Bruschetta al Pomodoro e Basilico (Tomato and Basil Bruschetta)
Why this recipe works
- Crisp and juicy contrast: Toasted rustic bread gives structure to the soft, dressed tomato topping.
- Simple ingredients, clear flavour: Ripe tomatoes, basil, garlic and extra virgin olive oil keep the flavour direct and fresh.
- Ready quickly: The topping is prepared while the bread toasts, making this a fast appetiser or light lunch.
Get the most out of this recipe
Ingredient notes
- Use ripe tomatoes: Choose tomatoes that are fragrant and juicy, as they provide most of the flavour in such a simple topping.
- Pick sturdy bread: Rustic country bread or sourdough works well because it crisps at the edges while staying strong enough to hold the topping.
- Adjust the vinegar: Balsamic gives a rounder, slightly sweeter finish; red wine vinegar makes the bruschetta sharper and more savoury.
Texture tips
- Keep the toast crisp: Add the tomato mixture just before serving so the bread keeps its crunch.
- Control the tomato dice: A small, even dice sits neatly on the bread and makes the bruschetta easier to eat.
- Manage very juicy tomatoes: If the tomatoes release a lot of liquid, drain off a little before spooning them onto the toast.
Make-ahead tips
- Make the topping ahead: The tomato mixture can be prepared in advance and refrigerated briefly, then brought out before serving.
- Toast at the last minute: For the best texture, toast and garlic-rub the bread shortly before adding the topping.
- Best eaten fresh: Assembled bruschetta softens quickly, so serve it soon after topping.
Authenticity notes
- Classic Italian antipasto: Tomato and basil bruschetta is typically served as a simple starter or sharing plate before a meal.
- Garlic-rubbed toast: Rubbing the warm bread with cut garlic seasons the surface without overwhelming the fresh tomato topping.
Equipment you'll need
Ingredients
Instructions
- Dice the tomatoes and put them in a bowl. Tear the basil leaves and add them, then dress with the olive oil and balsamic vinegar. Season with the fine sea salt and black pepper, and let it sit while you toast the bread.
- Toast the bread until golden and crisp at the edges. Cut the garlic clove in half and rub the cut side over the warm toast. Arrange the toast on a serving plate.
- Spoon the tomato mixture over the garlic-rubbed toast, including any juices. Drizzle with a little more of the dressing left in the bowl if you like. Serve immediately so the bread stays crisp.
Recipe notes
Tips
- Use ripe tomatoes and keep the dice fairly small so the topping sits neatly on the toast.
- If the tomatoes are very juicy, drain off a spoonful of liquid before topping so the bread stays crisp for longer.
Substitutions
- Replace balsamic vinegar with red wine vinegar for a sharper, less sweet finish.
- Replace Tuscan country bread with sourdough bread for a tangier base and a sturdier crunch.
Storage
- Refrigerate up to 1 days
- Store the tomato topping in an airtight container in the fridge for up to 1 day. Toast and rub the bread with garlic just before serving; assembled bruschetta will soften quickly.
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Recipe overview
- Servings: 2 servings
- Total time: 20min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Wheat
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