Bruschetta with Tomato and Basil

Favorite SummerQuick and EasyItalianVegan

Bruschetta with tomato and basil! Chopped fresh tomatoes with garlic, basil, olive oil, and vinegar, served on toasted slices of French or Italian bread.

Photography Credit: Elise Bauer

Ah bruschetta, one of the best ways to enjoy the bounty of summer. Pronounced “brusketta”, this classic Italian appetizer is a perfect way to capture the flavors of garden ripened tomatoes, fresh basil, garlic, and olive oil. Think of it as summer on toast!

My friend Dee showed me how to make it years ago, and it couldn’t be easier to prepare. It’s just a mixture of chopped tomatoes, balsamic, basil, and garlic, spooned over olive-oil brushed slices of toasted baguette or rustic bread.

It’s perfect for a party because you can make a large batch of the topping ahead of time, as well as toasting baguette slices. Either bring out a bowl of the bruschetta topping for people to put on their own toasts, or do it for them right before serving.

How to make bruschetta

Bruschetta with Tomato and Basil Recipe

Print
  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Yield: Makes 24 small slices, serves 6-10 as an appetizer

Use any flavorful, ripe tomato for this recipe. If you use cherry tomatoes, just quarter them, don't bother blanching or peeling them.

Ingredients

  • 6 or 7 ripe tomatoes (about 1 1/2 lbs)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 Tbsp extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 6-8 fresh basil leaves, thinly sliced* or chopped
  • 3/4 teaspoon sea salt, more or less to taste
  • 1/2 teaspoon freshly ground black pepper, more or less to taste
  • 1 baguette French bread or similar Italian bread
  • 1/4 cup (60 ml) olive oil

*To thinly slice basil leaves, stack the leaves on top of each other and roll up like a cigar. Then make thin slices from one end of the basil cigar to the other.

Method

1 Blanch and peel the tomatoes: Bring 2 quarts of water to a boil. As the water is heating make shallow cuts in a cross pattern at the tip ends of the tomatoes (this will make the tomatoes easier to peel).

Once the water is boiling, remove the pot from the heat. Put the tomatoes in the hot water and blanch for 1 minute.

Remove with a slotted spoon and let sit until cool enough to handle. Then gently peel off the tomato skins. Cut out the stem base with a paring knife.

Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds.

2 Preheat oven to 450°F (230°C) with a rack in the top slot of the oven.

3 Chop tomatoes, toss them with garlic, olive oil, vinegar, basil, salt and pepper: Finely chop the tomatoes and place them in a medium bowl. Mix in the minced garlic, 1 Tbsp extra virgin olive oil, and the balsamic vinegar.

Stir in the thinly sliced basil and add salt and freshly ground black pepper, adding more to taste. Note, tomatoes love salt; you may need to add more than you expect.

4 Toast the baguette slices: Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush one side of each slice with olive oil (a pastry brush helps here) and place olive oil-side down on a baking sheet or roasting pan.

The baguette slices will toast best in the top rack of your oven, so you may need to work in batches to toast them all.

When the oven has reached 450°F (230°C) place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges.

If you want you can toast the bread slices without coating them first in olive oil. Toast them until lightly browned on both sides. Then cut a clove of garlic in half and rub over one side of the toast. Then brush with olive oil. (See Easiest Ever Garlic Bread.)

5 Serve toasted bread with tomato mixture: Arrange the toasted bread on a platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting soggy from the chopped tomatoes).

Either serve the toasts plain with a bowl of the tomato bruschetta mixture on the side for people to top their own, or use a spoon to gently top each toasted bread slice with some of the tomato mixture. If you top each slice individually, do it right before serving.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Bruschetta with Tomato and Basil on Simply Recipes. Thank you!

Print

Products We Love

Links:

Wikipedia on Bruschetta

Guacamole Bruschetta from Kelly Senyei of Just a Taste

Bruschetta Chicken from Ree The Pioneer Woman

Strawberry Bruschetta from Annie's Eats

Peach and Prosciutto Bruschetta from TheKitchn

Bruschetta with Tomato and Basil

 

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

159 Comments / Reviews

No ImageBruschetta with Tomato and Basil

Did you make it? Rate it!

  • Christa

    So advice on tomatoes..chop them up and put them in a colander then add the salt (quite a bit) and stir in and let the juice they produce drain off. Then gently shake the collandar after about 15 min, THEN proceed with the rest of the recipe….works like charm!

  • Carol O’Brien

    IT is fabulous. The only thing I didn’t know how to deal with was all the juice that the tomatoes produced so I kept pouring it off and that made me afraid of losing flavor but it didn’t. It was wonderful.

    xxxxxyyyyy

  • Kristin

    Followed the recipe except used dried basil, didn’t have fresh on hand. Mmmmmmm!! Whole family loved it!

    xxxxxyyyyy

  • Yvonne

    Salt was not a good idea to be added as it brought out all the liquid. Add it when you’ve serve it. And I would not use balsamic vinegar as it turns the tomatoes a dark colour. Cider vinegar is better,

    xxxxxyyyyy

  • Antonia Kirwin

    Made it this afternoon. Have my own garden tomatoes, basil and garlic.
    Thought I’d taste before serving. OMG amazing! Very garlicky, which we like.
    I think own fresh garlic is much stronger than store bought.
    Will be making this again and again.

    xxxxxyyyyy

View More
Bruschetta with Tomato and BasilBruschetta with Tomato and Basil