Garden fresh tomato bruschetta is my favorite finger food. It’s light, fresh, and ideal for a summer gathering and needs just 10 to 15 minutes to prep. It’s an easy-to-make Italian starter that is packed full of flavor.
For a light summer lunch try bruschetta chicken pasta, it’s quick and easy to make and perfect lunch on hot summer days.
Make the best use of fresh summer tomatoes to make this incredible appetizer. Use Oven roasted tomatoes instead of fresh raw tomatoes for bruschetta topping. Roasted tomatoes have wonderful juicy flavors.
For vibrant rainbow colors use a mix of yellow and red cherry tomatoes. Grilled baguette bread is rubbed with garlic for a flavor boost and then topped with a tomato-herb mixture. You can drizzle balsamic vinegar on top and take it a notch high.
How to make
Step 1: French loaf or baguette works best. Slice the bread and drizzle olive oil on top. Feel free to experiment by drizzling bread dipping oil instead of plain olive oil for extra flavor on the bread. Grill it on BBQ, olive oil will make the bruschetta crispy and crunchy. Immediately rub a garlic clove over grilled bread slices so the bread can absorb garlic flavor.
Step 2: Heirloom tomatoes, beefsteak tomatoes, cherry tomatoes, and grape tomatoes all work. Prep the topping – dice tomatoes, and chop basil leaves into thin strips. Mix tomatoes, basil leaves, sea salt, cracked pepper, and good-quality olive oil. Cover and rest it for at least 1 hour. Tomatoes will absorb all the flavors and release some liquid into the bowl.
Step 3: Just before serving scoop tomatoes from the liquid and top it over a crunchy grilled bread slice.
Don’t waste the liquid left from the tomato-basil mix. Drizzle it over the bruschetta along with balsamic vinegar. Serve and enjoy immediately.
Have you tried fresh homemade basil oil drizzled over bruschetta for an extra punch of basil flavor?
Tips
- For best results use ripe firm tomatoes. Heirloom tomatoes, cherry tomatoes, and beef steak tomatoes all work.
- If you don’t have access to fresh tomatoes use canned whole tomatoes. Drain the juice, dice tomatoes, and mix it with other ingredients for topping.
- For extra flavor drizzle balsamic vinegar on top.
- Don’t waste leftover juices from the tomato mix. Use that as well to drizzle on top of the bruschetta.
Recipe FAQs
Fresh, seasonal tomato variety like cherry tomato, grape tomato, heirloom tomatoes, and fresh ripe Roma tomatoes works great to make tomato bruschetta.
Use ripe firm tomatoes to make bruschetta that is incredible in taste. Summer garden fresh tomatoes are the best!
Yes absolutely. Mix all the fresh ingredients and seasoning in a bowl. Cover and refrigerate the mix in the fridge overnight (not longer than a night).
You can fill the tomato filling on grilled chilled if serving immediately.
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📋Garden Fresh Tomato Bruschetta
Ingredients
- 1 loaf crusty French baguette
- 1 cup cherry tomatoes
- 8-9 fresh basil leaves
- 4-5 cloves of garlic
- 80 ml good quality olive oil
- Sea salt – to taste
- Crushed pepper – to taste
Instructions
- French loaf or baguette works best. Slice the bread and drizzle olive oil on top. Grill it on BBQ, olive oil will make the bruschetta crispy and crunchy. Immediately rub a garlic clove over grilled bread slices so the bread can absorb garlic flavor.
- Heirloom tomatoes, beefsteak tomatoes, cherry tomatoes, and grape tomatoes all work. Prep the topping – dice tomatoes, and chop basil leaves into thin strips. Mix tomatoes, basil leaves, sea salt, cracked pepper, and good-quality olive oil. Cover and rest it for at least 1 hour. Tomatoes will absorb all the flavors and release some liquid into the bowl.
- Just before serving scoop tomatoes from the liquid and top it over a crunchy grilled bread slice. Don't waste the liquid left from the tomato-basil mix. Drizzle it over the bruschetta along with balsamic vinegar. Serve and enjoy immediately.
Video
Notes
- For best results use ripe firm tomatoes. Heirloom tomatoes, cherry tomatoes, and beef steak tomatoes all work.
- If you don’t have access to fresh tomatoes use canned whole tomatoes. Drain the juice, dice tomatoes, and mix it with other ingredients for topping.
- For extra flavor drizzle balsamic vinegar on top.
- Don’t waste leftover juices from the tomato mix. Use that as well to drizzle on top of the bruschetta.
Nutrition
Created by Jyothi Rajesh
Thank you for stopping by.
I’m Jyothi Rajesh (Jo for short) and i’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2014 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
Comments & Reviews
Britt | Sweet Tea and Thyme says
Yummy! The perfect way to use up all those summer tomatoes!
jyothirajesh says
Thanks Britt
Pam Greer says
I wish my tomatoes would hurry up and ripen!! I love this and the sound of that drizzle!!
jyothirajesh says
Thank you
Shanika says
I’ve been meaning to try a Bruschetta recipe and this one looks so good! Definitely giving it a try! Pinned!
jyothirajesh says
Thank you Shanika
Kristine says
Bruschetta is one of my all-time favorite things to eat! I’ve been known to eat it as a main dish, in fact. I can’t wait to try this recipe – thanks!
jyothirajesh says
I wouldn’t mind eating this as a main too Kristine. Thank you
Emily says
I Absolutely LOVE tomato bruschetta and during the summertime with fresh ripe tomatoes I don’t think it gets much better. Love all your tips too!
jyothirajesh says
Thank you Emily, glad you liked it