This tomato bruschetta recipe is easy, elegant, and eminently impressive when set out for guests. It draws on the perfect proportions of fresh ingredients to create an iconic Italian appetizer.
This tomato bruschetta recipe is an iconic Italian appetizer that’s easy and comes together in minutes from just a handful of fresh ingredients, making it a no-brainer in terms of entertaining—whether guests or just yourself. And while you could just toss some tomatoes with garlic and olive oil and call it a day, we find the below proportions and surprise ingredients to be quite inspired. It should go without saying (although we’ll say it anyways) that you want to rely on tomatoes that are fresh from the garden or greenmarket.–Renee Schettler Rossi
- Quick Glance
- 15 M
- 25 M
- Serves 4 to 6
- 1 cup (142 grams) pitted kalamata olives, finely chopped
- 1/3 cup (78 ml) plus 3 tablespoons (45 ml) extra-virgin olive oil, plus more for drizzling
- 1/4 cup (6 grams) finely chopped fresh basil
- 4 ripe tomatoes, cored and diced (about 1 pound; may substitute chopped cherry or grape tomatoes)
- Kosher salt
- Freshly ground black pepper to taste
- 1 loaf ciabatta (about 12 ounces or 340 grams), sliced 1/2 inch (13 mm) thick on the bias (about 12 slices)
- 1 clove garlic, halved lengthwise
- 1. Toss the olives, 1/3 cup (78 ml) oil, basil, tomatoes, salt, and pepper in a bowl.
- 2. Heat a cast-iron grill pan over medium-high. Brush the slices of bread on both sides with the remaining 3 tablespoons (45 ml) oil. Grill the bread, flipping once, until crisp and slightly charred at the edges, 2 to 3 minutes per side.
- 3. Transfer the bread to a cutting board and immediately rub one side of each slice with the cut side of the garlic. Top each slice of bread with a scant 2 tablespoons tomato mixture and, if desired, drizzle with oil. Serve immediately.