Want to know how to make Tomato Bruschetta? It’s an easy appetizer to make, especially during tomato season! That’s when the very tastiest, red ripe tomatoes are available in stores, gardens and farmer’s markets. It’s not to say you can’t enjoy winter tomatoes, but it’s just not the same.
How to make Bruschetta with Tomatoes
Not all Bruschetta are made with tomatoes. It’s just that’s the most common style served in the US and around the world. Classic Bruschetta is simply a grilled piece of bread, rubbed with garlic and topped with olive oil. Other additions can be beans, cured meats, vegetables or even cheese. That’s why some people differentiate Bruschetta with Tomatoes instead of plain Bruschetta (not trying to state the obvious)! They don’t even have to be the big sized tomatoes. I used Heirloom Cherry Tomatoes
This is ridiculously easy to whip up together, the hardest part is chopping the ripe, delicious heirloom tomatoes. I always have a bit of fresh basil growing in the garden, add with a bit of garlic, onion and balsamic vinegar for the best summer appetizer. Some people like to oil the sliced baguettes before grilling them, but I prefer to generously drizzle the Extra Virgin Olive Oil after they are grilled. I find it’s quicker and easier, and I think raw Olive Oil is healthier and tastes better than baked oil.
Can you make Bruschetta a day ahead?
The great thing about Bruschetta is that you can prepare ahead of time. Well, most of it! Prepare the tomato and herb mixture ahead of time, and keep refrigerated until ready to use. Do not make the whole thing (meaning putting it on the baguettes, as it will be too soggy. When you’re ready to serve, just spoon the tomato mixture on the bread and you’re ready to go!
Can you make Bruschetta with Canned Tomatoes?
As I said earlier, it always tastes best with vine ripened tomatoes, preferably from your own garden or Farmer’s Market. Fresh tomatoes are available year round in our grocery stores, but can be expensive when imported or out of season. And often when grown out of season, they are picked green and shipped, and usually taste terrible. Your only option might be using diced tomatoes. Just make sure you drain the diced tomatoes well before mixing in the herbs.
Check out How to Make Bruschetta video at the bottom of the page. It’s a bit rough as it’s one of my first videos, but they will get better! 🙂
Tomato Bruschetta is summer’s best appetizers, and the best way to use your garden fresh tomatoes! Bon Appetit! Приятного аппетита!
How to Make Bruschetta + Video
Homemade Tomato Bruschetta is the perfect healthy appetizer. Always use ripe heirloom tomatoes. Such an easy antipasto appetizer to make, jam packed with flavor from garlic, onions, basil and balsamic vinegar.
- 2 lbs /1 kg ripe tomatoes diced
- 2 cloves garlic minced
- ½ red onion diced
- 1 bunch of fresh basil chopped
- 1 tablespoon balsamic vinegar
- salt and pepper to taste
- Extra Virgin Olive Oil for drizzling
- 1 baguette
Slice the baguette bread diagonally and place on a baking sheet and place under a grill until it starts to very lightly toast. This will only take a few minutes in a hot oven.
In a bowl, combine all the tomatoes, garlic, onion, basil, balsamic vinegar and mix together until combined. Add salt and pepper to taste.
Drizzly Extra Virgin Olive Oil on the toasted baguettes and generously spoon the tomato mixture on top of each piece. Enjoy!
If preparing in advance, keep refrigerated, however allow to warm up to room temperature before serving.