5.0 from 33 votes
Easy Blistered Tomato Bruschetta
In just 15 minutes, you can have the perfect tomato bruschetta with warm tomatoes, fresh basil, and tangy balsamic glaze. I used a French baguette in this recipe, but ciabatta would work as well. Pro tip: Day-old, slightly stale bread works great for bruschetta to provide a sturdy base for the delicious toppings! Be sure to brush your chosen bread with olive oil and briefly grill both sides to turn the bread perfectly crunchy.
Prep Time
10 mins
Cook Time
10 mins
Servings: 8 people (up to)
Calories: 1389 kcal
Course:
Appetizer , Bread
Cuisine:
Italian
Ingredients
- 3 cups cherry tomatoes
- ½ ounce fresh basil, about 15 leaves sliced thinly into ribbons
- kosher salt and black pepper
- 1 loaf baguette or other French loaf, about 1 pound
- extra virgin olive oil, I used our Nocellara Italian EVOO
- 2-3 garlic cloves, minced
- balsamic glaze, to your taste, optional
Instructions
- In a large nonstick pan, heat 2-3 tbsp EVOO over medium heat until shimmering. Add in the tomatoes and let them cook undisturbed for 2 minutes. (Use a splash guard for safety as the tomatoes will begin to pop in the oil.)
- Add the garlic and season with kosher salt and black pepper. Toss around a bit. Cook for another 2 minutes, stirring occasionally.
- While the tomatoes are cooking, slice the French baguette on the diagonal into ½-inch slices. Brush the bread on one side with a little extra virgin olive oil.
- Heat up a cast-iron pan or griddle on high heat. Once the pan is heated, arrange the bread onto the pan, olive oil side down. If you cannot fit all the bread onto the cast-iron pan, warm the bread in batches.
- Brush the top of the bread with extra virgin olive oil. Once the bottom side is golden brown with some darker edges, flip the bread. The bread will take about 2 minutes per side, depending on how hot your pan is.
- Move the bread to a serving platter. Spoon blistered tomatoes onto each piece of bread. Finish with a drizzle of balsamic glaze over (optional) and a sprinkle of basil.
Cup of Yum
Notes
- The best bread for bruschetta: Day-old or slightly stale work great for bruschetta. I used a French baguette in this recipe, but ciabatta would also work well.
- Make ahead tips: Cook the tomatoes a night ahead and refrigerate in an airtight container. Reheat over medium-high heat in a skillet. Grill the bread and assemble the bruschetta when you're ready to serve.
- Leftovers: If you think you'll have leftovers, don't assemble al the bruschette (plural). Only assemble as many as you need. Store leftover tomatoes in an airtight container in the fridge, and leftover toasted bread in an airtight container at room temp. Leftovers will keep for around 3 days.
- Visit our Shop to browse Mediterranean ingredients including extra virgin olive oils (like the EVOO used in this recipe) and all-natural and organic spices.
Nutrition Information
Calories
138.9kcal
(7%)
Carbohydrates
17.6g
(6%)
Protein
3.6g
(7%)
Fat
6.2g
(10%)
Saturated Fat
0.9g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Sodium
272.2mg
(11%)
Potassium
168.9mg
(5%)
Fiber
1.1g
(4%)
Sugar
2.9g
(6%)
Vitamin A
366.8IU
(7%)
Vitamin C
13.3mg
(15%)
Calcium
43.6mg
(4%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 8people (up to)
Amount Per Serving
Calories 1389
% Daily Value*
| Calories | 138.9kcal | 7% |
| Carbohydrates | 17.6g | 6% |
| Protein | 3.6g | 7% |
| Fat | 6.2g | 10% |
| Saturated Fat | 0.9g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 272.2mg | 11% |
| Potassium | 168.9mg | 4% |
| Fiber | 1.1g | 4% |
| Sugar | 2.9g | 6% |
| Vitamin A | 366.8IU | 7% |
| Vitamin C | 13.3mg | 15% |
| Calcium | 43.6mg | 4% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.