Tomato Bruschetta Recipe
Fresh, simple topping made in minutes
Bright chopped tomatoes, garlic, basil, and olive oil come together to top crisped slices of bread for a quick appetizer or light meal. For an easy menu pairing, try serving these toasts alongside a savory pasta or one-pan gnocchi idea for a satisfying dinner combo.
Ingredients and amounts to prepare
Use ripe tomatoes, extra-virgin olive oil, fresh basil, garlic, sea salt, and a sturdy loaf for the best results. A clear shopping list: 1 lb ripe tomatoes (Roma or vine-ripe), 1/4 cup extra-virgin olive oil, 2–3 cloves garlic, 8–10 fresh basil leaves, 1 teaspoon coarse salt, freshly ground black pepper to taste, and one small baguette or country loaf sliced 1/2 inch thick. Optional: a splash of balsamic or grated Parmesan for finishing.
Step-by-step assembly for crisp results
Start by seeding and dicing the tomatoes into small, even pieces so the topping sits cleanly on the bread. Toss the tomatoes with a minced clove of garlic, torn basil, olive oil, salt, and pepper; let the mix rest 10 minutes to meld flavors.
Toast the bread slices under a broiler or on a grill until just golden and crisp at the edges. Rub each hot slice with the cut side of a garlic clove for a subtle, fragrant hit.
Top each toasted slice with a spoonful of the tomato mixture right before serving so the bread stays crisp. Finish with a drizzle of olive oil and, if using, a tiny balsamic reduction or shaved cheese for contrast.
Quick swaps and simple variations
Swap Roma tomatoes for cherry tomatoes halved if you prefer sweeter, firmer pieces. Add finely diced red onion or a pinch of red pepper flakes for heat. Replace the baguette with toasted sourdough rounds to change the texture, keeping ratios the same so the topping doesn’t overwhelm the bread.
Tips to keep the topping bright and not watery
Salt the tomatoes lightly and drain any excess liquid before assembling to avoid soggy toast. Chop tomatoes coarsely rather than pulping them to preserve texture. Toast the bread hot and finish assembly immediately so each bite has a crisp base under the juicy topping.
Timing, make-ahead options, and storage
You can chop and season the tomato mix up to 4 hours ahead and keep it chilled; bring it to room temperature and stir gently before spooning onto toasted bread. Store leftovers of the topping in an airtight container for up to 2 days and re-toast the bread before serving for best texture. For a light brunch pairing, consider serving the toasts with a refreshing chia seed smoothie or a fruit-forward drink.
Serving amounts and scaling
Plan on 2–3 topped slices per person as an appetizer or 4–5 for a light meal. To scale up for a crowd, multiply the tomato mix proportionally and toast bread in batches; assembling just before guests arrive preserves the crunch. For summer menus, pair with other fresh options like a fruit smoothie; see suggested blends at fruit smoothie pairings.
Conclusion
For a thorough how-to with extra tips on choosing tomatoes and prepping the bread, check this practical guide from How To Make Fresh & Easy Tomato Bruschetta at Home – The Kitchn. If you want another simple take on the classic, this version offers a slightly different seasoning approach: Tomato Bruschetta Recipe – Host The Toast.
