Classic and delicious Tomato Basil Bruschetta!! Toasted french bread topped with a fresh flavorful mixture of chopped fresh tomatoes, basil, onion, garlic olive oil, salt, and pepper. Perfect summer appetizer or side!
I love those ripe red tomatoes that summer brings!! In addition to stocking them by pureeing and freezing, I also make tons of salads, appetizers, and sides with them.
The two of our favorites snacks or appetizers are Tomato Basil Bruschetta and Pesto Bruschetta. Both are really easy and quick to make and so satisfying!
What is Bruschetta
Bruschetta is a popular Italian appetizer/antipasto. It consists of grilling a crusty bread drizzled with olive oil & topped with toppings that are available in a wide variety.
The most basic & famous is the classic bruschetta also known as the Tomato & Basil Bruschetta or Bruschetta al Pomodoro which is the recipe for today's post.
Pomodoro in other words is a mixture of olive oil, fresh tomatoes & basil seasoned with salt & pepper and is also used with pasta.
To make bruschetta all you need is make the tomato basil mixture, top it over a grilled or toasted bread, and voila!! Let's see how to make the best bruschetta!!
Recipe Ingredients
- Bread - I've used french bread but any crusty bread of choice like Italian, Baguette can be used.
- Tomatoes - Use ripe and fresh tomatoes. Any variety will work.
- Onions - These are not usually used in bruschetta but I like the flavor and crunch they add. I prefer red onions but for mild flavor go with white or yellow.
- Garlic - use freshly minced garlic for the best flavor (little goes a long way).
- Basil leaves - Fresh basil leaves are abundant in summer and best in flavor. Use a good handful for that fresh flavor.
- Olive oil - use a good quality extra virgin olive oil.
- Seasoning - salt, freshly cracked black pepper, and dry oregano
Step by Step Instructions
1 and 2 - Make the tomato bruschetta mixture by adding chopped tomatoes, onions, garlic, basil, salt, pepper, oregano & extra virgin olive oil to a mixing bowl. Stir to combine and cover and let it stand for 10-15 mins.
3 - In the meanwhile, grill or toast the bread on the stovetop or in the oven.
Cut the bread into ½ inch thick slices and brush both sides (using a pastry brush) with some olive oil.
To toast using the oven: Preheated oven at 425° F and place the bread on the prepared baking tray in a single layer. Bake for about 8-10 mins or till slightly golden & crusty.
To toast using a griddle (on the stovetop): heat a skillet or griddle (using with grill marks) on medium heat. Place the bread slices in a single layer and toast on medium-high heat until golden and crisp (develop grill marks), flip and toast the other side too, about 5 mins each side.
4 - Remove (from oven or griddle) on to a cooling rack (prevents from getting soggy) & (optional) rub some garlic on to the bread for additional flavor.
Our delicious Bruschetta with Tomato & Basil mixture and toasted bread is ready to be served. Store these separately until ready to serve.
Bruschetta Serving suggestions
There are two ways you can serve this tomato bruschetta.
Option 1 - arrange the toasted bread on the serving plate with a bowl of tomato-bruschetta mixture on the side for everyone to top their own as shown in below pic.
Option 2 - Place toasted bread on a serving platter and top with spoonfuls of tomato bruschetta mixture. Garnish with some more basil leaves and serve immediately.
Recipe Tips and Notes
- Use ripe tomatoes. Any variety would work.
- Deseed the tomatoes since the seeds can be bitter and leave the juice out to prevent the mixture from getting runny and make bruschetta soggy.
- Add salt just before serving to prevent getting a runny tomato bruschetta.
- Use fresh and good quality ingredients for making the best bruschetta.
- The quantity of the ingredients can be adjusted to taste. If you like it to be more garlic or basil flavor go ahead & add some more to suit your taste.
- If you don't have a loaf at hand, simply put this tomato bruschetta mixture over a toasted sandwich bread slice & relish it.
- Drizzle some balsamic glaze over at the end for a variation of this recipe.
- Place toasted bread on a cooling rack to prevent them from getting soggy with their heat.
Frequently asked questions
You can toast the bread in advance and it's really up to one's preference. Personally I prefer bruschetta served with fresh warm toasted bread that is crusty on the outside and still chewy inside and soaks the flavors from the toppings.
Yes, you can make the tomato bruschetta mixture a day in advance and refrigerate. The flavors marry and taste delicious. Just before serving, toast the bread and serve.
To keep bruschetta from getting soggy, add the toppings just before serving.
More recipe with tomatoes
Hope you enjoy this Tomato Basil Bruschetta!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
Recipe Card
Tomato Basil Bruschetta
Ingredients
For toasting bread
- ½ french bread 7 oz, 12 slices french loaf for this recipe
- 2-3 tablespoon extra virgin olive oil
For Tomato Basil Mixture
- 1½ cup tomatoes chopped, 3-4 medium-sized tomatoes
- 1 teaspoon garlic minced, 1 big garlic clove
- ¼ cup red onion finely chopped
- 10-15 basil leaves chopped
- ½ teaspoon dry oregano
- 2 tablespoon extra virgin olive oil
- ¾ teaspoon salt adjust to taste
- ¼ teaspoon fresh black pepper adjust to taste
Instructions
To make the Tomato Basil Mixture
- Add chopped tomatoes, onions, garlic, basil, salt, pepper, oregano & extra virgin olive oil to a mixing bowl. Stir to combine and cover and let it stand for 10-15 mins.
Toasting Bread
- In the meanwhile, grill or toast the bread on the stovetop or in the oven.
- Cut the bread into ½ inch thick slices and brush both sides (using a pastry brush) with some olive oil.
- To toast using the oven: Preheat oven at 425° F and place the bread on the prepared baking tray in a single layer. Bake for about 8-10 mins or till slightly golden & crusty.
- To toast using a griddle (on the stovetop): heat a skillet or griddle on medium heat. Place the bread slices in a single layer and toast on medium-high heat until golden and crisp, flip and toast the other side too, about 5 mins each side.
- Remove (from oven or griddle) on to a cooling rack (prevents from getting soggy) & (optional) rub some garlic on to the bread for additional flavor.
- Our delicious Bruschetta with Tomato & Basil mixture and toasted bread is ready to be served. Store these separately until ready to serve.
Serving suggestion
- Option 1 - arrange the toasted bread on the serving plate with a bowl of tomato-bruschetta mixture on the side for everyone to top their own
- Option 2 - Place toasted bread on a serving platter and top with spoonfuls of tomato bruschetta mixture. Garnish with some more basil leaves and serve immediately.
Notes
- Use ripe tomatoes. Any variety would work.
- Deseed the tomatoes since the seeds can be bitter and leave the juice out to prevent the mixture from getting runny and make bruschetta soggy.
- Add salt just before serving to prevent getting a runny tomato bruschetta.
- Use fresh and good quality ingredients for making the best bruschetta.
- The quantity of the ingredients can be adjusted to taste. If you like it to be more garlic or basil flavor go ahead & add some more to suit your taste.
- If you don't have a loaf at hand, simply put this tomato bruschetta mixture over a toasted sandwich bread slice & relish it.
- Drizzle some balsamic glaze over at the end for a variation of this recipe.
The bruschetta looks delicious Shweta!! Thanx for sharing!!
love this anytime, refreshing n delicious bruschetta...neatly presented!