When it comes to Tomato Bruschetta… everyone should have this classic recipe in their back pocket. A deliciously marvelous, easy appetizer!
I recently found some fabulously plump heirloom tomatoes at our local grocery store and they just SCREAMED bruschetta. Normally this is a dish I enjoy in the summer… but a winter surprise is always welcome! Bruschetta has to be one of my favorite appetizers. Heck, I’ll even make a dinner out of it if that’s what I’m in the mood for.
OTHER BRUSCHETTA RECIPES YOU MIGHT LIKE:
Cucumber Bruschetta with White Beans
Tomato Bruschetta with Pesto, Blue Cheese and Hot Honey
Roasted Butternut Squash Bruschetta
SIMPLE TOMATO BRUSCHETTA INGREDIENTS:
Bruschetta is one of the easiest recipes you can make. The only tedious part is dicing up the tomatoes (and honestly… is that task really that difficult? No.). Below are the staples you’ll need for this recipe.
- Ripe Tomatoes: Cherry tomatoes, some heirloom tomatoes and (of course) local tomatoes work best in this recipe. Cherry and heirloom are typically available year round, but use whatever juicy tomatoes you currently have at your exposure.
- Garlic: Fresh garlic is best, mince it by hand and you’ll be extremely happy with the results. If you’re not a huge garlic fan (like myself) you can also roast the garlic for a more milder flavor. I’m a vampire slayer so I tend to use 2 – 3 cloves… but one will do the trick, also.
- Pesto: I love making my own pesto, but you can use a store bought variety as well if you’re in a pinch for time.
- Crusty Baguette: I’ll typically make my own because it’s SO EASY. Simply cut the baguette into 1/2 inch rounds and drizzle them with a bit of olive oil. Place them flat on a baking sheet and toast under the broiler until your desired crispiness.
- Cheese: I’ll often use whatever I have on hand. Today’s recipe includes feta, but feel free to substitute with fresh mozzarella, goat cheese crumbles, fresh parmesan or whatever your little heart desires.
- Balsamic Vinegar: This is an optional ingredient to drizzle on top, but oh-man, is it tasty. Go for the thicker variety, it won’t make the bread soggy.
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HOW TO SERVE TOMATO BRUSCHETTA:
When I have guests coming over for a meal, I prefer to serve my appetizers in a build-your-own, family style. Place all ingredients in separate bowls and allow your friends and family to make their own. This will keep the bread crispy and allow picky eaters to customize their bruschetta the way they enjoy most.
OTHER APPETIZERS YOU MIGHT LIKE:
Upgrade Deviled Eggs with Miso
How To Make Air Fryer Potato Wedges
Spinach and Artichoke Hot Crab Dip
- 1 French Baguette, cut into ½-inch slices
- Olive oil, as needed
- Pinch of Salt
- ¾ cup Pesto (see notes)
- 1 lb. Tomatoes (Heirloom, Cherry or Roma), chopped
- 3 cloves Garlic, minced
- 2 tbsp. Olive Oil
- Salt + Pepper, to taste
- ½ cup Feta Cheese Crumbles
- Thick Balsamic Vinegar, to drizzle (optional)
- Preheat your oven to 400F. Meanwhile, cut the baguette into ½-inch rounds and place them on a baking sheet. Drizzle the tops with olive oil and sprinkle with a pinch of salt. Bake until crusty, about 7 - 10 minutes, flipping halfway through.
- Pour pesto in a small serving bowl and place on a cutting board or platter. Cut tomatoes and mix with garlic, olive oil salt and pepper. Place tomato mix in a medium-sized serving bowl. Spoon feta into a serving bowl as well.
- Arrange toasted crostini along with the serving bowls on a cutting board and serve with a spoon.
- NOTE: To assemble your bruschetta, simply spread some pesto on a crostini then top with tomato mixture and a sprinkle of feta. Drizzle with thick balsamic vinegar, if desired.
NOTES ON TOMATO BRUSCHETTA:
- I love using pesto with bruschetta, as it cuts down on the prep process (especially if you make a batch ahead of time or use store-bought). Added Bonus: you don’t have to worry about the fresh basil wilting as it sits out. (Click here for Pistachio, Oregano and Almond Pesto recipes.)
- If you’re going to assemble the bruschetta with toppings, make sure to serve them immediately. The bread will begin to soak up the pesto over time.
- Use leftover pesto in pasta, swirled into feta dip or over a caprese salad.
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