Fresh Tomato Bruschetta is by far my favorite Italian-inspired antipasto and a perfect way to capture the flavors of sun-ripened tomatoes, fresh basil, garlic, and olive oil.
Originally created to salvage stale bread and showcase the flavors of olive oil, this famous appetizer is topped with simple yet harmonious blend of finely diced in-season tomatoes, fresh basil leaves, minced garlic, impeccable extra virgin olive oil drizzles, salt, and pepper. It can be made with a myriad of bread – some of the best options include pagnotta, sourdough, ciabatta, and French baguette. Even brioche and focaccia can work equally well. Whatever bread you end up using, make sure it’s rustic-style bread with a rigid crust that can accommodate the toppings.
INGREDIENTS
- 4 to 5 ripe tomatoes, medium, room temp
- 1 small red onion, finely chopped
- 2 cloves garlic, minced (+ 2 halved cloves for rubbing on the bread after toasting)
- 8 to 10 fresh basil leaves, thinly sliced (+ more for garnish)
- 3 tbsp extra virgin olive oil (+ more for brushing baguette slices)
- salt, to taste
- freshly ground black pepper, to taste
- 1 baguette
METHOD
- Slice the baguette on the diagonal and lightly brush both sides of each slice with a bit of extra virgin olive oil.
- Heat a medium-sized skillet over medium heat, and toast the bread slices directly in the pan letting it crisp and brown for about 2-3 minutes per side. Set aside when done.
- After dicing your tomatoes transfer them to a large strainer or colander over a bowl, and toss with some salt and pepper. Let it sit for about 10 minutes as it will help remove extra moisture and prevent your bruschetta from getting soggy.
- Transfer the tomatoes to a large bowl and add the onion, basil, garlic, and olive oil and stir to combine. Adjust seasoning as needed.
- Rub tops of toasted baguette with halved garlic cloves. Spoon the tomato mixture on top of bread just before serving. If desired, garnish with more basil.
Enjoy!
If you’ve made this Fresh Tomato Bruschetta recipe don’t forget to let me know how you got on in the comments below!
