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The appetizer, Mediterranean

Tomato basil bruschetta

Tomato basil bruschetta is an Italian appetizer for 6 people made with grilled bread, ripe tomatoes, and fresh basil. It takes 20 minutes of active work, comes together at the last minute, and rates as very easy at €0.90 per person. The key is draining the tomatoes well and topping the bread only right before serving so it stays crisp.

Grilled bread, tomatoes that taste like summer, and fresh basil, bruschetta always makes it around the table in five minutes.

Tomato basil bruschetta
For
6 people
Work
20 min
Total time
25 min
Prep
Finished at the last minute
Difficulty
Very easy
Cost per person
€0.90
Calories per person
160 kcalcalculated by Kiloach, your weight coach

Tomato basil bruschetta brings summer to the table before the first drink is even poured. Warm grilled bread rubbed with garlic, sweet tomato juice soaking in just enough, basil perfuming the whole thing without taking over. It's crisp underneath, soft on top, and made to eat standing up, drink in hand.

It's the perfect appetizer for a friends' dinner on the patio, a summer family gathering, or an impromptu get together when the market tomatoes look good. Easy to make kid friendly since they love grilled bread, it opens a Mediterranean menu nicely before grilled meats or fish.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 1 step, 15 min
  3. Before the guests arrive 2 steps, 11 min
  4. When it's time to serve 1 step

Earlier in the day, dice and drain the tomatoes so they release their water slowly. Right before guests arrive, mix the topping with freshly chopped basil and grill the bread. At serving time, rub the warm bread with garlic and spoon on the topping, so the bruschetta stays crisp down to the last bite.

The ingredients

6 people

Bakery

  • Country bread or ciabatta 1

Fruits and vegetables

  • Ripe tomatoes 600 g
  • Garlic 1 cloves
  • Basil 1 bunch

Pantry

  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Dice the tomatoes small, remove the seeds, and let them drain in a colander with a pinch of salt. 15 min

    Salt draws out the tomato's water, otherwise it soaks the bread in three minutes.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Mix the drained tomatoes with the chopped basil, half the olive oil, salt, and pepper. 5 min

    Chop the basil at the last moment, it turns black quickly once cut.

  2. Slice the bread, brush with oil, and grill in the oven at 220 degrees until golden. 6 min

    Flip the slices halfway through so they brown evenly.

When it's time to serveThe final touches, right in front of your guests.

  1. Rub each warm slice with the halved garlic clove, then spoon on the tomato topping.

    Top at the very last moment, that's what keeps the bread crisp underneath.

Our tips to get it right

  • Pick tomatoes that are truly ripe and fragrant, that's the one ingredient that makes or breaks this dish, bland tomatoes give you bland bruschetta.
  • Keep the bread and topping separate if you're hosting for more than an hour, and only assemble right as people sit down.
  • Vary the size of the bread slices based on your guest count, generous bites hold up better than small pieces that get soggy fast.

The variations

  • Swap the tomatoes for crushed burrata with a few cherry tomatoes for a richer version.
  • Add diced mozzarella to the topping for a caprese style bruschetta, still meat free.
  • For kids, offer the plain grilled bread on the side, some prefer topping it themselves with less basil.

What to serve it with

  • A glass of chilled white wine
  • Marinated olives on the side
  • An arugula salad to start

Storage

The tomato topping keeps for one day in the refrigerator in a sealed container, but it releases more water over time. Never top the bread ahead of time, it softens in under an hour. This recipe doesn't freeze.

Questions about this recipe

Can I make bruschetta without an oven?

Yes, you can grill the bread in a skillet or toaster, the goal is a well browned crust. Rub it with garlic right after, while it's still hot.

What bread works best for bruschetta?

A country loaf or dense ciabatta works best since it holds the topping without tearing. Avoid soft sandwich bread, it goes limp instantly.

How do I keep the bread from getting soggy?

Drain the tomatoes well with salt before mixing, and top the bread only right before serving. Those two steps are what keep the bruschetta crisp.

Can I use dried basil instead of fresh?

Fresh basil is better since it gives a bright flavor dried basil can't match. If dried is all you have, use very little and add it early so it infuses into the oil.

Can tomato basil bruschetta be made ahead?

Partly, the finish happens at the last moment. The recipe needs 20 min of work in total, split up like this, the same day, 1 step, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make tomato basil bruschetta?

Allow 25 min in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "very easy".

How many calories are in tomato basil bruschetta?

About 160 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does tomato basil bruschetta cost?

About €0.90 per person, that's €5.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Remember to ask your guests about their allergies before putting your menu together.

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