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Tomato Bruschetta (Bruschetta al Pomodoro) is one of the most popular appetizers which stands for Italian food at its best: good quality ingredients and a few simple steps are the secret for this classic bruschetta, which is a symbol of Italian appetizer. Bruschetta is a simple, humble dish but, when made with prime ingredients, is sublime.
I have to confess that I love making this dish in the summer months when tomatoes are at their best. My grandparents grew tomatoes in their garden and in the summer bruschetta was a staple. So making it, reminds me of them and the genuine taste of this simple recipe that I learned.
WHY YOU WILL LOVE THIS RECIPE
-Italian Bruschetta is a classic appetizer that is appreciated by everyone. In every bite you will taste the sweetness of the tomato, the crunchiness of the toasted bread, the subtle aroma of garlic and the freshness of the basil. and never lasts too long!
-This classic tomato bruschetta is vegetarians and vegan, all made with fresh seasonal ingredients!
-It is an easy bruschetta recipe, ready in under 30 minutes and made with with 6 ingredients only!
What is bruschetta?
Most people think bruschetta is referring to the tomato topping but it’s actually referring to the toasted bread that holds the toppings.
In fact in Italy, “bruschetta” is a piece of toasted bread, flavored with garlic, olive oil and salt – that’s it! The name derives from the word “bruscare” which in the Italian dialect spoken in Rome means “to toast a piece of bread”. Many people asked me how do your pronounce it in Italian? Well, in Italian, “bruschetta” is pronounced bru-SKEH-tah. The “ch” is pronounced like a hard “k,” the stress is on the second-to-last syllable (“SKEH”), and the “u” sounds like the “oo” in “boot”. In US, many people they read is as brushetta, as the ch sounds pronounced as K is not popular. I have a lot of conversation with my husband Rob about it, and now, very proudly he pronounces like a native Italian!
There are different varieties of bruschetta that depends of the toppings: from the classic tomatoes, to different kinds of cheese, cold cuts and vegetables. I have many , read below for more recipes
TOMATO BRUSCHETTA INGREDIENTS
A great bruschetta recipe calls for high quality ingredients. It is essential to select accurately all of them, as the the flavor of each ingredient is on full display in every bite. To make this simple tomato bruschetta recipe you will need these basic ingredients:
Bread: The bread is the base of the bruschetta, so it will require particular attention. I suggest a bread that is crusty on the outside and relatively light on the inside. The classic Italian bread for bruschetta is ciabatta bread, though a baguette will also work quite well. You can also use stale bread. Usually one day old bread is great as it has lost its humidity and will become more crisp, perfect to hold that juicy tomatoes mixture!
Olive oil: For a great bruschetta, you will have to use a high-quality olive oil. Extra-virgin olive oil (EVOO) is best: its flavor should be delicate and with a low level of acidity – fruity olive oil is a great choice. The extra virgin olive oil is what makes your bruschetta crispy and yummy. My favorite brand is Olio Carli, from Liguria. It is available in US and it is by delivery only from their website. Other great brands are: Lucini, Carapelli and Antico Frantoio Muraglia.
Garlic cloves: the fragrant aromatic smell of fresh garlic is essential to make the topping. You will just need to cut thin the clove of garlic, so that you can easily remove it and no one will eat it!
Tomatoes: either you grown them in your garden or you buy them at the farmers’ markets, this is the season when you can find the best tomatoes. This tomato bruschetta is the ideal way to enjoy this summer produce. In this season you can find any tomatoes variety, for bruschetta will work: vine tomatoes, cherry tomatoes, roma tomatoes and heirloom tomatoes. Make sure to use ripe tomatoes, that have no marks on the outside and look firm and plump. I recommend to stay away from grocery store tomatoes, as most of the time are kept in freezer and very water
Fresh Basil: this classic Italian herb adds the final touch of flavor to the tomatoes. Make sure the basil leaves are bright green, with no marks.
Salt: a pinch of salt is what you need to make the tomatoes release their yummy juice. Sea salt flakes are best, I recommend this brand.
HOW TO MAKE BRUSCHETTA
The recipe for bruschetta requires 3 simple steps:
PREPARE THE TOMATOES
Wash and pat dry the tomatoes. Dice them in pieces no bigger than 1/4 of an inch. Peel the garlic and slice it in thin slices. In a bowl add the diced tomatoes, garlic, salt, olive oil and basil. Let it marinate 10-15 minutes at room temperature until the tomatoes have released a bit of thier juice. That is the yummy part!
You should always make sure that your toppings are ready when the bruschetta is coming out of the oven – that way you will be serving it when it is warm and crispy!
PREPARE THE SLICES OF BREAD
Rim a baking sheet with parchment paper and heat the oven at 450°F. First of all cut the slices of bread on the diagonal. I prefer slices that are 1/2 inch thicker as they have to hold the topping and there should be an equilibrated ratio between the topping and the bread.
Drizzle some extra-virgin olive oil on the bread.Bake it in the oven until the bread become golden and crispy.
ASSEMBLE THE BRUSCHETTA
Once your bruschetta is ready, place 2 or 3 teaspoons on top of the toasted bread slices, add 3 tsp of the tomato juice, but not too much if you do not want your bruschetta to become soggy. Serve it immediately.
TIPS FOR THE BEST BRUSCHETTA RECIPE
1.Use quality ingredients.
2.Let the tomatoes marinate for at least 15 minutes, before adding them to the toasted bread. Sprinle the basil on top just before serving it, and chop it with your hands.
3.Toast the bread right before serving and do not top the bread with the tomato topping until right before serving or it will get soggy. Toasting the bread does help it from getting soggy right away from the tomato liquid.
4. Serve immediately!
MORE DELICIOUS BRUSCHETTA RECIPES
Roasted Grapes and Goat Cheese Bruschetta
Strawberry and Ricotta Bruschetta
Zucchini with Raisin and Pine Nuts
HOW TO SERVE TOMATO BRUSCHETTA RECIPE
This simple tomato bruschetta recipe can be part of a great Italian Antipasto Platter. Or you can serve them with a side salad for a light lunch, which I must confess is one of my favorite things in summer!
This recipe is great for a light lunch, an appetizers, a gathering or for your summer BBQ as part of appetizers. (think about Memorial Day, 4th July or Labour Day).
HOW TO STORE TOMATO BRUSCHETTA
Fridge: Any leftovers can be stored in the refrigerator for 1-2 days in an airtight container. I usually store only the dice tomatoes and their dressing. The bread is best when toasted and eaten immediately. If you have leftover tomato mixture you can toss with with pasta! In general this recipe is best eaten immediately and not after 1 or 2 days.
Freezer: I don’t recommend freezing any leftover tomato bruschetta tomatoes. This recipe is so easy to make that it is worth making it fresh.
CAN I MAKE BRUSCHETTA AHEAD OF TIME?
In my opinion this is best when fresh. them on the toasted breadYou can dice the tomatoes up to 30 minutes before puttinand let them marinate up to 1 day in advance, I recommend though to put the basil only 30 minutes before serving the bruschetta.
Definitely the bread has to be toasted before adding the topping, otherwise it will become soggy.
CAN I USE VINEGAR TO DRIZZLE ON TOP?
While in US many Italian recipes add balsamic vinegar, in Italy we usually do not add Balsamic on everything. Usually balsamic is just used in salads dressing. Feel free to add it, if it is your vibe, but I do not recommend it as it overpowers the sweet taste of the tomato.
WHICH WINE TO PAIR WITH TOMATO BRUSCHETTA
Usually we eat bruschetta as a nibble with an apero, so my choice here is very biased, and I suggest the classic Aperol Spritz. The bitter-sweet taste of the Aperol Spritz pairs well with the sweetness of the vegetables.
If you would like to have wine, a good choice would be a Pinot Grigio from the Veneto region. Its smoothness will enhance the taste of the tomatoes.
If you try this recipe and you liked it, please leave a star review below! I would be very appreciative of your comments!
I hope you liked this simple tomato bruschetta! If you try this recipe and you liked it, please leave a star review below! I would be very appreciative of your comments! Make sure to tag me on Instagram @Italian_kitchen_confessions I hope you loved it! To get more ideas follow me on Pinterest.
Ingredients
- 1 unit baguette
- 18 oz Tomatoes diced
- 3 tbsp olive oil extra virgin
- 1 oz basil fresh
- 1 pinch sea salt flakes
- 3 cloves garlic
Instructions
- Rim a baking sheet with parchment paper and heat the oven at 450°F.
- Wash and pat dry the tomatoes. Dice the tomatoes and add a pinch of salt, 2 sliced cloves of garlic and 2 tbsp of EVOO ( extra virgin olive oil). Set aside for at least 30 minutes. (see notes)
- Slice the bread on the diagonal in 0.5 inch thick slices. Place the bread on the baking tray and drizzle it with olive oil.
- When the oven is hot put the bread and toast it on both sides until golden. Around 4 minutes for each side.
- Remove the bread from the oven and put on top the diced tomatoes, some basil leaves and a bit of the tomato mixture juice. Serve it immediately.
Notes
- Since the salt will make the tomatoes lose their water, follow my tips here to avoid having soggy bruschetta: put the topping on only right before serving and avoid putting too much of the sauce.
- Check the bread while it is toasting, it has to be toasted for the right time. You do not want it to be too hard or, on the contrary not toasted enough.
Nutrition
Antipasto geniale ed esclusivo!