Go Back
six pieces of classic tomato and basil bruschetta.
Anne Newgent

Classic Tomato and Basil Bruschetta

A classic Italian appetizer featuring crispy toasted baguette slices topped with a fresh, vibrant mixture of diced ripe tomatoes, fragrant basil, minced garlic, and a hint of onion, finished with a drizzle of balsamic vinegar.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 8 minutes
Total Time 33 minutes
Servings: 20 slices
Course: Appetizer
Cuisine: American-Inspired
Calories: 1800
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds ripe tomatoes (about 5 to 6 medium tomatoes, but any variety will work)
  • ½ teaspoon fine sea salt plus more to taste
  • ½ cup finely chopped white onion (about ½ medium)
  • ½ cup chopped fresh basil (about ¾ ounce)
  • 2 cloves garlic pressed or minced
  • 1 baguette (French bread)
  • 4 to 5 tablespoons extra-virgin olive oil divided
  • Thick balsamic vinegar (see notes within post)
  • Maldon flaky sea salt optional

Equipment

  • Oven
  • Large, rimmed baking sheet
  • Cutting board
  • Medium mixing bowl
  • Knife
  • Garlic press
  • Pastry brush
  • Serving platter(s)

Method
 

Instructions
  1. Preheat the oven or a gas grill to 450 degrees Fahrenheit, lining a large baking sheet with parchment paper for easier cleanup if desired.
  2. Dice the tomatoes and transfer them to a medium mixing bowl, discarding the seeds and juice. Stir in the salt, onion, basil, and garlic, then set the mixture aside to marinate while you prepare the bread.
  3. Slice the baguette diagonally into ½-inch pieces, then lightly brush both sides of each slice with about 2 to 3 tablespoons of olive oil.
  4. Arrange the baguette slices in a single layer on the prepared baking sheet and bake for 6 to 9 minutes on the middle rack until crisp and golden; transfer the toasts to a serving platter.
  5. When ready to serve, carefully drain excess tomato juice from the bowl, then add the remaining 2 tablespoons of olive oil and stir to combine. Season with additional salt to taste, and add another pressed garlic clove if you prefer a stronger garlic flavor.
  6. Top each toast with the tomato mixture, gently tipping your spoon to release excess juice. Lightly drizzle with a couple of tablespoons of thick balsamic vinegar and sprinkle with flaky salt if using; serve promptly.

Notes

Bruschetta is best served promptly after preparation. For a richer flavor, consider using a good quality, thick balsamic vinegar. Maldon flaky sea salt adds a pleasant texture and burst of flavor.