Fresh tomato and basil bruschetta recipe
Tomato and basil bruschetta; showcasing beautiful ripe tomatoes and fresh basil, this bruschetta recipe is all about simple ingredients at their best.
Bruschetta is truely underrated! The classic Italian antipasto is so quick and easy to put together and packed with loads of fresh flavours. It’s definitely worth the little effort it takes to prepare.
Summer time is the perfect time to make bruschetta when tomatoes are in season and at their peak!
What is antipasto?
In Italy bruschetta is used as an antipasto or starter. Antipasto is normally used at formal dinners or celebrations and is the appetiser or starter. This would be followed by an entree, a pasta dish, a main and of course dessert.
Antipasto, usually served as a platter can have a variety of cured meats, olives, artichokes, cheeses and pickled vegetables. Amongs these items there may be bruschetta, focaccia, crostini or a salad such as Caprese salad. Yum!! You won’t go hungry at these events!
What I love about bruschetta!
Thick, crusty bread piled high with juicy, sweet tomatoes and fresh basil. Drizzled in extra virgin olive oil! It’s the simple things that are the best!!
I love to serve the tomato and basil bruschetta with my favourite Italian dishes; Spaghetti and meatballs, meatball soup, spaghetti bolognese, pasta with pesto the list is endless!
I also love making it as a platter when friends come over. On a large platter I place a bowl of the tomatoes and I pile on the grilled bread and everyone can help themselves! Its always a great conversation starter.
Warning, it will get messy! pieces of tomato will be lost so be sure to have napkins ready!
What ingredients do you need for tomato and basil bruschetta?
- Crusty bread: Ciabatta is perfect. You need the bread to be thickly sliced so that it soaks up all the lovely tomato juices!! You can also use a baguette and thickly slice it on a diagonal so you get a larger surface area.
- Mixed ripe tomatoes: Ripe juicy tomatoes work best for bruschetta. You can use any variety of tomato. I love using a mixture of vine ripened tomatoes and cherry tomatoes for their sweetness.
- Fresh basil: have you ever smelt fresh basil? It’s divine!! The basil is finely chopped and mixed through the tomatoes and I also set aside some of the smaller leaves for garnish.
- Garlic: Rather than have chunks of raw garlic in the tomatoes you can rub the garlic on the bread to release the wonderful aroma without it being too strong.
- Good quality extra virgin olive oil such as Monnini
- White wine vinegar
- Red onion very finely sliced so that you don’t get big chunks of onion when you bite into the bruschetta.
- Salt and pepper so you can season to perfection
How to make tomato and basil bruschetta
Cut up your tomatoes into small pieces. Some recipes say to remove the seeds but I keep them in. This is totally optional.
Add the tomatoes to a serving bowl with chopped basil leaves, thinly sliced red onion, extra virgin olive oil and a dash of white wine vinegar. Season to perfection and give it all a toss to combine the lovely flavours.
Allow the tomatoes to sit at room temperature whilst you prepare the bread.
Meanwhile, thickly slice your bread, brush with olive oil and lightly toast under a grill or in a griddle pan if you want the lovely markings. Once toasted, gently rub the slices with a clove of garlic to release the lovely aroma and add flavour.
Arrange the bread on a platter, pile over the tomatoes and spoon over some of the juices. Drizzle with extra virgin olive oil and scatter over some of the smaller basil leaves. Enjoy the delicious tomato and basil bruschetta!
Get ready to take that first bite! The crunch, the sweetness the saltiness its just so good!!!!
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- Oven baked vegetable frittata
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- Traditional Italian pizza dough
- Tiramisu
Bruschetta
Ingredients
- 4 medium ripe tomatoes or one punnet cherry tomatoes cut into small pieces
- small bunch fresh basil leaves picked, sliced, few smaller leaves reserved for garnish
- ¼ small red onion very finely sliced
- extra virgin olive oil approx 3 tbsp
- 1 tsp white wine vinegar
- salt and cracked pepper to season
- 4 thick slices crusty bread such as ciabatta
- 1 clove garlic peeled
Instructions
- Place chopped tomatoes, basil, onion, 2tbs olive oil, vinegar and salt and pepper in a bowl and gently toss until combined. Set aside at room temperature while you prepare your bread.
- Meanwhile, brush bread slices with olive oil and lightly toast under a grill or in a griddle pan. Once toasted, gently rub the slices with the garlic.
- Arrange the bread on a platter, pile over the tomatoes and spoon over some of the juices. Drizzle with extra virgin olive oil and scatter over some of the smaller basil leaves. Serve immediately.
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