Dinner

Bruschetta

Name: Bruschetta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 lbs (900g) fresh ripe tomatoes, chopped; 20–30 basil leaves, sliced thinly; 3–4 tablespoons (45–60 ml) red wine vinegar, to taste; 3–4 tablespoons (45–60 ml) olive oil, plus more for brushing; 10–12 slices of sourdough bread; 5 garlic cloves, halved; Kosher salt and freshly ground black pepper

This is a recipe that requires no recipe. Just the freshest, juiciest, ripest tomatoes gently tossed with basil, olive oil and some red wine vinegar. The key to success is excellently toasted bread and tomatoes seasoned right before serving.

5.0 (3)

Prep

15 min

Cook

10 min

Total

25 min

Serves

Style

🍽 Elevated

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This is a recipe that requires no recipe. Just the freshest, juiciest, ripest tomatoes gently tossed with basil, olive oil and red wine vinegar.

The key to success is excellently toasted bread (I prefer sourdough for this dish) and tomatoes that are seasoned right before serving—not before, to avoid drawing out their juices.

Ingredients

Servings:

2 lbs (900g) fresh ripe tomatoes, chopped
20–30 basil leaves, sliced thinly
3–4 tablespoons (45–60 ml) red wine vinegar, to taste
3–4 tablespoons (45–60 ml) olive oil, plus more for brushing
10–12 slices of sourdough bread
5 garlic cloves, halved
Kosher salt and freshly ground black pepper

Instructions

1
Select the freshest, ripest, tastiest tomatoes—the quality of your bruschetta will largely depend on them. Add basil, a few splashes of olive oil, and red wine vinegar, and toss to coat. Taste and adjust the amount of vinegar and oil if needed. Don't add too much; you don't need to make your tomatoes sour—just brighten them up with vinegar. Set aside.
2
Brush the bread with olive oil and broil on high on each side until golden brown. Rub each piece of bread on both sides with garlic; I do so aggressively to add quite a bit of garlic flavour to the bruschetta.
3
Just before serving, scoop the tomatoes and some of their juices on top of the toasted bread. Season well with salt and freshly ground black pepper. Seasoning right before serving ensures the freshest taste and prevents drawing the juices out of the tomatoes prior to serving. Enjoy!

FAQ

Can you make bruschetta topping ahead of time?+

Yes, you can prepare the tomato mixture up to 2 hours before serving and keep it at room temperature, but don't assemble the bruschetta until just before serving or the bread will get soggy. If you're making it further in advance, store the topping in the fridge for up to 24 hours and bring it back to room temperature before using.

What's the best way to keep bruschetta bread crispy?+

Toast the bread slices and rub them with garlic right before assembling, then top with the tomato mixture at the last minute. If you're serving a crowd, assemble them in batches so the bread stays crispy rather than letting them sit assembled for long.

Can I use a different type of bread for bruschetta?+

Absolutely—you can use baguette, ciabatta, or even grilled bread instead of sourdough; just make sure it's sturdy enough to hold the wet tomato topping without falling apart. Avoid soft breads like sandwich bread, which will get mushy too quickly.

Why is my bruschetta watery and soggy?+

You're likely using tomatoes that are too watery or adding too much vinegar and oil, which releases extra liquid. Choose firm, ripe tomatoes and taste as you go when adding liquids—less is more with this recipe.