Tomato Bruschetta is toasted rustic bread topped with freshly chopped seasoned tomatoes. It’s a classic Italian antipasto (a starter dish) and although there are many different varieties of Bruschetta (by the way it’s pronounced Brusketta) this is my foolproof recipe for the best Bruschetta ever.
In order to make a refreshing Tomato Bruschetta all the ingredients that you use must be fresh (I’m mainly talking about the tomatoes, basil leaves and mozzarella cheese). The list of ingredients is short too so using high quality ingredients (for example the olive oil) really makes a difference. All in all it’s a really simple recipe that always turns out delicious.
An ideal appetizer for spring and summer gatherings (but you can certainly enjoy it in the winter months too), you’ll definitely make a lasting impression on your friends and family with this fresh and tasty Tomato Bruschetta.
Tomato Bruschetta
A classic Italian antipasto that is sure to please a crowd.
Ingredients
- 8 medium tomatoes (approx. 800g)
- 1/2 red onion, finely chopped
- 2 cloves garlic, finely minced
- 6-8 basil leaves, julienned
- 5 tablespoons extra-virgin olive oil (plus more for toast)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper (plus more for garnish)
- 1 loaf rustic bread or baguette
- 1-2 fresh mozzarella cheese (optional)
- Approx. 3-4 tablespoons balsamic vinegar
Directions
- Step 1 PREPARE THE TOMATOES: Cut tomatoes in half. Remove pulp and seeds. Chop tomatoes into small chunks. Add to a large bowl. Then add the onion, garlic, julienned basil, olive oil, salt and pepper. Mix everything together. Place bowl in the refrigerator and let it chill while you prepare the toast.
- Step 2 PREPARE THE TOAST: Preheat oven to 375°F /190°C. Slice your bread and place on a baking sheet. Lightly drizzle with olive oil and place in the oven. After 4-5 minutes flip bread to the other side and toast until lightly toasted.
- Step 3 TO ASSEMBLE: Top each toast with the tomato mixture. Tear the mozzarella cheese with your hands and place a few pieces over the tomatoes. Garnish with a drizzle of balsamic vinegar and a few grinds of fresh black pepper.