Tomato Basil Bruschetta
Tomato Basil Bruschetta is a quick and easy classic Italian appetizer or snack that's bursting with super fresh summer flavors (but you can actually enjoy it all year round)!
Servings: 12 pieces
Estimated Calories: 80
Ingredients
TOMATO TOPPING:
- 2 cups diced fresh tomatoes (I use 1 pint of grape tomatoes, quartered)
- 1 tablespoon finely chopped Vidalia or other sweet onion
- 2 tablespoons chopped fresh basil
- 1 tablespoon olive oil (regular or extra virgin)
- ½ teaspoon balsamic vinegar
- salt and pepper, to taste
BREAD:
- 12 slices French baguette or other thin bread (½-inch thick slices)
- 1 clove garlic, halved
Instructions
- In a large bowl, combine all of the tomato topping ingredients (tomatoes, onion, basil, olive oil, balsamic vinegar, salt, and pepper). Cover and let sit at room temperature for 30 minutes.
- While the topping is sitting, grill or toast the bread on both sides. Rub each piece of bread with the cut side of the garlic clove.
- Divide the topping evenly among the toasted slices of bread using a slotted spoon. Serve immediately. If you are not serving immediately or would like to put this out for a party, don't top the bread with the tomato topping. Instead, put the toasted bread slices on a tray or in a basket next to the bowl of topping with a slotted spoon and let everyone top their own bread. This will prevent the bread from getting soggy.
Recipe Notes
- If you use larger tomatoes that have a lot of seeds, scoop out the seeds before dicing the tomatoes.
- This is best served at room temperature rather than cold, and it is best served fresh the day you make it. Leftover topping will last in the refrigerator for a day or two, but the tomatoes will get soft, and the basil will get dark.
- Variation: For a Caprese-style bruschetta, add some diced fresh mozzarella cheese to the tomato basil topping.
- The tomato basil topping is excellent served over grilled chicken or pork chops.
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