Recipes › Appetizer › Tomato Bruschetta Recipe

Tomato Bruschetta Recipe

Recipe by Pedro M. A. Neves

Tomato bruschetta is a classic Italian appetizer featuring toasted bread slices topped with fresh diced tomatoes, garlic, basil, and olive oil. This vibrant dish celebrates the simplicity of Italian cuisine, allowing quality seasonal ingredients to shine. Perfect as an starter or light snack, it's best served immediately while the bread remains crisp.

Ingredients

• 1 baguette (350g), sliced diagonally into 12 slices
• 4 medium tomatoes (600g), diced
• 3 cloves garlic, minced
• 8-10 fresh basil leaves, roughly torn
• 60ml extra virgin olive oil
• 15ml balsamic vinegar
• 5ml red wine vinegar
• 1 teaspoon kosher salt
• 0.5 teaspoon freshly ground black pepper
• Pinch of dried oregano

Instructions

1. Preheat oven to 200°C (400°F). Arrange baguette slices on a baking sheet in a single layer.

2. Brush each bread slice lightly on both sides with 15ml of the olive oil.

3. Toast bread slices in the oven for 3-4 minutes per side until golden and crisp, watching closely to prevent burning.

4. While bread toasts, place diced tomatoes in a bowl and sprinkle with salt and pepper.

5. Add minced garlic, torn basil, remaining 45ml olive oil, balsamic vinegar, red wine vinegar, and oregano to the tomatoes. Toss gently to combine.

6. Let tomato mixture rest for 2-3 minutes to allow flavors to meld.

7. Remove toasted bread from oven and allow to cool for 1 minute.

8. Spoon tomato mixture generously onto each toasted bread slice, allowing excess liquid to drain slightly.

Substitutions

• Replace baguette with gluten-free bread or crostini for a gluten-free version
• Substitute fresh basil with fresh oregano or parsley if basil is unavailable
• Use sun-dried tomatoes reconstituted in warm water for winter preparation
• Replace balsamic vinegar with sherry vinegar for a different acidity profile

Tips

• Prepare the tomato topping no more than 15 minutes before serving to maintain bread crispness and fresh tomato texture
• Select firm, ripe tomatoes at room temperature for best flavor; refrigerated tomatoes lose their complexity
• Toast bread immediately before serving rather than ahead of time to ensure optimal crispness
• Pat excess tomato juice from the topping with paper towels if the bread becomes too soggy

Bruschetta originates from southern Italy and Tuscany, where it was traditionally made by farmers using stale bread, garlic, and olive oil. This tomato version became popular in Rome and throughout Italy during the 20th century as tomatoes became more widely cultivated, and it remains a beloved antipasto staple.

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