Description
This best tomato bruschetta recipe combines fresh ripe tomatoes, fragrant basil, and quality olive oil on crispy toasted bread for an elegant, impressive appetizer. Made with just five simple fresh ingredients and ready in 20 minutes, this easy homemade tomato bruschetta tastes restaurant-quality while being surprisingly simple to make.
Ingredients
Scale
For the Tomato Mixture:
- 2 pounds ripe tomatoes (Roma or plum preferred), diced
- ½ cup fresh basil leaves, torn by hand
- 2 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 1½ tablespoons balsamic vinegar
- ½ teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper
For the Bread:
- 1 crispy baguette, sliced diagonally about ½-inch thick
- 2 tablespoons extra virgin olive oil for brushing
- 1 clove garlic, halved (for rubbing bread, optional but recommended)
- Salt and pepper for seasoning bread
Optional Garnish:
- Fresh basil leaves for garnish
- Extra virgin olive oil drizzle
- Freshly cracked black pepper
- Fresh mozzarella pieces
- Balsamic glaze drizzle
Instructions
- Prepare the tomatoes. Dice ripe tomatoes into ¼-inch pieces, removing seeds if desired (remove seeds if tomatoes are very watery to prevent soggy bruschetta). Place diced tomatoes in a colander or fine strainer and let sit for 5 minutes to drain excess liquid. Pat dry with paper towels if needed. Excess moisture creates watery, soggy bruschetta, so this step is important.
- Combine tomato mixture. In a mixing bowl, combine drained tomatoes, minced garlic, balsamic vinegar, olive oil, salt, and pepper. Stir gently to combine, being careful not to crush the tomatoes. The mixture should be well mixed but tomatoes should maintain their shape. Taste and adjust seasonings.
- Let flavors meld. Allow the tomato mixture to sit at room temperature for 10 minutes while you prepare the bread. This brief rest allows flavors to blend together and creates more complex, integrated flavor. Don’t let it sit too long or tomatoes become mushy and watery.
- Preheat oven or toaster oven. If using a regular oven, preheat to 425°F (220°C). For toaster oven, preheat to the same temperature. High heat creates crispy, golden toast quickly without drying out the bread interior.
- Slice the baguette. Slice baguette on a slight diagonal about ½-inch thick. Diagonal slices create elegant presentation and more surface area than straight cuts. Aim for uniformly sized slices so they toast evenly.
- Brush bread with olive oil. Place baguette slices on a baking sheet in a single layer. Lightly brush one side of each slice with olive oil using a pastry brush. Oil helps bread crisp beautifully and prevents sticking. Don’t oversaturate – light brushing is sufficient.
- Toast the bread. Bake for 5-7 minutes until bread is golden brown and crispy. Watch carefully to prevent burning; toasting time varies based on oven. Bread should be crispy enough to hold toppings without becoming soggy. Remove from oven when golden and crispy.
- Optional garlic rub. Immediately remove toasted bread from oven and optionally rub the top of each warm slice with the cut side of a garlic clove. The heat of the toast releases garlic oils and infuses them into the bread. This step is optional but highly recommended for extra garlic flavor.
- Add tomato mixture. Just before serving, add fresh basil to the tomato mixture and stir gently. Basil added at this last moment stays bright green and fresh rather than browning. Spoon or top each toasted bread slice with a generous amount of tomato mixture.
- Serve immediately. Arrange bruschetta on a serving platter and serve while bread is still warm and crispy. Bruschetta is best enjoyed immediately – bread softens and becomes soggy if allowed to sit too long with toppings.
Notes
- Drain tomato liquid – Excess moisture creates soggy bruschetta; drain well
- Add basil last – Fresh basil added at the last moment stays bright and doesn’t brown
- Toast bread until crispy – Bread should be crispy and golden, not soft or pale
- Use quality ingredients – Quality olive oil, fresh basil, and ripe tomatoes make the difference
- Serve immediately – Bruschetta is best enjoyed fresh; bread softens if made too far ahead
- Bread topping ratio – Use generous topping for each slice; don’t be stingy
- Adjust ingredients – Add more garlic if you prefer, or adjust vinegar to taste
- Make-ahead components – Toast bread ahead and prepare tomato mixture several hours ahead; combine just before serving
- Prep Time: 15 minutes
- Cook Time: 05 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4 pieces (approximately 2 ounces)
- Calories: 140
- Sugar: 2g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg