Bruschetta al pomodoro: Tomato bruschetta

5 from 4 votes

Bruschetta al pomodoro: Tomato bruschetta

This easy tomato bruschetta appetizer offers the essence of summer. It's made with just a few simple ingredients. Toast the crostini in your choice of the air fryer, grill, or oven.

Makes about 20 pieces.

Prep Time11

Cook Time8

Total Time19

Course: Appetizer

Cuisine: Italian, Vegan

Keyword: air fryer, crostini, finger food, grill

Servings: people

Calories: 85kcal

Author: Cadry Nelson

Ingredients

4 tomatoes medium-sized, diced in medium chunks (about 4 cups)
2 garlic cloves small-sized, minced or zested with a Microplane zester
¼ cup fresh basil cut with kitchen shears or by hand, plus more for garnish
2 teaspoons extra virgin olive oil Plus extra for lightly oiling baguette, if needed
2 teaspoons balsamic vinegar
Pinch of salt
Dash of pepper
1 baguette cut into ½ inch slices

Instructions

In a medium-sized bowl, combine chopped tomatoes, garlic, basil, extra virgin olive oil, balsamic vinegar, salt, and pepper.
Cover the bowl and keep it in the refrigerator for a few hours to allow the flavors to meld.
(If you’re short on time, you can skip the waiting period.)
Once you're ready to use the bruschetta, taste it and add an additional splash of vinegar or pinch of salt, if needed.
The crostini can be toasted in a variety of ways. Pick either the air fryer, grill, or oven.
TO TOAST THE CROSTINI IN THE AIR FRYER: If you like, lightly oil each slice of baguette.
Put half of the baguette slices in the air fryer. Some overlap is okay.
Cook at 380 degrees for 3 to 4 minutes, stopping once halfway through to flip. Watch the crostini during the last minute to insure they don't burn.
Remove the baguette slices, and repeat with the second half.
TO TOAST THE CROSTINI ON THE GRILL: Heat outdoor grill to 400 degrees.
Lightly oil the baguette slices and grill on each side for a few minutes, until brown and toasted. Remove from grill.
TO TOAST THE CROSTINI IN THE OVEN: Preheat the oven to 350 degrees.
Put the baguette slices in a single layer on two baking sheets. Lightly rub oil on the slices.
Bake for 15 to 20 minutes, stopping to flip the slices halfway through.
To assemble the bruschetta, use a slotted spoon to top the crostini with the tomato mixture.
(If the tomato mixture is extra juicy and you don't have a slotted spoon, pour off any excess liquid by straining the bruschetta with a fine mesh sieve.)
Garnish with more fresh basil, if you like. Serve on a platter.

Video

Notes

Keep leftover tomato mixture in an airtight container in the refrigerator. It will keep for about 4 days. I do not recommend freezing it.

Nutrition