Classic Tomato Basil Bruschetta
Recipe Introduction
Quick Hook
Bruschetta with Tomato and Basil is my go-to starter.
Do you remember your first bite?
It tastes bright, garlicky, and utterly fresh.
Brief Overview
This classic Tuscan bruschetta antipasto began as grilled bread.
It pairs sun-ripe tomatoes with basil and garlic.
Difficulty is easy.
The skills are chopping and toasting.
Prep time is 15 minutes active.
Cook time is 8 12 minutes toasting.
Total time is 33 42 minutes overall.
Makes about 12 16 crostini.
Serves six as an appetizer.
Adjust quantities for a main course.
Main Benefits
Tomatoes bring lycopene and vitamin C.
Olive oil supplies healthy monounsaturated fats.
Perfect for summer picnics and casual gatherings.
Also great for a last minute dinner party.
Pair with arugula salad or chilled white wine.
What makes this recipe special is purity.
No fuss. Just fresh tomatoes and basil.
It’s basically a Classic tomato and basil bruschetta recipe.
Think Tomato basil crostini and a Fresh tomato salsa for bruschetta vibe.
Honestly, I once ruined a batch with soggy toast.
Lesson learned: toast just before assembling.
Also, rub the warm bread with garlic.
That garlic rubbed toasted bread recipe trick is key.
If you speak French, call it Recette De Brushetta.
Or try searching Recette Bruschetta Italienne for similar ideas.
Some people write Bruchetta Recette or Recette De Bruchetta.
Bruschetta Tomate sounds right in many menus.
A quick, fun stat from my kitchen survey:
Nine of ten friends will grab seconds.
That says something about simple food done well.
I love adding torn burrata sometimes.
It turns crostini into a luxurious bite.
But plain is perfect too.
Now we’ll move to the ingredients.
Grab tomatoes, a baguette, and good olive oil.
Ready for the full ingredient list and steps?
Ingredients & Equipment
"As my Nonna used to say, good tomatoes make everything sing."
If you love Bruschetta with Tomato and Basil , this list helps. Honestly, pick great ingredients. They do the heavy lifting.
Main Ingredients (grouped)
Tomato Basil Topping:
- 1 lb (450 g) ripe tomatoes, cored and diced. Choose Roma or vine ripened.
- 1/4 cup (60 ml) extra virgin olive oil, divided.
- 2 3 garlic cloves (1 minced, 1 whole for rubbing).
- 1/4 cup (10 15 g) fresh basil, chiffonade.
- 1/2 small red onion, finely diced (about 40 g ) optional.
- 1 tbsp (15 ml) balsamic or red wine vinegar, optional.
- Kosher salt 1 tsp (5 g) and black pepper 1/2 tsp (1 g) to taste.
Bread:
- 1 crusty baguette or country loaf, 12 oz (350 g) , sliced on the bias.
- 2 3 tbsp (30 45 ml) extra virgin olive oil for brushing.
Optional finishes:
- Fresh mozzarella 100 150 g , torn.
- Balsamic glaze and flaky sea salt.
Quality indicators:
- Tomatoes should smell sweet and feel slightly soft.
- Olive oil must taste fruity, not bitter.
- Basil leaves bright green, not wilted.
- Bread crusty and day-old is perfect.
I call this my little Recette De Brushetta moment. Oh my gosh, the aroma!
Seasoning Notes
Essential combo: garlic, olive oil, salt, pepper, basil. This is the soul of a Classic tomato and basil bruschetta recipe .
Add a splash of vinegar for balance. Toasted garlic adds aroma, not heat. For extra lift, drizzle 1 tbsp aged balsamic at the end.
Quick substitutions:
- No basil? Use parsley or oregano.
- No baguette? Use ciabatta or sourdough.
- No olive oil? Use avocado oil in a pinch.
Aromatics and enhancers:
- Red onion or shallot for bite.
- Lemon zest for brightness.
- A pinch of crushed red pepper for warmth.
Equipment Needed
Essential tools only:
- Serrated knife and cutting board.
- Large mixing bowl and spoon.
- Baking sheet or grill pan.
- Pastry brush (or a spoon works).
Household alternatives:
- Use a skillet if no oven.
- Use a fork to mash garlic if no press.
This setup makes a perfect Tomato basil crostini . It’s simple, rustic, and pure Tuscan joy. Try it once and you’ll see why people call it Tuscan bruschetta antipasto or even Tomato basil crostini .
Trust me, it’s worth every second.
Cooking Method
Prep Steps
Gather everything first. Dice 1 lb tomatoes and mince 1 garlic clove. Tear about 1/4 cup basil. Slice a 12 oz baguette on the bias. This is the essential mise en place.
Save time by setting bowls in order. Keep a small dish for the reserved tomato juices. Pat very juicy tomatoes with a paper towel.
Safety reminder: handle the serrated knife with care. Cut away from your fingers.
Oh my gosh, quick hook: as my Nonna used to say, perfect bruschetta smells like summer. Try this Bruschetta with Tomato and Basil and you’ll see why.
step-by-step Process
- Mix tomatoes, 1 minced garlic clove , 3 tbsp (45 ml) olive oil , 1 tbsp vinegar, salt and pepper. Stir in basil.
- Let sit to macerate for 10– 15 minutes . Visual cue: juices should coat the tomatoes, not drown them.
- Preheat oven to 425° F ( 220° C) . Brush bread with 2 3 tbsp (30 45 ml) olive oil .
- Toast bread on a sheet for 6– 8 minutes , flipping once. Visual cue: both sides deep golden.
- Rub warm toast with the whole garlic clove. One swipe is subtle. More swipes are bolder.
- Spoon tomato mix on each slice and finish with torn basil and a drizzle of oil. Serve immediately.
Key temp points: oven at 425° F ( 220° C) and toast 6– 8 minutes . If grilling, cook 1 2 minutes per side .
Pro Tips
Use ripe but firm tomatoes. This keeps the topping from getting soggy. Tear basil instead of chopping it. It stays bright.
Expert tricks: Rub garlic on the toast for aroma. Reserve excess tomato juice for soups. Toast bread just before assembly. Common mistake: assembling too early. Bread goes soggy fast.
make-ahead option: mix tomatoes and refrigerate up to 2 hours , then bring to room temp before serving. Toast bread at the last minute.
Want variations? Try burrata or prosciutto. This is a true Classic tomato and basil bruschetta recipe , also known as Tomato basil crostini or Fresh tomato salsa for bruschetta .
Fun fact: this Tuscan bruschetta antipasto is ridiculously easy and wildly satisfying. I swear, once you try this, you’ll make it every summer.
Recipe Notes quick chat
Fun fact: bruschetta means grilled bread. I love making Bruschetta with Tomato and Basil. It sings on a warm afternoon.
This feels like a Tuscan street snack. People call it Recette De Brushetta or Recette Bruschetta Italienne. Same delicious thing.
Serving Suggestions
Keep it simple. Toasted bread first. Spoon the fresh tomato salsa for bruschetta on right before serving. Try Tomato basil crostini as a plated starter.
I like a mound of arugula on the side. A chilled Pinot Grigio works great. For parties, arrange as a Tuscan bruschetta antipasto on a long board.
If you want decadence, add torn burrata. Or top with prosciutto. These are my go-to upgrades. Oh, and people love the Garlic rubbed toasted bread recipe finish. It makes all the difference.
Storage Tips
Store the tomato mix in an airtight container. Keep it in the fridge. It holds for up to 3 days . Toasted bread should stay separate. Otherwise it gets soggy.
You can freeze the tomato mix. Use within 1 month . Thaw in the fridge overnight. Do not freeze the bread.
Re-toast the bread at 425° F ( 220° C) for 6 8 minutes to refresh it. Assemble after reheating.
Variations
Need gluten-free? Use a GF crusty loaf. For low-carb, try grilled zucchini slices as a base. Those are simple swaps.
Seasonal swaps are fun. In late summer, use vine ripened tomatoes. In autumn, roast cherry tomatoes for a deeper flavor. This is a Classic tomato and basil bruschetta recipe, but make it yours.
Nutrition Basics
Per serving, expect about 250 calories. It gives healthy fats from olive oil. Tomatoes add vitamin C and antioxidants. Basil brings vitamin K.
Bread supplies quick carbs for energy. Add white beans for more protein. That keeps it balanced.
I once ruined a batch by assembling early. Bread went soggy. Don’t do that. Toast last minute.
Conclusion
Make it, taste often, and tweak freely. This Bruchetta Recette is forgiving. Try the Recette De Bruchetta tags for ideas.
Honestly, it’s one of the easiest, brightest bites you’ll cook. Go on make a tray and share.
Frequently Asked Questions
What is Bruschetta with Tomato and Basil and how is it different from regular tomato on toast?
Bruschetta with Tomato and Basil is a classic Italian antipasto of grilled or toasted bread rubbed with garlic and topped with a simple tomato basil mixture, usually dressed with good olive oil and a splash of vinegar.
Unlike everyday tomato-on-toast, bruschetta focuses on very ripe tomatoes, short maceration to marry flavors, and crisp crostini so the texture stays crunchy rather than soggy. Think of it as a bright, rustic starter rather than a breakfast slice.
How do I keep the crostini crisp and avoid soggy bruschetta?
Toast the bread until it’s deeply golden and assemble just before serving; the longer the tomato mix sits on the toast, the soggier it gets. Remove excess tomato seeds/juice if your tomatoes are very wet, rub warm toast with a garlic clove instead of stirring lots of raw garlic into the topping, and slice the loaf on the bias for thicker, sturdier pieces great practice for a picnic in the Cotswolds.
If you must hold them, keep the tomato mix at room temperature and re-toast the bread right before plating.
Can I make the tomato basil topping ahead of time, and how should I store leftovers?
Yes you can dice the tomatoes and mix the topping up to 12 24 hours ahead; refrigerate it in a sealed container and bring it to room temperature for 10 15 minutes before serving to revive the flavors.
Do not assemble the topping onto the toast until just before serving; leftover assembled crostini will turn soggy quickly, but the tomato mix will keep 2 3 days refrigerated. If you have leftover toasted bread, reheat or re-toast briefly to restore crunch.
What are some quick variations or substitutions I can try with Classic Tomato & Basil Bruschetta?
Simple swaps include using burrata and prosciutto for a luxe finish, charring halved cherry tomatoes for sweeter intensity, or spreading mashed white beans on the toast first for more protein and body.
You can also use ciabatta, sourdough or day-old bread, swap basil for parsley or oregano if needed, and drizzle balsamic glaze or add flaky sea salt for extra flavour perfect for adapting to whatever’s in your fridge or a summer BBQ.
Is Bruschetta with Tomato and Basil healthy, and are there easy swaps to lower calories or sodium?
It’s relatively light about 250 kcal per serving (two crostini) in the base recipe with fresh tomatoes, some healthy fat from olive oil, and modest carbs from the bread.
To reduce calories or sodium, use less oil, choose whole grain or thinner slices of bread, skip or limit the cheese, and watch added salt; adding white beans or a little grilled chicken will boost protein without many extra calories.
Remember that optional toppings like burrata or prosciutto add significant calories and salt, so use them sparingly if you’re watching intake.
Classic Tomato Basil Bruschetta
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 250 kcal |
|---|---|
| Protein | 7 g |
| Fat | 9 g |
| Carbs | 40 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 600 mg |
