Simple Tomato Bruschetta is fresh, simple, and rustic. The vibrant flavors of tomato, onion, garlic, basil, olive oil and Parmesan come together in this classic dish.
This morning I got up extra early and met a coworker to travel to a two-day work conference. I was not looking forward to this trip. Sitting in business meetings all day is not my idea of a good time, and did I mention I’ll be doing this again all day tomorrow?? I can think of a hundred other things I’d rather be doing.
On a positive note, I did get an opportunity have lunch and catch up with coworkers who I rarely see. We went to a popular chain restaurant, and I was delighted to see a chicken bruschetta pasta on the menu. I love bruschetta and thought it would be a light, fresh, lunch item and be similar to the bruschetta I make at home.
Boy, was I wrong! The pasta I ordered had a marinara type of sauce that didn’t resemble bruschetta at all. How disappointing!! I reluctantly ate a few bites (after all I was paying for it) and ended up supplementing my meal with french fries. Unfortunately, I left the restaurant hungry, disappointed and craving a fresh and simple tomato bruschetta. I know what I’ll be having when I get home. 🙂
I haven’t always like bruschetta, and in fact, I didn’t eat tomatoes at all unless they were in the form of spaghetti sauce. About five years ago, John and I went out for dinner at an Italian restaurant, and he ordered a plate of an appetizer of bruschetta. I mustered up the courage to try to a bite and absolutely loved it. After that, he started making it for me at home on a regular basis, and it quickly became one of my favorites.
One of the things I like best is how fresh it is. The tomatoes, onion, garlic, and basil combine perfectly making this dish irresistible. Mix with a light drizzle of olive oil and top with shaved parmesan, and you’ll be in bruschetta heaven.
I like to get a loaf of presliced French or Italian bread and toast it slightly before topping it with the tomato mixture. Toasting helps reduce the chances of the bread becoming soggy. John likes to add a touch of balsamic reduction to his. Regardless of your preference, this recipe is a must try. This is healthy eating made simple!
Prep the Ingredients:
Dice the onions and tomatoes, and place them in a medium bowl. Mince the garlic and julienne the basil, and add it to the bowl with the onions and tomatoes.
Slice the baguette or French loaf, unless you purchased it presliced, and arrange the slices on a baking sheet. Lightly toast the bread in a 350-degree oven.
*Here’s a quick tip about dicing tomatoes for bruschetta. I normally use Roma or plum tomatoes and slice them longways. Next, using a small spoon, I scoop out the soft, seedy inside parts, leaving the flesh intact. Place the flat side of the tomato on a cutting board and dice. Removing the seeds helps to keep the bruschetta from becoming too runny.
Mix the Ingredients:
Add salt, pepper, and olive oil to the other ingredients, and stir gently to mix.
Spoon the bruschetta mixture on top of the toasted bread and sprinkle with freshly grated or shaved parmesan cheese. 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. Both ways are wonderful! Another way to enjoy it is to drizzle the bruschetta with a sweet, balsamic reduction.
If you decide to try this recipe, leave a comment and let me know what you think. 🙂
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- 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.
I usually remove the seeds and membranes from the tomatoes before dicing. Removing seeds helps to reduce the amount of liquid in the bruschetta.