Simple Tomato Bruschetta With Basil

This simple Tomato Bruschetta recipe is the perfect way to enjoy those summer flavors! This simple Italian dish is a must have during those hot summer days. The recipe is super quick and easy to make and will be a favorite in your home!

Jump to:

• What is bruschetta?
• Ingredients for tomato bruschetta:
• How to make classic tomato bruschetta:
• How to grill your bread for a classic tomato bruschetta:
• Can you make bruschetta ahead of time?
• I do not want to throw away the juices and seeds. What to do?
• 📖 Recipe
• Other recipes you might like:
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Got fresh tomatoes and basil from your garden and do not know what to do with it? Look no further! This classic tomato bruschetta recipe is the perfect way to enjoy your summer bounty.

Whenever in Italy I would always have Melon e prosciutto, tomato mozzarella salad or bruschetta as appetizer. After having already shared the first two mentioned dishes I have to complete the series with my third favorite.

This recipe could not be any easier to prepare. All you need are fresh diced tomatoes mixed with fresh basil, seasoned with quality Fleur de Sel spooned over garlicy olive-oil brushed slices of toasted bread. This dish is super light, crisp and fresh! No one will be able to resist these!

What is bruschetta?

Classic bruschetta is made with a rustic Italian or sourdough type bread. You cut wide and thick slices and toast them. Traditionally this gets done on the grill as the name bruschetta comes from the Italian word bruscare which means to roast on coals.

As we want to keep this recipe quick and simple and not turn on the grill just for some bread we use the oven-method. Most people I know make their bruschetta in the oven, guess we tourists just changed it up to make it simple? I once read that this is the American way of making bruschetta.

If you do have the option and willingness to turn on the grill, then I highly recommend toasting your bread on the grill! It will add an irresistible smoky flavor!

Ingredients for tomato bruschetta:

• Bread: I highly recommend getting a good crusty Italian or sourdough bread. You should also try an olive bread! Gives it an amazing flavor twist. If you can not find any of them you can cheat with a baguette. (That is what I did in the photos lol)

• Olive oil: The olive oil will work as a temporary barrier to protect the bread from getting soggy by the tomatoes on top. I highly recommend using a good quality extra-virgin olive oil.

• Garlic: Garlic makes everything taste better! You will have to cut it in half and rub it onto the toast. This will give the toast a slight garlicy flavor that is not overwhelming.

• Ripe Tomatoes: Make sure you use red ripe tomatoes. Any variety will do. Choose your favorite one! However, I recommend using one with lots of flesh and not to many juices as you will get rid of the juices and seeds for those bruschetta's.

• Fresh Basil: Fresh basil leaves go perfectly with the tomatoes and give the bruschetta the needed freshness. Dried basil will not work!

• Fleur de sel: Fleur de sel tastes so much better than just normal salt. Use a plain or even flavored fleur de sel to round up the Italian flavor palette. You can use flaky salt as alternative.

• Pepper: Freshly cracked black pepper to season the tomatoes.

How to make classic tomato bruschetta:

Prepare the tomatoes:

With a pairing knife cut the stem out of the tomatoes.

Cut them into halves. With a tablespoon you can now remove the seeds and all the juice on the inside. Make sure you remove and drain all the juices! Especially cause we toss the tomatoes with salt more juices exit the tomatoes. If we do not drain the juices we will end up with a watery bowl of tomatoes which will make our bread soggy really quick.

Next, chop the tomatoes into small cubes. Then chiffon your basil.

In a medium bowl gently mix the diced tomatoes and thinly sliced basil together. Then season the mixture generously with a good Fleur de Sel and some freshly cracked black pepper. Do not hold back with the salt, trust me!

Put the bowl aside and let it sit for a while.

Toast the bread:

Preheat the oven to 250°C (480°F). The high heat will make the bread extra crispy.

Using a bread knife cut your bread on the diagonal into thick slices of 1-1.5cm (around half an inch). Transfer those slices onto a baking sheet lined with parchment paper.

Next generously drizzle some olive oil over the slices. I like to use a kitchen brush (pastry brush) to brush the olive oil over the whole slice making sure it gets everywhere.

Place the baking sheet on the middle or top rack of the oven. Bake the bread in the pre-heated oven for 5 minutes till golden brown.

Remove from the oven and let cool for a few minutes.

Cut a garlic clove in half and rub it onto the olive oil brushed side of the bread slices to get that nice garlic flavor all over them.

Assemble the tomato bruschetta:

Place your toasted bread with the olive oil side up on a big cutting board or platter. With a spoon gently transfer the tomato mixture onto the toasted bread slices. Serve immediately.

If you want you can garnish you bruschetta with:

• Add more fresh basil leaves
• Drizzle them with balsamic glaze or a thick balsamic vinegar to add some tanginess making your bruschetta irresistible

Pro tip:

If you want to take the time and make this recipe extra good then I highly recommend peeling your tomatoes. Here is how you do it:

1. Get a big pot and fill it with water. Bring it to a boil.
2. With a sharp knife cut a little cross into the top of the tomatoes. This will help you to peel the skin off later.
3. Once the water boils turn off the heat and put the tomatoes in the hot water. Let it blanch for 1-2 minutes. You will see the skin slightly getting wrinkly.
4. Remove the tomatoes from the pot and let them cool till you can easily touch them without burning your hand.
5. Once you can handle them gently peel off the skin. Start at the cross you cut. The skin will easily come off there.
6. Then continue with the normal recipe.

Make it colorful: You can make your bruschetta colorful by using different colored cherry tomatoes. They will be rather sweet and go perfectly with some balsamic

How to grill your bread for a classic tomato bruschetta:

If you have the time and possibility to fire up your grill then I highly recommend toasting your bread the traditional way. This is how it is done:

1. Follow the steps as directed and brush your bread with olive oil on both sides.
2. Preheat your grill and bring it to medium heat.
3. With thongs gently place the bread slices on the grill grates.
4. Close the grill and let the bread toast for 2-3 minutes on both sides. Carefully flip them when they are golden brown with slight grill marks.
5. Transfer them to a plate or cutting board and let them cool a bit. Continue with the recipe.

Can you make bruschetta ahead of time?

Yes, you absolutely can!

Tomato bruschetta is the perfect appetizer for any party or get together! You can make the topping up to 2 days ahead of time. Cover and store the mixture in the fridge. When ready to serve get it out and drain all the excess juices.

You can prepare the toast a couple hours in advance. Anything earlier I do not recommend as the bread will dry out.

Either set the tomatoes and toasts separately on the table or prepare the bruschetta already for your guests. If you do already prepare it then serve them immediately to prevent them from getting soggy as tomato-topped bread will inevitably soften as time goes on.

I do not want to throw away the juices and seeds. What to do?

You might ask yourself what to do with the leftover juices and seeds from the tomatoes? I totally get you if you do not want to waste them. No-one wants to do food waste on purpose. I always keep the leftovers and use them for a sauce on some pasta.

📖 Recipe

Other recipes you might like:

Tomato Mozzarella Caprese Salad - Oh Sweet Cultureshock

Melon e Prosciutto - Oh Sweet Cultureshock

Polenta With Cherry Tomatoes & Halloumi - Oh Sweet Cultureshock

Fresh Homemade Basil Pesto - Oh Sweet Cultureshock