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Dips & Snacks

Tomato Bruschetta

Crisp grilled bread rubbed with garlic and piled with juicy tomatoes, fresh basil and good olive oil. The classic Italian appetizer, ready in 20 minutes.

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Tomato bruschetta topped with microgreens on a plate
Photo: Bruschetta at The Bar at MacArthur Place - Sarah Stierch by Missvain, CC BY 4.0, via Wikimedia Commons

Bruschetta is proof that a handful of good ingredients is all you need. Thick slices of crusty bread are grilled or toasted until crisp, rubbed with a raw garlic clove so it melts into the warm crumb, and topped with ripe tomatoes tossed with basil, olive oil and salt. Make it in summer when tomatoes are at their sweetest.

Why this recipe works

  • Drained tomatoes. Salting the chopped tomatoes and letting them drain for 10 minutes concentrates their flavor and keeps the toast crisp.
  • Garlic rubbed on the toast. Rubbing a cut garlic clove over hot toast gives gentle garlic flavor without any raw, harsh bites.
  • Assembled at the last minute. Topping the toasts right before serving keeps them crunchy.

Choosing the bread

Use a rustic Italian loaf, ciabatta or a sourdough baguette with a sturdy crust and an open crumb. Cut slices about ½ inch (1 cm) thick so they are crisp outside but still slightly chewy in the middle.

Make it a meal

Bruschetta is perfect with a bowl of tomato basil soup, or as part of an antipasti board with olives, cured meats and cheese. For dessert, follow it with a classic tiramisu.

FAQ

Can I make bruschetta ahead?

Toast the bread up to 4 hours ahead and keep it uncovered at room temperature. Make the tomato topping up to 2 hours ahead. Assemble just before serving.

Tomato Bruschetta

Print recipe

Prep time
Cook time
Total time
Servings
6
Yield
12 toasts
Difficulty
Easy
Course
Appetizer
Cuisine
Italian

Ingredients

Tomato topping

Toasts

Conversions are rounded for convenience. For baking, use the original measurements where possible.

Instructions

  1. Toss the tomatoes with the salt in a sieve set over a bowl and leave to drain for 10 minutes.

  2. Meanwhile, heat a grill pan or the broiler. Brush the bread slices lightly with olive oil and grill or broil for 1 to 2 minutes per side, until golden and crisp at the edges.

  3. While the toasts are hot, rub one side of each with the cut side of the halved garlic clove.

  4. Discard the tomato liquid (or save it for a salad dressing). Toss the tomatoes with the grated garlic, basil, olive oil, balsamic, if using, and pepper.

  5. Spoon the tomato mixture onto the toasts, top with microgreens or small basil leaves and serve immediately.

Notes

  • A mix of red and yellow cherry tomatoes looks especially pretty.

Tips

  • Serve the topping in a bowl next to the toasts and let everyone pile it on themselves at a party; the toasts stay crisp for longer.

Substitutions

  • Cheese: spread the toasts with ricotta or top with torn mozzarella before the tomatoes.
  • Gluten-free: use a sturdy gluten-free bread or serve the topping on cucumber rounds.

Storage and reheating

  • Refrigerate leftover tomato topping for up to 1 day and bring it to room temperature before using. Assembled bruschetta does not keep.
Dips & Snacks Vegetarian Quick & Easy #appetizer #italian #party food #summer #vegan

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