Bruschetta is an Italian antipasto consisting of grilled bread often topped with olive oil and salt. Most commonly it is served with toppings of tomatoes, seasoned with fresh garlic, salt and fresh basil. Other variations can be toppings of vegetables, beans, cured meat, and/or cheese. When summer tomatoes are in season, this is an irresistible and easy appetizer. Watch them disappear!
Many years ago, I was visiting an Italian family. I had my first sample of Tomato Bruschetta, and I was smitten. Juice, sweet tomatoes, olive oil, garlic and basil on garlic toasts– heaven!
Summer is when we enjoy our garden grown tomatoes. Otherwise, we visit our local Farmers Market to find the sweetest tomatoes that we can.
Bruschetta is so easy to make, that I no longer need to measure. Sometimes, I add raw garlic. Sometimes, I cook the garlic in olive oil (to reduce the strength). A little salt, to taste. A little pepper. Fresh basil. Give it all a stir. Taste. Yummy!
For the garlic toasts, a sliced baguette works perfectly. My shortcut is to use store bought garlic oil (I find it at Trader Joe’s). Brush it on each slice, then grill until golden. Other options are to broil the oiled bread, then rub a garlic clove. Either way, it’s perfection!
For a final flourish, a drizzle of Balsamic Glaze is one of my favorite (and optional) additions.
My mouth is watering, just by looking at these photos. My favorite drink, of choice is a glass of cold Prosecco.
Then again, a glass of cold beer goes really well with these addictive appetizers.
Another Bruschetta variation that I made uses Boursin Cheese and Roasted Cherry Tomatoes and Garlic. So good!
TASTING NOTES: Oh, how I love these antipastos! There’s nothing like sweet tomatoes, garlic and basil. In fact, I find these to be irresistible. These are perfect appetizers for any kind of gathering. I guarantee, they will disappear in no time at all.
Bruschetta is perfect with a Flatbread Pizza. Recipe coming next!
Fresh Tomato Bruschetta
Ingredients
- 1 pound plum tomatoes about 4 to 5 large, or another variety of ripe tomatoes
- 1 teaspoon kosher salt
- 5 tablespoons extra-virgin olive oil
- 2 large garlic cloves minced
- 8 large basil leaves
- 1 baguette sliced for grilling
- garlic oil for the grilled bread
Instructions
Make the garlic oil:
- In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn’t brown. Set aside to cool.
For the toasts:
- Lightly brush the sliced baguette. Toast on a heated grill (cast-iron grill recommended). Set aside.
For the Bruschetta:
- Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
Assemble the Bruschetta:
- When the oil is cool and the tomatoes are well drained, combine the tomatoes, remaining garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread, with a slotted spoon.
- Roll the basil leaves up and thinly slice crosswise. Garnish each Bruschetta.
- If desired, drizzle Balsamic glaze over each toast. Optional: Add freshly grated Parmesan cheese, if desired.
Notes
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