Juicy Bruschetta with Tomato and Basil

If you ask me, bruschetta is one of those perfect appetizers that never goes out of style.

This classic Italian starter brings together sweet summer tomatoes and fresh basil on top of crispy, garlic-rubbed bread. The simple combination of good ingredients makes something that’s greater than the sum of its parts.

A drizzle of olive oil and a sprinkle of salt is all you need to bring these flavors together. The toasted bread soaks up all the tasty tomato juices while staying just crisp enough to bite through.

It’s the kind of appetizer that makes people happy – casual enough for a backyard get-together but nice enough for a dinner party.

What Kind of Tomatoes Should I Use?

For bruschetta, you’ll want to use ripe, meaty tomatoes that aren’t too watery. Roma (plum) tomatoes are a classic choice since they have fewer seeds and a firmer texture, which helps keep your bruschetta from getting soggy. If you can find them, San Marzano tomatoes are another excellent option that Italian cooks often prefer. Regular garden tomatoes will work too, but you might want to remove some of the seeds and juice first. Just make sure whatever tomatoes you choose are fully ripe and feel heavy for their size – and please don’t store them in the fridge, as this can make them mealy and diminish their flavor.

Options for Substitutions

Need to make some swaps? Here’s what you can do with this classic bruschetta recipe:

• Fresh tomatoes: While fresh, ripe tomatoes are really the heart of bruschetta, you can use cherry tomatoes or even drained canned tomatoes in a pinch. Just know the texture will be a bit different.
• Balsamic vinegar: Red wine vinegar works as a substitute, though you might want to add a tiny pinch of sugar to balance the acidity. In a real pinch, lemon juice can work too, but use just a bit less.
• Fresh basil: Fresh basil gives that classic Italian flavor and is pretty important here. If you absolutely can’t find it, you could use dried basil (about 1 teaspoon), but the taste won’t be quite the same.
• French baguette: Any crusty bread works well – Italian bread, ciabatta, or even sliced sourdough can do the job. Just make sure it’s sturdy enough to hold the topping.
• Fresh garlic: If you’re out of fresh garlic, you can use garlic powder (about 1/2 teaspoon), but fresh really makes a difference in this raw preparation.

Watch Out for These Mistakes While Making

The biggest mistake when making bruschetta is using unripe or cold tomatoes – room temperature, ripe tomatoes will give you the best flavor, so take them out of the fridge at least an hour before preparing. Another common error is not removing the tomato seeds and excess juice, which can make your bruschetta soggy and cause the topping to slide off the bread – simply cut the tomatoes in half and gently squeeze out the seeds before chopping. For the bread, avoid the temptation to toast it too far in advance, as it can become tough and chewy; instead, grill or toast it just before serving, and while it’s still warm, gently rub a cut clove of garlic on the surface for an extra layer of flavor. To keep your basil fresh and green (not brown), tear or cut it right before serving, and remember to drizzle the balsamic vinegar just before serving to maintain the perfect balance of flavors.

What to Serve With Bruschetta?

Since bruschetta works perfectly as an appetizer or light meal, you can pair it with other Italian-inspired dishes to create a complete spread. A simple antipasto platter with cured meats, olives, and different cheeses makes for an easy and tasty combination. For a light summer dinner, serve your bruschetta alongside a fresh arugula salad dressed with lemon and olive oil, or pair it with a bowl of chilled gazpacho for a tomato-lover’s dream meal. If you’re hosting a party, you might want to include some grilled vegetables or a light pasta salad to round out the menu.

Storage Instructions

Keep Fresh: The tomato mixture tastes best when you let it sit at room temperature for about an hour before serving – this helps all those good flavors blend together. After that, you can keep any leftover tomato mixture in an airtight container in the fridge for up to 2 days. The bread is best toasted fresh when you’re ready to serve.

Prep Ahead: Want to get ahead? You can chop the tomatoes and mix all the topping ingredients (except the basil) up to 4 hours before serving – just keep it in the fridge. Add the fresh basil right before you’re ready to serve to keep it looking and tasting its best. The baguette slices can be toasted up to 2 hours ahead and kept at room temperature.

Drain: If you’ve stored your tomato mixture in the fridge, you might notice some extra liquid has collected – no worries! Just drain off the excess liquid before spooning it onto your toasted bread to prevent soggy bruschetta.

Preparation Time	20-30 minutes
Cooking Time	5-10 minutes
Total Time	25-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 15-20 g
• Fat: 50-60 g
• Carbohydrates: 80-90 g

Ingredients

• 6 to 7 ripe tomatoes (approximately 1 1/2 lbs)
• 2 cloves garlic, minced (around 2 teaspoons)
• 1 tablespoon extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 6 to 8 fresh basil leaves, sliced thinly or chopped
• 3/4 teaspoon sea salt, adjust to taste
• 1/2 teaspoon freshly ground black pepper, adjust to taste
• 1 french baguette or similar italian loaf
• 1/4 cup olive oil (60 ml)

Step 1: Blanch and Peel the Tomatoes

Begin by bringing 2 quarts of water to a boil.

While waiting for the water to heat, make shallow cuts in a cross pattern at the tip ends of the tomatoes.

This will make the skins easier to peel.

Once the water is boiling, remove the pot from the heat and place the scored tomatoes in the hot water to blanch for 1 minute.

Remove the tomatoes with a slotted spoon and allow them to cool until they can be handled.

Gently peel off the tomato skins, cut out the stem base with a paring knife, and then cut the tomatoes into halves or quarters.

Squeeze out most of the juices and seeds.

Step 2: Prepare Tomato Mixture

With the tomatoes blanched and peeled, finely chop them and place them into a medium-sized bowl.

Mix in minced garlic, 1 tablespoon of extra virgin olive oil, and balsamic vinegar.

Stir in thinly sliced basil, then add salt and freshly ground black pepper to taste.

Keep in mind that tomatoes often need more salt than initially expected.

Step 3: Toast the Baguette Slices

Preheat the oven to 450°F (230°C) and adjust the rack to the top slot.

Using a bread knife, slice the baguette on the diagonal into half-inch thick slices.

Brush one side of each slice with olive oil.

Arrange the slices, olive oil-side down, on a baking sheet.

Place the sheets in the oven and toast the bread for 5 to 6 minutes, or until lightly browned around the edges.

If preferred, toast the slices without olive oil initially, then rub them with a halved garlic clove and brush with olive oil afterwards for an easy garlic bread.

Step 4: Serve the Bruschetta

Arrange the toasted baguette slices on a serving platter with the olive oil side facing up.

This helps prevent the bread from becoming soggy.

You can either serve the toasted bread with a bowl of the tomato bruschetta mixture on the side for guests to top their own or gently spoon some of the mixture onto each slice right before serving.

Enjoy your bruschetta and don’t forget to let us know your thoughts with a rating and review!