Name: Tomato and Basil Bruschetta Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 4-5 medium, ripe, organic tomatoes; 12 fresh basil leaves; 1/4 cup extra-virgin olive oil; ½ teaspoon salt; Black pepper to taste; 4 slices of fresh rustic bread; Extra-virgin olive oil (about 8 tablespoons, divided); Salt and pepper to taste; 1 clove of garlic

Introduction

Tomato and Basil Bruschetta is a classic Italian appetizer that celebrates fresh, simple ingredients. Juicy tomatoes combined with fragrant basil and toasted rustic bread make a light, flavorful starter perfect for any occasion.

Tomato and Basil Bruschetta Recipe - Recipe Image

Ingredients

4 slices of fresh rustic bread
4-5 medium, ripe, organic tomatoes
1 clove of garlic
12 fresh basil leaves
1/4 cup extra-virgin olive oil (for tomato mixture)
½ teaspoon salt
Black pepper to taste
Extra-virgin olive oil (for bread dressing)

Instructions

Step 1: Peel the tomatoes by washing them and making a small “x” incision on the end. Blanch the tomatoes in boiling water for 30 seconds, then transfer them to a bowl of ice water. This will make it easy to remove their skins. Once peeled, cut the tomatoes into quarters, remove the seeds, and dice into uniform half-inch cubes.
Step 2: Place the diced tomatoes in a bowl and season with the 1/4 cup of extra-virgin olive oil, salt, black pepper, and fresh basil leaves. Mix gently and let the mixture sit for 20 to 30 minutes to allow flavors to develop.
Step 3: Cut the rustic bread into diagonal slices.
Step 4: Pour about 2 tablespoons of extra-virgin olive oil per bread slice into a shallow dish. Season the oil with a pinch of salt and some black pepper.
Step 5: Dip one side of each bread slice into the seasoned oil, ensuring the entire surface is coated evenly.
Step 6: Heat a nonstick skillet or griddle pan over high heat. Place the bread slices oil-side down and press lightly so they toast evenly until golden brown and crispy. Remove from heat and place the toasted bread on a serving plate.
Step 7: Peel the garlic clove and rub it onto the crusty side of the warm toasted bread to infuse a subtle garlic flavor.
Step 8: Just before serving, spoon the tomato mixture onto each bread slice. If desired, drizzle a little extra-virgin olive oil over the top and enjoy immediately.

Tips & Variations

Use the ripest, freshest tomatoes possible for the best flavor.
For extra crunch, grill the bread slices instead of toasting in a pan.
Add a splash of balsamic vinegar to the tomato mixture for a tangy twist.
Try adding minced shallots or a dash of red pepper flakes for additional depth.
Serve with a sprinkle of grated Parmesan cheese for a richer taste.

Storage

Store any leftover tomato mixture in an airtight container in the refrigerator for up to 2 days. The bread is best served fresh and crispy; if needed, you can re-toast the bread slices briefly before assembling. Avoid storing assembled bruschetta to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the tomato mixture ahead of time?

Yes, you can prepare the tomato and basil mixture a few hours ahead and refrigerate it. This actually allows the flavors to meld better. Just bring to room temperature before assembling the bruschetta.

What bread is best for bruschetta?

A rustic, crusty bread like ciabatta or a country loaf works best. It holds up well to toasting and dipping in olive oil without becoming soggy.

Tomato and Basil Bruschetta Recipe

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This Tomato and Basil Bruschetta recipe features fresh, ripe tomatoes seasoned with fragrant basil and extra-virgin olive oil, served atop toasted rustic bread rubbed with garlic. It’s a simple yet flavorful Italian appetizer perfect for warm weather or any time you crave a fresh, vibrant bite.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

For the Tomato Mixture

4–5 medium, ripe, organic tomatoes
12 fresh basil leaves
1/4 cup extra-virgin olive oil
½ teaspoon salt
Black pepper to taste

For the Bread

4 slices of fresh rustic bread
Extra-virgin olive oil (about 8 tablespoons, divided)
Salt and pepper to taste
1 clove of garlic

Instructions

Peel Tomatoes: Wash the tomatoes and make a small cross-cut on the bottom of each. Blanch them by placing in boiling water for 30 seconds, then immediately transfer to a bowl of ice water. The skins will loosen, allowing you to peel them off easily. Once peeled, cut each tomato into quarters, remove the seeds, and dice into uniform half-inch pieces.
Season Tomatoes: In a bowl, combine the peeled and diced tomatoes with 1/4 cup of extra-virgin olive oil, salt, black pepper, and torn fresh basil leaves. Mix thoroughly and let the mixture rest for 20-30 minutes to develop the flavors.
Prepare Bread: Cut the rustic bread into diagonal slices to create 4 pieces. Pour about 2 tablespoons of extra-virgin olive oil per slice into a shallow dish and season with salt and pepper.
Season Bread: Dip each slice of bread on one side only into the seasoned olive oil, ensuring the entire surface is evenly coated.
Toast Bread: Heat a nonstick skillet or griddle pan over high heat. Place the oil-coated side of the bread down onto the pan and press gently with a spatula to encourage even toasting. Cook until the bread is golden brown and crispy, then remove from heat and transfer the toasted bread to a serving plate.
Garlic Rub: Peel the garlic clove and, while the toasted bread is still warm, rub the garlic on the crusty surface to infuse a subtle garlic flavor.
Assemble Bruschetta: Just before serving, spoon the seasoned tomato mixture evenly over each slice of bread. If desired, finish with an additional drizzle of extra-virgin olive oil. Serve immediately and enjoy!