Quick And Healthy Tomato Basil Bruschetta
Crisp toasted baguette slices topped with a refreshing mix of ripe tomatoes, fresh basil, garlic, and a drizzle of olive oil and balsamic vinegar. This quick, healthy, and plant-based appetizer is perfect for entertaining or enjoying as a light snack. Easy to make, naturally flavorful, and ready in under 40 minutes.
Equipment
- 1 medium mixing bowl
- 1 baking sheet (rimmed, large)
- Parchment paper (optional, for easy cleanup)
- Knife and cutting board
- Spoon for mixing
- Brush for olive oil
Ingredients
- 2 pounds ripe tomatoes any variety, about 5–6 medium
- ½ teaspoon fine sea salt plus more to taste
- ½ cup finely chopped white onion about ½ medium
- ½ cup fresh basil chopped (about ¾ ounce)
- 2 cloves garlic pressed or minced
- 1 baguette French bread
- 4 –5 tablespoons extra-virgin olive oil divided
- Thick balsamic vinegar for drizzling (optional)
- Maldon flaky sea salt for garnish (optional)
Instructions
- Preheat Oven and Prepare Pan: Start by preheating your oven to 450°F (230°C). If you prefer, you can also use a gas or charcoal grill. While the oven is heating, line a large, rimmed baking sheet with parchment paper to make cleanup easy. If your baking sheet is small, you may need to toast the bread in two separate batches to avoid overcrowding.
- Dice the Tomatoes: Take your ripe tomatoes and wash them thoroughly under cool running water. Slice each tomato in half, then carefully remove the seeds and excess juice, leaving them on the cutting board. Next, chop the tomato flesh into small, even pieces. Place the diced tomatoes into a medium mixing bowl. This step ensures that the tomato topping is juicy but not watery, which helps prevent soggy toasts.
- Combine Onion, Basil, and Garlic: Finely chop ½ cup of white onion and ½ cup of fresh basil leaves. Press or mince the garlic cloves. Add the onion, basil, and garlic to the bowl with the diced tomatoes. Sprinkle in ½ teaspoon of fine sea salt. Gently stir the mixture to combine, making sure the herbs and garlic are evenly distributed. Set this mixture aside to allow the flavors to meld while you prepare the bread.
- Slice the Baguette: Take your baguette and place it on a cutting board. Using a sharp knife, slice the bread diagonally into pieces no thicker than ½ inch. This diagonal cut increases the surface area for the topping and gives a more elegant presentation. You should end up with 20–24 slices, depending on the length of your baguette.
- Brush Bread with Olive Oil: Pour 2–3 tablespoons of extra-virgin olive oil into a small bowl. Using a pastry brush or the back of a spoon, lightly coat both sides of each baguette slice with olive oil. This not only helps the bread crisp up in the oven but also adds a subtle, nutty flavor to the final bruschetta.
- Toast the Bread: Arrange the oiled bread slices in a single layer on the prepared baking sheet. Place the sheet in the preheated oven on the middle rack. Bake for 6–9 minutes, checking for a light golden color and crisp texture. Keep an eye on the bread to prevent burning. Once toasted, remove the slices from the oven and transfer them to a serving platter or cooling rack.
- Drain Excess Tomato Juice: Return to your tomato mixture. Using your hand or a fine-mesh strainer, carefully drain off any excess liquid that has collected in the bowl. This step ensures that the bruschetta topping won’t make the bread soggy, maintaining a crisp, satisfying bite.
- Add Remaining Olive Oil and Adjust Seasoning: Pour the remaining 2 tablespoons of olive oil into the tomato mixture. Stir gently to combine. Taste the mixture and season with additional salt if needed, about ¼–½ teaspoon more depending on your preference. If you’d like a slightly stronger garlic flavor, press in an additional garlic clove and mix.
- Assemble the Bruschetta: Using a spoon, carefully scoop the tomato mixture and top each toasted bread slice. Tilt the spoon as needed to control the amount of juice that comes along, ensuring the bread remains crisp. Spread evenly but generously for a full flavor experience in every bite.
- Add Final Touches: Drizzle a small amount of thick balsamic vinegar over the assembled bruschetta for a sweet and tangy contrast. If you have flaky sea salt (like Maldon), sprinkle lightly over the top for a subtle crunch and enhanced flavor.
- Serve Immediately: Bruschetta is best enjoyed fresh, right after assembly, to maintain the crispness of the toasted bread and the bright flavor of the tomato mixture. Arrange on a platter and serve as a snack, appetizer, or party finger food. Leftovers can be stored separately, with tomato mixture refrigerated and bread toasted fresh when ready to serve.
Notes
- Use ripe, firm tomatoes for the best flavor and texture.
- Tear basil leaves gently instead of slicing to preserve aroma.
- Toast bread until golden, but avoid over-toasting to prevent hardness.
- Drain excess tomato juice before topping the bread to keep it crisp.
- Adjust garlic and salt to taste for a balanced flavor.
- High-quality extra-virgin olive oil enhances richness and depth.
- Let the tomato mixture sit for 10–15 minutes to meld flavors.
