This simple tomato bruschetta recipe is a lovely addition to any gathering. Its fresh garden tastes and colours will brighten up your table and perk up your appetite.
What is Bruschetta?
Bruschetta (proper pronunciation: bruˈsketta) is an antipasto (starter dish) originally from Italy. The name refers to the grilled or toasted bread rubbed with garlic and topped with olive oil and salt.
Although we often think of bruschetta as being topped with tomatoes and garlic, it can actually be served topped with any variety of ingredients. I love this spinach and artichoke bruschetta, but you can also find ones topped with meat or mushroom blends.
The bread is meant to be the most important part of this simple antipasto, you want to make sure that you choose a good loaf of rustic Italian bread or French baguette. I like the baguette because it yields perfectly bite-sized rounds that are great for an appetizer tray or small taste.
While it is traditionally served as a starter, it can also be served alongside an Italian meal in lieu of serving bread and a salad.
How to Make Bruschetta:
Making bruschetta is simple. To be as authentic as possible, use the freshest bread you can find and use good quality ingredients.
Slice a baguette or French bread into pieces that are about 1/2 an inch thick. Brush the bread with olive oil and rub with garlic and pop it into the oven until it’s just slightly crisped up. Allow it to cool. Then top it with your choice of topping, such as this simple tomato one or our delicious Spinach and Artichoke Bruschetta and enjoy.
A very important tip to avoid soggy bruschetta is to wait until just before serving to add the topping. This is especially true when you’re using a tomato mixture.
Simple Tomato Bruschetta Recipe:
- 6 Roma tomatoes, diced
- ½ cup red onion, diced
- 3 cloves garlic, minced
- ¼ cup fresh basil, chopped
- ¼ cup extra virgin olive oil
- 2 Tbsp. Balsamic Vinegar
- ¼ tsp. salt
- ¼ tsp. black pepper
- ¼ cup Parmesan cheese, grated
- optional: bread for serving
Dice the onion and tomatoes.
Mince the garlic and coarsely chop the fresh basil.
Combine the tomatoes, onion, garlic, and basil in a medium mixing bowl.
Add 2 Tbsp. of balsamic vinegar.
Toss in a pinch of salt and pepper and the grated Parmesan cheese.
Stir together. 
Serve as a dip or on grilled bread, a crostini that’s been rubbed with garlic and olive oil, or a baguette. Serve this right away to avoid the bread becoming soggy.
You can also use this bruschetta on top of a chicken or fish dish. It adds not only a wonderful flavour, but lovely colours as well.
- 6 Roma tomatoes diced
- ½ cup red onion diced
- 3 cloves garlic minced
- ¼ cup fresh basil chopped
- ¼ cup extra virgin olive oil
- 2 Tbsp. Balsamic Vinegar
- ¼ tsp. salt
- ¼ tsp. black pepper
- ¼ cup Parmesan cheese grated
- optional: bread for serving
- Dice the onion and tomatoes.
- Mince the garlic and coarsely chop the fresh basil.
- Combine the tomatoes, onion, garlic, and basil in a medium mixing bowl.
- Add 2 Tbsp. of balsamic vinegar.
- Toss in a pinch of salt and pepper and the grated Parmesan cheese.
- Stir together.
- Serve as a dip or on grilled bread, a crostini, or a baguette. You can also use this bruschetta to top a chicken or fish dish.
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