This bruschetta recipe makes a delicious summer treat with toasted Italian bread and fresh tomato salsa.
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Additional Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
Ingredients
- 8 seeded, chopped roma (plum) tomatoes
- 5 leaves chopped fresh basil
- 2 cloves minced garlic
- 1 pinch dried oregano
- 1 dash crushed red pepper
- 1 pinch salt
- 1 pinch ground black pepper
- 1 tablespoon olive oil
- 1 (1 pound) loaf French or Italian-style bread
Instructions
- Preheat the oven broiler.
- Combine tomatoes, basil, garlic, oregano, red pepper, salt, pepper, and olive oil in a mixing bowl. Use more olive oil, if necessary, to coat entire mixture. Allow mixture to sit for 10 minutes.
- Slice bread to 1/2-inch thickness; arrange on a baking sheet in a single layer.
- Place the baking sheet under the preheated broiler until bread slices are lightly browned, about 1 minute per side.
- Remove the baking sheet from the oven. Spread tomato mixture on each piece of toasted bread. Return to the oven and broil until tomato mixture is hot but not cooked, 2 to 3 minutes.
Reviews
bland, I probably wont make again and will search for a more flavorful recipe.
Simple easy go-to recipe, especially if omit or substitute some of the seasonings, like Italian herbs for basil and oregano or leave out crushed red pepper to be more kid/teen friendly.
My family and I have been making bruchetta like this for quite a while now, and we love it! Something that makes the recipe absolutely heavenly is adding fresh mozzerella in with the diced tomatoes, salt, and basil, and tossing together before spooning onto the bread to bake. I recommend using a crusty bread for this recipe so that the tomatoes don’t make the bread soggy. DON’T let it set out before cooking. Make sure you watch the time carefully. Just as it is turning golden brown edges, that’s when it is the most succulent.
I made the prep for 2 I should have made it for more even though it was just 2 of us for the dinner…. it was fabulous. I had bought balsamic vinegar to spice it up just in case but not needed. I toasted the bread on the the BBQ, top open as we combined this with a grilled chkn pasta dish.
The roma tomatoes worked really well with the recipe. My friends said it gave the tomatoes a more tender bite. Only thing I did differently was add a bit more salt/pepper and another clove of garlic, but that is just because I like saltier foods. If you enjoy wine I discovered a Malbec by Alamos an Argentinian company worked very well with this recipe.
Good basic bruschetta recipe.
Very very good! I added a bit of shredded parm to the bread when I toasted the last side. I too did not warm the tomatoes it was so good room temp. I’m going to make this again this weekend and I know it’ll be a hit. I think I may add fresh mozzarella this time. Thank you Ada!
Very good!!! absolutely do not broil the tomato mixture. I could eat this every day of my life!
I love bruchetta but not broiled. In Italy, the bread is grilled and then rubbed with a garlic clove. The tomotoes are served raw. That is the best way. IT’s Great!!
I don’t even have to try this recipe because it is exactly how I make mine. Poeple tell me it ROCKS. For the bread part though, I cut french bread thin and brush both sides with olive oil and broil it. You have to watch it closely as it will get brown too fast.Turn the bread over and brown the other side as well. The bread can sit overnight in a closed bag if you have to let it wait. It will stay nice and crunchy. After you spoon the tomato on top of the pieces of bread, we don’t broil it but if you do you can also sprinkle a few shreds of mozzerella cheese and melt it. It really does ROCK.
Awesome!!!! this is soooooo yummy. I ate this like 10 min ago and am planning to make it tomorrow again. I gave the toasted bread a rub with one of the garlic cloves, then minced it and added it to the tomato mixture. Oh, i also added fresh oregano from our garden!! The taste is amazing, the toasted bread, fresh tomatoes and garlic combine to perfection…. THANX FOR THIS RECIPE!!!! Ada, you’re an artist
This is so tasty. It’s best after it sits for a day because all the flavors combine really well.
This is the best bruscetta recipe I have found. It has the perfect combination of ingredients to make it spectacular.
This is by far the best bruschetta recipe I have found. The proportions are just right!
This has been a hit at every wine party I have served it at. Love the spiciness.
Definately brush olive oil on one side of the bread before baking. This adds quite a bit more flavor. Personally, I didn’t think the garlic was too much but I really like garlic. I used already minced garlic from a jar.
I added just a splash of red wine vinegar. It was seriously delicious.
I can hardly believe that I’m saying this but I really thought there was too much garlic in this. I also discovered that I much prefer a little cheese on my bruschetta. If I were to make this again I would probably use garlic powder, and sprinkle with Parmesan. Thanks anyway.
This was very good. The garlic was a little overpowering, and that is coming from someone who uses garlic in everything! My husband liked it, but picked his garlic out. Next time, will probably sautee the garlic in oil to reduce the strength of the taste. Not good if you let it sit; need to eat it right out of the oven.
Yum! What a great way to use some of the fresh basil and tomatoes we have right now. I too added a little extra garlic, some minced red onion and balsamic. I make a double batch and we put any leftover topping on cold pasta for a refreshing salad.
I add extra garlic…can there very be too much garlic?