LC Fancy-It-Up Note
We rather prefer these bruschetta as-is, so as to revel in their simple summer flavors. That said, the tomato topping takes well to fancying up, whether you do so with fresh herbs, multicolored heirloom pomodoros, a drizzle of vinegar, white beans, olives, all manner of cheese…
Bruschetta with Tomato
- Quick Glance
- 20 M
- 20 M
- Serves 4
Toast the slices of bread on both sides under the broiler or on a barbecue. Rub them all over with the garlic while they are still hot and put back under the broiler for a moment.
Arrange the tomatoes on the slices of bruschetta, season with salt and pepper, and drizzle with olive oil.
Serve the bruschetta immediately.
Recipe Testers' Reviews
This was so fast and delicious! I kept thinking something was missing, but the four ingredients blended beautifully. We enjoyed the bruschetta with a glass of white wine while waiting for the barbeque grill to heat. I did add more fresh chopped garlic with the chopped tomato. We’ll enjoy this appetizer for more summer evenings to come.
The smokiness of the lightly charred bread is heavenly against the fruitiness of extra-virgin olive oil from Italy and fresh, summer tomatoes. I’d love this with some ribbons of fresh basil mixed in. These taste wonderful, but I feel that as written, the recipe yields too many diced tomatoes for the amount of bread. I would use fewer tomatoes or smaller ones next time. I halved the recipe, using a round rustic loaf from the bakery.