Tomato Bruschetta

Bruschetta is pretty great. I mean, it’s just tomatoes on bread. But when the tomatoes are good, which in summer they absolutely are, it’s also one of the best things you can eat. Peak summer tomatoes, good olive oil, fresh basil, warm crusty bread. That’s it. That’s the whole thing.

We make this a lot in the summer, mostly as a quick lunch or a starter before dinner, but honestly sometimes just as a snack because the tomatoes are so good right now and we need an excuse to eat them. The farmers markets have been full of the most incredible vine-ripened tomatoes lately and bruschetta is one of the best things you can do with them. Don’t even think about making this in winter with those pale flavorless tomatoes from the grocery store. Wait for summer, use the good ones, and it’ll be worth it.

The garlic rub on the warm toast is non-negotiable as far as we’re concerned. It sounds like a small thing but it makes a huge difference, adding this subtle, savory depth that you’d definitely notice if it wasn’t there. The bread soaks up just enough of the garlic flavor without being overpowering, and combined with the olive oil and the juicy tomatoes it’s one of the most satisfying bites you’ll have all summer.

We’ve also been making this lately with our homemade vegan mozzarella on top, which takes it from being a light snack to a full-on appetizer situation. Check out our recipe via the link above if you want to make some of your own. We highly recommend adding a few slices on top before spooning over the tomatoes. It’s absoultely incredible.

One last thing: use room temperature tomatoes, not cold ones from the fridge. Cold tomatoes taste like nothing. Room temperature tomatoes taste like summer. The difference is significant and it costs you nothing to let them sit on the counter for an hour before you start.

Tomato Bruschetta

Print Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Servings: 2

Ingredients

  

• 4-5 large vine-ripened or heirloom tomatoes or 2 cups cherry tomatoes, finely diced
• A generous handful of fresh basil leaves chopped or torn
• 2-3 tbsp extra virgin olive oil plus extra for drizzling
• A generous pinch of sea salt
• Black pepper to taste optional
• 1 crusty loaf of bread baguette, ciabatta, or sourdough, cut into thick slices
• 1 garlic clove peeled and halved (optional but recommended)
• Vegan mozzarella sliced (optional, link to recipe)

Instructions

 

1. Wash and thoroughly dry your tomatoes. Finely dice them and add them to a bowl.
2. Add the chopped or torn basil, olive oil, salt, and black pepper if using. Gently mix everything together and let it sit at room temperature for 5-10 minutes for the flavors to come together.
3. Toast your bread slices in a toaster, oven broiler, or grill pan until golden brown and crunchy.
4. While the bread is still warm, rub the cut side of the garlic clove over the surface of each slice.
5. If using vegan mozzarella, lay a few slices on each piece of bread before adding the tomatoes.
6. Spoon a generous amount of the tomato mixture onto each slice, making sure to catch some of the olive oil and juices from the bowl.
7. Serve immediately while the bread is still warm and crunchy.

Notes

Always use room temperature tomatoes, not cold ones straight from the fridge. If your tomatoes are very juicy, drain them briefly in a colander before mixing so the bread stays crispy longer.