Tomato Bruschetta Recipe Recipe
Are you looking for the perfect recipe for Tomato Bruschetta? Here are a few tips to elevate this classic summer appetizer!
How to Make the Best Tomato Bruschetta Recipe
Tomato bruschetta is the quintessential Italian appetizer that celebrates fresh, simple ingredients at their finest. With vine-ripened tomatoes, fragrant basil, and crispy garlic-rubbed toast, this dish is a summer staple that never fails to impress. The key to perfecting this classic lies in properly draining the tomatoes to prevent soggy toast, and using quality ingredients that let each flavor shine through.
This recipe transforms a few humble components—bread, tomatoes, basil, and garlic—into something truly special. The toasted baguette slices provide a satisfying crunch, while the seasoned tomato mixture is bright, herbaceous, and perfectly balanced. It’s the kind of appetizer that works beautifully for casual gatherings, wine nights, or as a light starter before a larger meal.
Whether you’re hosting a dinner party or simply craving the taste of the Italian countryside, this tomato bruschetta recipe delivers authentic flavor with minimal effort. Prepare everything ahead of time and assemble just before serving to keep those toasted bread slices perfectly crispy.
Tomato Bruschetta Recipe
Are you looking for the perfect recipe for Tomato Bruschetta? Here are a few tips to elevate this classic summer appetizer!
Ingredients
Toasted Bread
Tomato Mixture
Instructions
Prepare the Bread
- Preheat oven to 400°F.
- Slice the baguette into 1/3-1/2 inch thick pieces at a diagonal and place on a parchment-lined sheet pan.
- Brush the tops with olive oil and sprinkle lightly with salt.
- Bake 11-13 minutes or until golden. Let cool 5 minutes.
- Rub each of the crusty tops with raw garlic. This is key to great flavor!
Prepare the Tomato Mixture
- Cut the tomatoes into quarters and gently squeeze out any excess juices and seeds—do this especially with ripe and juicy tomatoes.
- Dice the tomatoes and place them in a strainer over a bowl to further drain until the bruschetta is toasted (or for 1 hour). You should end up with roughly 3 cups of diced tomatoes.
- Stack basil leaves in the same direction, roll from pointed end to stem end, then with a sharp knife, slice across thinly to make basil ribbons.
- Place the drained, diced tomatoes in a medium bowl and add the basil ribbons.
- Add the olive oil, balsamic vinegar, salt, pepper, and optional garlic. Gently mix.
- Taste with the toasted baguette and adjust salt to taste—usually add about 1/4 teaspoon more.
Serve
- Place the tomato mixture in a smaller serving bowl over a larger plate or platter.
- Arrange bruschetta on the platter around the bowl and serve with a spoon.
Notes
- Draining the tomatoes is crucial for preventing soggy bruschetta.
- The tomato water that drains is delicious to drink!
- Rub the toast with raw garlic while still warm for best flavor.
- Assemble just before serving to maintain crispy bread.
