tomato basil bruschetta

You can make classic tomato-basil bruschetta at home with simple, fresh ingredients. It's easy! Start by dicing your tomatoes (see step 2) to give them time to drain while you work on the remaining ingredients. Recipe yields 20 to 24 small toasts.

Tomato Basil Bruschetta

tomatoes

fine sea salt,

white onion (about 1/2 medium)

basil (about 3/4 ounce)

garlic, pressed

baguette (French bread)

extra-virgin olive oil, divided

Thick balsamic vinegar (see

Preheat the oven (or a gas grill*) to 450 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up, if desired. If your baking sheet is smaller than mine, you may need to make the toast in two batches.

Dice your tomatoes and transfer them to a medium mixing bowl, leaving the tomato seeds and juice behind on the cutting board. Stir the salt into the tomatoes, and add the onion, basil and garlic as they are ready. Stir to combine and set the mixture aside to marinate while you work on the bread.

Slice your baguette on the diagonal into pieces no wider than 1/2-inch (see photos). I can usually fit 20 to 24 slices on my large baking sheet; you might have some bread left over. Lightly brush both sides of each slice with olive oil (this will require about 2 to 3 tablespoons oil).

Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for 6 to 9 minutes, until they&#8217;re crisp and nicely golden on top. Transfer the toasts to a serving platter(s), if desired, and set aside.

When you&#8217;re ready to serve, carefully drain off the excess tomato juice that has accumulated in the bowl, using your hand as a stopgap. Add the remaining 2 tablespoons of olive oil. Stir to combine, and season the mixture with additional salt, to taste (I usually add another 1/4 to 1/2 teaspoon). If you don&#8217;t feel like your bruschetta is garlicky enough (I like mine lightly but not overwhelmingly garlicky), add another pressed clove of garlic.

Top each toast with tomato mixture, tipping your spoon against the bowl to release excess juice as necessary. Lightly drizzle a couple of tablespoons of thick balsamic vinegar on top, and sprinkle lightly with flaky salt if you have any. Bruschetta is best served promptly.

You had me at balsamic! This looks fabulous!

Paige


I tried this last night and boy was it goood!! The fam loved it too. 


This is how it’s made in NY, except we tend to use red onion, to reduce the bite. Awesome with fresh tomatoes and basil straight from the garden.. Mangia !

I made this last night.  It is a lovely recipe, with a few things that set it above other very similar recipes for bruchetta.  First is the instructions to bake the bread slices.  So superior, and easier, than broiling and flipping. Then using a balsamic reduction as a drizzle versus mixing it with the topping ingredients, which as Kate points out, just makes everything look muddy.  Love the reminders to drain off the tomato liquid, too.  Finally, adding a few flakes of maldon salt to finish is genius. Thank you so much for a great recipe and for such clear and explicit directions.

I made the bruschetta tonight and it was great! I used tomatoes from my garden, two kinds, grilled the baguette like you mentioned in the recipe, and found the thick balsamic. This recipe is going to be a staple every year in the summer. Thanks for sharing it!

Superb !. Love good in food.
Please keep posting more dishes.
thanks and best wishes,
Kancor-a pioneer in the field of Ajowan Extracts.

We loved this recipe. It has been added to family favorites.

My garden is overflowing with tomatoes (grape and cherry) at the moment, so I made this bruschetta for dinner alongside a giant salad and cheese platter. It was super fresh and delicious!

Made this for my family and they loved it!! Thank you! I will be keeping this for future parties!

Great recipe thanks a perfect way to finish off a day old baguette
I added a little chopped cilantro and rosemary and did 50/50 olive oil and garlic Infused Olive oil.. Delicious

Made it! Used gluten free bread 
The whole family returned for seconds and thirds. 
Printing and keeping! ❤️❤️❤️

I made the bruschetta mix to use up some tomatoes and it was SO yummy, even without in-season tomatoes. I used shallot instead of onion and bumped up the garlic. We had it on toasted sourdough bread and tried it with both ricotta and chevre (ricotta won - the bruschetta shines way more) and lots of balsamic drizzle. Thanks so much for the recipe!

Thanks for sharing this amazing bruschetta tomato recipe wih all of us. It is really amazing. A best ever bruschetta recipe i have ever tried. 

Love this! I'm not a tomato person, so I generally stay clear of bruschetta, but I love all of your recipes and figured I'd give this one a try while tomatoes are in season. It's delicious!

Made this for a birthday and it was a huge success!! Everyone was raving about the delicious flavors. This was simple to make, I will certainly make again!

This is top notch, A++!! Made it yesterday with grilled bruschetta and again today with baked bruschetta. You have this down to a science, it is so scrumptious, thank you! Also the balsalmic you recommended is delish and a new pantry staple.

I've made your bruschetta 3 times and it is a favorite.  I used to do the garlic rubbing, but your way is much easier. I think the aged balsamic drizzle adds the finishing touch.  Delicious!

Super yummy! We loved it, thank you for the recipe! I spread the chopped tomatoes out over a strainer while I diced up everything else and I think that might have helped with the liquid too. Thank you again!

Wow!!!! This recipe is a keeper although I made a few changes. We used 2 cans of fire roasted tomatoes as I am in love with them ... drained well and added some baby yellow Roma’s. Used red onion, the basil but also added chopped cilantro plus another clove of garlic to taste. We also sprinkled some Parmesan on before drizzle of Nona Pias balsamic glaze (our favourite). 5 stars!!!!!

https://content.jwplatform.com/videos/QWjwhNEa.mp4

Watch how to make tomato bruschetta in this short recipe video! Start with great tomatoes and you’re just a few steps from the best homemade bruschetta.

Tomato Bruschetta Recipe

Are you looking for the perfect recipe for Tomato Bruschetta? Here are a few tips to elevate this classic summer appetizer!

baguette

olive oil (for brushing)

salt

garlic

lb tomatoes- vine-ripened tomatoes, roma tomatoes or heirloom tomatoes

basil leaves

olive oil

balsamic vinegar

salt, more to taste

pepper

Make the bruschetta

 Slice the baguette into 1/3-1/2 inch thick pieces at a diagonal and place on a parchment-lined sheet pan. Brush the tops with olive oil and sprinkle lightly with salt. Bake 11-13 minutes or until golden. Let cool 5 minutes, then rub each of the crusty tops with raw garlic. This is key to great flavor!

Make the Tomato Basil mixture

 Cut the tomatoes into quarters and gently squeeze out any excess juices and seeds- do this with especially ripe and juicy tomatoes. Dice the tomatoes and place them in a strainer over a bowl to further drain until the bruschetta is toasted (or for 1 hour). You should end up with roughly 3 cups of diced tomatoes. Drink the tomato water; it is heavenly. 🙂

Place the drained, diced tomatoes in a medium bowl. Stack basil leaves in the same direction, roll the pointed end to the stem end, then with a sharp knife, slice across thinly to make basil ribbons. Repeat and place basil ribbons in the bowl. Add the olive oil, balsamic vinegar, salt, pepper, and optional garlic. Gently mix. Taste (with the toasted baguette) and adjust salt to taste- I usually add about 1/4 teaspoon more.

Place this in a smaller serving bowl over a larger plate or platter. Arrange bruschetta on the platter around the bowl, and serve with a spoon.

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