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Tomato Bruschetta Recipe

Tomato Bruschetta Recipe

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  • 1 loaf French bread, run under the broiler until crispy on both sides
  • 1 clove garlic, cut in half
  • 1 small red onion, finely chopped
  • About 1 tablespoon good-quality balsamic vinegar
  • 1 box of grape tomatoes, diced
  • 1 bunch of basil, washed and leaves picked off, chopped
  • Diced mozzarella cheese and/or halved, pitted olives, if desired (optional)


Toast the bread under the broiler and when cool rub the garlic on one side. Keep this rubbed side facing up (you’ll put the topping on this side). Toss the onion with the balsamic vinegar, adding more if desired, and let sit for at least 5 minutes.

Then add the tomatoes and basil and combine, adding the optional cheese or olives, if desired. Spoon mixture onto bread. Voilà!

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I will definitely try this at home. I always got some good recipes here. anyoption review please share more like this

for vegans what type of bread should i use?

Heirloom roasted sliced tomatoes seasoned with fresh diced basil, sage, mint, curry, crushed red peppers, spinach leaf saturated gently with extra virgin olive oil. Served on top of toasted Bruschetta is so very delicious! For extra taste and presentation I roasted Butternut Squash seeds with Himalayan pink crystal salt and a bath in extra virgin olive oil. I placed the roasted seeds in a circle around the Bruschetta delight in the center.

So I just finished making and trying this. I, as well as my sister, cousin, and two friends, all agree that this was pretty tasty. It was good, but it was not incredible. I'd make it again, but next time I think I would add something more to it.

Like others said, the toppings should be placed on after the baking. I removed the bread halfway through baking to put the toppings on, and then placed it back in the oven. I'd recommend not baking the toppings at all.

This is very good and so close to the recipe that I use and was going to submit that I decided not to. The minor differences are that I use 2 - 3 large cloves of pressed garlic, 2 teaspoons of balsamic vinegar, 2 Tablespoons of EVOO, and a few grinds of sea salt. The bread slices I brush with garlic olive oil and toast lightly. No need to toast after the tomatoes go on. It really is a most excellent and light appetizer.

I've noticed that many bruschetta recipes call specifically for Roma tomatoes (obviously this one doesn't). I personally find that Romas have very little real tomato flavor so I'd recommend big meaty beefstakes if you can get them. I used tomatoes from my own plants and it makes such a difference in flavor.

  • 1 1/2 pounds (680g) best-quality, in-season fresh tomatoes, preferably a mix of varieties, cored and diced (see note)
  • 15 large basil leaves, thinly sliced into a chiffonade
  • Extra-virgin olive oil, for the tomatoes and toasts
  • Red or white wine vinegar or true balsamic vinegar, to taste (optional see note)
  • 8 medium slices freshly toasted bread
  • 3 medium cloves garlic, halved
  • Finishing sea salt (such as fleur de sel), kosher salt, or flaky salt (such as Maldon)

In a large bowl, combine tomatoes with basil and enough olive oil to generously coat. If using wine vinegar, add a splash. Toss gently, taste, and add more wine vinegar if desired.

Rub garlic cloves on top surface of each toast rub only as much as you want. (More will make the toasts more garlicky, while a lighter hand will deliver a more mild flavor.) Drizzle olive oil on each toast and season with salt.

Spoon tomatoes onto each toast, including any liquid that has accumulated. Season generously with salt. If using true balsamic vinegar, drizzle it sparingly on top. Serve right away.


Bruschetta is simple to make, but there’s a few fundamentals that you can’t skimp on if you want a seriously tasty one. Get these right and you can’t go wrong!

Juicy, ripe tomatoes at room temperature, not fridge cold

Good quality extra virgin olive oil

A good, crusty bread that can hold up to the juicy topping. Sourdough and ciabatta are my picks. Skip the basic sandwich bread – it will literally disintegrate from the juices. Thin baguettes work ok if you toast well (because they have a smaller surface area). Great starter option!

**CHEFFY TIP** Rub the hot toast with garlic. This is a little trick that gives bruschetta an edge that makes it even better than just mixing garlic through the tomato mixture. It’s the reason why the bruschetta at your favourite bistro is so good – now you can replicate it yourself at home!

Tomato Bruschetta

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The term bruschetta gets thrown around anytime a piece of fancy toast with toppings is served, but technically bruschetta is just a grilled piece of bread brushed with olive oil and rubbed with garlic. Most often you see it topped with fresh tomatoes and basil, but the possibilities are endless when you start thinking about what to pile on. Here’s the basic tomato version to get you started.

Special equipment: You will need a pastry brush.

This recipe was featured as part of our story on Bruschetta, the Fancy Toast for Parties. Try it as an appetizer before an impressive main dish like grilled prime rib.

Tomato Bruschetta

Like so many of Italy’s best dishes, bruschetta owes its origins to la cucina povera, whose customary marriage of frugality and ingenuity among Italy’s peasant class dictated that nothing edible ever be tossed out.

In the case of bruschetta, stale bread is made over to something not just edible but really tasty, by the mere act of toasting and topping with quality ingredients like sun-ripened, organic tomatoes and an impeccable extra virgin olive oil.

Basic bruschetta is remarkably simple, comprised of a toasted (or grilled) slice of bread – preferably a rustic, hardy kind such as Tuscan or Pugliese – rubbed with fresh garlic while still warm, then drizzled with olive oil and dusted with salt and pepper. In many places, the custom is to brush these ingredients on both sides of the toasted bread, making for a seriously heady flavor experience and rather messy fingers.

Wherever tomato production excels, bruschetta served with chopped tomatoes, garlic, fresh basil or oregano, and olive oil has also become very popular. In fact, unless specified otherwise, ordering bruschetta in an Italian restaurant often means this tomato version instead of the basic garlic-and-oil type.

A few words on the name: In Italian, the word for something toasted is abbrustolito or bruscato, the latter from the verb bruscare, synonymous with bruciare ("‘to burn") but also meaning to brush with a brusca – a large brush with coarse bristles, similar to the type used to brush horses. Since bruschetta is both "burned" and "brushed," possibly the name derives from both these verbs. Other names for bruschetta vary from region to region. For instance, in Tuscany it’s known as fettunta, from fetta ("slice") and unta ("oiled" or "greased").

Bruschetta al Pomodoro (Tomato Bruschetta)
Recipe courtesy of Amy Gulick*

4 large slices of bread, such as rustic
14 ounces tomatoes
3-4 tablespoons extra virgin olive oil
1-2 garlic cloves
4-5 basil leaves, plus more to garnish
Sea salt & freshly-ground black pepper, to taste

Dice the tomatoes and place in a large strainer. Salt the tomatoes generously and thoroughly combine to coat all the tomatoes with salt.

Place the strainer on a plate or in a bowl and allow to rest for 15–20 minutes, jostling occasionally to encourage the liquids to expel. While not fundamental, this step firms up the tomato flesh and facilitates the release of the slippery pulp and seeds.

Most of the salt will rinse away. If you skip this step, salt accordingly when you add the other ingredients to the tomato.

Dump the excess liquid away and gently shake the strainer (over the sink) to filter out the seeds. Removing all of the seeds is nearly impossible, but most of them will come away.

Taste a piece of the tomato. If still too salty, sprinkle with a small amount of water and shake again.

Transfer the tomatoes to a large bowl and add the olive oil. Tear in the basil leaves and finely grate in ½ to 1 garlic clove. Grind in some black pepper (optional) and combine thoroughly.

Grill or toast the bread slices until golden on both sides. Scoop the tomato onto each slice and garnish with additional basil. For an extra kick, rub the slices with the second garlic clove before adding the tomato.

* Editor's note: The featured bruschetta photo is published courtesy of Amy Gulick. Her recipe and article first appeared on Great Italian Chefs explore more recipes from some of Italy’s best chefs here. Then, check out Amy's own website, The Bittersweet Gourmet, which she writes from "a tiny village in the Tuscan countryside."

Recipe Summary

  • 4 pounds assorted heirloom tomatoes (preferably a mix of colors), cut into 1/2-inch pieces
  • 2/3 cup best-quality extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 baguettes, cut in half horizontally
  • 2 garlic cloves, peeled
  • 1 large red onion, quartered and thinly sliced
  • 2 cups fresh basil leaves

Preheat grill or broiler to high. Combine tomatoes, oil, 1 tablespoon salt, and pepper to taste in a large bowl.

Toast cut side of baguette halves on grill or under broiler 1 to 2 minutes. While still hot, lightly rub cut surface with garlic. Spoon tomato mixture over bread with a slotted spoon, then add onion. Tear basil into pieces, and scatter on top. Slice each baguette half into 3- or 4-inch-long pieces (about 12 slices per baguette).

Easy Tomato Bruschetta Recipe

This Easy Tomato Bruschetta Recipe is the perfect summertime appetizer
when the tomatoes are in season, and basil is plenty!

We’ve all seen the scene in Julie and Julia where Julie and her husband are eating Tomato Salad on crispy, buttery bread and we all want to try it!

While this recipe for Easy Tomato Bruschetta isn’t the exact recipe, it’s my interpretation of it.

If you know me in real life, you know I am not a fan of fresh tomatoes.

There is something about their smell, texture, and flavor that I just do not appreciate.

((I don’t appreciate Cilantro, either… Ina Garten and I both think it tastes like dirty dishwater!))

However, this tomato bruschetta topping recipe is simply irresistible.

Fresh tomatoes are combined with spicy, fresh garlic, shallots, basil, and capers for an added brininess.

For Town Mountain Supper Club we recently had a “Carrabba’s Night!”

One of our peeps is a former Carrabba’s chef, and he knows ALL THE SECRETS to the menu! We love having him cook for us!

I was in charge of the appetizer and thought it would be fitting to do a Bruschetta Board filled with all kinds of toppings to spread on toasted baguette slices.

Making the best tomato bruschetta is way easier than you think, and uses summer fresh ingredients.

This recipe is the only tomato bruschetta recipe you will need! It is so simple but perfectly matched.

Yes! This grazing board even had a shrimp cocktail included! And, it was pretty darn yummy!

What is Bruschetta?

Bruschetta actually refers to the bread.

I didn’t grill my bread — but, bruschetta in Italian is the equivalent of “roast over coals” — the usual grill marks create a “grate” for you to rub fresh garlic on each of the slices, leaving a deliciously spicy garlicky taste to pair up!

The topping is essentially a tomato salad. But, here in the Good U S of A, bruschetta is exactly the recipe I’m giving you today.

Tomato salad is what bruschetta is all about in the summertime — the tomatoes are ripe and hearty, and basil comes in overwhelmingly!

This is a great way to use up lots of tomatoes.

Need ideas for a Bruschetta Bar Grazing Board?!

Here are the recipes you can add to your own Bruschetta Board

All these go great with toasted slices of a baguette!

How do you make Simple Bruschetta with Tomatoes and Basil?

First, I toasted of slices of a french baguette with just butter, then rubbed a fresh garlic clove over each one after it finished toasting under the broiler.

Second, in the next round of toast, I did a little extra… Italian Herbs, White Wine, and Fresh Garlic.

Garlic Herb Bruschetta can hold up to any spread you imagine.

And they make a killer topping for soup!

What is the best bread for Bruschetta?

I prefer using a french baguette.
It’s a long and skinny one.

If you wanted to create a full meal, pair this appetizer recipe with this Cold Watermelon Gazpacho recipe!

What a perfect, refreshing summertime pairing! You could even serve out of a mason jar or shot glasses for a great porch party!

Tools You’ll Need for Tomato Bruschetta Recipe:
Cutting Board
Sharp Knife
Citrus Reamer
Mixing Bowl

Next, slice small (or large!) tomatoes into bite-size pieces.

How do you cut tomatoes for bruschetta?

Using a paring knife, cut in half lengthwise. If they’re the long Marzano tomatoes, I’ll cut in half lengthwise and across.

Then, grate some fresh cloves of garlic over the top of the tomatoes with a Microplane, add in minced shallots, and some basil ribbons.

Now, gently stir in red wine vinegar, capers + a plop of the caper brine, fresh torn basil, salt & pepper.

Gently toss all of this together, and let it sit for an hour in the fridge.

Hopefully, in the summer, you can find fresh basil.

If you’re making this and you don’t have any fresh basil on hand, try using any fresh herbs. Thyme and oregano would be lovely!

How to prepare Tomato bruschetta

To prepare tomato bruschetta, first wash the tomatoes, divide them in half 1 and then cut them into cubes 2 . Pour the cut tomatoes into a bowl and add basil leaves, previously washed and dried 3 .

Season with a pinch of oregano 4 , salt 5 , pepper and oil 6 . Stir well and let the flavors blend for about 30 minutes. This step is optional, but we recommend it to enhance scents and flavors.

Meanwhile, cut the bread into slices 7 . After the resting time, heat a grill and place the slices of bread on it 8 . Grill them on both sides until toasted 9 .

Now top the bread slices with your tomato salad 10 , drizzling a little more oil 11 . Let rest for a couple of minutes, then serve your tomato bruschettas 12 !

Tomato Bruschetta

Ingredients US Metric

  • 1 cup pitted kalamata olives, finely chopped
  • 1/3 cup plus 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1/4 cup finely chopped fresh basil
  • 4 (about 1 lb) ripe tomatoes, cored and diced (may substitute chopped cherry or grape tomatoes)
  • Kosher salt
  • Freshly ground black pepper to taste
  • 1 (12-ounce) loaf ciabatta, sliced 1/2 inch (13 mm) thick on the bias (about 12 slices)
  • 1 clove garlic, halved lengthwise


Toss the olives, 1/3 cup (78 ml) oil, basil, tomatoes, salt, and pepper in a bowl.

Heat a cast-iron grill pan over medium-high. Brush the slices of bread on both sides with the remaining 3 tablespoons (45 ml) oil. Grill the bread, flipping once, until crisp and slightly charred at the edges, 2 to 3 minutes per side.

Transfer the bread to a cutting board and immediately rub one side of each slice with the cut side of the garlic. Top each slice of bread with a scant 2 tablespoons tomato mixture and, if desired, drizzle with oil. Serve immediately.

Recipe Testers' Reviews

I picked up beautiful heirloom tomatoes Saturday morning at the farmers’ market. When life hands you heirloom tomatoes, make tomato bruschetta. Wow, so simple and so delicious! After my first bite, I was only able to get out gleeful noises. I loved my husband’s reaction. He had a bite and stated, “This tastes like summer.” We invited a couple of neighbors over to enjoy this with us. Everyone loved it. I know what I am buying at the farmers’ market this Saturday! I used a cast-iron double burner grill pan. After 3 minutes I needed to turn the bread slices over, and then after 3 more minutes I took them off. This would feed 4 to 6 people, depending on how much self-control they have.

This tomato bruschetta is a fast, simple and delicious appetizer! Grilling the sliced bread took about 2 minutes per side in a very hot grill pan. I got 12 nice slices from the ciabatta loaf. I used about 2 tablespoons of the tomato mixture per bread slice. The garlic rubbed on the toasted bread added a nutty and delicious flavor. Depending on the size of the ciabatta loaf, you could make 6 to 8 servings. It really depends on how hungry everyone is! My testers ate 2 slices each. This is a rustic but sophisticated appetizer to serve with a glass of wine. I'll definitely be making it again.

What a wonderful way to use those garden-fresh tomatoes. This tomato bruschetta is bright, refreshing, and satisfying in and of itself. It's the perfect summer appetizer or meal along with a side salad. In the past when I have made bruschetta, it has had numerous ingredients accompanied by a good deal of preparation, mostly chopping. Not so with this recipe. Minimal ingredients translate into a clean flavor with very little prep work. The bruschetta was ready within 30 minutes with only 20 minutes of hands-on work. I grilled the bread on our barbecue which gave the bread perfect grill marks and a toasty texture. This is perfect for a summer day when it is too hot to cook. This tomato bruschetta will be a summer staple in my house.

What a lovely summertime treat! With heirloom slicing tomatoes and cherry tomatoes coming out of our garden just about every day lately, I was eager to try this tomato bruschetta recipe. I used a mixture of both types of tomatoes (approximately 1 1 /2 pounds) and thought the overall presentation was very nice. The red tomatoes, black olives, and green basil made for a nice color combination on top of the grilled ciabatta slices. (My ciabatta, when sliced into 1/2-inch-thick pieces, made 8 nice sized slices. With the actual charcoal grill ready outside, we grilled the bread this way instead of on the indoor grill pan. I watched the bread carefully and it actually only took about 1 1/2 minutes per side, but it really just depends on the heat source you have going. (I didn't want them to burn, so flipping them at this point was good because the grill was pretty darn hot.) Each grilled bread slice was then topped with about 1/4 cup of the tomato-olive mixture. As a first course we had 8 slices of topped bread to enjoy and the tasty treats were a great accompaniment to a grilled steak and simple side salad.

The combination of salty and savory with a touch of acid from the tomato and the hint of garlic makes this tomato bruschetta a winner. The liquids in the recipe—juice from the tomato and olive oil—together soften the crunchy bread just the right amount if eaten immediately after serving. None of our pieces lasted long enough to get soggy. You could do so many things with this bruschetta—topping it with a lovely piece of fish, adding it to a sandwich, or adding cheese to the recipe, just to name a few ideas. It's so good you'll want to find more ways to enjoy this dish. The recipe feeds more than the 6 servings suggested. My tomatoes prior to cutting (and these were not huge tomatoes, all 4 just medium) weighed in at 2 pounds. My loaf of ciabatta rendered 17 slices, cut on the bias. You may want to get a second loaf if you plan to serve all the topping as each piece took about 1 1/2 tablespoons, being liberal with the topping. You certainly could add more topping as this is the star of the dish but it gets a little messier to eat the more topping you add. Such an easy and outstanding dish. We will make this often.


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