Tomato Bruschetta Recipe

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Tomato Bruschetta (broo-SKET-uh) is the most wonderful appetizer during fresh tomato season. The way the sweet juices soak into the garlicky toasted bread is irresistible. You can add lots of different ingredients into a Bruschetta topping, but this classic recipe lets the tomatoes be the star. Bruschetta doesn’t require any cooking and is entirely dependent on the quality of your ingredients. Find some good ripe tomatoes, a decent baguette, and you’re in business.

Easy to prepare and bursting with summer flavors, these bruschetta make a great snack, appetizer, or side dish - so good that you could make a whole meal of them. Try it and you'll be hooked!

More delicious Appetizer Recipes and Tomato Recipes for more great cooking ideas.

Tomato Bruchetta

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Tomato Bruschetta Recipe:

Recipe Type: Appetizer, Bruschetta, Tomatoes, Basil
Cuisine: Italian
Yields: serves many
Prep time: 10 min


10 ripe plum tomatoes, seeded and diced*
3 cloves garlic, minced
3/4 cup fresh coarsely-chopped basil leaves
1 teaspoon fresh-squeezed lemon juice
1/3 cup extra-virgin olive oil
Coarse salt and coarsely-ground black pepper to taste
French or Italian-style bread slices
Traditional Aceto Balsamico (aged Balsamic Vinegar), optional

* Seeding Tomatoes: For some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.

Peeling Tomatoes: Now this is an optional, but I usually will take the time to do this when making this Tomato Bruschetta dish. Learn How To Peel Fresh Tomatoes.


Preheat oven to 475 degrees F.

In a medium-size bowl, mix together tomatoes, garlic, basil leaves, lemon juice, olive oil, salt, and pepper; set aside.

Slice the bread into 1-inch slices. If you're working with a large loaf, you'll then want to halve each slice again. Brush one side of each slice with extra virgin olive oil. Place the slices oil-side down on a cooking sheet, and toast them in the oven until golden brown. Watch carefully and do not let burn. NOTE: These can be made ahead of time and stored in an airtight container. Be sure to let cool completely before storing.

Either serve tomato mixture, room temperature, in a bowl with a spoon and lots of toasted bread slices, or tops each bruschetta with the tomato mixture and place on a large serving plate. Try not to top too far ahead of serving, as the bread can get soggy.

Variation Ideas:

Tomato Bruschetta

Tomato Bruchetta

Tomato Bruschetta

Three different, but delicious, ways of serving Tomato Bruschetta. In the left photo, just pieces of fresh tomato and basil are place on top of the bread. In the middle photo, chunks of tomato, fresh mozzarella cheese, and olive slices are sprinkled on top. In the photo on the right, cheese is added and melted under the broiler.

  • For an extra-special taste sensation, drizzle the tops of each bruschetta with a good-quality aged Balsamic Vinegar (use a dropper). So good!
  • Add some mozzarella cheese and sliced olive.



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