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.
- 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
- 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).
*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.