Tomato Bruschetta
Made with fresh, ripe tomatoes, basil, and toasted bread, this easy recipe for Tomato Bruschetta makes a perfect appetizer for any gathering!
Servings: 8
Ingredients
- 4 large vine-ripened tomatoes ripe and at room temperature
- 2 tablespoons extra virgin olive oil divided
- 2 cloves garlic divided
- 5 medium basil leaves sliced into ribbons
- 1 teaspoon kosher salt
- 1 dash freshly grated black pepper
- 1 small baguette or skinny loaf of unsliced French or Italian bread
Instructions
- Preheat the oven to 350℉ (175℃).
- Cut the tomatoes in half and use a spoon to scoop out the watery seeds from the tomatoes and discard. Dice the tomatoes into ½-inch pieces and place them into a large mixing bowl.
- Finely grate 1 clove of peeled garlic over the tomatoes (using a Microplane grater or small cheese grater). Add basil ribbons, 1 ½ tablespoon of olive oil, kosher salt, and pepper to the tomato mixture and gently toss together. Let the mixture sit at room temperature while the bread toasts.
- Cut the bread into ½-inch thick slices and brush each side with the remaining ½ tablespoon of olive oil. Place the bread onto a large rimmed baking sheet and bake for 5 minutes. Remove from the oven, flip the bread and continue to bake for 5 minutes, or until the bread is golden.
- Remove toasted bread from the oven and rub each slice of bread with the remaining cloves of garlic.
- Drain off any liquid that may have accumulated in the tomato mixture and serve over the the toasted bread. If desired, drizzle the bruschetta with more extra virgin olive oil and serve immediately.
Video
Notes
Tomatoes: Use the freshest, ripest tomatoes possible. And do not refrigerate your tomatoes. They have the best flavor if stored at room temperature. If you are making this outside the summer months, or when tomatoes are in season, opt to use grape or cherry tomatoes which are always bursting with flavor.
Olive Oil: Look for one labeled cold-pressed and that originates from one single country.
Serving for a Crowd: Because the bread will become soggy if you assemble the bruschetta more than 15-20 minutes before serving, you will want to serve the toasted bread and tomato topping separately and allow guests to assemble themselves.
Storage: Tomato Bruschetta is best served within a few hours of preparation. If you happen to have leftover tomato topping, you can store it in an airtight container in the refrigerator for up to 24 hours.
Nutrition
Calories: 127kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 463mg | Potassium: 175mg | Fiber: 2g | Sugar: 2g | Vitamin A: 505IU | Vitamin C: 8.1mg | Calcium: 30mg | Iron: 1.1mg
