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.

See simple homemade guacamole recipe here

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).

Preparation

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.

Tomato Bruschetta with French Baguette

Recipe by Oluwaseyi O’shea

5.0 from 1 vote

Course: BreakfastCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

5

minutes

Calories

48

kcal

Total time

20

minutes

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.

Ingredients

• 5 Vine tomatoes

• 2 Garlic cloves

• chopped Fresh basil leaves

• 1 teaspoon Balsamic vinegar

• ½ teaspoon Grounded pepper flakes

• 1 tablespoon Extra virgin olive oil

• ¼ cup or 12 teaspoon Olive oil (Optional)

• 1 French baguette to serve

• Pinch of salt

Directions

• Dice the tomatoes and place into a bowl.
• Preheat the oven at 200 degrees Celsius.
• Add 1 tablespoon of extra virgin olive oil, 1 teaspoon of balsamic vinegar, chopped basil leaves, ½ teaspoon of grounded pepper, pressed garlic and a pinch of salt. Mix with a fork or tablespoon.
• Toast the French Baguette slices for about 3-5mins at 200 degrees Celsius or until the edges turn brown. If you want to toast the baguettes with olive oil, apply with a kitchen brush before toasting.
• Serve by spreading the tomato bruschetta mix on the French baguettes. If you’re serving guests, you can present the toast and the tomato bruschetta to the guest and let them do the honours themselves.

Notes

• If you’re using large tomatoes, it’s better to peel the skin off by blanching the tomatoes in hot water for about 1 to 2mins before cutting. If you’re using cherry tomatoes, you don’t have to peel the skin off.
• PS: Nutrition information is estimated using an online nutrition calculator and based on ingredients used.

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

Chopping board, knife, bowl and garlic press. (You can buy any of the items on Amazon by clicking the link. This opens a new tab on your browser so you will still remain on this page).

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.

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