Tomato Bruschetta
Our Tomato Bruschetta is a lovely appetizer to serve before any meal. Garlic is slowly simmered in extra virgin olive oil, then combined with fresh vine ripened tomatoes, aged balsamic vinegar, and fresh basil. The quality of the ingredients is key in this easy recipe, since there are so few.
The tangy and herby flavor pairs perfectly with our crusty homemade garlic crostini. This Tomato Bruschetta is sure to satisfy even the most traditional Italian palate. Unlike other bruschetta recipes, this starter is perfect for those that don’t like the taste of raw garlic. Garlic is lightly cooked to soften it a bit and allow its flavor to come through without overpowering your palate. Want to learn more about how you can serve and Pimp Our Recipe? Read more about this in our Blog Comments & Tips.
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RECIPE
(Check out our Step by Step Instructions below the recipe card.)
TOMATO BRUSCHETTA
Ingredients
Instructions
- Using a sharp chef’s knife, finely mince garlic. Add olive oil and minced garlic to a small saucepan (1.5 quart), and place on low heat. Swirl pan (or stir) periodically until garlic is softened, sizzling, and fragrant (about 5 minutes). Make sure to NOT brown the garlic. Remove from heat, and set aside to cool completely. Reserve 1 tablespoon of the garlic olive oil to make the crostini.
- About 45 minutes prior to serving, start prepping the remaining ingredients (so it doesn't get mushy). Thinly slice basil leaves. Then core, deseed, and chop tomatoes into ½ inch dice. Add chopped tomatoes, sliced basil, balsamic vinegar, cooled garlic olive oil (including the garlic pieces), salt, and pepper to a medium mixing bowl (or glass mixing bowl). Toss well to combine with a silicone spatula. Cover, and refrigerate for 30 minutes.
- To make the crostini, place oven rack in the top third of the oven (about 7 inches away from broiler), and preheat oven to broil (500°F). With a bread knife, cut baguette on the diagonal into ½ inch slices. Place slices in one layer on a baking sheet pan. Using a pastry brush, lightly brush the top of the sliced bread with the reserved 1 tablespoon of garlic oil, and sprinkle salt over the bread to season it. Broil until the tops are toasted and golden brown (about 1 to 3 minutes - see Note #2), remove promptly, and allow to cool completely.
- When ready to serve, toss the tomato mixture again (mixing in any remaining garlic olive oil leftover from brushing the crostini), transfer to a serving bowl, and garnish with a sprig of fresh basil. Serve immediately alongside toasted crostini, and enjoy!
Notes
- We used Colonna Classic extra virgin olive oil, which can be found at Amazon or Williams Sonoma. We also recommend La Tourangelle organic extra virgin olive oil.
- Toasting the crostini under the broiler will take about 1 to 3 minutes, depending on the intensity of your broiler. Stay by your oven while the bread is toasting and watch them carefully, as your crostini can quickly burn.
- To serve the Tomato Bruschetta, we used this simple square serving platter and this modern glass serving bowl.
- For best results (and freshest flavor), we recommend preparing and enjoying both the Tomato Bruschetta and homemade garlic crostini the same day it’s made.
- Crostini and garlic oil can be made ahead of time up to 2 days. Crostini can be stored in an airtight container at room temperature, and cooled garlic oil can be stored in an airtight container in the refrigerator.
- Makes 8 servings (about 2 crostini per serving).
Nutrition Facts
Calories
104.27Fat (grams)
8.79Sat. Fat (grams)
1.21Carbs (grams)
5.9Fiber (grams)
1.13Net carbs
4.78Sugar (grams)
2.88Protein (grams)
1.2Sodium (milligrams)
180.13Cholesterol (grams)
0Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.
Step by Step Instructions
PREPARATION
Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.
STEP 1a
Using a sharp chef’s knife, finely mince 1 teaspoon of garlic.
STEP 1b
Add ¼ cup extra virgin olive oil (see Note below) and minced garlic to a small saucepan (1.5 quart). Place saucepan on low heat, and swirl pan (or stir) periodically until garlic is softened, sizzling, and fragrant (about 5 minutes). Make sure to NOT brown the garlic! Remove from heat, and set aside to cool completely. Reserve 1 tablespoon of the garlic olive oil to make the crostini.
Note: We used Colonna Classic extra virgin olive oil, which can be found at Amazon or Williams Sonoma. We also recommend La Tourangelle organic extra virgin olive oil.
STEP 2
About 45 minutes prior to serving, start prepping the remaining ingredients (see Note A below). Thinly slice ⅓ cup fresh basil leaves (see Note B below). Then core, deseed, and chop 1 ½ pounds vine ripened tomatoes (or plum tomatoes - about 5 large) into ½ inch dice. Add chopped tomatoes, sliced basil, 1-2 tablespoons aged balsamic vinegar (or to taste), all of the cooled garlic olive oil including the garlic pieces (except for the reserved amount), ½ teaspoon kosher salt (or to taste), and a pinch of ground black pepper to a medium mixing bowl (or glass mixing bowl). Using a silicone spatula, toss well to combine. Cover, and refrigerate for 30 minutes.
Note A: It’s best to prep the tomatoes and basil no more than 45 minutes before serving, so they don’t become mushy. See photos in Step 2b for examples of diced tomatoes.
Note B: For details on how to make perfectly chiffonade basil, see TIP #15 - How to Chiffonade Basil in 3 Easy Steps on our Tips & Tricks page.
STEP 3
Place oven rack in the top third of the oven (about 7 inches away from broiler), and preheat oven to broil (500°F). With a bread knife, cut 1 French baguette on the diagonal into ½ inch slices. Place slices in one layer on a baking sheet pan. Using a pastry brush, lightly brush the top of the sliced bread with the reserved 1 tablespoon of garlic oil, and sprinkle 1 pinch of kosher salt over the bread to season it. Broil until the tops are golden brown (about 1 to 3 minutes - see Note below), remove promptly, and allow to cool completely.
Note: Toasting the crostini under the broiler will take about 1 to 3 minutes, depending on the intensity of your broiler. Stay by your oven while the bread is toasting and watch them carefully, as your crostini can quickly burn.
STEP 4
When ready to serve, toss the tomato mixture again (toss in any remaining garlic olive oil leftover from brushing the crostini), transfer to a serving bowl, and garnish with a sprig of fresh basil. Serve immediately alongside toasted crostini, and enjoy!
Note: To serve the Tomato Bruschetta, we used this simple square serving platter and this modern glass serving bowl.
Notes:
For best results (and freshest flavor), we recommend preparing and enjoying both the Tomato Bruschetta and homemade garlic crostini the same day it’s made.
Crostini and garlic oil can be made up to 2 days ahead of time. Crostini can be stored in an airtight container at room temperature, and cooled garlic oil can be stored in an airtight container in the refrigerator.
Makes 8 servings (about 2 crostini per serving).
VIDEO
How to Make this Flavorful Tomato Bruschetta Recipe!
Blog Comments & Tips
Deliciously fresh and tangy appetizer!
Have you ever taken a bite of an appetizer and been hit full force with a serious punch of raw garlic that overpowers the rest of your meal? Well I have, and I am a self-professed garlic lover who uses sautéed garlic in most of the dishes I cook. However, I am not at all fond of the lingering flavor of raw garlic that stays with you for hours on end. That is why I adore this Tomato Bruschetta recipe. It has a more mellow garlicky flavor that allows the rest of the ingredients to shine through!
After testing a few different recipes for Tomato Bruschetta and homemade crostini, we realized that almost all of them used raw garlic, which canceled out the natural freshness of the tomatoes and basil. So we decided to simmer the garlic on low heat just until it sizzles and is softened, to mellow the flavor. To make it easy, we used the same garlic olive oil from the tomato mixture to prepare the crostini.
Many recipes only use olive oil to make their Tomato Bruschetta. We found that it needed a hit of acid, and aged balsamic vinegar provided that perfect balance in this recipe.
The results of our efforts yielded a well balanced and very flavorful Tomato Bruschetta and crostini that is fresh, tangy, and garlicky, without that wallop of raw garlic. To prove that it wasn’t just Leigh and I that liked it, I had a few taste testers over for dinner. It even yielded an “Mmmm, that’s really good,” comment by my best friend, who happens to be Italian and is very particular about the flavors in Italian cuisine.
How do you ensure the best results from our recipe?
Our 5 tips to making a delicious Tomato Bruschetta:
High quality ingredients are key in this recipe. Use a great quality olive oil (we used Colonna Classic extra virgin olive oil, but we also like La Tourangelle organic extra virgin olive oil), and aged balsamic vinegar (we used Fattoria Estense balsamic vinegar gold label, but also recommend Due Vittorie Oro gold barrel aged balsamic vinegar - special edition, or Kirkland Signature aged balsamic vinegar as an affordable and good quality option).
Use organic vine ripened tomatoes (plum tomatoes are great, as well) to get that tangy sweetness, and fresh organic basil for that lovely herbaceously fragrant flavor.
Be sure to simmer your garlic on low heat, and swirl the pan (or stir) periodically to prevent it from overcooking or browning. You want it softened, but still fragrant.
Don’t over toast your bread, as it can quickly burn under the broiler.
Prepare the tomatoes no more than 45 minutes prior to serving to avoid them becoming mushy.
Have any dietary preferences that won’t quite work with our recipe? It’s time to customize and Pimp Our Recipe.
Pimp Our Recipe:
Make it Spicy: Use an infused olive oil (we love Temecula Olive Oil Company fresh jalapeño olive oil) to give it an untraditional but spicy kick!
Make it Tangier: If you use aged balsamic vinegar, the flavor will be more robust, so taste as you go! Use up to 2-3 tablespoons of aged balsamic vinegar. Remember, this is not a salad dressing. The vinegar is only supposed to balance the taste with a bit of acid.
Make it Sweeter: If your tomatoes are too acidic and lacking in sweetness, add a small pinch of granulated sugar when you are mixing the ingredients. Once it chills for 30 minutes, taste for flavor.
Enjoy and let us know what you think by commenting below, rating our recipes, subscribing, following, and liking us on Pinterest, Instagram, Facebook, and YouTube! Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Cooking!
Mich
Footnote: Remember to stay by the oven when you are broiling your bread. Otherwise your toasted crostini might end up burnt!
Adapted from the Tomato Bruschetta recipe by New York Times Cooking, we’ve taken their base recipe and changed up the technique a bit, as well as some of the ingredients to yield a more flavorful Tomato Bruschetta, and we added our homemade garlic crostini.
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