Free recipe
Tomato Bruschetta
Built around baguette or ciabatta and tomatoes -- the method starts by dicing the tomatoes.
This Mediterranean tomato bruschetta builds its flavor from baguette or ciabatta, tomatoes and garlic, and comes together in about 60 minutes with easy-level technique. The method starts by dicing the tomatoes.
Worth the 60 minutes -- this is a weekend project that pays off.
An easy, forgiving method -- hard to get wrong on a first try.
Built around baguette or ciabatta, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 1 baguette or ciabatta, sliced
- 4 ripe tomatoes, finely diced
- 2 cloves garlic (1 minced, 1 halved)
- 1/4 cup fresh basil, chopped
- 3 tbsp extra-virgin olive oil, plus more for the bread
- 1 tsp balsamic vinegar
- Flaky salt and black pepper
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Dice the tomatoes and put them in a sieve set over a bowl with a pinch of salt for 10 minutes - draining the excess juice stops the bruschetta going soggy.
Mix the drained tomatoes with the minced garlic, basil, olive oil, and balsamic. Season with salt and pepper and let the flavors mingle.
Toast or grill the bread slices until golden and crisp on both sides.
While still warm, rub each slice with the cut side of the halved garlic clove and drizzle with a little olive oil.
Spoon the tomato mixture generously onto each slice just before serving (topping too early softens the toast).
Finish with flaky salt and serve right away.
The step worth not rushing: Dice the tomatoes and put them in a sieve set over a bowl with a pinch of salt for 10 minutes - draining the excess juice stops the bruschetta going soggy.
