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Fresh Tomato Bruschetta Recipe

Fresh Tomato Bruschetta Recipe

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Molly Aronica


When it comes to the perfect snack, I'm looking for unfussy, bite-sized morsels that I can pick up and eat with my hands. Slices of crusty baguette, toasted, and topped with fresh, garlicky tomatoes, and a sprinkling of basil — it's tough to find a dish more satisfying, and it couldn't be easier to make.

Click here to see Recipe SWAT Team: Snacks.


  • 4 medium tomatoes, cut into 1-inch cubes
  • 3 garlic cloves, finely chopped or put through a press
  • ¼ cup olive oil
  • Salt and pepper
  • Baguette (or loaf of any crusty bread), sliced into 1-inch pieces or thicker
  • Fresh basil, thinly sliced, for garnish


In a large bowl, combine the tomatoes, garlic, olive oil, salt, and pepper. Cover the bowl with plastic wrap and set aside for at least an hour to let to flavors blend together and break down the tomatoes.

When you're ready to serve, toast the slices of bread lightly in the oven. Top the warm crostini with the tomato mixture and garnish with basil.

  • 1 loaf bread (crusty Italian, sliced 3/4-inch thick, about 16 pieces)
  • 2 tbsp. olive oil
  • 2 cups tomatoes (fresh, chopped)
  • 2 tbsp. basil (chopped)
  • 4 cloves garlic (chopped very fine)
  • 1/2 tsp. salt
  • 1 oz. cheese (mozzarella, shaved)

To begin with, combine the chopped tomatoes, basil, garlic, and salt in a small bowl and lightly toss them together using a fork. Set them aside for the time being.

Set the oven to the broil setting.

Place the bread slices in a single layer on a large baking sheet coated with a small amount of cooking spray. Using a basting brush, brush a small amount of the olive oil on the top of each slice of bread. Place the bread in the oven and broil for about 1 minute, or just until the bread becomes lightly toasted.

Remove the bread from the oven, and spoon about 2 tablespoons of the tomato mixture on each slice. Top each with a couple of shaves of the mozzarella cheese. Return the bread to the oven and broil the bruschetta for another 30 seconds. Watch the bruschetta carefully during this time to make sure it does not burn. Remove the bruschetta when the cheese becomes melted, and the edges of the bread are lightly browned and toasted.

Remove the bruschetta to a plate or a wire rack to cool just for a few minutes, and then serve them up immediately.

Fresh Tomato Bruschetta Recipe


  • Tomato - 2 chopped finely
  • Garlic - 1 clove grated finely
  • Salt to taste
  • Pepper to taste
  • Sugar - 1/2 tsp
  • Lemon Juice or Vinegar - 1 to 2 tsp
  • Olive Oil - 1 tsp + more
  • Bread Slices as needed


Tried this recipe? Let us know how it was!

2)Remove the stem

3)Cut them in half, if you want you can remove the seeds

4)Cube them into small pieces

5)Take it in a bowl

6)Add in some grated garlic

7)Add in pepper to taste

8)Add in salt and sugar to taste

9)Add in some lemon juice

10)Add in some olive oil

12)Mix well

13)Meanwhile lets toast some bread, place sliced bread in a baking pan. This is my homemade cheese bread. I made a delicious garlic toast using this bread too, check here.

14)Brush top with olive oil

15)Toast till golden

16)Top with tomato mix


Roasted Tomato and Fresh Mozzarella Bruschetta

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Roasting tomatoes concentrates their natural sugars and intensifies their flavor. Piling them on grilled garlic toast with milky slices of fresh mozzarella and basil creates an easy, elegant appetizer.

Special equipment: You will need a pastry brush.

This recipe was featured as part of our story on Bruschetta, the Fancy Toast for Parties.

Fresh Tomato Bruschetta

Fresh Tomato Bruschetta is a great appetizer or hors d’oeuvre. Simple ingredients like tomatoes, olive oil, balsamic vinegar, and fresh basil create the perfect topping for fresh slices of baguette.

Simple classic recipes with fresh ingredients are right up my alley. You can never go wrong with having lots of tomatoes on hand. They are wonderful in lots of delicious recipes. Have you tried fresh tomato puttanesca ? The perfect Italian sauce ready in under 30 minutes.

We love Italian flavours in this house. From wine to cheese, pasta to cappuccino…one of my “go to” places to travel would definitely be Italy. Have you every tried a sweet bruschetta ?

During my daughter’s birthday celebration she requested bruschetta as part of the meal. Perfect for me…and it was during market season so getting the best and freshest ingredients was not an issue. Tomatoes and basil were ripe for the picking…perfect for my little party appetizers.

Truly bruschetta is made with minimal ingredients but the flavour is so incredible, I could make a meal on this alone (with a glass or two of wine ?). Using fresh basil and a really good balsamic vinegar makes the world of difference in the final product, this is not the time to skimp on quality (or anytime really).

All you need are some fresh tomatoes, fresh basil, olive oil, salt, balsamic vinegar, and I like to add Italian seasoning. Some people like the addition of garlic, however I don’t like “raw” garlic so you can opt for garlic powder if you want to add it to your mix.

Roughly chop the tomatoes….I used the blender and very quickly just gave them a good pulse or two. Add the remaining ingredients to the tomatoes and place in the fridge for a couple of hours so the flavours combine nicely.

Grab a really nice fresh baguette. Slice, and spread with herbed butter or olive oil. Place under the broiler to brown and crisp the bread. On the nice warm bread spread a good serving of the wonderful bruschetta mixture. At this point you can serve as is, or you can add some grated cheese (Parmigiano Reggiano, Mozzarella or Pecorino work well) and return to the broiler until melted.

That’s it…totally simple…totally awesome. Next time you are looking for a great start to any dinner… Fresh Tomato Bruschetta is the perfect choice.

Since these are fun and easy to make, why not give this crostini recipe a try too. We actually make a meal out of appetizers!

Fresh Tomato Bruschetta

After every trip, I like to replicate in my own kitchen the food I enjoyed most. I was in Italy recently and ate at Taverna del Lupo in Gubbio in the Umbria region. Its menu features simple, fresh-tasting food--without a leaf of basil anywhere.

I’d go back in a minute just for this meal. It starts with tomato bruschetta and wedges of peasant-like fried flat bread topped with prosciutto. Whether served with drinks or as a first course at the table, this makes an upbeat antipasto with great contrast.

For the main course, serve some grilled meat or sausages along with a baby arugula salad. The following course, Pecorino Romano cheese with a marmalade of caramelized red onions, makes for good lingering around the table. It’s all served family style. A full-bodied red table wine from Italy is a good choice for these two courses.

Place tomatoes, oil, vinegar, salt and pepper to taste in bowl. Toss to mix well. Let rest at room temperature 2 to 3 hours before serving.

Lightly grill or broil 1 side of baguette slices. While still warm, rub grilled side with cut garlic. (Can be done a few hours ahead. Cover with foil let rest at room temperature.)

To serve, stir tomatoes. Taste and adjust seasoning. Using slotted spoon to drain excess liquid, mound tomatoes on bread, dividing evenly. Place on platter, alternating with Umbrian Fried Flat Bread With Prosciutto serve immediately.

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What to serve with Bruschetta Pasta

This pasta with fresh tomatoes and basil is a great recipe for a light meal on its own, but if you want to bulk it up here&rsquos what I suggest.

  • Add a vegetarian protein like chickpeas or white beans, or some fresh mozzarella or burrata to the pasta.
  • Serve it as a side with Greek Chicken Bites, Roast Chicken, or simple and healthy Poached Chicken Breasts.
  • For seafood lovers, pair it with Pan-Fried Sea Bass, Baked Haddock, Seared Scallops, or Oven-Fried Catfish, or add some cooked shrimp to the pasta.
  • Just go for all the carbs and serve it with freshly baked crusty bread and olive oil dipping sauce.

Oh, and did I tell you that this classic Bruschetta is fabulous?

Prepare this at least an hour ahead of time so that all of the delicious flavors marry and blend nicely. Serve bruschetta already topped on small slices of toasted bread OR set it out in a pretty serving bowl alongside toasted bread slices which allows guests to top their own bread slices (the latter way also prevents the toast from getting soggy as they sit on a tray from the juice of the tomatoes).

Begin by combining the tomatoes, olives, balsamic vinegar, basil, salt, pepper, and 1/3 cup of the oil in a medium bowl. Toss to combine, then taste and adjust seasoning, if necessary. (If the tomatoes aren’t as sweet as you’d like, add 1/8 teaspoon sugar.)

Set the tomato mixture aside and slice the bread into 1/2-in-thick slices.

Arrange the bread slices on a baking sheet. Brush both sides of the bread with the remaining 3 tablespoons of oil. Bake for about 10 minutes, until crisp and golden on the bottom.

Using tongs, flip the bread slices so the golden side is facing up.

Rub the top side of each slice with the cut side of the garlic, going back and forth once (or twice, if you like your bruschetta extra garlicky).

Transfer the toasted bread to a serving platter and top each slice with a spoonful of the tomato mixture. Sprinkle the bruschetta with more basil. Serve within 10 minutes so that the bread stays crisp.

Fresh Tomato Bruschetta with Basil Recipe

When I’m hosting a dinner party, I tend to channel the Italian-American side of my family, which means lots of lasagna and other pasta-based classics. But waaaaaay before the main course is served, I always make sure that guests have plenty of wine and/or booze, and lots of delicious snacks. Almost always, bruschetta is served.

Bruschetta is pretty fun to make, and besides requiring minimal effort, it can be prepped ahead — that way the juices from the tomato mixture seep into the grilled bread, providing a hard-soft contrast that I love.

Though it can be tricked out with melted mozzarella and onions and ham, I prefer to keep it simple, just fresh tomatoes, basil, garlic, olive oil, balsamic vinegar and the most awesome fresh Italian bread I can get my hands on.

Fresh Tomato Bruschetta with Basil Recipe

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Level of Difficulty: Easy
  • Serving Size: 16 Servings


  • 1 loaf Italian bread, sliced into 1/3-inch thick slices
  • 6 ripe plum tomatoes
  • 2 cloves fresh garlic, finely minced
  • 1/2 bunch fresh basil
  • 1 1/2 cups extra virgin olive oil
  • 1 teaspoon balsamic vinegar


  1. Preheat oven to 450F with rack in top slot.
  2. While oven is preheating, parboil the tomatoes whole for one minute in water that is still boiling, but removed from the burner.
  3. After removing the tomatoes from the water, peel them using a small knife (this is optional but recommended), then core them and remove the seeds roughly chop the tomatoes, while reserving a bit of the juice.
  4. Add 1 tablespoon of the extra virgin olive oil, the balsamic vinegar and a few drops of reserved tomato juice into a bowl and mix. Add the basil and garlic, then salt and pepper to taste.
  5. Cut the Italian bread (or a baguette) on the diagonal, about 1/3- or 1/4-inch slices*
  6. Brush the remaining olive oil on one side of the bread slices, then place them oil-side down on a cooking sheet in the 450F oven. (Some people skip this and toast the bread, then rub whole garlic slices over it. Not me.) Remove from oven after the rims of each slice have begun to brown.
  7. Turn the slices over and spoon the tomato mix onto each slice on the olive-oil side (either right before serving or if you like the soggy-middle effect like I do, 15-30 minutes before serving), then place on a serving tray.

* You can do thicker cuts of about 1/2-inch if it's a sit-down party, but if people are nibbling on these while standing, thinner is better.


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