Tomato Bruschetta

5 from 1 vote

This easy Tomato Bruschetta is made with juicy tomatoes, basil, garlic, and toasted bread. A fresh, flavorful appetizer everyone will love!

Prep Time5

Cook Time5

Total Time10

Course: Appetizer

Cuisine: Italian

Servings: people

Calories: 127kcal

Author: Catherine McCord

Ingredients

1/2 baguette, sliced into 1/2 inch pieces
3 tablespoons extra virgin olive oil, plus more for the bread
2 1/2 cups cored, seeded, and diced tomatoes
2 tablespoons thinly sliced fresh basil leaves
1/4 teaspoon minced garlic (about one small clove)
3/4 teaspoon kosher salt

Instructions

Preheat oven to 350°F.
In a bowl, combine the tomatoes, 3 tablespoons olive oil, basil, garlic and salt. Give it a good stir and let it marinate while you toast the bread. This helps the flavors meld beautifully!
Lightly brush each slice of bread with olive oil and place on a Silpat or parchment-lined baking sheet.
Bake 4-7 minutes, or until golden. Allow to cool before topping with the tomato mixture (this helps pretend soggy bread too!).
Top the toasted bread slices with the tomato mixture and serve.

Notes

Use peak-season tomatoes: I've said it once, but I'll say it again. Juicy, ripe tomatoes are the key to delicious bruschetta! It makes all the difference in flavor here.
Let the mixture sit: To get the best bruschetta, let the tomato mixture sit for a few minutes (up to overnight!).
Drain excess liquid: If your tomatoes are extra juicy, use a slotted spoon when scooping the tomato mixture. This will help avoid soggy bread.
Storage/Prep Ahead Tip: The tomato topping can be stored in the fridge for up to 2 days. Just keep it separate from the bread so everything stays fresh. Toast the bread right before serving and assemble last-minute for best results.

Nutrition

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