Rustic Italian Bruschetta: Fresh Tomato & Basil Bites (Print Version)

Rustic Italian Bruschetta, a simple classic, brings fresh tomato, basil, and garlic to toasted bread. Easy, vibrant, and always a crowd-pleaser.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 7 Minutes minutes
Total Time: 27 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Italian
Dietary: Vegetarian, Dairy-Free (without cheese options)

# Ingredients:

→ Main Bruschetta Topping

01 - 4-5 ripe Roma tomatoes, diced
02 - 1/2 cup fresh basil leaves, thinly sliced (chiffonade)
03 - 2-3 cloves garlic, minced

→ Bread Base & Flavor

04 - 1 crusty baguette or ciabatta loaf, sliced 1/2-inch thick
05 - 3-4 tablespoons good quality extra virgin olive oil (plus more for drizzling)

→ Fresh Herbs & Finishing

06 - Flaky sea salt, to taste
07 - Freshly ground black pepper, to taste

→ Flavor Boosters

08 - Balsamic glaze (optional, for drizzling)
09 - A whole garlic clove (optional, for rubbing toasted bread)

# Instructions:

01 - First things first, get those tomatoes ready. I like to dice them pretty small, about a quarter-inch, so they sit nicely on the bread. Then, here's my little trick: put them in a colander and let them drain for 10-15 minutes while you get other things ready. This prevents your bruschetta from getting watery. Trust me, nobody wants a soggy bruschetta, I learned that the hard way when my topping slid right off the bread during a dinner party!
02 - Next, grab your fresh basil. Stack the leaves, roll them up like a cigar, and slice them into thin ribbons (this is called a chiffonade, fancy, right?). Mince your garlic. I usually go for two cloves, but if you're a garlic fiend, add another. Just remember my earlier mistake, haha! Mix the diced tomatoes, basil, and minced garlic in a bowl. It already smells amazing at this point, pure summer vibes!
03 - Now for the magic! Drizzle a generous amount of that good quality extra virgin olive oil over your tomato mixture. About two tablespoons usually does the trick. Then, season with flaky sea salt and freshly ground black pepper. Give it a gentle toss. I always let this sit for at least 15-20 minutes, if not longer, to let the flavors meld. This is where the real deliciousness develops!
04 - While the topping is chilling, slice your baguette or ciabatta into half-inch thick pieces. I like to cut them on a slight diagonal; it just looks prettier, you know? Arrange them on a baking sheet. I usually toast them in a hot oven or on a grill pan. Brush each slice lightly with a little more olive oil. Sometimes I rub a cut garlic clove over the toasted bread for an extra layer of flavor, but don't tell anyone, it's my secret!
05 - Pop those bread slices into a preheated oven at 375°F (190°C) for about 5-7 minutes, or until they're golden brown and perfectly crisp. Keep an eye on them, because they can go from perfectly toasted to burnt in a flash! I've lost a whole batch to distraction before, oops. You want that satisfying crunch when you bite into it, not a soft, sad piece of bread.
06 - Once the bread is toasted, let it cool for just a minute or two. Then, spoon a generous amount of your delicious tomato-basil mixture onto each piece. Don't be shy! If you're using balsamic glaze, drizzle a little over the top. Serve immediately and watch them disappear. The best part? Seeing everyone's happy faces as they savor these little bites of sunshine. It's truly a simple pleasure.

# Notes:

01 - Always drain your diced tomatoes to prevent soggy bread; I learned this the hard way after a very damp appetizer experience.
02 - If prepping ahead, keep the tomato mixture and toasted bread separate to maintain crispness.
03 - No fresh basil? Fresh parsley can work in a pinch, but the flavor profile will be different.
04 - For a gourmet touch, rub a cut garlic clove over the warm, toasted bread before adding the topping.

# Equipment Needed:

01 - Cutting board
02 - sharp knife
03 - mixing bowl
04 - colander
05 - baking sheet
06 - pastry brush (optional)

# Nutrition (Per Serving):

Calories: 150
Total Fat: 8g
Total Carbohydrate: 17g
Protein: 3g

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