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Italian · Snacks

Tomato Bruschetta

VegEasy

Diet: Veg · Vegan

Chill a fresh tomato topping. Spoon it onto toasted bread immediately before serving.

Prep
15 min
Cook
5 min
Chill
60 min
Total
80 min
Servings
6
Difficulty
Easy
Cuisine
Italian
Course
Snacks

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Tomato and basil bruschetta on toasted bread
Representative bruschetta with dried or roasted tomatoes and basil. This recipe uses fresh chopped tomatoes. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Main ingredients

Seasoning and finishing

Equipment

Mixing bowl; cover; grill or toaster; spoon.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Make the topping · About 60 min

  1. Put 500 g ripe tomatoes, chopped and drained, ½ small red onion, finely chopped and 2 cloves garlic, crushed in the bowl.
  2. Add 8 leaves fresh basil, chopped, 30 ml balsamic vinegar and 60 ml olive oil.
  3. Add ¼ tsp salt and ⅛ tsp black pepper.
  4. Fold the mixture gently with the spoon.
  5. Cover the bowl.
  6. Refrigerate the topping for 60 minutes.

Toast and serve · About 5 min

  1. Toast 12 slices crusty bread on both sides for about 3–5 minutes.

    Check: The surfaces should be golden and crisp.

  2. If using a grill, watch the bread continuously.
  3. Spoon the cold topping onto the warm toast.
  4. Serve immediately before the bread softens.

Tips

  • Keep topping separate until serving so the toast stays crisp.

Substitutions

  • Use parsley instead of basil for a different aroma.

Storage

  • Get perishable Tomato Bruschetta into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Tomato Bruschetta within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Tomato Bruschetta to 74°C / 165°F, stirring or turning it for even heating. When Tomato Bruschetta is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Toast bread and mix tomatoes separately; combine just before serving.

FAQ

Why is bread soggy?

Tomato liquid soaks in. Drain excess liquid and assemble late.

Can I use canned tomatoes?

Fresh ripe tomatoes suit this uncooked topping better.

How should I store tomato bruschetta?

Get perishable Tomato Bruschetta into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Tomato Bruschetta within two days, keeping it covered at 4°C / 40°F or colder.

Recipe source and adaptation

Measured home adaptation: Chiwong / Good Food: Tomato bruschetta.

Twelve slices, portioned for six; minimum chilling included.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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