Tomato bruschetta
Tomato bruschetta is a crispy bread topped with juicy tomato filling, basil, and garlic. The tomatoes are briefly marinated before being placed on warm slices to prevent the bread from becoming soggy.
Additional 10 min — resting and preparation
How to make it
Prepared 0 of 6 steps
Chop the tomatoes
Wash the tomatoes, remove the stems and chop into cubes about 1 cm. If the seed part is very watery, let the chopped pieces drain on a sieve without squishing the flesh. Transfer the prepared pieces to a bowl.
Prepare the aromatic additions
Finely dice the red onion. Mince half the garlic for the topping and cut the remaining cloves in half for rubbing over the toast. Dry the basil and tear into small pieces.
Marinate the filling
Mix the tomatoes with red onion, finely chopped garlic, basil, 30 ml olive oil, vinegar, salt, and pepper. Let it sit for 10 minutes. The juice that collects at the bottom does not need to be fully transferred to the bread.
Dry the bread
Preheat the oven to 220 °C. Cut the bread into slices about 1.5 cm thick, brush with remaining 20 ml of oil. Arrange in a single layer and bake for 7–10 minutes, turning halfway through, until golden and crispy.
Rub with garlic
Gently rub the warm slices with the remaining garlic cloves. Do not press in too much raw garlic flesh: you want an aroma, not a thick pungent layer. The bread should remain whole and sturdy enough to hold the filling.
Assemble just before serving
Using a slotted spoon, distribute the tomato filling over the warm slices. Serve immediately while the bottom of the bread is still crispy. Cheese, ready-made pesto, and additional nuts are not used in this version.
Little hint
You can prepare the topping a little ahead, but add it to the bread just before serving. If assembled bruschetta sits for too long, tomato juice will quickly soften even thoroughly toasted bread.
Frequently asked questions
What should I watch out for when cooking?
You can prepare the topping a little ahead, but add it to the bread just before serving. If assembled bruschetta sits for too long, tomato juice will quickly soften even thoroughly toasted bread.
How should I prepare the ingredients?
Wash the tomatoes, remove the stems and chop into cubes about 1 cm. If the seed part is very watery, let the chopped pieces drain on a sieve without squishing the flesh. Transfer the prepared pieces to a bowl.
