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4.89 from 9 votes

Bruschetta

All of the best tips we learned in Italy about how to make classic tomato bruschetta!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Italian
Keyword: 5 ingredient, vegan, vegetarian
Servings: 16 to 20 servings
Author: Ali

Ingredients

  • 1 pound ripe tomatoes* cored and diced
  • 1/2 cup chopped fresh basil leaves
  • 1/3 cup finely-diced red onion (optional)
  • 2 tablespoons extra-virgin olive oil plus extra for brushing/drizzling
  • fine sea salt and freshly-cracked black pepper
  • 1 batch homemade crostini
  • 2 large cloves garlic unpeeled

Instructions

  • Prep the tomato topping. Stir together the diced tomatoes, basil, red onion, olive oil and a pinch of salt together in a mixing bowl until evenly combined. Cover and refrigerate for at least 15 minutes or up to 24 hours.
  • Make the crostini. Follow recipe instructions.
  • Add garlic. Slice off the ends of the garlic cloves (without removing the papery skins). Then rub the cut end of the garlic evenly over the tops of the bread slices to add as much or as little garlic flavor as you prefer, to taste.
  • Assemble. Taste the tomato topping and season with additional salt (and black pepper, if you'd like) to taste. Add a spoonful of the tomato topping mixture to each slice of bread, then drizzle a hint of olive oil over the tomato topping.
  • Serve. Serve immediately and enjoy!

Notes

Tomatoes: Always use the ripest fresh tomatoes that you can find. I typically use cluster tomatoes (a.k.a. tomatoes on the vine), Roma tomatoes or cherry tomatoes.