Description
There’s no better way to celebrate the flavor of ripe summer tomatoes than with this authentic tomato bruschetta recipe. Crispy grilled bread rubbed with garlic, juicy seasoned tomatoes, a touch of olive oil, and a sprinkle of fresh basil — simple, fresh, and full of Mediterranean flavor.
Ingredients
12 slices of Italian bread or French baguette (about ½-inch thick)
3 cloves garlic, peeled and left whole
1 lb (450 g) ripe fresh tomatoes (3–4 medium)
2 tablespoons extra virgin olive oil, plus more for brushing the bread
12 fresh basil leaves, thinly sliced
Salt and freshly ground black pepper, to taste
6 oz (170 g) fresh mozzarella, torn into pieces (optional)
1–2 teaspoons balsamic vinegar or balsamic glaze (optional, for drizzling)
Instructions
Step 1 – Prepare the Tomato Topping
Chop the tomatoes into small ¼-inch pieces. Place them in a medium bowl and toss with salt, black pepper, and 2 tablespoons of olive oil. For extra flavor, add a splash of balsamic vinegar if you like. Let the tomatoes sit for 10–15 minutes while you prepare the bread — this allows the flavors to develop and the juices to form.
Step 2 – Toast or Grill the Bread
Heat a grill pan over medium heat or preheat your outdoor grill. Drizzle or brush both sides of the bread slices with olive oil. Grill for 2–3 minutes per side, until lightly golden with visible grill marks. Alternatively, you can toast them in the oven at 400°F (200°C) for about 5 minutes per side.
Step 3 – Rub with Garlic
While the bread is still warm, gently rub one side of each slice with a peeled garlic clove. Two to three strokes per slice are enough — this classic Italian trick adds incredible aroma and flavor.
Step 4 – Assemble the Bruschetta
Give your tomato mixture a final stir and taste for seasoning. Spoon a generous amount of the tomato mixture onto each garlic-rubbed bread slice, letting some of the tomato juices soak into the bread. Top with sliced basil and, if desired, add torn pieces of fresh mozzarella.
Step 5 – Finish and Serve
Drizzle a little of the remaining tomato juice and olive oil from the bowl over each slice. Add a light drizzle of balsamic glaze if you’d like a touch of sweetness. Serve immediately while the bread is still slightly crisp and the tomatoes are fresh.
Notes
- Tomato Tip: Always use tomatoes at room temperature for maximum flavor — never straight from the fridge.
- Olive Oil Quality Matters: A good extra virgin olive oil will enhance the taste and aroma of your bruschetta dramatically.
- Eat Fresh: Bruschetta is best served immediately after assembling, while the bread is crisp and the tomatoes are juicy .
- Prep Time: 15 min
- Cook Time: 5 min