Fresh Tomato Bruschetta. The topping for this simple Fresh Tomato Bruschetta appetizer can be put together ahead of time and refrigerated. We also love it on top of grilled chicken sandwiches, hamburgers and homemade pizza. —Samantha Cass, Swartz Creek, Michigan Simple tomato bruschetta with fresh basil is the perfect way to celebrate ripe tomatoes and is a delicious easy lunch or appetizer. The way Julie fries the bread in olive oil and butter before topping it with fresh, ripe, juicy tomatoes.
It's great to use some paste-style tomatoes like Romas to reduce the excessive amount of seeds and juice. You'll also use garlic (I prefer roasted because the flavor is more mellow), fresh basil, fresh oregano (if you have it), balsamic, and an onion. How to make our favorite homemade bruschetta with tomatoes and basil. You can have Fresh Tomato Bruschetta using 9 ingredients and 4 steps. Here is how you cook it.
Ingredients of Fresh Tomato Bruschetta
- It’s 1/8 cup of olive oil.
- You need 1/3 cup of fresh basil chopped.
- Prepare 3 of garlic cloves, minced.
- You need 5 of plum tomatoes, seeded, diced.
- You need 1/4 cup of red onion, diced.
- It’s 2 tbs of grated Parmesan cheese (optional).
- It’s 2 tsp of balsamic vinegar.
- It’s 1/4 tsp of salt & pepper.
- You need 1 loaf of long baguette roll (bread).
Plus, five easy tips for how to make it best. Jump to the Fresh Tomato Bruschetta Recipe or watch the quick video below to see how we make it. Watch Us Make Bruschetta The classic version of bruschetta showcases fresh ripe tomatoes and basil, however bruschetta can be topped with many different things. (It can even be sweet – check out this Chocolate + Strawberry Bruschetta) This version combines all the goodness of the classic tomato bruschetta, but dials up the flavor a notch with the addition of creamy herbed ricotta. This fresh tomato and basil bruschetta is a common dish around our house as it is so easy and so delicious.
Fresh Tomato Bruschetta instructions
- In a large bowl, combine all of the ingredients (except the bread) and toss gently. Refrigerate at least 15 minutes to allow flavors to blend..
- Pre-heat the broiler (low setting). Place oven rack about 6” from the top. If no low setting is available, place rack about 8” from the top..
- Cut bread at a slight angle into 1/2" to 3/4” slices and place on a baking sheet. Drizzle the top of each slice with olive oil and toast under low-heat broiler until lightly browned. Check at 1 minute intervals..
- Remove the sheet from the oven and top each slice with the tomato mixture that’s now near room temperature. Place the individual slices on a serving platter and serve promptly..
It is especially popular when fresh tomatoes and basil are coming out of the garden. Nothing matches the simple flavors of this simple dish. Fresh Tomato Bruschetta I love Bruschetta year round, but when I have fresh tomatoes and fresh basil from the garden, it always seems so much better. Flavors of tomatoes, garlic, and basil spooned over Italian baguette slices, always a winning appetizer. Today we learn how to make fresh tomato bruschetta.