The Best Tomato Bruschetta Recipe Ever! A classic Italian appetizer made with grilled crusty bread rubbed with garlic and a light brush of olive oil. Then you top it with fresh heirloom tomatoes and basil or a sprinkling of your favorite fresh herbs.
“ Bruschetta Pomodoro ” pronounced “ Brusketta “ – I really don’t think there is any other food out there easier and more comforting than this grilled garlic bread loaded with chopped heirloom tomatoes and basil.
I made this easy Italian salsa recipe from last week to use as a topping on my tomato bruschetta, but in all honesty you can go with many different combinations, take your pick from the ideas below.
Vegan Bruschetta Toppings:
sautéed wild mushrooms
artichoke hearts
sun dried tomato pesto
olive tapenade
eggplant
roasted figs
white bean puree
grilled zucchini
The most crucial step when making bruschetta is choosing the best bread and tomatoes!
You must use a crusty loaf or baguette, preferably whole wheat but without any seeds or added herbs. Just plain, hearty, rustic bread, the kind that crackles in your hands when you squeeze it. And then of course the freshest, organic heirloom tomatoes you can get your hands on.
To make the best authentic bruschetta recipe it is imperative to grill the bread not toast it. A hot cast iron griddle or skillet worked best here, make sure to preheat it well or you might end up with hard piece of bread and nobody wants that.
The idea here is to get nice charred grill marks on the outside with a soft center permeated by a subtle layer of smoky flavor. There is nothing else like it friends, so I hope you give this tomato bruschetta recipe a go today!
Mangia Bene!
How to Make Tomato Bruschetta:
P.S. As always If you make this recipe come back here to rate it and tag us with #VeggieSociety on Instagram.
Best Tomato Bruschetta
The Best Tomato Bruschetta Recipe Ever! A classic Italian appetizer made with grilled crusty bread rubbed with garlic and a light brush of olive oil.
Servings 6 people
Calories 228kcal
Ingredients
- 6 slices crusty bread (preferably whole wheat)
- 1 batch Italian Tomato Salsa
- 2 tbsp extra virgin olive oil (cold pressed) -or as needed
- 3 cloves garlic
- 1/4 cup fresh basil leaves
- 1 pinch sea salt flakes
Instructions
- Preheat a cast iron griddle or skillet over medium high flame. Grill the bread for a couple of minutes on each side until nice grill marks form but taking good care not to burn it. (Open windows, things will get a little smoky)
- Rub one side of each slice of bread with a garlic cove to your liking, then use a little pastry brush to brush it with a thin layer of the olive oil. Repeat with all the sliced bread.
- Sprinkle all the bruschetta with a pinch of coarse sea salt then spoon some of the Italian Tomato Salsa over the top. Sprinkle with the fresh basil leaves. Mangia bene!
Nutrition
Calories: 228kcal | Carbohydrates: 36g | Protein: 7g | Fat: 5g | Sodium: 335mg | Potassium: 87mg | Fiber: 1g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 0.7mg | Calcium: 33mg | Iron: 2.4mg
Vegan Appetizers:
Sweet Potato Avocado Tartine
Avocado Bruschetta
Roasted Vegetable Spread
This truly is the best Bruschetta recipe ever. Just the way I remember my grandmother making it, my kids went crazy for it and you can bet I’ll be making this all summer, as long a si have some good tomatoes. Thank you very much!