Tomato Bruschetta
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!
Equipment
- Oven
Ingredients
- 1 Bread Italian, sourdough
- 2 tablespoon Olive Oil extra virgin
- 2 cloves Garlic
- 6 Tomatoes medium sized
- 1 pinch Fleur de sel
- 1 pinch Pepper
Instructions
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 (do not throw them away!).
- 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).
- Using a bread knife cut your bread on the diagonal into thick slices of1-1.5cm (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.
Notes
- Pro tip: If you want to take the time and make this recipe extra good then I highly recommend peeling your tomatoes. Read the blog post above to find the instructions.
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If you want you can garnish you bruschetta with:
- more fresh basil leaves
- balsamic glaze
- Make it ahead: 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.
- Do it the traditional way: Instead of baking the bread in the oven toast it on the grill. Find the instructions above in the blog post.
- Make it gluten free: Use your favorite gluten free bread as alternative.
- Do not want to throw away the seeds and juice of the tomato?: Make pasta!
US Customary conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Your Notes
Nutrition
Calories: 465kcalCarbohydrates: 45gProtein: 10gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 1gSodium: 571mgPotassium: 1826mgFiber: 10gSugar: 21gVitamin A: 6149IUVitamin C: 103mgCalcium: 124mgIron: 3mg
Nutrition information is calculated automatically. I cannot guarantee the accuracy of this information.
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