Tomato bruchetta recipe with vine tomatoes and fresh basil leaves
This is a simple tomato bruschetta recipe with vine tomatoes, garlic and basil leaves served on toasted slices of French baguette. Bruschetta is a popular Italian appetizer but can also be served as a breakfast menu. Bruschetta is from the Italian word “bruscare” which means “to roast over coals”. The aroma and flavour of garlic and olive oil in the tomato sauce makes this breakfast bruschetta perfect. Bruschetta can be topped with other types of tomatoes sauce (See tomato sauce bruschetta recipe here) and vegetables. Guacamole and goat’s cheese bruschetta is another popular twist of this delicious appetizer.
Tomato bruschetta Ingredients
5 ripe tomatoes, 2 Garlic cloves, fresh basil leaves, pinch of salt, ½ teaspoon of grounded pepper, 1 tablespoon of extra virgin olive oil, 1 teaspoon of balsamic vinegar, ¼ cup or 12 teaspoon of olive oil (Optional) 1 French baguette or Italian bread to serve (Sourdough bread can also be used).
Blanch the tomatoes in hot water for about 1 to 2mins and peel before cutting. Before putting the tomatoes in hot water, make a cross pattern at the tip; this will make it peel easily. Cut the tomatoes into two and deseed it to remove excess juice (Let the tomatoes cool before cutting to avoid getting burnt by the heat).
- Chop the basil leaves into thin slices by stacking them on each other and rolling them up before cutting with a sharp knife.
- Crush the garlic with a garlic press or cut into very tiny slices with a knife.
- Slice one French Baguette into slanted slices.
For low-carb bruschetta, you can replace French baguette with roasted zucchini. This is a perfect low-carb and gluten free twist.
Utensils and tools in this recipe
Frequently asked questions about
What type of tomatoes can I use for tomatoes bruschetta?
Traditionally, large vine tomatoes are used to make tomato bruschetta. The tomatoes should be ripe and will need blanching in hot water for 1 to 2 mins before cutting and mashing.
Why is my bruschetta soggy?
To avoid tomato bruschetta going soggy, cut your tomatoes into half, scoop the seeds and the inner parts of the tomatoes before dicing. This removes the tomato juice that makes bruschetta soggy.
Is bruschetta the same as Crostini?
The difference is the size of the baguettes used. Crostini is traditionally made with small pieces of French baguette while Bruschetta is made with a Sourdough bread or bigger slices of French Baguette.
Let me know if yours came out well in the comment box below. Connect with me on my social media pages on Facebook, Instagram, Twitter, TikTok and Pinterest @Daddysnom.