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tomato bruschetta on toasted bread topped with fresh tomatoes, basil, and balsamic glaze on a white plate

Tomato Bruschetta

Bright, juicy Tomato Bruschetta piled onto crisp garlic-parmesan toasts create an irresistible bite that disappears fast.
5 from 1 vote
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Course: Appetizer, Snack
Cuisine: Italian, Mediterranean
Keyword: italian appetizer, parmesan toasts, party snack, tomato bruschetta
Prep Time: 15 minutes
Cook Time: 7 minutes
Marinating Time: 15 minutes
Total Time: 37 minutes
Servings: 26
Calories: 65kcal
Cost: $12

Ingredients

  • 1.6 lb Roma tomatoes firm, ripe, and seeded before dicing
  • 0.4 cup fresh basil leaves stacked and thinly sliced into ribbons
  • 6 garlic cloves finely minced and divided for oil and topping
  • 1.1 tablespoon balsamic vinegar adds gentle acidity and balance
  • 2.2 tablespoon extra virgin olive oil used for marinating tomatoes
  • 0.6 teaspoon sea salt fine grain for even seasoning
  • 0.3 teaspoon black pepper freshly ground for best flavor
  • Balsamic glaze optional, for finishing drizzle
  • 1 large baguette sliced diagonally into even pieces
  • 3.5 tablespoon extra virgin olive oil for brushing the toasts
  • 0.4 cup shredded parmesan cheese finely grated for quick melting

Instructions

  • Remove the tomato cores, dice them into small pieces, and drain off excess liquid before transferring to a medium bowl.
  • Slice the basil into thin strips and add it directly to the bowl with the tomatoes.
    Fresh basil leaves finely sliced on a white cutting board with a chef knife
  • Mince all the garlic, then stir about 1 teaspoon of it into the olive oil reserved for brushing the bread, setting that mixture aside.
  • Add the remaining garlic to the tomatoes, followed by olive oil, balsamic vinegar, salt, and pepper, then gently stir to combine and let rest for 30 minutes.
    Glass bowl of diced tomatoes mixed with garlic, basil, olive oil, salt, and black pepper
  • Preheat the oven to 400°F and line a baking sheet with parchment while slicing the baguette into diagonal pieces about ½ inch thick.
  • Arrange the bread slices on the baking sheet, brush both sides with the garlic oil, sprinkle parmesan on top, then bake for 5 minutes and broil briefly until golden.
    Overhead view of baguette slices topped with olive oil and shredded cheese on a baking tray
  • Place the toasted bread on a platter, spoon the tomato mixture over each piece, and finish with a light drizzle of olive oil and balsamic glaze if desired.

Notes

Fresh tomatoes and basil shine brightest when given time to mingle. Letting the topping rest brings out that unmistakable Italian café flavor everyone loves.

Nutrition

Serving: 45g | Calories: 65kcal (3%) | Carbohydrates: 7g (2%) | Protein: 2g (4%) | Fat: 4g (6%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 3mg (1%) | Sodium: 115mg (5%) | Potassium: 95mg (3%) | Fiber: 1g (4%) | Sugar: 1.5g (2%) | Vitamin A: 450IU (9%) | Vitamin C: 6mg (7%) | Calcium: 40mg (4%) | Iron: 0.6mg (3%)
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