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Simple Tomato Bruschetta is fresh, easy to prepare, and rustic. The vibrant flavors of tomato, onion, garlic, basil, olive oil, and Parmesan come together in this classic dish.
When it comes to an easy appetizer, a simple tomato bruschetta is hard to top. Not only is it easy to make, the colors are gorgeous, and it looks so elegant on a toasted slice of bread. It’s the perfect start to any meal.
Additionally, you can never go wrong with the flavors of tomato, garlic, and basil. Especially, when they’re drizzled with a high-quality olive oil and freshly grated Parmesan cheese. I could go on and on about this dish, but I’d rather share the recipe so you can try it for yourself.
How to Make Tomato Bruschetta:
Prep the Ingredients:
- First, dice the onions and tomatoes, and place them in a medium bowl.
- Next, mince the garlic and julienne the basil, and add it to the bowl with the onions and tomatoes.
- Then, slice the baguette or French loaf, unless you purchased it pre-sliced, and arrange the slices on a baking sheet.
- Last, lightly toast the bread in a 350-degree oven.
Mixing the Tomato Bruschetta:
- After that, add the salt and pepper.
- Once you’ve seasoned the mixture, add olive oil to the other ingredients and stir gently to mix everything together.
Assemble and Bake:
- When you’re ready, spoon the bruschetta mixture on top of the toasted bread and sprinkle with freshly grated or shaved Parmesan cheese.
- Last, place the bread and bruschetta back in the oven for 2-3 minutes to heat slightly and melt the cheese, or eat it at room temperature.
Tips for Your Tomato Bruschetta:
- Be sure to remove the seeds and membranes from the tomatoes before dicing. Removing seeds helps to reduce the amount of liquid in the bruschetta.
- Drizzle the bruschetta with a balsamic vinegar glaze for sweet, yet tart, kick of flavor.
- Make sure you toast the bread before adding the tomato bruschetta; otherwise, the dish will become soggy.
Simple Tomato Bruschetta
- 8-10 slices French or Italian loaf, toasted
- 1/2 pound Roma or plum tomatoes, diced
- 1/4 cup basil, julienned
- 2 garlic cloves, minced
- 1/4 cup onions, chopped
- 2 Tablespoons olive oil
- salt and pepper to taste
- 1/4-1/2 cup shaved parmesan cheese
- Lightly toast bread in a 350-degree oven (about 5 minutes)
- Mix all other ingredients in a large bowl.
- Stir to combine.
- Top each piece of bread with 1-2 spoonfuls of tomato mixture.
- Top mixture with shaved parmesan and place back in preheated oven.
- Allow cheese to melt slightly (2-3 minutes).
- Leftovers can be stored in an airtight container in the refrigerator for 1-2 days.