Classic Bruschetta with Tomato and Basil
Crisp, olive oil-brushed baguette slices rubbed with fresh garlic and piled high with juicy marinated tomatoes, torn basil, and a splash of balsamic. Simple, bright, and ready in about 40 minutes.
- Prep
- 32 min
- Cook
- 10 min
- Total
- 42 min
- Makes
- About 24 bruschetta (8 appetizer servings of 3)
Steps
Before you start
- Use ripe, in-season tomatoes that smell fragrant at the stem; this recipe has few ingredients, so tomato quality matters most.
- Keep tomatoes at room temperature; never refrigerate them before using, as cold dulls their flavor.
- Start the oven preheating first, then prep the tomatoes while it heats.
- The tomatoes marinate while you slice, oil, toast, and garlic-rub the bread, so no separate waiting time is needed.
- Assemble the toasts just before serving so the bread stays crisp.
Preheat the ovenOven 400°F / 205°C
- Position an oven rack in the upper third and heat the oven to 400°F (200°C).
- Have a large rimmed baking sheet ready.
- The oven will finish heating while you prep the tomatoes.
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Ready when: Oven reaches 400°F (200°C)
Prep the tomatoes
- Halve the tomatoes lengthwise and scoop out the seeds and watery pulp with a spoon.
- Cut the flesh into ¼-inch (6 mm) dice and place in a medium bowl.
- Discarding the pulp keeps the topping from making the toast soggy.
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Ready when: Tomatoes are evenly diced with no loose seeds
Tip: Use a sharp knife so the tomatoes are cut cleanly rather than crushed.
Season the topping
- Add the grated garlic, 2 tablespoons olive oil, balsamic if using, ½ teaspoon salt, and several grinds of pepper to the tomatoes.
- Stir gently to combine.
- Leave the basil out for now.
- Set the bowl aside at room temperature; it will stand about 20 minutes while you make the toasts, so the salt draws out flavor and the garlic mellows.
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Ready when: Tomatoes look glossy and a little juice has pooled in the bowl by the time the toasts are done
Tip: Use a very small clove of garlic; raw garlic gets stronger as it sits.
Slice and oil the bread
- Slice the baguette on a slight diagonal into ½-inch (1.25 cm) slices, about 24.
- Arrange in a single layer on the baking sheet.
- Brush or drizzle the top of each slice with the 3 tablespoons olive oil, using about ½ teaspoon per slice.
- Sprinkle lightly with a pinch of salt.
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Ready when: Every slice has a thin, even coating of oil
Tip: Slices thicker than ½ inch stay chewy in the center; thinner ones can burn.
Toast the breadOven 400°F / 205°C
- Bake at 400°F (200°C) for 8 to 10 minutes, flipping the slices once at the 5-minute mark, until the edges are deep golden and the centers feel dry and crisp when tapped.
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Ready when: Deep golden edges, firm and crisp when tapped
Tip: Watch closely in the last 2 minutes; the thin slices go from golden to burnt fast.
Rub with garlic
- While the toasts are still hot, rub the top surface of each slice lightly with the cut side of a whole garlic clove.
- The crisp surface acts like a grater and leaves a fragrant garlic layer.
- Slice a thin piece off the end of the clove as it dulls.
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Ready when: Toasts smell strongly of garlic and look slightly glossy
Tip: Two light passes per slice is plenty; heavy rubbing makes the toast harshly garlicky.
Finish the topping
- Stir the basil into the tomatoes.
- Taste and add more salt, pepper, or a drop of balsamic if needed.
- If a lot of liquid has pooled, drain off about half using a slotted spoon when you assemble.
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Ready when: Topping tastes bright, salty, and balanced
Tip: Add basil at the end; it darkens and turns bitter if it sits in salt and acid.
Assemble and serve
- Arrange the toasts on a platter.
- Spoon about 1 heaping tablespoon of the tomato mixture onto each toast just before serving.
- Drizzle with any remaining juices and serve right away.
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Ready when: Toasts are generously topped and still crisp
Tip: Topped toasts soften within 15 to 20 minutes, so top them as guests arrive.
Good to know
Tips
- Seeding the tomatoes is the key to crisp bruschetta; the watery pulp is what makes bread soggy.
- Grate the topping garlic on a rasp-style grater so it distributes evenly and doesn't leave raw chunks.
- Use your best extra-virgin olive oil; with so few ingredients, you will taste it.
- For a grilled version, brush the slices with oil and grill over medium-high heat for 1 to 2 minutes per side until marked and crisp.
Make ahead
Toast the bread up to 1 day ahead, rub with garlic, cool completely, and store airtight at room temperature. The tomato mixture (without basil) can be made up to 4 hours ahead and kept covered at room temperature. Add basil and assemble just before serving.
Storage & reheating
Store components separately. Toasts keep airtight at room temperature for 2 days or in the freezer for 1 month; re-crisp in a 350°F (175°C) oven for 3 to 4 minutes. Leftover tomato topping keeps covered in the fridge for up to 2 days (bring to room temperature before serving). Assembled bruschetta does not keep well and should be eaten within 20 minutes.
Substitutions
- ripe Roma (plum) tomatoes → cherry or grape tomatoes, quartered. Use about 1.5 pounds (680 g); sweet and usually good out of season, and no need to seed them.
- baguette → ciabatta or country sourdough. Cut into ½-inch slices and cut large slices in half; toasting time may be a minute or two longer.
- balsamic vinegar → red wine vinegar. Use ½ teaspoon for a sharper, less sweet flavor.
- fresh basil leaves → fresh flat-leaf parsley or oregano. Use 2 tablespoons chopped; the flavor will be different but still fresh.
