Tomato Bruschetta
Ripe summer tomatoes, good olive oil, and crusty bread — bruschetta is a test of ingredient restraint. Dice the tomatoes by hand, not in a food processor, to keep them from turning to pulp. Rub the toasted bread with a cut garlic clove before topping for a subtle, aromatic heat.
Snack · Vegetarian • 15 min
Ingredients
- 4 ripe Roma tomatoes, seeded and finely diced
- ¼ cup fresh basil leaves, thinly sliced
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 tablespoon balsamic vinegar
- Kosher salt and freshly ground black pepper
- 1 baguette or Italian loaf, sliced on the diagonal into ½-inch rounds
- 1 large garlic clove, peeled and halved
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Steps
- In a medium bowl, combine diced tomatoes, basil, olive oil, balsamic vinegar, ¼ teaspoon salt, and several grinds of pepper. Let sit at room temperature while you toast the bread.
- Preheat broiler or toaster oven. Arrange bread slices on a baking sheet and toast until golden brown on both sides, 1–2 minutes per side under the broiler.
- While bread is still warm, rub each slice on one side with the cut side of the garlic clove.
- Spoon the tomato mixture generously onto each toast. Finish with a drizzle of olive oil and a pinch of flaky salt. Serve immediately.
Tips & Variations
Make Ahead
Make the tomato topping up to 2 hours ahead and keep at room temperature. Toast the bread and assemble just before serving — assembled bruschetta goes soggy quickly.
Storage
Store leftover tomato topping and toasted bread separately. The bread will soften but the topping is still good for 1 day in the refrigerator.
Substitutions
Add diced fresh mozzarella to the tomato mixture for a Caprese-style bruschetta. A smear of ricotta on the toast before the tomatoes adds richness. Ciabatta or sourdough make great alternatives to baguette.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
