This classic Italian Tomato and Basil Bruschetta comes together in just 20 minutes, making it a perfect appetizer for any occasion. Each slice delivers a harmonious blend of fresh flavors while keeping things light at only 151 calories per serving.
The combination of juicy tomatoes and aromatic basil creates an irresistible topping that sits atop perfectly toasted bread, drizzled with heart-healthy monounsaturated fats. Whether you’re hosting a dinner party or craving a quick Mediterranean snack, this bruschetta recipe strikes the perfect balance of simplicity and sophistication.
Fresh Tomato Basil Bruschetta Ingredients
- Rustic Bread: 4 fresh slices, preferably day-old for better toasting
- Tomatoes: 4-5 medium organic ones, choose ripe for best flavor
- Garlic: 1 fresh clove, adds perfect aromatic touch
- Basil: 12 fresh leaves, adds wonderful fragrance
- Olive Oil: 1/4 cup for tomatoes plus extra for bread
- Seasonings: 1/2 teaspoon salt and fresh black pepper to taste
Step-by-Step Instructions
- Prepare Tomatoes: Make an “X” cut, blanch for 30 seconds, then ice bath them. Peel, remove seeds, and dice into uniform cubes
- Season Mixture: Combine diced tomatoes with oil, salt, pepper, and torn basil. Let flavors mingle for 20-30 minutes
- Prep Bread: Slice diagonally and prepare oil dressing with salt and pepper in a flat dish
- Oil the Bread: Dip one side of each slice in seasoned oil ensuring even coverage
- Toast to Perfection: Heat pan on high, place bread oil-side down, press gently for even browning
- Add Garlic: Rub peeled garlic on warm, toasted bread surface
- Final Assembly: Top with tomato mixture just before serving, finish with a drizzle of olive oil
Cooking Techniques
The magic of bruschetta lies in two simple but key techniques. First, the tomato blanching – this quick hot water bath makes peeling tomatoes a breeze! Just 30 seconds in boiling water, followed by an ice bath, and the skins slip right off.
Second, that lovely garlic rub on warm toast is a classic Italian technique called “strofinare” (rubbing). The warm bread helps the garlic release its oils and flavors without being too strong. These little tricks make all the difference in creating that authentic Italian taste!
Fresh Ingredient Tips
Your bruschetta will shine with the right ingredients! Pick tomatoes that are ripe but still firm – they should give slightly when pressed and smell sweet at the stem. For the bread, a rustic Italian loaf or sourdough works beautifully.
Fresh basil leaves should be bright green and perky, not wilted. And please use good quality extra-virgin olive oil – it’s one of the main flavors in this simple dish.
Serving Suggestions
Serve your bruschetta right after assembling to keep the bread crispy! It makes a wonderful starter for an Italian dinner party, or pair it with a light green salad for a lovely lunch.
Want to create a bruschetta bar? Set out the toasted bread and tomato mixture separately, along with other toppings like olive tapenade or roasted red peppers. Let your guests build their own – it’s fun and keeps the bread from getting soggy!
Storage Tips
The seasoned tomato mixture can be made up to 4 hours ahead – just keep it covered in the fridge. Any longer and the tomatoes might get too soft. Bring them back to room temperature before serving for the best flavor.
The bread is best toasted just before serving, but if needed, you can toast it an hour ahead and keep it at room temperature. Just don’t add the tomatoes until you’re ready to eat!
Tomato and Basil Bruschetta
Equipment
- Nonstick skillet or griddle pan
- Bowl
Ingredients
- 4 slices fresh rustic bread
- 4-5 medium ripe organic tomatoes
- 1 clove garlic
- 12 fresh basil leaves
- 1/4 cup extra-virgin olive oil for tomato mixture
- 1/2 teaspoon salt
- black pepper to taste
Instructions
- Wash and cross-cut the tomato (cut an “x” on on end). Blanch it in a pot of boiling water for 30 seconds, then remove it to a bowl of cold ice water. Blanching the tomatoes will allow you to easily peel the skin off. Once peeled, cut it into four pieces, remove the seeds and cut it into uniform half-inch-sized cubes.
- Place peeled and diced tomatoes in a bowl and season with oil, salt, pepper, and basil leaves. Mix well and let stand for at least 20-30 minutes.
- Cut the bread into diagonal slices.
- In a flat dish, pour about 2 Tablespoons of oil (per slice of bread) and season with salt and pepper to your taste.
- Dip the bread, on one side only, into the oil, as if making ‘Scarpetta’. Check that the entire slice surface is seasoned with the oil evenly. Repeat with all four slices.
- Heat a nonstick skillet or griddle pan over high heat and arrange the bread slices with the seasoned side down. Mash the bread slices so they toast evenly when golden brown and crispy.
- Peel the garlic and rub it on the crusty part of the bread while it is still warm.
- Place the tomato on the bread slices just before serving. If you remember, add a drizzle of virgin oil again. Enjoy!
