Is there a snack you only allow yourself to eat at a certain time of the year? Bruschetta is that for me! In my opinion, this treat served on toasted garlic bread and made with fresh tomato and basil is best when the veggies are picked straight from the garden!
Bruschetta is a classic, simple, and all around great recipe. It's the dish that made me fall in love with all things tomato! In 2009, I watched a movie about a girl blogging her way through one of Julia Child's cookbooks. The movie referenced bruschetta, and I had to know more about it! I googled it, and it led to my love of cooking from scratch.
Recipe starts at minute 11:41 of the video below!
What is Bruschetta?
Bruschetta is an Italian dish that is basically a summer staple in my home. It's a tomato mixture made with chopped tomatoes and fresh basil served on baguette slices that have been toasted in olive oil and brushed with garlic cloves.
It's so simple, but it's amazing how a few ingredients when combined together can transform and become a meal on its own.
Ingredients Needed
- Tomatoes – You can use any tomato variety you love. Anything will work, but I enjoy mixing different tomato flavors and textures to give it more depth. Mixing Roma tomatoes with an heirloom such as Pineapple or Kellogg's breakfast gives you that variation in flavor and depth.
- Basil – Choose fresh basil leaves that you can thinly slice.
- Sea Salt – Don't add this to the tomato mixture until 15-30 minutes before serving because it will cause the tomatoes to release their juices. Adding the salt too early will create a soupy mess, not great for topping toasty garlic bread.
- Bread Slices – Traditionally a baguette is used, but this can be any kind of bread that is firm enough to toast and hold the bruschetta topping without crumbling.
- Olive Oil – I recommend extra virgin olive oil.
- Garlic Cloves – No need to use minced garlic. Just take a garlic clove, peel it, and cut it in half, then rub the open side onto the toasty bread.
How To Make Bruschetta
- For tomato bruschetta start with diced tomatoes. Of course, you'll want to clean and core them before dicing them into small uniform bits.
- Take the basil leaves and thinly slice them.
- Mix the tomatoes and basil in a large bowl.
- Heat olive oil in a skillet.
- Slice bread and dip in the skillet and turn to coat both sides with oil while toasting it.
- Add the salt and pepper (optional) to the tomato mixture.
- Remove the toasted bread and rub each side with the sliced end of a garlic clove.
- Top with the tomato mixture and enjoy immediately. This is such an easy bruschetta recipe!
Additional Information
Should Bruschetta be Warm or Cold?
It's best if the bread is served warm and the tomato mixture is cold or at least no warmer than room temperature.
How do I Serve Bruschetta?
Bruschetta is traditionally served as an appetizer. However, it can be served as a main entrée. Add some grilled chicken and mozzarella cheese, you'll have a complete meal!
When Do I Add the Salt?
Wait to add the salt until the bread is toasting. The juices will begin to release from the tomatoes once you add the salt.
How Long Does It Keep and What to do with Leftovers?
It is best to eat it fresh, but you can store it in the refrigerator for 1-2 days. Eat the leftovers with crackers if you don't have time to toast more bread. You may need to strain out some of the liquid.
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How to Make Bruschetta – My Favorite Summer Treat
Ingredients
- 2 Cups Tomatoes Diced
- 1/4 Cup Basil Thinly Sliced
- 1/2 Teaspoon Salt
- 1 Loaf Bread Baguette
- 2 Tablespoons Olive Oil Extra Virgin
- 2 Cloves Garlic
Instructions
- Dice tomatoes.
- Thinly slice basil leaves and mix with tomatoes.
- Heat olive oil in skillet.
- Slice bread and place in skillet, turning to coat both sides with oil. Toast to perfection.
- Peel and slice end off garlic cloves. Rub the open end onto the toasted bread.
- Add salt and pepper(optional) to tomato mixture.
- Scoop tomato mixture onto toasted bread and enjoy!
Video
Notes
- Tomatoes – You can use any tomato variety you love.
- Basil – Choose fresh basil leaves that you can thinly slice.
- Sea Salt – Don't add this to the tomato mixture until 15-30 minutes before serving because it will cause the tomatoes to release their juices.
- Bread Slices – Traditionally a baguette is used, but this can be any kind of bread that is firm enough to toast and hold the bruschetta topping without crumbling.
- Olive Oil – I recommend extra virgin olive oil.
- Garlic Cloves – No need to used minced garlic. Just take a garlic clove, peel it, and cut the end off.
