Classic bruschetta with tomato, garlic and basil – simple and delicious.
Classic bruschetta with tomato, garlic and basil – the loveliest little Italian appetiser, with crisp bread and juicy tomatoes tossed in good olive oil and plenty of fresh basil. So simple, so Italian – and quite simply so good.
Bruschetta is one of those dishes where just a handful of ingredients can taste wonderful together. That is why it really pays to use good, ripe tomatoes, a fine olive oil and plenty of fresh basil. In summer especially, when the tomatoes are sweet and full of flavour, it is hard to find a better little snack or starter.
I make my bruschetta on slices of sourdough, which I drizzle with a little olive oil, season with salt and bake in the oven until golden and beautifully crisp. You don’t have to use sourdough, though. Ciabatta is the classic choice and tastes wonderful, but do use whatever bread you have to hand – bruschetta is also a brilliant way to use up leftover bread.
While the bread crisps up in the oven, I make the tomato topping. The tomatoes are cut into small dice and tossed with finely chopped garlic, fresh basil and a good olive oil. Season with salt and freshly ground pepper, and you have the simplest, yet truly delicious, tomato topping.
When the bread comes out of the oven hot and crisp, I rub the surface with a whole garlic clove. And that is a detail you really shouldn’t skip. The warm, toasted bread picks up just enough flavour from the garlic and takes on the loveliest aroma, without it becoming overpowering. If you prefer, you can easily leave the garlic out of the tomato topping.
Top the bread with the marinated tomatoes just before serving, so it is still nice and crisp. And then they are ready. Completely simple and really, really good.
If you want to vary the classic bruschetta, you can top it with a little freshly grated Parmesan, pieces of mozzarella or creamy burrata. A drizzle of balsamic vinegar or balsamic glaze can also be lovely if you want to add a little extra sweetness and acidity.
Serve bruschetta as an appetiser with a glass of wine, as a small Italian starter or as part of a larger antipasti spread. They are also wonderful as a little snack on the terrace when the sun is shining – the kind of dish that instantly brings a touch of Italian summer.
Crisp bread, sweet and juicy tomatoes, garlic, basil and good olive oil – sometimes the very simplest things are just the best.
Tomato bruschetta
Ingredients
- 4 slices good bread – e.g. sourdough
- or
- 8 slices ciabatta
- 300 g tomatoes, cut into small dice
- 1 clove garlic, finely chopped
- 7 sprigs basil, leaves only – finely chopped
- 2 tbsp olive oil
- Salt and freshly ground pepper
To finish
- 1 clove garlic, peeled
Method
- Drizzle the bread with a little good olive oil, season with salt and bake in a preheated conventional oven (top and bottom heat) at 200°C for about 18 minutes – or until crisp and golden. Transfer to a wire rack.
- Meanwhile, toss the tomatoes with the garlic, basil and olive oil and season with salt and freshly ground pepper.
- Rub the crisp bread slices with the whole garlic clove. If you are using ciabatta, the slices are fine as they are – if you have used whole slices of bread, cut them into 2-3 pieces, depending on size.
- Top the crisp bread slices with the tomatoes, add a little more freshly ground pepper if you like, and serve straight away.
Nutrition
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