Flavorful Tomato & Basil Bruschetta
A quick, fresh Italian appetizer featuring juicy tomatoes, fragrant basil, and garlic on crisp toasted bread. Topped with olive oil and balsamic, this bruschetta is full of flavor, light, and satisfying—a perfect starter, snack, or party dish.
Equipment
- Measuring cups and spoons
- Measuring cups and spoons
- Cutting board
- Chef’s knife
- Whisk
- Half sheet pan or baking tray
Ingredients
- 6 medium tomatoes seeded and diced (Roma or Campari)
- 2 tbsp fresh basil finely chopped
- 2 cloves garlic minced
- ½ tsp salt
- ¼ tsp freshly cracked black pepper
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 baguette cut into 1/2-inch diagonal slices
- Optional: shredded Parmesan cheese for garnish
Instructions
- Prepare the Tomatoes: Start by washing your tomatoes thoroughly under cold running water. Choose ripe Roma or Campari tomatoes for a firm yet juicy texture. Cut the tomatoes in half, remove the seeds carefully, and then dice them into small, uniform pieces. Place the diced tomatoes in a medium-sized mixing bowl—this will be the base of your bruschetta, so try to keep the pieces evenly sized for consistent flavor in every bite.
- Chop the Fresh Basil: Take fresh basil leaves and gently rinse them to remove any dirt or impurities. Pat them dry with a paper towel to prevent excess moisture from diluting your bruschetta. Stack the leaves, roll them tightly, and slice them into fine ribbons (chiffonade) or small pieces. Add the chopped basil directly to the bowl with the tomatoes to infuse that signature aromatic freshness.
- Mince the Garlic: Peel two cloves of garlic and chop them finely.The goal is to create small, evenly minced pieces that will blend well with the tomato mixture without overwhelming any single bite. Add the garlic to the bowl with the tomatoes and basil. This step introduces a subtle heat and rich, savory flavor to the bruschetta.
- Season the Mixture: Sprinkle 1/2 teaspoon of salt and 1/4 teaspoon of freshly cracked black pepper over the tomato, basil, and garlic mixture. Use a fork or spoon to gently toss the ingredients together, ensuring that the seasoning is evenly distributed. Proper seasoning at this stage enhances the natural flavors of the tomatoes and balances the acidity of the balsamic vinegar later.
- Prepare the Olive Oil & Balsamic Dressing: In a small separate bowl, pour 1 tablespoon of balsamic vinegar. While whisking continuously, slowly drizzle in 3 tablespoons of extra virgin olive oil. Whisk for about one minute until the oil and vinegar emulsify into a smooth, glossy dressing. This step is essential to evenly coat the tomato mixture without separating, giving the bruschetta a rich, tangy flavor.
- Combine Tomatoes with Dressing: Pour the olive oil and balsamic mixture over the seasoned tomatoes, basil, and garlic. Using a fork or spoon, gently toss everything together. Take care to coat every piece of tomato with the dressing while dispersing the garlic evenly. Allow this mixture to sit at room temperature for about 20 minutes. This resting period lets the flavors meld together beautifully, creating a fragrant, well-balanced topping.
- Prepare the Bread: Slice your baguette into approximately 1/2-inch thick diagonal slices. Place the slices on a baking sheet in a single layer to ensure even toasting. Lightly drizzle or brush each slice with olive oil to enhance browning and add extra flavor. This step ensures the bread becomes crisp and golden without drying out.
- Toast the Bread: Preheat your broiler to high. Position the baking sheet with the bread slices under the broiler and toast for 2–3 minutes, watching closely to prevent burning. The goal is a light golden-brown color around the edges with a slightly crisp surface. Remove the bread from the oven carefully—broilers can heat unevenly, so keep a close eye throughout this step.
- Assemble the Bruschetta: Using a spoon, carefully scoop the tomato mixture onto each toasted bread slice. If there is excess liquid in the tomato mixture, use a slotted spoon to avoid soggy bread. Spread evenly but gently to cover the top without overwhelming the slice. Each bite should balance the juicy tomatoes with the crisp bread.
- Optional Parmesan Garnish: For added richness and a touch of savory flavor, sprinkle a small amount of shredded Parmesan cheese over the top of each bruschetta slice. This step is optional but recommended for those who enjoy a creamy, salty accent.
- Serve Immediately: Bruschetta is best enjoyed fresh, while the bread is still warm and crisp. Arrange the slices on a serving platter and serve right away. If preparing ahead of time, store the tomato mixture in an airtight container in the refrigerator and assemble just before serving to maintain texture and flavor.
Notes
- Mince garlic finely for best flavor, or rub a peeled clove over the toasted bread for a subtler taste.
- Optional: Add 1/4 cup finely chopped red or sweet onion for extra depth.
- Use high-quality extra virgin olive oil and balsamic vinegar to enhance flavor.
- Allow the tomato mixture to rest for 20 minutes before serving to let flavors meld.
- If storing in the refrigerator, use a slotted spoon to serve to avoid soggy bread.
- Bruschetta is best served fresh; long storage increases liquid content in the topping.
