Bruschetta (Tomato & Garlic Toast)
Italy's classic antipasto: toasted baguette rubbed with garlic and topped with olive oil and tomato. Barely any cooking and ready in 15 minutes — it shines in tomato season.
Ingredients
- Baguette (or ciabatta) · cut on the bias, 1.5cm thick8 slices
- Ripe tomatoes · seeded and finely diced3
- Garlic · 1 to rub on the bread, 1 minced2 cloves
- Basil · thinly sliced8 leaves
- Extra-virgin olive oil3 tbsp
- Salt1 to taste
- Black pepper1 to taste
- Balsamic vinegar · optional1 tsp
Steps
- ⏲ 10 min
Halve the tomatoes, scrape out the seeds with a spoon, and finely dice. Toss in a bowl with the minced garlic, basil, 2 tbsp olive oil, salt, and pepper. Let sit about 10 minutes to mingle.
- ⏲ 1 min
Slice the baguette on the bias into 1.5cm-thick pieces.
- ⏲ 4 min
Toast in a dry pan, on a grill, or in a 200°C oven until both sides are golden and crisp.
- ⏲ 1 min
While the toasts are still warm, rub the cut side of a raw garlic clove lightly over the surface for aroma.
- ⏲ 1 min
Spoon the tomato topping onto the toasts, adding a little of the pooled juices.
Drizzle with olive oil, add a few drops of balsamic if you like, and serve right away (before the bread goes soggy).
Tips & Variations
Variations
- Mozzarella: Lay a slice of fresh mozzarella under the tomato for a caprese feel.
- Burrata: Top the toast with burrata and pile the tomatoes on for a creamy version.
- Mushroom or anchovy: Swap the tomato for sautéed mushrooms or anchovies.
- Ricotta & honey: A sweet-savory dessert-style bruschetta.
Tips
- Seed the tomatoes so the bread doesn't turn soggy.
- Marinate the topping ahead, but top the bread only at serving to keep it crisp.
- Rub raw garlic on the warm toast for a big aroma boost.
- Good extra-virgin olive oil and ripe tomatoes make or break it.
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