Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
This was so yummy and fresh! Perfect for a summer evening!
Can this be made in advance a day or two of an event? Would the bread be stale if it sat in an airtight container for 2 days?
Hi Leanne! I would not go any longer than a day ahead, and I’d only do the topping. I’d recommend following the recipe through half of step 3–stop just short of adding the basil. It will be best to add that right before serving, followed by the rest of the recipe. If you do this and assemble it ahead of time the whole thing including the bread will get too soggy. Thanks for your question!
I made this for my friend’s thesis defense and everyone loved it. I used the bag of pre-toasted crostinis you can get from Walmart and honestly they were so much easier and tasted better than I could have done on my own, they had an amazing crunch to them that really went well with the recipe. To save time I also just quartered the tomatoes and then just squeezed them over a bowl like you would juice a lemon, it really helped get all the moisture out and was quicker. I also served them with fresh mozzarella.
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.