Tomato Bruschetta


This tomato bruschetta recipe is easy, elegant, and eminently impressive when set out for guests. It draws on the perfect proportions of fresh ingredients to create an iconic Italian appetizer.

Eight slices of tomato bruschetta with a bowl of tomato bruschetta on the side.

This tomato bruschetta recipe is an iconic Italian appetizer that’s easy and comes together in minutes from just a handful of fresh ingredients, making it a no-brainer in terms of entertaining—whether guests or just yourself. And while you could just toss some tomatoes with garlic and olive oil and call it a day, we find the below proportions and surprise ingredients to be quite inspired. It should go without saying (although we’ll say it anyways) that you want to rely on tomatoes that are fresh from the garden or greenmarket.–Renee Schettler

WHAT’S THE DIFFERENCE BETWEEN BRUSCHETTA AND CROSTINI?

Bruschetta (from bruscare—to roast over coals) and crostini (little toasts) are really, really similar. Toasted bread, covered with all kinds of delectable little bits from tomatoes to mushrooms to cheese to well…anything. Bruschetta doesn’t have to be just tomato-based, either. That’s just the most common iteration. What the difference actually comes down to is the size of the bread. Bruschetta is generally made from ciabatta or any wider, more rustic Italian bread. Crostini, on the other tiny hand, is made from a smaller loaf, similar to a baguette.

Tomato Bruschetta

Eight slices of tomato bruschetta with a bowl of tomato bruschetta on the side.

This tomato bruschetta recipe is easy, elegant, and eminently impressive when set out for guests. It draws on the perfect proportions of fresh ingredients to create an iconic Italian appetizer.

Saveur

Prep 15 mins

Cook 5 mins

Total 20 mins

  • Toss the olives, 1/3 cup (78 ml) oil, basil, tomatoes, salt, and pepper in a bowl.
  • Heat a cast-iron grill pan over medium-high. Brush the slices of bread on both sides with the remaining 3 tablespoons (45 ml) oil. Grill the bread, flipping once, until crisp and slightly charred at the edges, 2 to 3 minutes per side.
  • Move the bread to a cutting board and immediately rub one side of each slice with the cut side of the garlic. Top each slice of bread with a scant 2 tablespoons tomato mixture and, if desired, drizzle with oil. Serve immediately.

Serving: 1portion / 3 slicesCalories: 404kcal (20%)Carbohydrates: 42g (14%)Protein: 8g (16%)Fat: 24g (37%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 2gMonounsaturated Fat: 17gSodium: 1012mg (44%)Potassium: 24mg (1%)Fiber: 2g (8%)Sugar: 1g (1%)Vitamin A: 220IU (4%)Vitamin C: 1mg (1%)Calcium: 22mg (2%)Iron: 1mg (6%)

Originally published August 19, 2016

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