Tomato bruschetta is the best known type of bruschetta, out of all the variations existing in Italian cuisine. It is also one of the easiest Italian recipes to prepare, in just a few simple steps. However, there are a couple of tips we want to share here with you, so that you can serve the most delicious bruschetta.
It all starts from the selection of bread and tomatoes. Quality is key when ingredients are this simple. Although it is served in restaurants all year around, Italian bruschetta is best prepared with summer seasonal tomatoes.
Method
To prepare the real Italian tomato bruschetta recipe, first of all, finely and evenly dice the tomatoes and also thinly slice or chop one garlic clove.
In a bowl, mix the tomatoes, garlic and basil (tear the basil leaves with your hands) with salt and also pepper.
Add extra virgin olive oil, stir all of the ingredients and leave the mix to rest at room temperature for 20-30 minutes to let the flavours settle. The tomato juices mixed with the seasoning will create a tasty dressing that you can add on top of your tomato bruschetta as a final touch; most importantly: try not to leave the mixture marinating for too long, otherwise it will become watery. Slice the loaf into 1.5 cm pieces and also make sure the slices are not too thin or the bread will become too dry when toasted.
Brush one side of each slice with olive oil and grill in a fan assisted oven for 5-7 minutes at 392°, until the slices are lightly browned around the edges. Rub the garlic on the grilled bread to add flavour. You can skip this step, if the garlic on the tomato mixture is flavoursome enough for you. Spoon the tomatoes over the slices. Add a drizzle of oil and a spoonful of the juices sitting on your bowl. Garnish each tomato bruschetta with a little basil leaf to add a touch of colour.
Cooking Tips
- For the best tasting experience, only use seasonal ingredients: basil and tomatoes are the most flavourful between June and September, and reach their peaks in August.
- You can mix different types of heirloom tomatoes to give your tomato bruschetta recipe an array of flavours, going from sweet to sour. Cherry tomatoes are also perfect.
- Use a quality extra virgin olive oil. It can be fruity as well.
- Add a teaspoon of vinegar if you like it sour. You can also use traditional balsamic vinegar (widely used in Italian recipes) but avoid a vinegar based dressing.
- Use baguettes for a smaller size bruschetta and serve them as finger food. This Italian tomato bruschetta recipe provides three servings per person.
- Alternatives to using the oven to toast your bread are the grill, the pan or the barbecue.
Storage
Tomato bruschetta should be consumed immediately after preparation. The bread tends to quickly absorb the tomato juices and become moist while the tomatoes will taste more acidic and will rapidly soften if left for the following day.
Tomato Bruschetta
Print RecipeIngredients
- 1 loaf sourdough bread
- 1 can (25 ounces / 700 g) large plum tomatoes
- 6 tablespoons of extra virgin olive oil
- 6-7 leaves of fresh basil
- 2 garlic cloves
- Salt
- Pepper
Instructions
Finely and evenly dice the tomatoes, thinly slice or chop one garlic clove.
In a bowl, mix the tomatoes, garlic and basil (tear the basil leaves with your hands) with salt and pepper, add extra virgin olive oil.
Stir all of the ingredients and leave the mix to rest at room temperature for 20-30 minutes to let the flavours settle. The tomato juices mixed with the seasoning will create a tasty dressing that you can add on top of the bruschetta as a final touch. Try not to leave the mixture marinating for too long, otherwise it will become watery.
Slice the loaf into 1.5 cm pieces. Make sure the slices are not too thin or the bread will become too dry when toasted. Brush one side of each slice with olive oil and grill in a fan assisted oven for 5-7 minutes at 392°, until the slices are lightly browned around the edges.
Rub the garlic on the grilled bread to add flavour. You can skip this step, if the garlic on the tomato mixture is flavoursome enough for you. Spoon the tomatoes over the slices.
Add a drizzle of oil and a spoonful of the juices sitting on your bowl. Garnish each bruschetta with a little basil leaf to add a touch of colour.
