Classic Italian Tomato Bruschetta

This is the most popular version of Bruschetta: crusty bread with fresh tomatoes, garlic and basil. Perfect for the summer months and easy to make.

Prep Time: 20

Cook Time: 8

Total Time: 28

Course: Appetizer

Cuisine: Italian

Diet: Vegan, Vegetarian

Keyword: Bruschetta, Classic Italian Aperitivo, Classic Italian Recipe, Tomato Bruschetta, Tomatoes

Difficulty: Beginner

Servings:

Calories: 40kcal

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.

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.