Tomato Bruschetta
Classic Italian appetizer featuring grilled bread rubbed with raw garlic and topped with ripe vine tomatoes, fresh basil, and extra virgin olive oil. The bread should be crusty on the outside, soft within, with the tomato mixture spooned generously over the top just before serving to maintain the contrast between the warm bread and cool topping.
Ingredients
- •1 loaf Baguette
- •4 medium Roma tomatoes
- •4 large Tomatoes
- •3 cloves Garlic
- •10 leaves Fresh basil
- •60 ml Extra virgin olive oil
- •0.25 cup Olive oil
- •15 ml Balsamic vinegar
- •1 tsp Salt
- •0.25 tsp Red pepper flakes
Instructions
- 1
Bring a large pot of salted water to boil. Score tomatoes briefly with an X on the bottom, then blanch for 30 seconds. Transfer to ice bath, peel off skins, and dice into 1/4-inch cubes.
💡 Blanching makes peeling effortless. The ice bath stops cooking and preserves the vibrant color.
- 2
Combine tomatoes with 2 tbsp extra virgin olive oil, 2 minced garlic cloves, fresh basil leaves, 1 tsp red wine vinegar, salt, and pepper. Let marinate 15 minutes.
💡 Letting the mixture rest allows the garlic to mellow and the flavors to meld. Taste and adjust acidity.
- 3
Slice a rustic ciabatta or sourdough loaf diagonally into 1/2-inch thick slices. Brush generously with olive oil.
💡 Day-old bread is ideal - it toasts better without becoming soggy from the topping.
- 4
Toast bread slices on a grill or under a broiler until golden with visible char marks, about 2 minutes per side.
💡 High heat creates the essential contrast between the crispy exterior and soft interior.
- 5
Rub each warm toast with a halved garlic clove - the rough surface will grate the garlic onto the bread.
💡 This is the signature move - the heat of the toast warms the raw garlic, releasing its aroma without bitterness.
- 6
Spoon tomato mixture generously over each toast. Drizzle with olive oil, season with flaky sea salt, and serve immediately.
💡 Assemble at the last moment - soggy bread ruins bruschetta. The salt adds texture and flavor.