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This fresh and flavorful Tomato Bruschetta is the perfect summer appetizer! With juicy tomatoes, fragrant basil, and golden toasted bread, it’s everything you want in a bite – simple, bright, and irresistibly delicious!
Table of Contents
Why I Love This Recipe
- Simple but impressive. Just a handful of ingredients makes this summer appetizer feel restaurant-level. Want a sweeter version of bruschetta? Try my Peach and Ricotta Crostini recipe!
- Perfect for tomato season. A great way to use up ripe tomatoes, just like in my Avocado Cucumber Tomato Salad or Tomato Bread Salad!
- Always a crowd-pleaser. Everyone grabs seconds when this hits the table!
- My kids love it. This recipe was inspired by their favorite restaurant starter, but they say mine’s even better. I’ll take it!
- Pairs well with other fresh summer dishes. Try it with this Grilled Vegetable Kimchi Salad, or a cold summer pasta salad for a no-fuss, feel-good meal.
The Ingredients
- Fresh Tomatoes: The star of this bruschetta! Use the freshest, juiciest tomatoes you can find. Mixing varieties like heirloom or Cherokee purple tomatoes adds beautiful color and rich flavor. Whatever you choose, make sure they’re ripe and bursting with flavor.
- Baguette: I prefer French or Italian bread – soft on the inside with a crispy crust. The bread needs to be sturdy enough to hold the juicy tomato topping without getting soggy.
- Extra Virgin Olive Oil: With so few ingredients, quality matters. Use a high-quality extra virgin olive oil to enhance the flavor and add richness to the dish.
- Garlic: Just a small amount of minced garlic adds a gentle kick and depth without overpowering the fresh tomato and basil flavors.
*For a full list of ingredients and measurements, see the recipe card below.*
How to Pick the Best Tomatoes
To choose ripe and juicy tomatoes, they should be firm but give slightly to a gentle squeeze. Look for fresh, fragrant tomatoes (they should smell like tomatoes!) with smooth, unblemished skin. The summer and early fall seasons usually offer the most flavorful tomatoes for this recipe.
Variations and Substitutions
- Add balsamic glaze: A little drizzle on top goes a long way.
- Try a garlic rub: Rubbing the toasted bread with a raw garlic clove adds even more flavor.
- Make it cheesy: Add fresh mozzarella slices or a sprinkle of parmesan.
- Go gluten-free: Use your favorite GF baguette or bread.
How to Make Easy Tomato Bruschetta
Step 1: Preheat the oven to 350°F.
Step 2: Make the topping. In a bowl, combine the tomatoes, olive oil, basil, garlic, and salt. Give it a good stir and let it marinate while you toast the bread. This helps the flavors meld beautifully!
Step 3: Toast the bread. Lightly brush each baguette slice with olive oil and place on a Silpat or parchment-lined baking sheet. Bake for 4–7 minutes until golden and crisp.
Step 4: Assemble and serve Spoon that tomato goodness over the toasted bread slices and serve right away.
Tips and Tricks
- Use peak-season tomatoes: I’ve said it once, but I’ll say it again. Juicy, ripe tomatoes are the key to delicious bruschetta! It makes all the difference in flavor here.
- Let the mixture sit: To get the best bruschetta, let the tomato mixture sit for a few minutes (up to overnight!).
- Drain excess liquid: If your tomatoes are extra juicy, use a slotted spoon when scooping the tomato mixture. This will help avoid soggy bread.
Storage/Prep Ahead Tips
The tomato topping can be stored in the fridge for up to 2 days. Just keep it separate from the bread so everything stays fresh. Toast the bread right before serving and assemble last-minute for best results.
FAQs
Absolutely! It adds a lovely smoky flavor—just don’t walk away while it’s on the grill!
Heirloom tomatoes, Roma tomatoes, and Cherokee Purple tomatoes are all great choices. Heirlooms bring a burst of color and sweetness, while Roma tomatoes are meatier and less watery, perfect for bruschetta. Just be sure to core, seed, and dice them to avoid soggy toast.
Yes! Prep the tomato mix and toast the bread in advance. Just don’t assemble until serving time.
More Tomato Recipes
This is the best summer starter ever! Fresh tomato bruschetta is perfect for your summer BBQs and pool parties! Let me know what you think — leave a comment and rating below!
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Tomato Bruschetta
Ingredients
- 1/2 baguette, sliced into 1/2 inch pieces
- 3 tablespoons extra virgin olive oil, plus more for the bread
- 2 1/2 cups cored, seeded, and diced tomatoes
- 2 tablespoons thinly sliced fresh basil leaves
- 1/4 teaspoon minced garlic (about one small clove)
- 3/4 teaspoon kosher salt
Instructions
- Preheat oven to 350°F.
- In a bowl, combine the tomatoes, 3 tablespoons olive oil, basil, garlic and salt. Give it a good stir and let it marinate while you toast the bread. This helps the flavors meld beautifully!
- Lightly brush each slice of bread with olive oil and place on a Silpat or parchment-lined baking sheet.
- Bake 4-7 minutes, or until golden. Allow to cool before topping with the tomato mixture (this helps pretend soggy bread too!).
- Top the toasted bread slices with the tomato mixture and serve.
Notes
- Use peak-season tomatoes: I’ve said it once, but I’ll say it again. Juicy, ripe tomatoes are the key to delicious bruschetta! It makes all the difference in flavor here.
- Let the mixture sit: To get the best bruschetta, let the tomato mixture sit for a few minutes (up to overnight!).
- Drain excess liquid: If your tomatoes are extra juicy, use a slotted spoon when scooping the tomato mixture. This will help avoid soggy bread.
- Storage/Prep Ahead Tip: The tomato topping can be stored in the fridge for up to 2 days. Just keep it separate from the bread so everything stays fresh. Toast the bread right before serving and assemble last-minute for best results.
