Bruschetta al pomodoro: Tomato bruschetta

Published: Sep 8, 2022 · Modified: May 4, 2023 by Cadry Nelson
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Bruschetta al pomodoro is an appetizer that highlights the best of summer.

This tomato bruschetta recipe is made simply with ripe tomatoes, fragrant basil, garlic, balsamic vinegar, oil, salt, and pepper on toasted bread. So easy!

Toast the bread slices in the air fryer, grill, or oven.

Bruschetta al pomodoro on platter & garnished with basil.

When tomatoes and basil are overflowing at the farmers market, I can’t think of a better way to use them than in bruschetta al pomodoro.

This classic appetizer is:

Quick
Healthy
Delicious
Colorful
Naturally vegan

Bruschetta is pronounced broo-skeh-ttah. Remember that “ch” is pronounced as “k” in Italian. Think Chianti or zucchini.

While many people assume bruschetta refers to the tomato topping, it actually relates to the toasted bread underneath.

For bruschetta, you can add whatever toppings you enjoy (like my asparagus bruschetta).

But ruby red tomatoes are a fantastic option – especially when they’re in season.

In this post:

Jump to:

What bread to use
Time saving tricks
Ingredients
Step by step instructions
Tips for success
Make it your own
Serving ideas
Make it ahead of time
📖 Recipe

What bread to use

Tomato bruschetta on platter with bowl of tomato mixture.

For tomato bruschetta, you want a mildly flavored bread that won’t take focus away from the topping.

Save the grainy, whole wheat breads for another day.

I recommend any of the following:

Italian baguette
Sourdough baguette
French baguette
Sourdough
Ciabatta

Choose a bread that isn’t overly soft.

And remember to toast it. Otherwise, the toppings can make the bread soggy very quickly.

Time saving tricks

This quick bruschetta antipasto is extra convenient & easy, because I don’t gut the tomatoes before chopping.

The juice around the tomato seeds has so much intense flavor.

Plus, when you store the tomato mixture, that extra liquid keeps everything moist.

Then you can simply use a slotted spoon when compiling the toasts.

Or you can drain the tomato mixture with a fine mesh sieve.

Most bruschetta recipes recommend rubbing a clove of cut garlic onto the toasts. But I love more pronounced garlic flavors.

I prefer to put finely minced garlic in the mix with the tomatoes, like an Italian version of salsa.

Ingredients

Here are the ingredients you will need for this easy bruschetta recipe.

Tomatoes
Garlic
Fresh basil
Extra virgin olive oil
Balsamic vinegar
Salt & pepper
Baguette

Step by step instructions

Here’s how to make the recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

Bowl of tomatoes, basil, garlic, and vinegar.

Put the following in a medium-sized bowl:

Chopped tomatoes (Seeds removed, if desired)
Minced garlic (I recommend using a Microplane zester)
Chopped basil (Fresh is a must!)
Extra virgin olive oil
Balsamic vinegar (Fig is my favorite!)
Salt
Pepper

Stir to combine.

Bowl with tomatoes, basil, garlic, vinegar, and EVOO.

Cover the bowl.

Refrigerate for a few hours to allow the flavors to meld.

(Short on time? You can skip the waiting period.)

Baguette cut into slices by bowl of tomato mixture.

Cut a baguette into ½ inch slices.

Lightly oil each slice (optional).

Toast the bread in the air fryer, oven, or on the grill.

Stop halfway through to flip the slices for even heating.

Before serving, taste the tomato mixture. If desired, add another splash of vinegar or pinch of salt.

Use a slotted spoon to top the toasted bread with tomatoes. If you like, garnish with more fresh basil for optimum color.

Serve on a platter.

Tips for success

Tomato bruschetta on platters by yellow napkin.

Here are some tricks to make your bruschetta al pomodoro the best it can be.

Use the tastiest tomatoes you can find

In the summer, I recommend full-sized tomatoes.

But off season, cherry tomatoes work well, because they keep their sweet flavor even in the winter.

Tear basil by hand or cut with shears

When preparing the basil, use kitchen shears to cut the basil into small pieces. Or tear the fresh basil leaves by hand.

Basil chopped with a knife goes black more quickly, which looks less appealing.

Drain excess liquid

If the bruschetta is extra juicy & you don’t have a slotted spoon, pour off any excess liquid by straining the tomatoes with a fine mesh sieve.

I recommend saving the strained tomato liquid.

The tomato juice is delicious to drink on its own, or dip warm bread into it. Or you can add it to dressings, sauces, or stews.

Make it your own

You can make this delicious antipasto your own by varying the ingredients, amounts, or cooking methods.

If you don’t like tomato seeds, gut the tomatoes before chopping.
For less intense garlic flavor, rub a cut garlic clove onto each piece of bread instead of mixing it with the tomatoes.
Add a small amount of chopped onion to the tomato mixture. (The vinegar & salt will make the flavor milder with time.)
Vary the way you toast the bread – either in the air fryer, oven, or on the grill.
Add a layer of shredded vegan mozzarella cheese after flipping the toasts for cheesy bread, and cook until melted.
Finish the bruschetta with a drizzle of balsamic glaze for flourish & added flavor.

Serving ideas

Bruschetta is a lovely light snack on its own, served with a salad, or soup.

It also pairs well with an Italian dinner.

Serve with finger foods & appetizers:

Serve with any of these main courses:

Make it ahead of time

The tomato mixture can be prepped a few days in advance.

Keep it in a covered bowl in the refrigerator until you’re ready to serve.

I don’t recommend assembling the toasts until guests have arrived.

That way the bread will stay as crisp as possible and won’t become soggy.

Platter of bruschetta by fresh basil and bread.

📖 Recipe

Content, photos, and recipe updated September 8, 2022. Originally posted August 17, 2013.

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