Perfect Tomato Bruschetta
- PREP 15min
- COOK 5min
- TOTAL 20min
This traditional bruschetta recipe is best when you use fresh, room-temperature tomatoes. It’s also important to set aside a little time to allow the tomatoes to sit with salt. As the tomatoes sit, they become extra flavorful and release some of their juices, perfect for spooning onto the bread later.
You Will Need
6 slices Italian or French bread, 1/2-inch-thick
2 cloves garlic, peeled and left whole
8 ounces (226g) ripe fresh tomatoes, at room temperature, 3 to 4 medium tomatoes
2 tablespoons extra virgin olive oil
6 basil leaves, thinly sliced
Salt and fresh ground black pepper
Directions
Chop the tomatoes into 1/4-inch pieces, then add to a medium bowl with a generous pinch of salt, a small pinch of black pepper, one tablespoon of olive oil, and the basil. Stir and let sit for 10 minutes.
Meanwhile, heat a grill pan over medium heat or prepare an outdoor grill for medium heat.
Drizzle the bread slices with the remaining tablespoon of oil and grill for 2 to 3 minutes on each side until warmed through and grill marks appear.
Rub one side of the warm grilled bread with garlic (two to three strokes per slice should do it), and then place onto a serving plate with the garlic-rubbed side facing up.
Stir and taste the tomatoes, then add more salt or pepper as needed.
Spoon a generous amount of tomatoes onto each bread slice. Drizzle a little of the juice remaining at the bottom of the bowl over the tomatoes and enjoy.
Adam and Joanne's Tips
- Canned tomatoes: If you cannot access sweet, ripe tomatoes, use high-quality canned whole tomatoes. Reserve the juice for another recipe and chop the whole tomatoes for the bruschetta. We love San Marzano tomatoes and have also been very happy with canned Muir Glen tomatoes.
- Balsamic vinegar: For extra flavor, stir 1 to 2 teaspoons of balsamic vinegar into the tomatoes. Or, after assembling the bruschetta, drizzle over a balsamic glaze.
- The nutrition facts provided below are estimates.