This tomato bruschetta with fresh basil, garlic, and balsamic vinegar is the quintessential summer appetizer! It's a wonderful way to enjoy the flavor garden fresh tomatoes and herbs.
To-may-toe, to-mah-toe...no matter how you say it, it's the main ingredient in bruschetta (broo-skeh-tuh).
Bruschetta is an Italian antipasto served before a meal, as an appetizer, or as a light meal on its own for yourself or guests. It comes together quickly and is an excellent way to use fresh tomatoes in the middle of summer when your garden is exploding with ruby red tomatoes.
Some chopped fresh basil, garlic, and balsamic flavor amp up the flavor while balancing out the acidity of the tomato with a bit of sweetness.
Tomato bruschetta is most common variation, but bruschetta can be made with cheese, meats, fruit, or dried fruits like figs. Experiment with your favorite flavors!
🍅 Ingredients
The fresher the ingredients, the better the bruschetta. Since tomato bruschetta is a summertime recipe, it should be easier to find fresh ingredients, whether you're growing a garden or picking up vegetables at a local market.
- Olive oil
- Fresh garlic
- Tomatoes
- Fresh basil
- Salt
- Pepper
- Balsamic Vinegar
Tomatoes
Tomatoes: the bread and butter of bruschetta!
I find the best tomatoes for bruschetta are Roma tomatoes. They're easy to chop (unlike grape or cherry tomatoes), and don't have too much liquid like heirloom tomatoes. But at the end of the day, use any kind of homegrown or farmers market tomatoes you have—not the watery, out of season store bought kinds!
Fresh Basil
You can add any kinds of fresh herbs, but tomato and basil is a classic combo. Oregano or sage would be delicious too.
🔪 Instructions
Heat 1 tablespoon of the olive oil in a small pan. Add the garlic and sauté until golden, then remove from heat.
Completely drain the liquid from the chopped tomatoes, then transfer to a medium bowl.
Add the garlic, chopped fresh basil, salt, pepper, and balsamic vinegar.
Add the remaining olive oil, then taste and adjust flavors. Serve on toasted bread.
💭 Tips
- Fresh tomatoes make all the difference! Use homegrown or farmers market tomatoes.
- Make sure to drain the tomatoes completely so the bruschetta isn't watery.
📋 Variations
The variations are endless when it comes to bruschetta! Here are a few delicious variations on tomato bruschetta.
Tomato Basil Mozzarella Bruschetta
Replace ½ cup of the chopped tomatoes with pieces of vegan mozzarella. I recommend using cashew mozzarella.
Double Tomato Bruschetta/Sun-Dried Tomato Bruschetta
Add ¼ cup chopped sun-dried tomatoes to the pan when sautéing the garlic. Let the bruschetta sit for 1 hour before serving so the sun-dried tomatoes can soften and soak up the flavors.
Truffle Bruschetta
Add a sprinkle of fresh grated truffle to the bruschetta OR replace 1-3 teaspoons of the olive oil with truffle oil. Taste and adjust before adding more truffle oil because different types of truffle oil have a stronger flavor.
Tomato and Onion Bruschetta
Add ¼ cup diced onion to the bruschetta.
❓FAQs
Is bruschetta the bread or the topping?
Bruschetta means "bread with topping" in Italian, so it refers to the appetizer as a whole.
What bread is bruschetta made from?
Bruschetta is usually made with a crusty baguette, but you can use any kind of crusty bread you like
Is bruschetta served hot or cold?
It's typically served cold, but there are so many different options for toppings that you can experiment with serving temperature. It could be delicious with melted vegan cheese, similar to the cheese toast in French onion soup.
How do you keep bruschetta from getting soggy?
Make sure you drain the tomatoes well after topping before proceeding with the recipe. You can also halve the tomatoes and scoop some or all of the seeds out from the center if you like.
Also, assemble the bruschetta right before serving. This also gives the bread a chance to stay warm after toasting so you can have warm crusty bread and cool tomatoes all in one bite!
What is the difference between bruschetta and crostini?
Bruschetta is made with a thick, hearty bread that still has a bit of chewiness to it, while crostini is made with a thinner, crisper slice of bread. While the toppings vary, bruschetta is most typically made with tomatoes, while crostini is more often topped with cheese, herbs, and meat.
🥗 Pairs well with
Garlic Scape Pesto with Basil and Walnuts
Take advantage of another seasonal harvest, garlic scapes! Blended up with some fresh basil, garlic, olive oil, and nuts, it makes a delicious alternative to traditional basil pesto when served with pasta as a light meal.
Also growing peppers in your garden? Homemade giardiniera, which is Italian brined and pickled vegetables, makes a delicious addition to any summer meal.
Cultured Cashew and Sunflower Cheese
Round out your appetizers with this cashew and sunflower cheese. It's a nut-based vegan cheese cultured with rejuvelac so it has the tangy sharpness of dairy cheese. It's wonderful for dipping extra bread, veggies, or crackers.
📖 Recipe
Tomato Bruschetta with Fresh Basil
This tomato bruschetta with fresh basil, garlic, and balsamic vinegar is the quintessential summer appetizer! It's a wonderful way to enjoy the flavor garden fresh tomatoes and herbs.
Ingredients
- ¼ cup olive oil, divided
- 4 cloves garlic, minced
- 4 cups fresh diced tomatoes
- ¼ cup fresh basil, chopped
- ½ teaspoon salt
- Fresh ground pepper to taste
- 1 tablespoon balsamic vinegar
Instructions
- Heat 1 tablespoon of the olive oil in a small pan.
- Add the garlic and sauté until golden, then remove from heat.
- Completely drain the liquid from the chopped tomatoes, then transfer to a medium bowl.
- Add the garlic, chopped fresh basil, salt, pepper, balsamic vinegar, and remaining olive oil.
- Taste and adjust flavors, then immediately serve on toasted bread.
Notes
- Fresh tomatoes make all the difference! Use homegrown or farmers market tomatoes.
- Make sure to drain the tomatoes completely so the bruschetta isn't watery.
Variations:
- Tomato Basil Mozzarella Bruschetta: Replace ½ cup of the chopped tomatoes with pieces of vegan mozzarella. I recommend using cashew mozzarella.
- Double Tomato Bruschetta/Sun-Dried Tomato Bruschetta: Add ¼ cup chopped sun-dried tomatoes to the pan when sautéing the garlic. Let the bruschetta sit for 1 hour before serving so the sun-dried tomatoes can soften and soak up the flavors.
- Truffle Bruschetta: Add a sprinkle of fresh grated truffle to the bruschetta OR replace 1-3 teaspoons of the olive oil with truffle oil. Taste and adjust before adding more truffle oil because different types of truffle oil have a stronger flavor.
- Tomato and Onion Bruschetta: Add ¼ cup diced onion to the bruschetta.
Nutrition Information:
Yield: 6 Serving Size: ⅙ recipeAmount Per Serving: Calories: 112Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 362mgCarbohydrates: 7gFiber: 3gSugar: 5gProtein: 2g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
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