Are you looking for the perfect recipe for Tomato Bruschetta? Here are a few tips to elevate this classic summer appetizer! Vegan.
A couple weeks ago I was over at a friend’s house who pulled out the most delicious Tomato Bruschetta he had made. I couldn’t stop eating it! Such a simple appetizer, I’ve had and made hundreds of times through the years but this particular batch was like none other. Of course I had to pick his brain and share it with you!
Tomato Bruschetta is best made when tomatoes are in season and at their peak of flavor. The amazing part is that you really don’t need to do much to vine-ripened tomatoes; they are delicious as they are!
Serve this favorite summer dish as an appetizer before Grilled Chicken Caprese, Zucchini Pasta, or Stuffed Zucchini Boats. And, of course, any pasta recipe would do!
Why you’ll love this Fresh tomato Bruschetta recipe!
- It’s a crowd-pleaser! Bruschetta makes an impressive and light snack or appetizer that everyone will love.
- A tasty way to use tomatoes: Vine-ripened tomatoes in their peak season are delicious on their own. With simple additions like garlic and balsamic, their flavor comes alive!
- Easy to make: Using common ingredients, this easy appetizer only involves toasting the baguette and mixing together the bruschetta topping.
- Juicy without being soggy: Between deseeding and draining the tomatoes, to serving the bread on the side, we make sure this appetizer isn’t too watery!
Tomato Bruschetta Ingredients
- Baguette– The base to your bruschetta. A baguette is essential, the best bread to use here- but we serve it on the side to avoid getting soggy. You can also use sourdough bread, cut into smaller wedges.
- Tomatoes- Use vine-ripened tomatoes, Roma tomatoes, cherry tomatoes, or any homegrown or heirloom tomatoes. This recipe is best enjoyed in season when tomatoes are at their peak flavor.
- Extra Virgin Olive oil– Brush or drizzle good quality olive oil on top of each baguette slice and more is mixed into the bruschetta topping. This gives the overall dish a lovely, grounding, and earthy flavor.
- Salt- Salt is essential for making all of the other flavors in the dish come alive!
- Garlic cloves- Rubbing each baguette slice with raw garlic when it comes out of the oven is key for optimal flavor!
- Fresh basil leaves- Is there really any better match than tomatoes and basil?! Its sweet and herby aroma is a welcome addition.
- Balsamic vinegar– A little bit of tangy acidity brings out the sweetness of the tomatoes, offering a lovely contrast.
- Black pepper- Freshly ground black pepper offers a nice kick to finish off the dish.
Tomato Bruschetta Instructions
Make the bruschetta. Preheat the oven to 400F.
Slice the baguette into 1/3-1/2 inch thick pieces at a diagonal and place them on a parchment-lined baking sheet.
Brush or spray the tops with olive oil and sprinkle lightly with salt. Bake 11-13 minutes in a 400F oven, or until golden.
Rub with garlic. Let the pan cool for 5 minutes, then rub each of the crusty tops with raw garlic. *This important step will really maximize the flavor!
Make the Tomato Basil mixture. Dice the tomatoes and place over a strainer for 1 hour, catching the juices. And- yes, you should absolutely drink the tomato water—nectar of the gods! Straining the ripe and juicy tomatoes will help prevent the mixture from being too watery and really intensify the tomato flavor.
You should end up with roughly 3 -3 1/2 cups diced tomatoes.
Place the drained, diced tomatoes in a medium bowl. Stack basil leaves in the same direction, roll the pointed end to the stem end, then with a sharp knife, slice across thinly, to make basil ribbons. Repeat and place basil ribbons in the bowl.
Add the olive oil, balsamic vinegar, salt, pepper, and optional garlic. I only use a half clove of garlic, finely grated.
Gently toss and mix everything together. Taste and adjust the salt to taste. I usually add 1/4 teaspoon more salt.
How to serve Tomato Bruschetta
Place the Tomato Basil mixture in a smaller serving bowl over a larger plate or platter. Arrange the baguette slices on the platter around the bowl, and serve with a spoon. I prefer to keep the bruschetta and tomatoes separate.
Leftovers will keep up to 4 days in an airtight container in the refrigerator. Store the bruschetta, on the counter uncovered.
Expert Tips
- RUB! Be sure to rub raw garlic on the toasted baguette slices.
- DRAIN. If your tomatoes are juicy, drain the diced tomatoes in a fine mesh strainer over a bowl for 1-2 hours. This will help keep the tomato flavors concentrated.
- GARLIC: Do not overdo the garlic in the tomato mixture—a common occurrence. No one wants “garlic breath” at a gathering! You can even leave it out – the baguette will have enough garlic flavor!
- QUALITY: Use the best quality olive oil and tomatoes you can!
- TASTE: Taste the tomato mixture with the toasted baguette, then adjust salt and vinegar to taste.
Tomato Bruschetta FAQs
Bruschetta (pronounced brew-SKET-tah) originates from Italy. It is a traditional appetizer or antipasti that has a base of toasted or grilled bread, served warm with a topping spooned over top or served on the side. Toppings vary from tomatoes, vegetables, beans, cured meat, or cheese.
Yes. This will prevent overly watery bruschetta. We show you a simple trick – simply quarter the tomatoes and gently squeeze out the seeds and juice.
Though similar, the main difference between the two is that crostini uses a bread that is thinner and has a finer texture. The bread used for bruschetta is more rustic.
Bruschetta comes from the Italian word “bruscare,” which means “to roast over coals.” This refers to the rustic, Italian bread that is often prepared using a brustolina grill.
Fresh and ripe summer tomatoes are best! These can be vine-ripened tomatoes, Roma tomatoes, or heirloom tomatoes. Roma tomatoes have a uniquely deep flavor that is perfect for bruschetta.
Though we prefer to keep this recipe as simple as possible and vegan, other variations include adding cheese- crumbled goat cheese, ricotta, fresh mozzarella or goat cheese. Some folks add red onion and a drizzle of balsamic glaze.
Absolutly! Grilling the bread adds another layer of flavor!
Yes. Toast the bruschetta slices up to 2 days ahead. Store at room temp. Make the bruschetta mixture up to 2 days ahead and refrigerate(waiting to add the basil right before serving). Be extra vigilant about draining the tomatoes first.
What to Serve with Tomato Bruschetta
I love how the simplest of ingredients can come together and make something truly special. More and more I gravitate towards these kinds of recipes- recipes that celebrate the season and highlight a single ingredient, it just feels so loving in a way.
Please enjoy this Tomato Bruschetta and let us know what you think in the comments below!
xoxo
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Tomato Bruschetta Recipe
- Prep Time: 20
- Cook Time: 12
- Total Time: 32 minutes
- Yield: 24 slices 1x
- Category: appetizer
- Method: Baked
- Cuisine: Italian
- Diet: Vegan
Description
Are you looking for the perfect recipe for Tomato Bruschetta? Here are a few tips to elevate this classic summer appetizer!
Ingredients
Bruschetta (bread)
- 1 baguette
- 1- 2 tablespoons olive oil (for brushing)
- salt for sprinkling
- 1 fat garlic clove for rubbing
Tomato Basil Mixture
- 2 lb tomatoes- vine-ripened tomatoes, roma tomatoes or heirloom tomatoes
- 20 fresh basil leaves
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon pepper
- optional: 1/2-1 garlic clove, finely minced (use a garlic press, or grater)
Instructions
- Preheat oven to 400F
- Make the bruschetta. 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, then rub each of the crusty tops with raw garlic. This is key to great flavor!
- Make the Tomato Basil mixture. Cut the tomatoes into quarters and gently squeeze out any excess juices and seeds- do this with especially 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. Drink the tomato water; it is heavenly. 🙂
- Place the drained, diced tomatoes in a medium bowl. Stack basil leaves in the same direction, roll the pointed end to the stem end, then with a sharp knife, slice across thinly to make basil ribbons. Repeat and place basil ribbons in the bowl. Add the olive oil, balsamic vinegar, salt, pepper, and optional garlic. Gently mix. Taste (with the toasted baguette) and adjust salt to taste- I usually add about 1/4 teaspoon more.
- Place this 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
I prefer to serve the bruschetta separately so the bread doesn’t get soggy- do as you please.
If you have time to drain the tomatoes longer- like 1 to 2 hours- do it! The more concentrated the tomato flavor will be.
You can also grill the bruschetta for incredible flavor.
Nutrition
- Serving Size: 2 slices baguette with 2 tablespoons Tomato mixture
- Calories: 177
- Sugar: 3.6 g
- Sodium: 470.6 mg
- Fat: 5.6 g
- Saturated Fat: 0.9 g
- Carbohydrates: 26.8 g
- Fiber: 2.1 g
- Protein: 5.7 g
- Cholesterol: 0 mg
I love this been making this for over 25 years I never drain my tomatoes I’ve always loved the juice soaking into the toasted bread, that’s the best part. Garlic definitely a must. I take this to parties and its the first to be gone. Something so simple but so flavorful
I love the tomato juice too- but with very ripe summer tomatoes, it gets juicy even after they are drained. But.. you do you! 😉
Simple and elegant with subtle sweetness. This was a perfect way to help with the abundance of garden tomatoes!
Great to hear Lesli!
Delicious and easy. Tasty tomatoes are a must, of course.
So happy to hear you enjoyed this Beth!
Love “drink the tomato water” !!!
thanks Joan- it truly is heavenly. 🙂