Fresh Tomato Bruschetta
This classic appetizer is timeless, simple, and super-flavorful – if you use the best ingredients you can get your hands on. I truly believe that’s what elevates an excellent Bruschetta over a bland one.
Use tomatoes that are firm and have little moisture to them, such as cherry tomatoes (pictured) or Romas. Save the beefsteaks for juicy, smoky burgers from the grill. The less liquid the better, so you taste a balance of the tomatoes, oil, balsamic, garlic, etc. You want to be able to taste and experience the flavor that you have poured your heart, soul, and money into.
If you can purchase your oil and vinegar from a specialty shop, the higher the quality. And, yes I know, the price can be different than what you see in your typical grocery store. If I can sell you on anything today, it’s get an excellent-quality extra-virgin olive oil (or infused olive oil) and an aged traditional, dark balsamic vinegar. My favorite brand/store is Abingdon Olive Oil Company. We have been purchasing from them for years, and have never been disappointed. You are encouraged to taste, which allows you to purchase with confidence.
This recipe easily doubles. You can make the tomato topping a few hours earlier if necessary. Tomatoes do not like refrigeration; I wouldn’t refrigerate for a whole day. This is a recipe where respect for the ingredients and their idiosyncrasies take priority over your schedule (if you want the best results for this appetizer).
Enjoy!
Fresh Tomato Bruschetta
Ingredients
- 2 heaping cups (12 - 16 ounces) fresh tomatoes, (cherry, cocktail, Roma, etc.), cut into bite-size pieces
- 3 tablespoons fresh basil leaves, (not dried basil), chopped, chiffonade cut, or torn
- 1 tablespoon Italian parsley, chopped
- 1 large garlic clove, grated on a zester/Microplane, or pushed through a garlic press
- Sea salt, or flavored salt, to taste
- Freshly-cracked black pepper, to taste
- 1 - 2 tablespoons excellent-quality extra-virgin olive oil, or an infused oil
- 1 -2 tablespoons excellent-quality aged dark balsamic vinegar
- 8 slices French baguette, or other artisan/crusty bread loaf
- 1/4 cup Parmesan, Gruyere, or Asiago cheese, or other firm cheese, grated
Instructions
- Gently toss the tomatoes, basil, parsley, garlic, salt and pepper to taste in a medium bowl.
- Add the oil, adjusting the amount to your preference. Some people like a minimum amount while others like the richness and saturation of the oil into the bread.
- Drizzle the balsamic, beginning with a tablespoon and adding more as desired to taste.
- Adjust salt and pepper to taste.
- Set the Bruschetta mixture aside.
- Heat the broiler to low. Set an oven rack about 6 to 8” under the broiler. See Notes for more toasting options.
- Slice the baguette/loaf into ½” slices and lay them out onto a baking sheet. Brush the tops with oil. Broil until lightly browned, or desired brownness. Keep an eye on your oven so you don't burn the bread.
- Pull the baking sheet from the oven and carefully (pan and bread will be hot; use tongs) place the bread slices onto a serving platter/plate.
- At this time, you may rub a cut garlic clove over the warm slices. See Notes.
- Top each slice of warm, toasted bread with a spoonful or two of the Bruschetta mixture.
- If desired, sprinkle with the finely grated cheese.
- Serve immediately and thoroughly enjoy.
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