Italian · Appetizer · Free recipe
Tomato and Basil Bruschetta
Juicy tomatoes and fresh basil top crisp, garlic-rubbed rustic bread.
- Active preparation
- 15 min
- Cooking
- 6–8 min
- Makes
- 4
- Additional time
- Stand: 10 min
At the table
A home-kitchen version.
Bruschetta is a useful way to let ripe tomatoes and good bread carry a simple starter. The tomato topping is prepared separately, while the toast stays crisp until just before serving.
This version finishes the warm bread with cut garlic before adding tomatoes and basil. The contrast between juicy topping and firm toast is more important than piling the slices high.
The recipe
Tomato and Basil Bruschetta
Makes 4
Timings are guidance for the original amount. Allow extra time for additional batches, resting or chilling; follow the method and doneness checks.
Ingredients
Equipment
Bread knife; mixing bowl; griddle or baking tray
Allergen notes
Wheat / gluten
Method
Prepare the tomatoes. Cut out the stalk ends and dice the tomatoes into pieces about 1 cm across. Put them in a bowl with the measured salt; leave for 10 minutes so their juice collects underneath.
Dress the topping. Add the olive oil, torn basil and a little black pepper. Fold gently instead of crushing the tomatoes. Taste one piece with a little juice before adding any extra salt.
Cut the bread. Slice a firm rustic loaf about 1.5 cm thick. Avoid paper-thin slices, which cannot support the topping. Heat a ridged griddle over medium-high heat, or preheat a conventional oven to 220°C / 425°F.
Toast both sides. Griddle the bread for 2–3 minutes on each side, or bake on a tray for 6–8 minutes, turning once. Look for browned edges and a crisp surface, while the middle remains slightly chewy.
Add the garlic. Rub one side of each warm slice lightly with the cut face of the garlic clove. One or two passes are enough; repeated rubbing can make the bread harshly garlicky.
Assemble and serve. Spoon the tomatoes onto the garlic-rubbed side immediately before eating. Leave most loose liquid in the bowl. Arrange on a platter without stacking, so the undersides stay crisp.
Use doneness checks rather than appearance alone. FoodSafety.gov temperature guidance.
Small details, better results
Before you cook
- Use sturdy, slightly day-old bread that can support a moist topping.
- Keep the topping separate until serving. Refrigerate it if preparing ahead rather than leaving dressed toast standing.
Common questions
Can I assemble bruschetta ahead?
Prepare the topping ahead and refrigerate it as directed, but spoon it onto the bread near serving time to keep the toast crisp.
Why rub the toast with garlic?
The cut clove lightly seasons the warm bread without putting large pieces of raw garlic into the tomato topping.
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