Bruschetta with Tomato and Basil is the quintessential appetizer that captures the essence of summer. It’s fresh, simple, and requires minimal cooking, making it ideal for those warm months. You’ll get bright flavors from juicy tomatoes and fragrant basil atop perfectly toasted bread.
- Cuisine: Italian
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 26 minutes
- Servings: 6 to 8
Why You’ll Love This Recipe
- No fancy equipment needed—just a sharp knife and a baking sheet.
- Uses fresh, seasonal ingredients that are easy to find.
- Perfect for a party, yet simple enough for a weekday snack.
- Both vegan and vegetarian-friendly, satisfying everyone’s needs.
Ingredients
- 6 to 7 ripe tomatoes (about 1 1/2 pounds): Use ripe tomatoes for maximum flavor. If ripe tomatoes aren’t available, canned whole tomatoes can be drained and chopped.
- 2 cloves garlic, minced (about 2 teaspoons): Adds a robust flavor. Garlic powder could be a substitute, but use sparingly.
- 1 tablespoon extra virgin olive oil: Brings richness to the tomato mixture. Regular olive oil can be used if needed.
- 1 teaspoon balsamic vinegar: Provides a tangy contrast. Substitute with red wine vinegar for a different touch.
- 6 to 8 fresh basil leaves, thinly sliced or chopped: Adds freshness. If unavailable, dried basil can work in a pinch, though the flavor will be different.
- 3/4 teaspoon sea salt, more or less to taste: Enhances the flavors; adjust to your preference.
- 1/2 teaspoon freshly ground black pepper, more or less to taste: Adds spice and warmth. Adjust as needed.
- 1 baguette, French bread, or similar Italian bread: Forms the base of the bruschetta. Use sourdough for a slightly tangy flavor.
- 1/4 cup olive oil: For toasting the bread. Any neutral oil like canola can be used as an alternative.
How to Make It
Step 1: Prepare the Tomatoes
Score the bottom of each tomato with a shallow cross using a knife. Boil 2 quarts of water, and once boiling, remove from heat. Submerge tomatoes in the hot water for about a minute. This short blanching step loosens the skin, making them easy to peel. Remove with a slotted spoon and let them cool before peeling and removing the seeds.
Step 2: Preheat and Prepare the Oven
Set your oven to 450°F (230°C) and place a rack in the top position. This setup ensures you get a perfectly toasted slice with a golden crust.
Step 3: Make the Tomato Mixture
Chop the tomatoes finely and mix them in a bowl with minced garlic, 1 tablespoon of extra virgin olive oil, balsamic vinegar, sliced basil, salt, and pepper. Stir well. Adjust seasoning because tomatoes absorb salt quickly, and you may need to add more for balance.
Step 4: Toast the Bread Slices
Slice the baguette diagonally into half-inch thick pieces. Brush one side with olive oil using a pastry brush for even coverage. Align them oil-side down on a baking sheet and toast for 5-6 minutes until the edges turn golden. If desired, skip the olive oil, toast both sides and rub with a cut garlic clove for added depth before brushing with oil.
Step 5: Assemble and Serve
Place toasted slices, oil-side up, on a platter to prevent sogginess. Spoon the tomato mixture onto each slice just before serving, or set it aside in a bowl for guests to serve themselves if preferred.
Recipe FAQs
Can I prepare the tomato mixture in advance?
Yes, the tomato mixture can be made a few hours ahead and stored in the refrigerator. The flavors will meld together, enhancing the taste. Just give it a good stir before serving.
What other toppings could I use?
Feel free to add toppings like mozzarella or feta cheese for extra richness. Olives or capers add a salty, briny flavor profile that pairs well with the tomatoes.
Can I use gluten-free bread?
Absolutely, substitute the baguette with your favorite gluten-free bread. The method remains the same; adjust toasting time based on your bread of choice for best results.
