Tomato Bruschetta | A Mind „Full” Mom
With this simple recipe, you can easily make restaurant-quality Bruschetta whenever the craving strikes! Made with fresh tomatoes, vibrant basil, and toasted bread, Tomato Bruschetta is an appetizer everyone loves!
Looking for more recipes that make the most of garden-fresh tomatoes? You will love Caprese Salad, Blender Salsa, and Tomato Pizza.
The Best Bruschetta Recipe
Bruschetta is a classic Italian antipasto that is made with garlic-rubbed toasted bread. The options for toppings are endless, but the combination of juicy, sweet tomatoes, vibrant basil, and rich olive oil is not only classic, but in my opinion, the absolute best version of this appetizer.
Tomato Bruschetta is light. It is fresh. It is elegant. And it couldn’t be simpler to make!
How to Make Tomato Bruschetta
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Select Quality Ingredients
Tomato Bruschetta is made with only a handful of simple ingredients, so it goes a long way to choose them with care, especially the tomatoes! In the summer, use vine-ripened or garden-fresh heirloom or beefsteak tomatoes. When tomatoes aren’t in season, it is best to use cherry tomatoes or Campari tomatoes, as both are delicious year-round!
Deseed Tomatoes
If you are using tomatoes other than cherry tomatoes, you will want to remove the seeds from the tomatoes to prevent your Bruschetta from becoming soggy. To do this, simply cut the tomatoes in half and then use a spoon to scoop out watery seeds.
Flavor the Tomatoes
The tomato topping for the bruschetta is made with diced tomatoes, ribbons of fresh basil, salt, olive oil and garlic. In order to keep the garlic from overpowering the tomatoes, it is best to finely grate the garlic clove right over the tomatoes. Let that mixture sit while you toast the bread, which will give the flavors time to marry together.
Toast & Flavor Bread
Bruschetta is classically made by rubbing toasted bread with a garlic clove. The warm bread will be infused with a subtle garlic flavor and make the perfect base for the tomato topping.
Serve Bruschetta with Tomatoes and Basil
To serve tomato bruschetta, drain off any liquid that may have accumulated in the tomato mixture and serve over the the toasted bread. If desired, drizzle the bruschetta with more extra virgin olive oil.
Tips for Serving & Storing Bruschetta
It is best not to assemble the tomato bruschetta until immediately before serving, as the bruschetta will become soggy as it sits.
- For Serving: Serve the tomato topping in a bowl alongside a basket of the toasted bread and allow guests to assemble the bruschetta themselves.
- Leftover Tomato Topping: Store it in an airtight container in the refrigerator for up to 24 hours. Just keep in mind that tomatoes lose their flavor after being refrigerated.
- Leftover Bruschetta: If you have leftover toasted bread, use to make homemade croutons.
∗ Tomato Bruschetta Variations ∗
- Add Cheese: Tomato Bruschetta is delicious when the tomato topping is prepared with the addition of cheese, be it grated parmesan or small chunks of fresh mozzarella.
- Add Oregano: Instead of using fresh basil, try adding up to 1 teaspoon of fresh oregano to the tomato mixture.
- Add a Shallot: A finely minced shallot is a delicious addition to the tomato bruschetta topping. I don’t recommend using yellow or red onions as they can overwhelm your palate when eaten raw.
- Add Olives: For a briny kick, add a couple of tablespoons of kalamata olives to the tomato mixture.
- Drizzle with Balsamic: Drizzle the assembled bruschetta with a balsamic glaze right before serving.
- Add Pesto: Top the toasted bruschetta with a smear of basil pesto before adding the tomato topping.
More Favorite Appetizers
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Tomato Bruschetta
Made with fresh, ripe tomatoes, basil, and toasted bread, this easy recipe for Tomato Bruschetta makes a perfect appetizer for any gathering!
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Servings: 8
Calories: 127kcal
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Instructions
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Preheat the oven to 350℉.
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Cut the tomatoes in half. Use a spoon to scoop out the watery seeds from the tomatoes and discard. Dice the tomatoes into ½ inch pieces and place them into a large mixing bowl.
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Finely grate 1 clove of garlic over the tomatoes (using a Mircroplane grater is best.) Add the basil ribbons, 1-½ tablespoons of olive oil, and 1 teaspoon salt to the tomato mixture and gently toss together. Let the mixture sit at room temperature while the bread toasts.
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Cut the bread into ½-inch thick slices and brush each side with ½ tablespoon of olive oil. Place the bread onto a large rimmed baking sheet and bake for 5 minutes. Remove from the oven, flip the bread and continue to bake for 5 minutes, or until the bread is golden.
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Remove toasted bread from the oven and rub each slice of bread with the remaining clove of peeled garlic.
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Drain off any liquid that may have accumulated in the tomato mixture and serve over the the toasted bread. If desired, drizzle the bruschetta with more extra virgin olive oil and serve immediately.
Notes
Olive Oil: Look for one labeled cold-pressed and that originates from one single country.
Serving for a Crowd: Because the bread will become soggy if you assemble the bruschetta more than 15-20 minutes before serving, you will want to serve the toasted bread and tomato topping separately and allow guests to assemble themselves.
Storage: Tomato Bruschetta is best served within a few hours of preparation. If you happen to have leftover tomato topping, you can store it in an airtight container in the refrigerator for up to 24 hours.
Nutrition
Calories: 127kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 463mg | Potassium: 175mg | Fiber: 2g | Sugar: 2g | Vitamin A: 505IU | Vitamin C: 8.1mg | Calcium: 30mg | Iron: 1.1mg
