Tomato Bruschetta
This easy Tomato Bruschetta is made with juicy tomatoes, basil, garlic, and toasted bread. A fresh, flavorful appetizer everyone will love!
Servings: 6 people
Calories: 127kcal
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.
Nutrition
Calories: 127kcal | Carbohydrates: 12g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 423mg | Potassium: 173mg | Fiber: 1g | Sugar: 3g | Vitamin A: 517IU | Vitamin C: 9mg | Calcium: 28mg | Iron: 1mg