Ingredients needed
This tomato bruschetta recipe couldn’t be simpler, which is why you need to use the very best quality ingredients you can find. Using in-season, ripe tomatoes is key. A good tip to ripen tomatoes that aren’t already at their peak is to leave them on the counter at room temperature for a few days before you need to use them. This even works for almost-green tomatoes and I’ve used this tip when I’ve wanted to ripe tomatoes, even in winter.
Bread. Ciabatta, country loaf, sourdough, etc. Tomatoes. Use any tomatoes of your choice. I most often use Roma tomatoes but using a variety of tomatoes will add more flavor and visual interest. Red onion. (Optional) I don’t always add red onion but it does add great flavor. Fresh basil leaves. Extra virgin olive oil. Red wine vinegar/Balsamic vinegar/Fresh lemon juice. Even though tomatoes are naturally acidic, adding vinegar or lemon juice adds serious brightness and zip to the finished bruschetta. Balsamic Glaze is also a good idea. Salt and black pepper. I also like finishing the bruschetta with flaky sea salt.
How to make tomato bruschetta (summary)
How to chop tomatoes for bruschetta
I like to chop tomatoes into chunks that will be easy to eat. Using a sharp or serrated knife, slice larger tomatoes into cubes. Small varieties like cherry tomatoes can be halved or quartered.
Can I make bruschetta ahead?
The tomato mixture can be made 20-30 minutes ahead. Any longer than that and the tomatoes will release too much moisture and they could become soggy and floury. The bread can be toasted or grilled up to an hour ahead however it is always best served warm.
Tomato recipes
