Easy Tomato and Basil Bruschetta is the answer when that afternoon slump hits or unexpected company arrives at the door. It’s quick and easy to make and uses easily found, basic ingredients. Plump tomatoes are tossed with garlic and basil and flavored with a mix of olive oil and balsamic for a burst of fresh flavor. Serve on crispy toasted bread rounds or crackers for a light tasty treat.
I love to make appetizers with fresh ingredients. The flavors that come from fresh tomatoes and basil leaves, especially those from my garden come summer, are more vibrant and tasty than just a mixture from a jar or can. Currently, our produce department at the grocery store is brimming with fresh seasonal items like tomatoes and garlic so this was a no-brainer to pull together while spending a little more time in the house with my husband than usual.
I like to make my own bread crisps too. It’s simply a matter of slicing a loaf of French bread, brushing each slice with olive oil, seasoning and baking. You can flavor them anyway you like and they keep, sealed in a ziploc bag, for a week or more. You can also purchase them from the bakery in your grocery store as well.
Is Bruschetta healthy?
Yes, bruschetta’s main ingredient is tomatoes. Tomatoes provide fiber, vitamins and are very low in calories. For a healthier serving option, opt for lower calorie veggie crackers in lieu of bread or cook bruschetta mixture in zucchini halves for a warm appetizer or even dinner.
Is it really necessary to skin tomatoes and remove seeds?
In the case of bruschetta it is recommended. Too much liquid from the seeds and tough skin pieces can ruin the mixture and make it extremely wet and runny. See directions below for easy steps for preparing tomatoes.
How do I prevent soggy bread?
You can serve the bruschetta mixture in a bowl with the crispy bread slices around it and let everyone make their own. Another option is to prepare it just prior to serving so the tomato mixture sits on the bread for the least amount of time.
How long will the Tomato Basil Bruschetta keep?
It is best eaten fresh but it will store reasonably well tightly covered int he refrigerator for 3 days.
- Bring a pot of water to boil. Remove from heat and drop tomatoes into hot water for 1 minute. (You can make an X in the top of the tomato with a sharp knife before dropping into water or after)
- Remove tomatoes from water. Peel the skin off the tomatoes. It should peel very easily.
- Once the tomatoes are peeled, cut them in quarters and remove the seeds and juice from their centers.
- Chop finely and place into a medium bowl.
Mixing bruschetta ingredients
- Add minced garlic to tomatoes then pour in olive oil.
- Deliver a little tang to the mix with balsamic vinegar.
- Sprinkle in fresh chopped basil.
- Stir and chill.
This recipe is a classic and never fails to be popular whenever I serve it. It is especially delicious when the summer harvest of tomatoes and fresh basil are used straight from the garden. Enjoy!
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- 6-7 ripe plum or vine-ripe tomatoes about 1 1/2 lbs, skins & seed removed
- 1 teaspoon minced garlic
- 1 Tablespoon extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 8 fresh basil leaves chopped
- Salt and freshly ground black pepper to taste
- Bread Chips see recipe in notes
Bring a pot of water to boil. Remove from heat and drop tomatoes into hot water for 1 minute.
Remove from water and, with sharp knife, peel skin off tomato. It should peel off very easily.
Once the tomatoes are peeled, cut them in quarters and remove the seeds and juice from their centers.
Finely chop tomatoes with a very sharp knife.
In medium bowl, combine tomatoes with garlic, olive oil and vinegar.
Add chopped basil and salt and pepper to taste.
Chill prior to serving.
Place bread chips on dish and drizzle with a little olive oil right before serving.
Set bruschetta mixture in small bowl in center of bread chips. Let each person prepare their own to prevent the bread from getting soggy.
Crispy Bread Chips
1 loaf french bread
1/4 cup light olive oil
1 teaspoon Italian Seasoning or 1/2 teaspoon garlic powder
Preheat oven to 425 degrees.
Slice bread on the diagonal into 1/2" thick slices.
In a small bowl, combine olive oil and seasoning of your choice.
Brush both sides of bread with oil mixture and lay in a single layer on cookie sheet.
Bake in oven for 6-8 minutes turning halfway through cooking time. Set on wire rack to cool.
Makes approximately 16 bread chips.
This recipe was one of the first recipes I published on October 12, 2013. I’ve updated both the contents and given clearer instructions on preparation. I hope you enjoy it!