Appetizers & Snacksbonappetit4.3
Tomato Bruschetta
This bruschetta recipe is an exercise in simplicity: toasted or grilled bread is topped with peak tomatoes for a perfect summer appetizer or side dish.
👥 6 Servings🔥 Cook: 20 min👤 Rose Gray📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●mixing bowl
📝 Preparation Steps
1
Combine 2 lb. ripe tomatoes (about 3 medium tomatoes), cored, halved, seeds removed, chopped and 2 garlic cloves, finely grated, in a large bowl. Season generously with kosher salt and freshly ground black pepper. Add 3 Tbsp. extra-virgin olive oil and 1 Tbsp. red wine vinegar; toss to mix well. Cover and let tomatoes marinate at room temperature, stirring occasionally, for 2–⏱️ 3 hours to allow flavors to develop.
. ripe tomatoes (about 3 medium tomatoes), cored, halved, seeds removed, chopped2 lbKosher salt and freshly ground black pepper. extra-virgin olive oil, divided, plus more5 Tbsp. red wine vinegar1 Tbsp
2
If toasting bread: Heat remaining 2 Tbsp. olive oil large cast-iron skillet over medium. Working in batches and using more oil as needed, toast 1 loaf ciabatta or baguette, cut on a diagonal into ⅓"-thick slices until slices are golden brown, flipping halfway, about ⏱️ 3 minutes per side. If grilling bread: Prepare a grill for medium heat. Drizzle 2 Tbsp. olive oil (or more) over 1 loaf ciabatta or baguette, cut on a diagonal into ⅓"-thick slices. Grill ciabatta or baguette slices until char marks form, then flip and continue cooking, 2–⏱️ 3 minutes per side.
loaf ciabatta or baguette, cut on a diagonal into ⅓"-thick slices1
3
Transfer bread to a plate and rub one side with cut sides of remaining garlic clove; if using ciabatta, cut in half crosswise. Add ¼ cup fresh basil leaves, coarsely chopped, to chopped tomato mixture in mixing bowl and toss well. Season to taste with kosher salt and freshly ground black pepper. Arrange bread on a platter. Spoon some bruschetta topping over each slice of bread. Editor’s note: This bruschetta recipe was first printed in our August 2012 issue as ‘Tomato Crostini.’ Head this way for more of our best recipes for toasts and toppings →
Kosher salt and freshly ground black pepper
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