Fresh Tomato Bruschetta Recipe

In this easy-to-make tomato bruschetta recipe with an Italian flair, the actual stars are fresh, luscious summer tomatoes and deliciously crispy bread. This quick and delectable vegan snack can be prepared in just 10 minutes with only 5 common ingredients, making it ideal for any outdoor party.

The Italian antipasto (first course) known as bruschetta is composed of toasted, garlic-rubbed bread that is topped with a variety of delectable toppings. While some varieties include beans, cheeses, or vegetables, others ask for meat items. The Tomato Bruschetta variant appears to be the most well-liked worldwide. To make it, fresh diced tomatoes, fresh Italian herbs like basil and oregano, extra virgin olive oil, and garlic are combined before being spooned over bread.

Ingredients

• 1/4 cup extra virgin olive oil
• 1 1/2 Tbsp minced fresh garlic
• 26 oz. roma tomatoes, diced (about 7-8)
• 1/4 cup finely shredded parmesan cheese
• 1 Tbsp balsamic vinegar, or more to taste
• 3/4 tsp kosher salt, then more to taste
• 1/2 tsp freshly ground black pepper
• 1/4 cup chopped basil ribbons (chiffonade)
• 1 loaf hearty french bread, sliced into 1/2-inch thick slices (about 12 slices)

Directions to make Tomato Bruschetta

• To make a tomato sauce: In a small skillet or saucepan, warm the olive oil slowly. Add the garlic and cook for about a minute, stirring occasionally, until it just begins to turn golden.
• Place in a big mixing basin. Let it cool while you cut the basil and tomatoes.
• In a bowl with the cooled oil mixture, add the tomatoes.
• Add salt, pepper, balsamic vinegar, parmesan, and basil. Thoroughly toss the mixture.
• Serve immediately with toasted bread (spoon some of the juices along with it). If desired, add extra parmesan as a garnish.
• Place the oven rack a few inches below the broil and prepare the broiler to toast bread.
• Arrange the bread pieces on a baking sheet measuring 18 by 13 inches.
• Slices should be broiled on the first side for approximately a minute or until golden brown (don’t walk away; keep an eye on them; they’ll brown rapidly).
• Next, flip the slices to the other side and broil that side until it becomes golden.

Notes

• If preferred, you may alternatively use the more conventional technique and toast the bread at 400 degrees while rotating the loaf every halfway through (about 10 – 15 minutes). After toasting, you may additionally massage slices with one of the garlic cloves (raw and cut in half).
• While bruschetta is best when eaten immediately, leftovers can be stored in the fridge for a few days.

Nutrition Facts

• Calories: 162kcal
• Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 1mg
• Sodium: 358mg
• Potassium: 205mg
• Carbohydrates: 23g
• Fiber: 2g
• Sugar: 3g
• Protein: 5g
• Calcium: 49mg
• Iron: 1mg

Conclusion

This recipe is very easy to follow and can be made in less than 20 minutes, so you don’t have to spend hours preparing them for everyone. This tomato bruschetta is the perfect feast when you want to have a comforting snack that you can enjoy with your friends, family, and kids too. 

If you have questions about the recipe or want to share your take on different types of bruschetta, please feel free to comment. Don’t forget to share it with your friends and family, and I am sure they’ll love it too.

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