Tomato bruschetta is so quick and easy to make, and when made with in-season tomatoes, bursts with amazing summer flavor! It is bright and fresh and is best enjoyed atop slices of good quality bread or crackers.
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Our tomato plants are beginning to produce in earnest now (it’s mid-July in North Carolina) and so our countertops and harvest baskets are full with various varieties of my favorite summer fruit.
When the tomatoes are as plentiful as they currently are, we eat them fresh daily, often in multiple meals, or as afternoon snacks. Of course, I will also be “putting up” lots of the tomato bounty, but for now, we’re just talking about enjoying tomatoes in their freshest, most flavorful state.
Easy Tomato Bruschetta
Recently, I invited some friends over for a low-key play date and “snacky”/charcuterie lunch. Sharing this kind of meal is one of the simplest ways to host friends. Everyone brings something to share, and it’s all spread out in an informal way. It doesn’t matter if all the components go together, or if everyone just brings whatever is hanging out in their pantry or needs to be used up in the fridge.
It’s easy and inexpensive, and always a hit with the kids! (Bonus tip: put down paper before setting out the food for even easier set-up and clean-up).
My friend, Sue, who is as good a cook or better than I am, brought fresh homemade bruschetta to share. It was SO GOOD. Honestly, it may have been one of the only foods I ate that day.
That’s why this weekend, when I was looking at a counter full of ripe tomatoes, I knew bruschetta needed to be in my IMMEDIATE future. I texted Sue and asked her to give me her insider information on this quintessential dish. (Bruschetta recipes are rather ubiquitous, but it’s always nice when you can start with a recipe you can trust, and certainly one you’ve tasted before). The recipe I’m sharing below is Sue’s, with the addition of a few extra measurements and notes.
Besides just being thankful for delicious summer dishes, I am also so thankful for all that I learn from friends and people in my community. I saw a reel the other day about how important relationships are for our well-being, and for the simple passing along of ideas and experiences. In this day and age, we get this in a mix of friends we interact with “in real life”, and those we consider online friends because of all that is shared and witnessed on social media. Both can be valid and beneficial. (Stop and tell a friend you’re thankful for them today).
I’ll forever associate bruschetta with Sue, just like I associate other favorite dishes with other memories, places, and people. (It’s totally normal to remember more about the food that was eaten, than any other details, right? Just me? #foodobsessed).
Fun fact, bruschetta is actually referring to the toast with toppings, which is why I wanted to clarify that this is the tomato version meant to top slices of buttery, garlic bread. There are no precise rules (or at least none that I feel obligated to follow) about only eating this with toast. It’s great on crackers, a delicious topping for grilled chicken or fish, and perfectly tasty eaten simply with some marinated mozzarella.
Last night for dinner, after a long hot day in the sun, I made an antipasto tray of tomato bruschetta, homemade pickles, super green pesto, marinated mozzarella balls, diced cucumber, salami, jam & cream cheese, and slices of freshly baked sourdough bread.
It really hit the spot, and was a fun throw-together dinner to gather around at the table!
IMPORTANT! Tomato bruschetta relies heavily on the quality of the tomatoes you use. Pick tomatoes that are ripe and give a little with squeezed, preferably fresh from a garden or farmer’s market for best results. Choose tomatoes that are medium to small in size, not large slicers. For the bruschetta pictured in this recipe, I used one Cherokee purple tomato, and three Better Boy tomatoes, all from our garden. Romas and San Marzanos are also great in tomato bruschetta.
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Easy Tomato Bruschetta
Description
Tomato bruschetta is so quick and easy to make, and when made with in-season tomatoes, bursts with amazing summer flavor! It is bright and fresh and is best enjoyed atop slices of good quality bread or crackers.
Ingredients
- 3 cups diced tomatoes*
- 2 medium garlic cloves, minced
- 6–7 fresh basil leaves
- 2 teaspoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- bread slices or crackers for serving
Instructions
- Dice tomatoes in small pieces, in between 1/4″ and 1/2″. You want the tomatoes to be chunky, while still being able to easily sit atop a cracker or small piece of bread. Add to a small mixing or serving bowl.
- Cut the basil ribbons: Stack the basil leaves, then roll into a tight log. Slice strips perpendicular to the log to create thin ribbons of the basil. (See picture below) Add to the tomatoes.
- Add the remaining ingredients (minced garlic, oil, vinegar, salt, & pepper) to the bowl of tomatoes. Stir well until all the ingredients are well incorporated. Chill for at least one hour for serving to let the flavors marry and brighten.
- Serve the tomato bruschetta with crackers or slices of toast. It’s also lovely with marinated mozzarella, pesto, and cucumbers. (Alternatively, add to grilled chicken or fish for a main dish option).
Notes
*Tomato bruschetta relies heavily on the quality of the tomatoes you use. Pick tomatoes that are ripe and give a little with squeezed, preferably fresh from a garden or farmer’s market for best results. Choose tomatoes that are medium to small in size, not large slicers. For the bruschetta pictured in this recipe, I used one Cherokee purple tomato, and three Better Boy tomatoes, all from our garden. Romas and San Marzanos are also great in tomato bruschetta.
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