Whether you grow your own or shop for them at your local fruit and vegetable market, tomatoes are in their prime in the summertime making this the best time to make the most of their sweet flavour with this Tomato Basil Bruschetta!
It just so happens that basil is also in its prime in summer. Not only are they perfect companions in the garden (plant them next to one another for a great crop), their flavour compliments one another on your plate too.
Tomato basil bruschetta is a classic Italian appetiser that’s fresh, delicious, and incredibly simple to make. It’s the perfect way to celebrate fresh, ripe tomatoes and fragrant basil, bringing a taste of summer to your table in just a few easy steps.
Health benefits
Tomatoes are a rich source of the antioxidant lycopene. Lycopene is a wonderful antioxidant, important for cardiovascular and bone health. Â Basil has exhibited protective effects against DNA damage, is anti-bacterial and anti-inflammatory. Like tomatoes, it also contains cardio-protective nutrients. Paired with healthy fats from extra virgin olive oil, this bruschetta is as nutritious as it is delicious, making it a healthy choice for snacking or entertaining.
Ingredients
This tomato-basil bruschetta recipe shines with fresh vine-ripened tomatoes (or you can also use roma tomatoes, cherry tomatoes or grape tomatoes), aromatic basil, and a good-quality extra virgin olive oil. A splash of red wine vinegar adds tang, and sourdough bread slices provides the perfect crispy base for this vibrant topping. Don’t forget to rub the toasted bread with garlic for an extra burst of flavour and goodness.
How to make Tomato Bruschetta
I really think this is the best bruschetta recipe. Dice the tomatoes and toss them with torn basil, olive oil, and red wine vinegar. Season with salt and pepper and set aside. Grill slices of sourdough, rub with cloves garlic, and then spoon the tomato mixture on top. Serve immediately for a quick and delicious appetiser that’s sure to impress.
Serving suggestions and how to store
Serve your bruschetta fresh off the grill for the best texture and flavour. It’s ideal as a starter or a snack, but if you want to store the components, keep the tomato mixture separate in an airtight container in the fridge. Assemble the bruschetta just before serving for the freshest taste.
Vary Tomato Basil Bruschetta to suit
For a gluten-free version, swap out the sourdough for gluten-free bread. If you’re looking for a grain-free option, this tomato and basil mix works beautifully as a salsa over protein like grilled beef, fish, or chicken. You can also add shaved parmesan or fresh mozzarella for a cheesy twist! To make canapés, serve on baguette slices.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
If you love this, then try this Fresh Tomato, Olive and Basil Spaghetti.
Tomato and Basil Bruschetta
Ingredients
- 5-6 vine ripened tomatoe/s (large) at room temperature is when they are most flavoursome
- ¼ bunch/s fresh basil leaves -picked from stems and torn or finely chopped (preferably with a ceramic knife so they don't oxidise or blacken)
- 3 tbsp extra virgin olive oil -extra virgin
- 2 tsp red wine vinegar
- Sea salt and freshly ground black pepper -to taste
- 4 slices sourdough bread
- 1 clove/s garlic -whole peeled
Instructions
- Halve your tomatoes lengthways and remove most of the seeds with a spoon.
- With the flat side down, dice the tomatoes (approx. 1cm dice), with a sharp or serrated knife as you don't want to mush the tomatoes and place in a large bowl.
- Tear or finely dice your basil leaves and add to the tomatoes.
- Stir in the olive oil, vinegar and season well. Set aside.
- Heat a char-grill on your stovetop or BBQ.
- Drizzle a little olive oil over one side of the bread and rub all over.
- Place on the hot char and toast both sides.
- Now rub your garlic clove over the oiled side of the charred bread. This gives it an amazing garlic flavour (you're actually just making garlic bread). How much you rub on depends on how much you like garlic.
- Spoon the tomato salsa over the charred bread, making sure each piece also has a little drizzle of the juice.
- Serve immediately.