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I have zero experience cooking but wanted to try to make this for my gf. It turned out great! you can’t mess this up if you follow the instructions. Most definitely will make again, so tasty!
I Think this the perfect no fuss bruschetta recipe. I love to put it on toast on top of a fried egg, But I have a question. I am wanting to “gift” bruschetta jars to friends for Christmas. Do you have a shelf life on this as well as any tips on jarring? I am not a savvy domestic so I appreciate any tips. Thank you so much!
Hi Dionne, since this recipe has all fresh ingredients, it doesn’t work for canning. (The tomatoes are blanched just enough to make them easy to peel.) So I’m sorry to say, this one isn’t one for gifting.
I just made!! Super easy to make and absolutely delicious!! Will definitely make this again :)
This is super good…made just like the recipe. Thanks!
This sounds yum! Could you please tell me if I should try and remove the seeds/juice if I use cherry tomatoes? Thanks
HI Juliette, no need to remove the seeds and juice if using cherry tomatoes.
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!
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.
Followed the recipe except used dried basil, didn’t have fresh on hand. Mmmmmmm!! Whole family loved it!
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,
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.
Nice recipe. You need to spread on some goat cheese before the Bruschetta topping!!!
How far in advance can you prepare the tomatoes?
Hi, Karen! This is at its very best if eaten right away or within an hour or two since tomatoes lose flavor when refrigerated. But if you don’t mind that, you could probably prepare the tomato mixture a day ahead; wait to add the basil until just before topping the bruschetta. Enjoy!
Way too much salt!! Otherwise, perfect.
Hi Cora, the salt is to taste, so adjust accordingly.
Great appetizer. With it being summer and grilling season I fire roasted my tomatoes instead of blanching and toasted the bread while I was at the grill. I finished with a pinch of Parmesan before serving.
I thought this was delicious! Blanching and peeling the tomatoes makes such a difference and how easy the skin of the tomato comes off. Thank you, Elise for sharing your recipe!
Soooooo good, especially with fresh garden tomato and basil!!!!
Made it last night for three very opinionated sons – 16,19,22. Giant bowl and a second round of toasted French bread gone in minutes. This appetizer was the star of the night.Have never blanched and peeled tomatoes- really easy and worth the minimal effort.
I hardly ever comment on recipes (although I’m thinking I’ll start!) but I just had to say WOW! This bruschetta is absolutely perfect and I’m wondering why I haven’t been making this at home for years? It brings me right back to a recent trip to Florence and Siena where this was enjoyed with many glasses of Chianti. I’m pregnant now, so have given up the wine for the time being, but I have a feeling this will be a summer staple for the remainder of my pregnancy, and surely the rest of my life! This is a simple, easy, delicious winner! Thank you!
This was really tasty! I used cherry tomatoes and just tossed everything together in a bowl. It worked really well minus the hassle of blanching and peeling. Definitely going to be remaking again!