Classic Tomato Bruschetta Recipe
Classic tomato bruschetta is all about simple, bold flavors, crispy toasted bread, topped with juicy tomatoes, fresh basil, a drizzle of olive oil, and a pinch of salt.
Servings: 5 servings
Calories: 57kcal
Equipment
- medium bowl
- spatula
- chef's knife
- measuring cups and spoons
- baking sheet
- slotted spoon
Ingredients
Tomato Mixture
- 3 tomatoes cut into ¼ inch cubes
- 15 fresh basil leaves (about ¼ cup) chopped into ribbons *(see note below)
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove finely minced
- ¼ teaspoon coarse sea salt
Toasted Bread (bruschetta)
- 3 slices sourdough bread the slices should be approximately 9 inches long by 4 inches wide, and ½ inch thick
- 1 drizzle extra-virgin olive oil
- 1 pinch coarse sea salt
- 1 garlic clove peeled and left whole
Instructions
- Combine the ingredients. Into a medium bowl, combine all the ingredients for the tomato mixture and let it sit while you heat the oven broiler, ensuring the upper rack is 6 inches from the heating element.3 tomatoes, 15 fresh basil leaves, 2 tablespoons extra-virgin olive oil, 1 garlic clove, ¼ teaspoon coarse sea salt
- Arrange the bread. While the broiler heats up, arrange the bread slices on a baking sheet.3 slices sourdough bread
- Toast the bread. Toast the bread in the oven until golden brown on one side; this should take about 2 minutes. Then flip the bread and toast the other side for 1-2 minutes.
- Season the bruschetta. Season the toasted bread by rubbing a clove of garlic over the surface of each slice, drizzle with extra-virgin olive oil, and sprinkle with sea salt. Cut each slice of bread into 5 pieces for a total of 15 bite-sized pieces.1 drizzle extra-virgin olive oil, 1 garlic clove, 1 pinch coarse sea salt
- Assemble the tomato bruschetta. Using a slotted spoon, divide the tomato mixture evenly over each bite-sized toasted bread and serve immediately.
Notes
*To cut into ribbons means to chiffonade which, means to cut into long, thin strips.
You achieve this by stacking each basil leaf on the other, rolling the stack on the longest part, and cutting perpendicular to the roll.
This technique is best used with delicate herbs like basil, mint, or sage, for example, when you want to preserve their delicate aroma and flavor.
Roughly chopping these types of herbs ruins their flavor, so the less cutting and chopping, the better, hence why chiffonade is the best cutting technique.
This recipe makes approximately 2 cups of the tomato mixture.
Nutrition
Serving: 3pieces | Calories: 57kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 120mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Vitamin A: 226IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 1mg
