My friends know that when I host a dinner they should expect Bruschetta! Depending on the season I decide if serving bruschetta hot or cold, but generally, if I’ll go with tomato bruschetta, i prefer it cold.
The term bruschetta comes from the term “pane bruscato”, which means roasted bread. Bruschetta was in fact a pretty poor dish that farmers were preparing when the bread was getting old. They were roasting the bread over the fire, seasoning it with garlic, oil and the vegetables they were growing, like tomatoes.
Among many types, the tomato bruschetta is one of most famous and considered one of the classic. No doubts that the tomatoes are the protagonists here and that summer is the best time to try this dish. You should make sure to find sweet and juicy tomatoes, otherwise your tomato bruschetta will loose all its character. I always go with my favorites, datterino tomatoes, but if you prefer another kind go ahead. Just pay attention and look for very red tomatoes with a rich smell. The smell helps you find the juiciest ones.
Bruschetta Recipe Ingredients
- Bread: this is a rustic recipe, so I would recommend a rustic type of bread. As we said it doesn’t have to be super fresh. If you have leftovers of your no knead bread that would be perfect.
- Garlic: you will use the right amount, which means that you shouldn’t chop or squeeze it inside the tomatoes. Garlic is used to enrich the bruschetta with its perfume, because the protagonist here are the tomatoes, if you exaggerate with garlic you will loose all the tomatoes’ taste.
- Extra-virgin olive oil: simple dish like this one just need delicious ingredients. So try to find the oil that best satisfies your taste. I love the type of extra-virgin olive oil which is very rich in flavor, the strong type that you feel on your tongue when you take a bite.
- Tomatoes: the protagonists here. Try to find the best tomatoes. If you can choose, make this recipe in the summer, when tomatoes are flavorful.
- Fresh basil or dried oregano: you cannot make this tomato bruschetta with basil or dry tomatoes. Actually sometimes I add them both, try it! The flavor and the perfume…you will see!
- Salt and black pepper: their taste in contrast with the tomatoes sweetness will create the perfect combination
Tomato Bruschetta
Cuisine: ItalianDifficulty: Easy4
servings15
minutes5
minutesIngredients
8 Slices of rustic bread
350g finely chopped Datterino tomatoes (this depends on how much tomatoes you want to add per each slice)
1 Garlic clove
2-3 spoons of Extra-virgin olive oil
Fresh Basil or dried oregano as much as you’d like
Pinch of salt and black pepper
Directions
- Roast bread slice using a grill pan over high heat. Roast each side for about 5 mins, or until charred. Alternatively you can toast them in the oven (240°) for 5 mins until lightly crispy.
- Rub the garlic clove over one side of the bread slice
- In a medium bowl mix together the tomatoes, basil or oregano (or both), salt, pepper and oil
- Top the bruschetta’s slices with the tomatoes, but right before serving them.
Notes
- Prepare tomatoes bruschetta right before serving. If you prepare it in advanced, the water of the tomatoes will make the bread wet and you will loose all the bread crunchiness
What to serve with Tomato Bruschetta
You can chose to serve this tomato bruschetta as part of your aperitif or as an appetizers. I like to mix flavors, so I usually serve it next to a plate of my salty cheese, olive mix or Parmesan crisp.
More appetizers ideas
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