Description
This easy Tomato Bruschetta recipe is made with juicy ripe tomatoes, fresh basil, and olive oil, served over crisp toasted baguette rubbed with garlic for subtle, delicious flavor. The perfect 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)
Optional- balsmic glaze for drizzling
Instructions
- Preheat oven to 400F
- Make the bruschetta. Slice the baguette into 1/3- inch thick pieces at a diagonal and place on a parchment-lined sheet pan. Brush or spray the tops with olive oil and sprinkle lightly with salt. Bake 11-13 minutes or until crispy and golden. Let cool 5 minutes, then rub each lightly with a raw garlic clove. This is key to great flavor!
- Make the Tomato Basil mixture. Dice the tomatoes and place them in a strainer over a bowl to catch the juice. Mix in the salt. You should end up with roughly 3 cups of diced tomatoes. Drink the tomato water; it is heavenly. 🙂
- Combine. Place the drained, diced tomatoes in a medium bowl. Add the basil ribbons, olive oil, balsamic vinegar, pepper, and optional garlic. Gently mix.
- Season to taste with the toasted baguette, and adjust salt to taste- I usually add about 1/4 teaspoon more.
- Serve. 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. Alternatively, place a spoonful of the tomato mixture over the bruschetta on a platter and drizzle with the optional balsamic glaze. Sprinkle with more basil ribbons.
Notes
To make basil ribbons, stack basil leaves in the same direction, roll from the pointed end to the stem end, then slice thinly across with a sharp knife.
I prefer to serve the bruschetta separately so the bread doesn’t get soggy. If assembling on a platter, do this as close to serving time as possible so the bread stays crisp.
If making ahead, store the tomato mixure in the fridge for a few hours, but be sure to let it come to room temp before serving for the best flavor.
If you have time, drain the tomatoes longer- like for 1 hour- do it! The more concentrated the tomato flavor will be.
You can also grill the bruschetta for incredible flavor (oil both sides)
Storing. Leftover tomato mixture will keep for 3 days in the fridge. Store the crispy bruschetta wrapped at room temperature for 3 days.
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
