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Classic tomato bruschetta topped with fresh diced Roma tomatoes, basil, garlic and balsamic vinegar on crisp toasted baguette slices.

Classic Tomato Bruschetta

Fresh, juicy tomatoes, garlic, basil and olive oil make this easy homemade bruschetta bright, flavourful and perfect for serving on crisp toasted baguette slices.
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Prep Time 15 minutes
Resting Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine classic Italian appetizer
Servings 20 bruschetta pieces
Calories 61 kcal

Equipment

  • Cutting board
  • Sharp kitchen knife
  • Mixing bowl
  • Fine mesh strainer
  • Measuring cups and spoons
  • Large spoon
  • Pastry brush
  • Baking sheet
  • Parchment paper
  • Oven or toaster oven
  • Serving platter and bowl

Ingredients
  

Tomato Topping

  • 5 Roma tomatoes finely diced
  • 2 cloves garlic finely minced
  • ¼ cup basil fresh and finely chopped
  • 2 tablespoons olive oil extra-virgin
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon oregano dried, optional

Toasted Bread

  • 1 French baguette sliced into ½-inch pieces
  • 2 tablespoons olive oil
  • 1 clove garlic peeled and cut in half

Instructions
 

  • Prepare the tomatoes: Add the diced tomatoes to a fine-mesh strainer and let them drain for about 10 minutes. This keeps the bruschetta from becoming too watery.
  • Mix the topping: Place the drained tomatoes in a bowl. Add the minced garlic, basil, olive oil, balsamic vinegar, salt, pepper and oregano. Stir gently.
  • Let the flavours develop: Allow the tomato mixture to rest for 15 to 20 minutes. The tomatoes will release a little more juice, and the garlic and basil flavours will blend nicely.
  • Toast the baguette: Arrange the baguette slices on a baking sheet. Brush lightly with olive oil and bake at 400°F for 6 to 8 minutes, turning once, until crisp and lightly golden.
  • Add garlic flavour: Rub the warm toasted bread lightly with the cut side of the garlic clove.
  • Assemble: Spoon the tomato mixture over the toasted baguette slices just before serving.
    • For the best fresh tomato bruschetta, drain the diced tomatoes for about 10 minutes before mixing them with the garlic, basil and olive oil. It is a simple step, but it keeps the toasted baguette bruschetta crisp instead of watery and soggy.

Notes

  • For the best classic tomato bruschetta, use ripe but firm Roma tomatoes. They hold their shape well and do not release quite as much liquid as larger tomatoes.
  • Drain the chopped tomatoes before mixing the topping. This simple step helps keep the toasted baguette bruschettacrisp instead of soggy.
  • Let the tomato, garlic, olive oil and balsamic mixture rest for 15 to 20 minutes. The flavour gets noticeably better once everything has had time to mingle.
  • Add the fresh basil close to serving time so it stays bright and fragrant. Basil can darken if it sits in the tomato mixture too long.
  • Toast the baguette until the edges are golden and the centre feels firm. The bread needs enough crunch to support the juicy tomato basil bruschetta topping.
  • Assemble the bruschetta just before serving. I usually keep the tomato mixture and bread separate until everyone is ready to eat.
  • Taste the topping again after it rests. Tomatoes vary in sweetness and acidity, so it may need an extra pinch of salt or a small splash of balsamic vinegar.
  • This easy Italian bruschetta appetizer is best served fresh, while the bread is still crisp and the tomato topping is cool and flavourful.

Nutrition

Serving: 1servingCalories: 61kcalCarbohydrates: 7gProtein: 1gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 137mgPotassium: 57mgFiber: 0.5gSugar: 1gVitamin A: 146IUVitamin C: 2mgCalcium: 17mgIron: 1mg
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