Tomato Bruschetta

This Tomato Bruschetta recipe is simple and so incredibly delicious. You'll be wondering where this appetizer has been hiding from you for all of these years!

Tomato Bruschetta is served as a little edible "welcome" at one of Kenya and Chloe's favorite restaurants, and they look forward to it as much as the meal itself when we visit. If I told them that would be their entire meal, I don't think there would be one single protest. 

My family loves Tomato Bruschetta so much, I decided to take my own swing at it. All I had to do was brush a few thin slices of French bread with olive oil, toast until just golden and crispy, and then top the bread with first-of-the-season chopped tomatoes, basil and garlic. I don't want to toot my own horn, but I think I nailed it!

The key to this Tomato Bruschetta is using juicy, ripe tomatoes. We love heirloom tomatoes or Cherokee purple tomatoes for this recipe, but as long as you find some that are decadent and juicy that your family loves, you're sure to have a winning dish. Our garden is always running wild with tomatoes so if I don't use them for this recipe I'm using them in Heirloom Tomato SaladAvocado Cucumber Tomato Salad or Tomato Bread Salad

Not only did my kitchen smell incredible while I was making Tomato Brushcetta, but Kenya and Chloe declared that "my" bruschetta was even better then the kind they get at their favorite restaurant! This might be my favorite appetizer, and will be perfect for an outdoor barbecue, or a starter before a big family get together! I can't wait to try this recipe on everyone else soon! 

Let me know in the comments what you think! And tag me on social media when you inevitably fall in love with this recipe!

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Tomato Bruschetta (serves 4)

Prep Time: 5 mins Cook Time: 5 mins

egg free

nut free

dairy free

Ingredients

  • 1/2 baguette, sliced into 1/2 inch pieces
  • 4 tablespoons extra virgin olive oil
  • 2 1/2 cups cored, seeded, and diced tomatoes
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons slivered fresh basil leaves
  • 1/4 teaspoon minced garlic (about one small clove)
  • 3/4 teaspoon kosher salt

Preparation

1. Preheat oven to 350° F.

2. Lightly brush each slice of bread with olive oil and place on a Silpat or parchment-lined baking sheet.

3. Bake 4-7 minutes, or until golden. Set aside.

4. In a bowl, combine the tomatoes, olive oil, basil, garlic and salt.

5. Top the toasted bread slices with the tomato mixture and serve.


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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

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16 comments

  • Vanessa

    Yum! Thank you for reminding me of this simple yet delicious recipe! I ate this everyday while I was pregnant and haven't thought about it since. We'll be eating bruschetta this weekend! :-)

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  • Dyan

    this looks so yummy!! How do you seed a tomato, doesn't that take all of the yummy stuff out of it??

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  • Maria

    I could eat this every day!

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  • Kendall

    That looks DELICIOUS!

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  • Kem

    I will be taking this on our Memorial Day camping weekend. Thanks!

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  • Melissa

    Do you recommend preparing the tomato/basil mix beforehand? I would like to serve it on Monday but have the time now. Thanks

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    • Catherine

      I wouldn't prepare it more than an hour ahead of time. It will get too juicy and the tomatoes will begin to break down.

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  • Amy Wong

    Yum!! Cannot wait till tomatoes are in season in our area!! Tx!!

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  • Jane

    What kind of tomato did you use? thanks.

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    • Catherine

      I used an heirloom tomato I found at my farmers market. You can really use any tomato you prefer!

      leave a comment

  • Katie Workman

    Thanks so much, Catherine! Can't wait to see you in LA!

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  • Mikal

    Yummy! One yummy tip...cut a piece of garlic in half and gently rub it on the bread prior to toasting or adding the olive oil. Learned this tip while studying abroad in Italy. Gives the bread just a bit more flavor!

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  • Amber Davret

    I made this last week to celebrate the opening of our farmer's markets...it was delish! Thanks for another great recipe!

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  • Amanda

    I know canned tomatoes aren't ideal but if you had to use them, do you have a brand you would recommend?

    leave a comment

    • Catherine

      Muir Glen!

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