Tomatoes can be very tricky. Sometimes you’re at the store and they look FANTASTIC but taste HORRIBLE! So disappointing… I can’t even tell you.
I’ve found that choosing the heirloom varieties can be a safer bet. They have been bred for taste but not color, size, and ability to withstand shipping. So with a great batch of tomatoes in hand, I decided to make a dish that highlights the best this ingredient has to offer… bruschetta! My version has some scallions and garlic, a dash of balsamic vinegar for brightness and lots of fresh basil for taste. Enjoy!
Can I toast bread for bruschetta ahead of time?
Toasting your bread is an excellent way to save time. You can also mince the garlic and slice the shallots ahead and mix them with olive oil so the flavors marinate together.
What cheese is best for bruschetta?
You can add parmesan or pecorino for a punch of flavor, or fresh mozzarella or burrata if you’re going to caprese vibes.
How do you make bruschetta with mozzarella?
For some extra creaminess add slices of fresh mozzarella to the toasted bread then top with your tomato mixture.
How do you make tomato bruschetta?
How do you make bruschetta toast?
- Set oven to broil. Remove stem and woody centers then give your tomatoes a rough dice.
- Mince 4 cloves of garlic.
- Thinly slice enough shallot to yield 2 tablespoons.
- The best way to prepare the basil for this recipe is a simple chiffonade. Stack the leaves, roll, and slice thinly. Now you have beautiful ribbons of fresh basil! Repeat until you have about 1/2 a cup.
- Mix the tomatoes, garlic, shallots and basil in a large bowl
- A healthy drizzle of olive oil helps to bring the flavors together.
- I added salt and pepper to taste. Use the measurements in the recipe as a rough guideline as individual tastes vary.
- While the ingredients are marinating together slice the baguette lengthwise and place in the broiler to toast for about 4 minutes or they begin to brown. Most Bruschetta are pretty small but I wanted mine to be more substantial and rustic in appearance so I just tore the baguette in large pieces.
- I added a drizzle of balsamic vinegar to each piece just before serving and it made all the difference, really brightens the flavors up.
If you’ve tried this tomato bruschetta then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
The perfect use for delicious tomatoes; this easy appetizer is filling enough for lunch and so delicious!!
- 1 baguette
- 1/3 cup olive oil
- 1/4 tsp ground black pepper
- 1 tsp salt
- 1 tbsp balsamic vinegar
- 2 tbsp shallots thinly sliced
- 4 cloves garlic minced
- 5 cups tomatoes roughly chopped
- 1/2 cup fresh basil chiffonade
Preheat oven to broil.
In a large bowl add the chopped tomatoes, garlic, shallots, basil, olive oil, vinegar, salt and pepper. Mix with a large spoon.
While the ingredients are marinating together slice the baguette lengthwise and place in the broiler to toast for about 4 minutes or they begin to brown.
Tear (or cut) the baguette into pieces. Size is up to you.
Pile the tomato mixture on the toasted baguette pieces just before you serve.
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