What is bruschetta and where does it originate?

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.

Should I deseed tomatoes for bruschetta?

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.

What is the difference between bruschetta and crostini?

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.

What does bruschetta mean in Italian?

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.

What are the best kinds of tomatoes to use in bruschetta?

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.

What else can I add to tomato 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.

Can I grill bruschetta?

Absolutly! Grilling the bread adds another layer of flavor!

Can Tomato Bruschetta be made ahead?

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.

Tomato Bruschetta (Elevated!) (Elevated)

Name: Tomato Bruschetta Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Italian
Ingredients: 1 baguette; 1- 2 tablespoons olive oil (for brushing); salt for sprinkling; 1 fat garlic clove for rubbing; 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)

Description

Are you looking for the perfect recipe for Tomato Bruschetta? Here are a few tips to elevate this classic summer appetizer!

Ingredients

Units Scale

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)

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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