Bruschetta with Tomato and Basil, one of my favorite ways to use up all my summer tomatoes is with this simple appetizer or side dish.
Bruschetta with Tomato and Basil
Bruschetta with Tomato and BasilBasil and tomatoes compliment each other beautifully and are usually overflowing in my garden in the late summer months. You can toast the bread in the oven or on the grill so you don’t heat up the kitchen.
How to Make Bruschetta:
This classic Italian antipasto, or appetizer, uses toasted Italian bread rubbed with garlic. It’s then topped with a heavenly diced tomato medley including basil, red onions and balsamic vinegar. You can also add avocado or mozzarella! For gluten free options, I love using this topping over Grilled Salmon, Grilled Chicken or even a Naked Turkey Burger.
Should Bruschetta be Served Warm or Cold?
What makes all the difference is that toasted crunch of the outer bread and chewy insides as you bite down on the refreshing antipasto. This appetizer is best served freshly toasted while the tomato portion can be room temperature or refrigerated . Let’s be honest, no one wants a soggy bruschetta. For the toast, you can also choose to grill them to create a nice char.
Can You Make Bruschetta in Advance?
The answer is yes. You can make the tomato salad up to a day ahead and keep it in the fridge to really let the all the flavors combine. Then when the time comes, all that’s needed to do is cut and toast your bread, and voila!
More Tomato Recipes:
- Summer Tomato Salad
- Angel Hair Pasta with Zucchini and Tomatoes
- Tomato Basil Soup
- Pesto Parmesan Baked Tomatoes
- Caprese Salad
Bruschetta with Tomato and Basil
Ingredients
- 6-7 ripe plum or beefsteak tomatoes, diced
- 2 cloves garlic, minced
- 1/4 small red onion, chopped
- 1 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- olive oil spray
- 6-8 fresh basil leaves, chopped
- kosher salt
- freshly ground black pepper to taste
- 16 oz baguette or French bread
- 1-2 garlic cloves, peeled
Instructions
- Combine tomatoes, chopped garlic, red onion, vinegar, oil, salt, pepper, and basil.
- Set aside.
- Slice bread into 1/2 inch thick slices.
- Place on a tray and spray lightly with olive oil.
- Toast bread under broiler, until golden, watching closely not to let it burn.
- When bread is toasted, rub each piece with whole garlic clove.
- Place bread on a platter and top with tomato mixture.
- Serve immediately or the bread will become soggy.
