This classic tomato bruschetta features juicy tomatoes, garlic, and basil on crisp toasted bread. A quick, easy and flavourful starter or light lunch!
I took inspiration for this tomato bruschetta from a couple of different recipes. Tomatoes and basil are such a perfect combination and make this delicious classic Italian antipasto fresh and full of flavour. It's great to enjoy in the summer time when entertaining family and friends.
The end result is delicious crusty bread topped with a beautiful tomato mixture...the balance of flavours is just perfect!
Tips
- Variations:
- serve with mozzarella or burrata for a creamy twist
- add chilli flakes for a kick of heat
- If you prefer the tomato mixture at room temperature, remove from the fridge half an hour before serving.
- This tomato bruschetta recipe is easily adapted if you want to make less or more.
FREQUENTLY ASKED QUESTIONS
Use medium ripe vine tomatoes. Heirloom varieties add great colour and sweetness.
The tomato topping is best at room temperature, served on freshly toasted (warm) bread.
You can make the topping a few hours ahead and toast the bread just before serving. Assemble at the last minute to avoid sogginess.
Toast the bread well, and optionally rub with garlic and drizzle oil on the bread, not the tomatoes, just before serving.
Only if made with gluten-free bread. The topping itself is naturally gluten-free.
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How to make this Tomato Bruschetta
Ingredients
- half a small red onion (approx. 50g), finely chopped
- 500g ripe vine tomatoes, deseeded and coarsely chopped
- 1 clove garlic, chopped
- 6 to 8 leaves of fresh basil, finely chopped, plus extra to garnish
- 30ml balsamic vinegar
- 60 to 80ml extra virgin olive oil, plus extra to drizzle on the bread
- salt and freshly ground black pepper
- 1 loaf crusty bread – sourdough, baguette or ciabatta
- 1 clove garlic, cut in half
Instructions
- In a large bowl, mix the onion, tomatoes, chopped garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil, until you get your preferred consistency. Season with salt and freshly ground black pepper, to taste. Mix again, then cover and chill for 15 to 30 minutes. This will allow the flavours to infuse (see Tips).
- Heat a griddle pan on a high heat. Slice the crusty bread diagonally into 12 thick slices (about 1cm each) and lightly toast on the hot griddle pan, until they are light brown on both sides. Rub each slice lightly with the cut clove of garlic, then drizzle with some extra virgin olive oil and sprinkle lightly with a little sea salt and black pepper.
- Serve the tomato mixture on the warm slices of bread, garnished with some extra chopped basil.
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Tomato Bruschetta
Equipment
Ingredients
- half a small red onion (approx. 50g) finely chopped
- 500 g (1.1 lb) ripe vine tomatoes deseeded and coarsely chopped
- 1 clove garlic chopped
- 6 to 8 leaves of fresh basil finely chopped, plus extra to garnish
- 30 ml (2 tbsp) balsamic vinegar
- 60 to 80 ml (4 tbsp) extra virgin olive oil plus extra to drizzle on the bread
- salt and freshly ground black pepper
- 1 loaf crusty bread sourdough, baguette or ciabatta
- 1 clove garlic cut in half
Instructions
- In a large bowl, mix the onion, tomatoes, chopped garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil, until you get your preferred consistency. Season with salt and freshly ground black pepper, to taste. Mix again, then cover and chill for 15 to 30 minutes. This will allow the flavours to infuse (see Tips).
- Heat a griddle pan on a high heat. Slice the crusty bread diagonally into 12 thick slices (about 1cm each) and lightly toast on the hot griddle pan, until they are light brown on both sides. Rub each slice lightly with the cut clove of garlic, then drizzle with some extra virgin olive oil and sprinkle lightly with a little sea salt and black pepper.
- Serve the tomato mixture on the warm slices of bread, garnished with some extra chopped basil.
Notes
- Variations:
- serve with mozzarella or burrata for a creamy twist
- add chilli flakes for a kick of heat
- If you prefer the tomato mixture at room temperature, remove from the fridge half an hour before serving.
- This tomato bruschetta recipe is easily adapted if you want to make less or more.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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