Description
This classic Tomato Bruschetta recipe features fresh, coarsely chopped tomatoes combined with red onion, garlic, and basil, drizzled with balsamic vinegar and extra virgin olive oil. Served on toasted baguette or ciabatta slices, it is a quick and flavorful appetizer perfect for any occasion.
Ingredients
Scale
Tomato Mixture
- ½ small red onion, finely chopped
- 8 medium tomatoes (about 500g), coarsely chopped and drained
- 2-3 garlic cloves, crushed
- 6-8 fresh basil leaves, finely chopped
- 30ml balsamic vinegar
- 60-80ml extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Bread
- 1 baguette or ciabatta loaf, sliced
- Extra virgin olive oil for brushing
Instructions
- Prepare the Tomato Mixture: In a bowl, combine the chopped tomatoes, finely chopped red onion, crushed garlic, and chopped fresh basil leaves.
- Add Dressing: Drizzle the tomato mixture with balsamic vinegar and extra virgin olive oil, then stir well to combine all the flavors.
- Season and Marinate: Season the mixture with salt and freshly ground black pepper to taste, then let it sit for 10-15 minutes to allow the flavors to meld.
- Preheat Oven or Grill Pan: Preheat your oven to 375°F (190°C) or alternatively, heat a grill pan over medium heat.
- Prepare Bread Slices: Lightly brush both sides of the baguette or ciabatta slices with extra virgin olive oil.
- Toast the Bread: Toast the bread in the preheated oven for 8-10 minutes or grill on the pan for 1-2 minutes per side until the slices are golden and crisp.
- Assemble the Bruschetta: Spoon the prepared tomato mixture generously onto each toasted bread slice.
- Serve: Serve the bruschetta immediately, garnished with additional basil leaves if desired.
Notes
- For best flavor, use ripe, fresh tomatoes and high-quality extra virgin olive oil.
- Draining the chopped tomatoes helps prevent soggy bread.
- You can rub the toasted bread slices with a cut garlic clove for extra aroma before adding the tomato topping.
- Serve immediately to maintain the bread’s crispness.
- This dish is best enjoyed fresh but can be prepared a few hours ahead by mixing the tomato topping and refrigerating it.
