I share my Simple Bruschetta Recipe that pairs ripe tomatoes, fresh basil, garlic and crusty bread with one small technique you might not expect.

Jump to Recipe

I love how Italian Bruschetta Al Pomodoro lives somewhere between simple and unforgettable. Ripe tomatoes and fresh basil are the real stars, and just the idea of them together makes my mouth water.

It’s one of those things I pull out when I want Tomato Mozarella Appetizer Ideas or a Simple Bruschetta Recipe that actually gets remembered. Youd think something that easy couldnt surprise you, but every time it does.

I keep making it for casual nights and small gatherings cause it always brightens the table and disappears before I get a second piece.

Ingredients

Print Recipe (No Advertisments)

Tomatoes: Juicy, slightly sweet and tart, rich in vitamin C, potassium and lycopene, low calorie
Bread: Crunchy crust, chewy crumb, carbs for energy and some fiber, not very filling
Extra virgin olive oil: Fruity, grassy oil, heart healthy monounsaturated fats, adds richness and mouthfeel
Garlic: Pungent, savory, adds depth, has allicin with potential health benefits, small calories
Basil: Bright aromatic leaves, fresh herbal lift, contains vitamin K and antioxidants, fragrant
Parmesan cheese: Salty, nutty umami punch, provides protein and calcium, use sparingly for salt
Red onion: Sharp, slightly sweet crunch, adds sulfur compounds and extra crunch, low calories
Balsamic vinegar: Sweet tangy syrupy acidity, balances tomatoes, small calories, adds depth and brightness

Ingredient Quantities

4 to 5 medium ripe tomatoes about 1 lb 450 g

1 baguette or rustic country loaf about 12 oz 350 g

3 tablespoons extra virgin olive oil

2 cloves garlic

10 to 12 fresh basil leaves

1 teaspoon fine sea salt

1/4 teaspoon black pepper

1 teaspoon balsamic vinegar optional

2 tablespoons red onion optional

2 tablespoons grated Parmesan cheese optional

How to Make this

Print Recipe (No Advertisments)

1. Wash and core the tomatoes, then dice them into small pieces; scoop out most of the seeds and watery bits if they look really juicy so the bread wont get soggy.

2. Put the diced tomatoes in a bowl, add 1 minced garlic clove, 3 tablespoons extra virgin olive oil, 1 teaspoon fine sea salt, 1/4 teaspoon black pepper, 10 to 12 torn or thinly sliced basil leaves, 1 teaspoon balsamic vinegar if using, and 2 tablespoons finely chopped red onion if you like onion. Stir, taste, and set aside to macerate for 10 to 15 minutes so the flavors bloom.

3. Slice the baguette or country loaf into about 1/2 inch (1 cm) thick slices. Brush each side lightly with olive oil.

4. Toast the slices under a hot broiler or in a skillet until golden and crisp on both sides, about 1 to 2 minutes per side under a broiler, or 2 to 3 minutes per side in a hot pan. You want crunch but not burned edges.

5. While the bread is still warm, rub each slice with the cut side of the remaining garlic clove for a gentle garlic kiss; do this quickly so it doesnt become overpowering.

6. If your tomato mixture has released a lot of liquid, drain a little off with a spoon so you dont drown the toast, but keep some juices for flavor.

7. Spoon the tomato mixture generously onto each toasted slice, pressing slightly so it sticks but not squishing it flat.

8. Finish with a drizzle of extra virgin olive oil, a sprinkle of black pepper, extra torn basil leaves, and 2 tablespoons grated Parmesan cheese if you want the cheesy touch.

9. Serve immediately at room temperature so the bread stays crisp; bruschetta gets soggy if it sits, so eat it right away.

10. Tip: use ripe, flavorful tomatoes and a good extra virgin olive oil, and if you want a smokier note, char the bread on a grill or in a cast iron skillet.

Equipment Needed

1. Cutting board (a wooden one if you got it, it wont slide around)
2. Sharp chef’s knife for dicing tomatoes
3. Serrated bread knife for slicing the baguette
4. Large mixing bowl for the tomato mixture
5. Measuring spoons (tsp and tbsp)
6. Pastry brush or spoon to oil the bread
7. Broiler pan or heavy skillet/cast iron for toasting
8. Tongs or a spatula to flip the slices
9. Microplane or fine grater for Parmesan and a slotted spoon to drain excess tomato juice

FAQ

How ripe should the tomatoes be and can I use cherry tomatoes?

Use very ripe, fragrant tomatoes for best flavor, they should be soft when pressed. Cherry or grape tomatoes work great too, they are less watery and sweeter, just halve them.

How do I keep the bread from getting soggy?

Toast the slices until crisp, rub with a cut garlic clove, then spoon the tomato mix on just before serving. Also drain seeds/juices from the tomatoes or let the diced tomatoes sit with salt for 10 minutes then pour off excess liquid.

Should I mince the garlic into the tomato mix or rub it on the bread?

Both ways work. Rubbing garlic on the toast gives a subtle, classic flavor. Minced garlic in the tomato mix gives a stronger punch, do that if you like bold garlic.

Can I make the tomato topping ahead of time?

Yes, make the tomato mixture up to a day ahead and chill. Bring to cool room temp before serving. Don’t assemble on the bread until right before guests arrive or the toast will soften.

Is balsamic vinegar necessary and how much should I use?

It’s optional. A teaspoon or so brightens the mix and adds sweet acidity, but don’t use too much or it’ll overpower the fresh tomatoes.

Any good substitutions or extras for variations?

Use ciabatta, sourdough or a country loaf instead of a baguette. Swap red onion for shallot, add grated Parmesan if you like, or leave it out for a vegan version.

Italian Bruschetta Al Pomodoro Recipe Substitutions and Variations

Tomatoes: use halved cherry or grape tomatoes for sweeter, juicier bites, or chopped Roma/plum tomatoes; if fresh arent available try canned San Marzano (well drained).
Bread: swap the baguette for ciabatta, sourdough or a rustic country loaf, or use day old focaccia sliced and toasted so it holds the topping.
Basil: replace with flat leaf parsley for freshness, fresh oregano (use less, its stronger), or a few arugula leaves for a peppery note.
Grated Parmesan: sub Pecorino Romano or Asiago, or skip the cheese and finish with a tiny drizzle of good balsamic for savory depth.

Pro Tips

– Pick tomatoes that smell sweet and are just ripe not mushy, mix types if you can for more flavor. Cut out most of the watery seeds so the bread wont get soggy, and salt the tomatoes ahead of time so they release flavor while they sit.

– Toast the bread super hot in a cast iron pan or under the broiler so it gets crunchy fast, dont let it sit or itll go soft. Rub with the garlic while the bread is warm for a gentle hit, but dont overdo it or itll overpower the tomatoes.

– Control the juices with a slotted spoon, drain some but save a little to spoon back on each slice for flavor. Layering matters too so add basil and cheese right before serving so they stay fresh.

– If you need to prep ahead the tomato mix can chill for a few hours to deepen flavor but bring it back to room temp before serving, and always toast the bread last minute. Use a good extra virgin olive oil and a tiny splash of balsamic if you want a sweeter, deeper note.

Italian Bruschetta Al Pomodoro Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I share my Simple Bruschetta Recipe that pairs ripe tomatoes, fresh basil, garlic and crusty bread with one small technique you might not expect.

Servings

servings

Calories

242

kcal

Equipment: 1. Cutting board (a wooden one if you got it, it wont slide around)
2. Sharp chef’s knife for dicing tomatoes
3. Serrated bread knife for slicing the baguette
4. Large mixing bowl for the tomato mixture
5. Measuring spoons (tsp and tbsp)
6. Pastry brush or spoon to oil the bread
7. Broiler pan or heavy skillet/cast iron for toasting
8. Tongs or a spatula to flip the slices
9. Microplane or fine grater for Parmesan and a slotted spoon to drain excess tomato juice

Ingredients

4 to 5 medium ripe tomatoes about 1 lb 450 g
1 baguette or rustic country loaf about 12 oz 350 g
3 tablespoons extra virgin olive oil
2 cloves garlic
10 to 12 fresh basil leaves
1 teaspoon fine sea salt
1/4 teaspoon black pepper
1 teaspoon balsamic vinegar optional
2 tablespoons red onion optional
2 tablespoons grated Parmesan cheese optional

Directions

Wash and core the tomatoes, then dice them into small pieces; scoop out most of the seeds and watery bits if they look really juicy so the bread wont get soggy.
Put the diced tomatoes in a bowl, add 1 minced garlic clove, 3 tablespoons extra virgin olive oil, 1 teaspoon fine sea salt, 1/4 teaspoon black pepper, 10 to 12 torn or thinly sliced basil leaves, 1 teaspoon balsamic vinegar if using, and 2 tablespoons finely chopped red onion if you like onion. Stir, taste, and set aside to macerate for 10 to 15 minutes so the flavors bloom.
Slice the baguette or country loaf into about 1/2 inch (1 cm) thick slices. Brush each side lightly with olive oil.
Toast the slices under a hot broiler or in a skillet until golden and crisp on both sides, about 1 to 2 minutes per side under a broiler, or 2 to 3 minutes per side in a hot pan. You want crunch but not burned edges.
While the bread is still warm, rub each slice with the cut side of the remaining garlic clove for a gentle garlic kiss; do this quickly so it doesnt become overpowering.
If your tomato mixture has released a lot of liquid, drain a little off with a spoon so you dont drown the toast, but keep some juices for flavor.
Spoon the tomato mixture generously onto each toasted slice, pressing slightly so it sticks but not squishing it flat.
Finish with a drizzle of extra virgin olive oil, a sprinkle of black pepper, extra torn basil leaves, and 2 tablespoons grated Parmesan cheese if you want the cheesy touch.
Serve immediately at room temperature so the bread stays crisp; bruschetta gets soggy if it sits, so eat it right away.
Tip: use ripe, flavorful tomatoes and a good extra virgin olive oil, and if you want a smokier note, char the bread on a grill or in a cast iron skillet.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.