Classic tomato bruschetta combines summer-ripe tomatoes, garlic, shallots, and toasted baguette for one of the most delicious ways to showcase the best of the season.
I have always loved tomatoes. Like L-O-V-E.
This was one of the few ways in which my mom and I really differed. She did not love tomatoes, especially raw ones. But I learned early on that this meant there was more for me.
I have a very clear childhood memory of laying in the grass with my cousins during the summer and eating tomatoes straight from our grandmommie’s garden, still warm from the sun.
It’s a memory right up there with growing up snacking on my great-grandmother’s pickled cucumbers or watching my mom make rhubarb pie with rhubarb from Grandmommie’s garden.
If you can’t eat tomatoes fresh from the vine, this classic tomato bruschetta is the next best way to enjoy these summer beauties.
What is bruschetta?
Did you know that the word “bruschetta” actually refers to the grilled or toasted bread itself and not the toppings that go on it?
I know, I know. We tend to automatically associate it with the classic tomato topping, but bruschetta can be topped in a whole bunch of ways. For example, peach bruschetta is totally delicious!
This classic tomato bruschetta is a simple yet flavorful tomato mixture on top of toasted baguette slices. It’s traditionally served as an appetizer, but I don’t see anything wrong with a whole plate of this tomato bruschetta and a glass of wine for dinner on a perfect summer evening.
How to make this tomato bruschetta
Don’t let the fact that you can find bruschetta on many restaurant menus make you think that it’s hard to make. This is the perfect appetizer to whip up any time you have guests over or to simply make for yourself when you’re craving a little “girl dinner” moment.
Ingredients you’ll need
To make a classic tomato bruschetta, you will need:
- 1 pound diced fresh tomatoes
- 1 finely diced shallot
- 2 minced cloves garlic
- Splash of balsamic vinegar
- 1 1/2 tablespoons extra-virgin olive oil (divided use)
- 2 tablespoons thinly sliced fresh basil
- 1 tablespoon grated parmigiano reggiano cheese
- Salt & pepper to taste
- 1 baguette
- ½ tablespoon salted butter
Part of the oil, along with the butter, will go to toasting the baguette. The rest is used for the tomato topping.
You can use almost any fresh tomatoes you like for this recipe, although heirloom tomatoes are our favorite. You can even use cherry tomatoes or grape tomatoes if that’s all you have – just cut them into quarters.
I do suggest staying away from San Marzano-style sauce tomatoes, though. Save those for your roasted tomato sauce and use something juicier for this recipe.
Just like we’re using fresh tomatoes, please make sure to use fresh garlic and fresh basil in this tomato bruschetta, too! It’ll give you the very best flavor to highlight those sweet tomatoes.
This recipe makes enough to generously serve 4 as an appetizer, but can easily be doubled or tripled if you’re feeding a crowd.
Making this recipe
To make the tomato topping, stir together the tomatoes with the shallot, garlic, balsamic vinegar, 1 tablespoon of the olive oil, and the fresh basil. Stir gently to combine, then add the cheese.
Give the mixture a taste and season with salt and freshly cracked black pepper as you like.
Now it’s time to toast the baguette: Cut the bread into slices about 1/3-inch thick on a slight angle.
Add the remaining olive oil and the butter to a large skillet over medium-high heat. Add the baguette slices and cook until toasted on the bottom, then flip and repeat. Do this in batches as needed.
For extra garlic flavor, rub a halved garlic clove over the toasted bread slices while they are still warm.
To serve, spoon the tomato mixture over the toasted bread. I like to wait until just before serving to do this, since the juice from the tomatoes can make the bread soggy if you assemble too far in advance.
Garnish with additional fresh basil or cheese, or even a drizzle of balsamic glaze if you like!
What to do with leftover tomato topping
If you have leftovers of the tomato bruschetta topping, don’t throw it away! Pop it into the refrigerator and the next day, make some pasta with it.
Cook your favorite pasta (I like a long pasta, such as spaghetti, for this) and toss the hot pasta with the leftover bruschetta topping. If needed, add a little bit of the pasta water to bring this no-cook sauce together.
Tomato bruschetta FAQs
Classic Tomato Bruschetta
Ingredients
- 1 pound fresh tomatoes diced
- 1 shallot peeled and finely diced
- 2 cloves garlic minced
- Splash of balsamic vinegar
- 1 1/2 tablespoons extra-virgin olive oil divided use
- 2 tablespoons thinly sliced basil
- 1 tablespoon grated parmigiano reggiano cheese optional
- Salt & pepper to taste
- 1 baguette
- ½ tablespoon salted butter
Instructions
- In a medium bowl, stir together tomatoes, shallot, garlic, balsamic vinegar, 1 tablespoon of the olive oil, and basil. Stir to combine. Stir in cheese, if using. Taste and add salt and pepper as desired.
- Cut baguette into 1/3-inch thick slices on a slight angle. Heat butter and remaining olive oil in a large skillet over medium-high heat. Add the baguette slices and cook until toasted on the bottom; flip and cook until lightly toasted on the top. Remove toast pieces to a plate and repeat with remaining bread.
- Top toasted bread with tomato topping and garnish with additional basil or cheese, if desired.
Maybe this is what you should make for Daddy.
Or some time when Alex and I are over. You can just eat dry toast. Heh heh.
Maybe I’ll serve it to him on Monday when I’m on a restricted diet and can have white bread. I’ll just look sadly at my bread.
Beautiful, fresh and gorgeous. What’s not to love?? These photos are stunning by the way Stephie. I kinda want to jump into that first picture and gnaw on that crusty, tomatoey bread deliciousness. Yuuuuuum xx
Thank youuuu! So hard to beat tomatoey bread goodness. Seriously.
Love the idea of using the topping for pasta!
That’s totally what we did for dinner the next day and it was sooo good! Topped with some roasted shrimp? Noms.
I’m on deck with tomatoes, too, especially when they’re doused in balsamic vinegar. In fact, I just ate a stack of tomatoes. Literally…I stacked them up and then ate them 😉 LOVE bruschetta, and believe it or not, I’ve never made it before, whaaaaa?! Looks amazing as always, my dear!
This is why we’re friends.
Too much brushetta is NEVER a problem in my book. PS. LOVE your new look (and that adorable profile pic!)
Too much bruschetta? Hand me a spoon. (And thank you!)
There is nothing like bruschetta during the height of summer. This looks just delicious!
Thanks, Monet! I could eat tomatoes all day, every day in August. Yum.
My mouth is watering! Not much is better during the summer than good bruschetta!
So true! Give me some peach shortcake for dessert and that’s a totally balanced meal, right? 😉
mmmmmmmmmmmmmmmm!!! I can never eat a raw tomato by itself but if it’s in bruschetta? GIMME GIMME!!! This recipe is amazinggg
Girl. You know me. I would be right there with a spoon, diving into those tomatoes. I do not even require carbs haha
And it’s a special day when no carbs are required!