Real Tomato and Basil Bruschetta
User Reviews
5
Real Tomato and Basil Bruschetta
Description
Real Tomato and Basil Bruschetta uses sturdy bread like sourdough or ciabatta, sliced and grilled until golden and crusty on both sides. Brushed with extra virgin olive oil and rubbed lightly with halved unpeeled garlic cloves, the bread gains aroma and subtle garlic flavor.
The tomato topping consists of diced ripe tomatoes mixed gently with chopped fresh basil, good quality olive oil, salt, and pepper. Allowing the topping to rest for several minutes softens the tomatoes slightly and blends the flavors without making them watery. Deseeding tomatoes is optional; leaving seeds in adds some juiciness but can dilute flavor slightly.
Assembled just before serving, the bruschetta maintains its crisp bread texture beneath the fresh, juicy topping. This starter is ideal for summer gatherings and pairs well with salads and grilled dishes.
To avoid soggy bread, it’s best to season tomatoes with salt just before assembling. Bread can be toasted ahead and reheated, but topping should be fresh and served immediately.
Ingredients
Bread
- 4 lices crusty bread sliced 1.5cm/ 3/5" thick (Note 1, like sourdough or ciabatta
- extra virgin olive oil , for brushing
- 1 garlic halved (unpeeled, clove
Tomato and Basil Topping
- 4 tomato ripe and juicy, at room temperature, medium
- 1/4 cup basil roughly chopped, leaves
- 1 1/2 tbsp extra virgin olive oil (best quality you can afford)
- 1/4 tsp salt , kosher / cooking salt
- black pepper
Instructions
- Preheat grill/broiler on high (or grill side of BBQ or griddle skillet).
Tomato Topping
- Deseed (optional, note 2) - Cut tomatoes in half. Use a measuring teaspoon to scoop out watery seeds (reserve for other use, see post for suggestions) then dice into 1cm / 2/5" pieces.
- Toss - Place tomato and remaining Topping ingredients in a bowl and gently toss to combine. Set aside for 5 to 10 minutes for the flavours to meld and the tomatoes to become juicy and soften slightly.
Bread
- Brush each side of bread with oil then grill/broil until golden and crusty - about 3 minutes on each side. (Or just use your toaster then brush with oil)
- Rub one side of the surface of the bread lightly with the garlic.
Assemble
- Pile topping onto bread with some of the juices. Drizzle with more extra virgin olive oil and serve immediately.
Notes
- Choose sturdy breads such as sourdough or ciabatta to hold the juicy tomato topping without getting soggy.
- Deseeding tomatoes is optional; it reduces wateriness but is not required.
- Make the tomato topping a few hours in advance but add salt only just before serving to prevent excess moisture.
- For gatherings, set out bowls of topping and grilled bread so guests can assemble their own bruschetta.
User Reviews
Overall Rating
5
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