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Tomato Bruschetta

Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
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.