Learn to make this refreshing, light and the perfect appetizer for the summer, Tomato Bruschetta. Made up of fresh ingredients and of course, topped with some balsamic glaze! Your guests will be delighted with this Italian appetizer!
Tomatoes: Traditionally a San Marzano tomato (known as plum tomato) is used in Italy for a Bruschetta. But you can use any tomato you have. I used Roma tomatoes.
Basil: Fresh basil, chiffonade.
Bread: French baguette.
Oil: Olive oil.
Seasoning: Salt and black pepper
Garlic: Whole garlic smashed.
Balsamic glaze (optional): Balsamic vinegar and brown sugar.
Cheese (optional): Parmesan cheese shredded.
How to make Tomato Bruschetta:
Deseeding tomatoes: Slice your tomatoes in half and remove the flesh.
Dicing tomatoes: Dice your tomatoes into cubes.
Chiffonade the basil: Stack your basil on top of each other, roll it up then chop it.
Adding seasoning: Into a bowl add your tomatoes, basil and season with salt and black pepper. Add your extra-virgin olive oil and mix well with a spoon.
Slicing baguette: Slice the baguette slightly diagonally.
Oiling/seasoning the bread: Brush each slice of bread with olive oil and lightly season one side with salt and black pepper.
Baking the baguette: Bake each crostini until it’s slightly golden and crisp. Don’t keep them too long because they will end up being very hard, so I would recommend taking them out when they’re slightly golden.
Rubbing each crostini with garlic: Smash your garlic with a knife and cut them in half. While your crostini are hot, rub each slice with garlic.
Topping everything off: Top each crostini with the tomato salsa. Traditionally in Italy, they don’t add the Parmesan and balsamic glaze, but I prefer it with it.
- 5 ripe roma tomatoes
- 3 tbsp of Fresh basil, chiffonade
- 1 tbsp of extra-virgin olive oil
- Salt and black pepper to taste
- 1 French baguette
- 1-2 garlic cloves
- Olive oil for baguette
- Parmesan cheese
- Balsamic glaze
- Preheat oven to 350F.
- Wash and dry your tomatoes. Slice your tomatoes in half, removing the flesh and stem.
- Dice your tomatoes into cubes and add them into a bowl.
- Roll up your basil into a chiffonade and chop it up. Add your basil to your tomatoes.
- Season tomatoes with salt and black pepper and drizzle with olive oil. Mix well and allow it to marinate for about 15-20 minutes.
- Slice your baguette and place them onto a sheet pan covered with parchment paper.
- Oil each slice and lightly season with salt and black pepper on one side.
- Bake until crisp and golden. About 7-10 minutes, depending on your oven.
- Smash your garlic with a knife and cut it in half. While your crostini are hot, rub each slice with garlic.
- Top each crostini with the tomato salsa. If you prefer, top it off with parmesan cheese and drizzle with some balsamic glaze.