This traditional Italian Tomato Bruschetta features crispy, toasted bread topped with a flavorful mixture of fresh tomatoes, garlic, basil, and olive oil. It’s the perfect way to whet your guests’ appetites and get the conversation flowing. Plus, Classic Tomato Bruschetta is so simple to prepare that you can have it on the table in just a few minutes.
Where is Tomato Bruschetta From?
The practice of toasting stale bread, rubbing it with garlic, and drizzling it with olive oil, from which the word “bruschetta” derives, dates back to ancient Rome. It was a common way for farmers to salvage bread and taste freshly pressed olive oil. However, the addition of tomatoes to this simple base came much later. Tomatoes were only introduced to Europe from the Americas in the middle ages and it wasn’t until the late 20th century that tomatoes became widely accepted in Italian cuisine.
Classic Tomato Bruschetta
Description
You can’t go wrong with a classic from the garden.
Ingredients
- 4–5 roma tomatoes, diced, seeds removed
- 2 garlic cloves, finely chopped
- 4 tbsp extra-virgin olive oil
- 1/2 cup basil, gently cut to avoid bruising. Save a pinch for serving.
- 2 tbsp balsamic vinegar
- 1 tsp kosher salt
- Pinch of crushed red pepper flakes
For the bread:
- 1 large fresh baguette, sliced
- Extra-virgin olive oil, for brushing
- 2 cloves garlic, halved
Instructions
- In a large mixing bowl, marinate diced tomatoes with basil, vinegar, salt, red pepper flakes, and garlic. Let marinate for at least 2 hours.
- Brush bread with olive oil. Lightly toast sliced bread in a 400-degree oven until slightly brown. Let cool then rub with garlic cloves.
- Spoon tomatoes on top of bread just before serving. Garnish with fresh basil.
Recipe by Keith Recker
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