It’s summertime as I’m writing this and It’s tomato season! – my garden is over bursting with many, juicy sun ripened tomatoes of all sorts, which means, making bruschette any excuse I get!
This one is one of my favourite recipes for dinner parties as a starter or as we call it for antipasto’ before a main meal and it’s always a hit. You can prepare the chopped tomatoes in advance and all you have to do is top and serve! Any chopped tomatoes that are leftover taste even better the next day. All the flavours had a chance to mingle and make for a light, super easy lunch too.
Ingredients for these Easiest Tomato Bruschetta
Only a few ingredients are required for this easy tomato bruschetta:
- Bread – A light airy loaf that you can slice in thick slices, my favourite bread to use is a nice sourdough or a ciabatta loaf. If you prefer bite-sized bruschetta pieces, after toasting you can also half the slices again
- Tomatoes – I like to use a mixture of cherry, roma, truss & heirloom. I love the contrast of flavours and textures all combined
- Spring onion – I like to use this instead of onion as it’s little less overpowering
- Garlic – only for rubbing on the bread after being toasted, like they do in Italy! Do this before the toppings are put on top. The bonus is also that no one accidentally bites into a chunk of garlic on their bruschetta!
- Fresh basil – if you have fresh one from your garden, the more the better!
- Extra virgin olive oil – LOTS of it!
- Apple cider vinegar – for that extra zing
- Salt and Pepper
And this is just for a simple tomato bruschetta – the sky is the limit with all the combinations and toppings that you can have for this tasty & filling starter.
Toppings variations
You can make this bruschetta in a ‘Caprese’ version, with a few whole slices of heirloom tomatoes, some fresh mozzarella slices, basil and a drizzle of olive oil, which tastes beautiful also! But if you want to try other variations without tomatoes – these are my favourite combinations, or even better make a mixed platter of them as a starter:
- Grilled zucchini & ricotta
- Ricotta, prosciutto crudo & rocket
- Roasted peppers & cream cheese
- Truffled mixed mushrooms
Tomato Bruschette
Ingredients
- 1 sourdough or ciabatta loaf
- 1 kg mixed tomatoes (like cherry, roma, truss or heirloom)
- 1 spring onion
- 2 garlic cloves (peeled)
- 125 ml extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 handful fresh basil leaves
- 1 tsp salt
- ground pepper (to taste)
Instructions
- Chop the tomatoes into small dice
- Finely chop the spring onion and basil
- Add the olive oil, vinegar, salt and pepper and combine well
- Slice the bread into thick 2 cm pieces and toast it or grill it on a griddle pan for a few minutes
- Rub the garlic cloves on the toasted bread
- Top with the chopped tomatoes & serve
Notes
- Grilled zucchini & ricotta
- Ricotta, prosciutto crudo & rocket
- Roasted peppers & cream cheese
- Truffled mixed mushrooms
Want to read more?
If you loved these bruschette check out my other recipe of Slow Roasted Tomatoes and Ricotta Bruschette!