Tomato Bruschetta
Total Time
10 mins
Prep Time
5 mins
Cook Time
5 mins
Rating
5 out of 5 stars
(6)
Ingredients
4-6 servings
- 4 small tomatoes, finely chopped
- 2 garlic cloves, one grated, one halved
- ½ teaspoon red wine vinegar or balsamic vinegar
- ¼ teaspoon sea salt
- Freshly ground black pepper
- Extra-virgin olive oil, for drizzling
- 6 to 8 slices rustic country bread
- Fresh basil
- 6 Kalamata olives, finely chopped (optional)
- 2 tablespoons capers (optional)
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Preparation
Step 1
In a medium bowl, mix together the tomatoes, grated garlic, vinegar, salt, and several grinds of pepper. Stir in the olives and capers, if using.
Step 2
Drizzle the bread slices with olive oil and grill until lightly charred, or toast in the oven. Use the cut-side of the garlic halves to rub garlic onto the hot bread. Top with the tomato mixture and fresh basil.
Step 3
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Chef's notes
Assemble as you eat. If you want to make this recipe in advance, you can prep the tomato mixture up to 2 hours ahead and store it in the fridge. But wait to grill the bread slices until the last minute – they’re best when they’re still warm from the grill.
The finishing touches matter. A drizzle of olive oil, flaky sea salt, and a few grinds of fresh black pepper will take your bruschetta to a whole new level. Don’t forget to add them before you eat!
Change it up. Skip the capers and olives, or swap the red wine vinegar for a drizzle of balsamic. Slather the bread with labneh before you add the tomatoes, or top it with torn fresh mozzarella or shaved Parmesan cheese. Use a mix of tomatoes and ripe peaches, or add other herbs like mint or thyme. You could even sprinkle your bruschetta with toasted pine nuts or roasted chickpeas for crunch!
