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)
How would you rate this recipe?
Preparation
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!