eye to prevent burning. This typically takes a few minutes depending on your oven.
5. Rub bread with garlic: While the toasted bread is still warm, take a whole garlic clove and rub it over the surface of each toasted slice. This will infuse the bread with a mild garlic flavor.
6. Assemble bruschetta: Spoon one or two tablespoons of the marinated tomato mixture onto each garlic-rubbed slice of bread. Serve immediately for the best texture and flavor.

Notes

• Use very ripe tomatoes for the best flavor and sweetness in this dish.
• If tomatoes are too watery, draining some of the liquid prevents soggy bread.
• The garlic rubbing on the toast gives a subtle garlic taste without overpowering the freshness of the tomato mixture.
• This bruschetta is best served immediately after assembling to maintain bread crispiness.
• You can substitute fresh basil with other fresh herbs like oregano or parsley if preferred.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Appetizer
• Method: Broiling
• Cuisine: Italian

Keywords: tomato bruschetta, Italian appetizer, toasted bread, fresh basil, garlic, balsamic vinegar, easy bruschetta recipe