Bruschetta with Tomato and Basil Recipe

Name: Bruschetta with Tomato and Basil
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10
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

Platter of Bruschetta Recipe, Surrounded by Smaller Plates of Toasted Bread and Salt and a Bowl with Tomatoes and Basil — Simply Recipes / Annika Panikker

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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!

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Bruschetta with Tomato and Basil

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.

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Bruschetta with Tomato and Basil

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Servings 6 to 10 servings

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

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.

6 to 7 ripe tomatoes (about 1 1/2 pounds)
2 cloves garlic, minced (about 2 teaspoons)
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
6 to 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 olive oil

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 scored tomatoes in the hot water and blanch for 1 minute.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

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.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker
Preheat oven

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

Simply Recipes / Annika Panikker
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.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

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.)
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.

Did you love this recipe? Give us some stars below!

Simply Recipes / Annika Panikker

Nutrition Facts (per serving)
202	Calories
8g	Fat
27g	Carbs
6g	Protein

Nutrition Facts
Servings: 6 to 10
Amount per serving
Calories	202
% Daily Value*
Total Fat 8g	10%
Saturated Fat 1g	6%
Cholesterol 0mg	0%
Sodium 445mg	19%
Total Carbohydrate 27g	10%
Dietary Fiber 2g	7%
Total Sugars 4g
Protein 6g
Vitamin C 10mg	48%
Calcium 34mg	3%
Iron 2mg	12%
Potassium 222mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.