How to Make Tomato Bruschetta
Tomato season is in full force right now, and I’m making tomato bruschetta at least three times a week. I can’t think of a tastier, easier, and quicker way to use the fresh tomatoes and basil from my garden than to make tomato bruschetta.
If you’ve ever wondered how to make tomato bruschetta, look no further – this recipe is super quick and easy to make, and it’s the bomb!
What is Tomato Bruschetta?
Did you know bruschetta originated in Italy back in the 15th century? It is traced back to ancient Rome when the farmers would bring their olives to a local olive press, and sample the newly pressed oil by dipping bread into it.
Today, bruschetta is simply toasted bread, olive oil, and garlic, and is sometimes topped with a bit of salt or pepper. Bruschetta is not the toppings, though the toppings are indeed the crowning glory.
To make bruschetta, begin by slicing your bread into thick pieces. I like to use thick slices of a crusty, rustic loaf which allows the flavors of the toppings to shine.
Brush the bread slices with olive oil, then grill, broil, or toast them until they’re a crispy, golden brown. Rub each slice with a garlic clove, and then top with your chosen toppings.
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Best Breads For Making Bruschetta
This is a picture is what I call a perfect bruschetta bread. It’s not too big and is a wheat bread, which is supposed to be healthier for you. It also doesn’t have any grains, which can compete with the texture and taste of your topping.
You want to make sure the bread turns out crispy when toasted. The best types of breads for making this happen easily are baguettes or a small rustic loaf of bread with a crunchy crust.
Also, you want to ensure the bread slices aren’t too large. Small slices of bruschetta can be held in one hand so they’re easy to eat. If you do have a large loaf, cut the slices in half or quarters before you toast them.
Making The Topping for Tomato Bruschetta
It’s super easy to make the tomato topping. All you need are fresh tomatoes, garlic, and fresh basil.
You can use any type of tomato for this recipe. I like to use cherry tomatoes because they add a chewy texture and I don’t make a huge mess. Just chop them into quarters or eighths, and place them in a small bowl.
TIP: Use a bread knife for cutting the bread as well as cutting the tomatoes – the knife easily slices through the tomato skins!
You will already be rubbing garlic onto the bruschetta once it’s toasted, but if you are a garlic lover like I am, go ahead and add some with the tomatoes. Just chop the garlic cloves into tiny pieces, thinly slice them, or use a garlic press. You can also grate the garlic with a zester like I do or a small grater.
Some people add olive oil to the tomato mixture but I prefer not to since I’m already using oil on the bread. But it’s your choice, so feel free to add olive oil if you like.
Chop or slice the basil into thin pieces with a chef knife or paring knife, and stir into the bowl with the tomatoes and garlic. If you don’t have basil, don’t worry – you can substitute chopped rosemary or parsley, or just leave it out.
Combining different herbs can change the flavors from fabulous to sensational – here are some herbal combinations you might want to try!
Easy Tomato Bruschetta
Equipment
- 1 Bread knife Use for slicing bread and the tomatoes
- 1 Chef's knife or paring knife For chopping the basil/herbs and garlic
- 1 Pastry brush For brushing olive oil onto the bread
- 1 Cutting Board
- 1 Spoon To spoon tomato mixture onto the bread
Ingredients
- 4 Slices of crusty bread cut into 1/2" – 3/4" slices
- 1 tbsp Olive oil
- 1 Garlic clove peeled
- 2 Ripe, medium tomatoes can use cherry tomatoes
- 4-5 Fresh basil leaves sliced thin or chopped
- Salt and pepper to taste
Instructions
- Using a pastry brush, gently brush olive oil onto one side of the bread. Toast the bread slices until they're golden and crisp.While still warm, rub one side of each toast with the peeled garlic clove.In a small bowl, combine the diced tomatoes and chopped basil. Add salt, pepper, and a drizzle of olive oil, if desired.Optional: add finely minced garlic clove if you want more flavor.Spoon the tomato mixture over the garlic-rubbed toast.Serve immediately while the toast is crisp.
More Topping Ideas
There are endless possibilities for toppings – and not just the tomato and basil one I’m sharing today. Some more delicious and creative combinations include:
- Freshly sliced peaches topped with a balsamic vinegar glaze
- Ricotta with sliced figs or fig jam (can use vegan ricotta)
- White beans, olive oil, sea salt, and some fresh rosemary blended into a spread
- Diced tomatoes, cucumber, avocado, and capers with olive oil and thyme
- Pesto topped with tomatoes and sauteed mushrooms
- Feta with diced cucumber and Kalamata olives with crushed garlic and parsley (can use vegan feta)
- Ricotta with sliced ripe plums, shallots, cinnamon, and chopped walnuts ) can use vegan ricotta)
How to Serve Tomato Bruschetta
Serve this versatile treat as a tasty appetizer or for a simple plant-forward or vegan meal. Tomato bruschetta goes really well with a cup of tangy cucumber or a big serving of quick and easy Summer Salad.
This recipe pairs perfectly with a glass of chilled Sauvignon Blanc or Pinot Gris, or even a hearty ale. And it’s a quick and easy option for a potluck or summer barbecue.
So, give this easy tomato bruschetta recipe a try the next time you have some friends over or are looking for something new to put on your dinner table. It does not disappoint!
