Everyday Kitchen

Italian · Snacks

Tomato Bruschetta

Draft recipe — not kitchen-tested
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.

Jump to recipe

Tomato and basil bruschetta on toasted bread
Representative bruschetta with dried or roasted tomatoes and basil. This draft uses fresh chopped tomatoes; it is not a tested result of our recipe. Photo credit and licence
0 of 10 steps complete

Screen wake-lock status will appear when cooking view starts.

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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

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 draft, 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

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly 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?

Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

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

Related recipes