Bruschetta with Tomato

Four slices of bruschetta topped with tomato on a wooden cutting board.

For many Italians, summer is the season for gathering around the table to eat with family and friends. The days are longer and more relaxed, and preparing and eating food together is an important part of the vacation season. The dishes, including these bruschetta with tomato, are colorful, appetizing, and a little different from the usual fare.–Editors of Phaidon Press

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
  • (4)
  • 20 M
  • 20 M
  • Serves 4
5/5 - 4 reviews
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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.

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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.


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  1. The pleasurable and unmistakable taste of summer – fresh bread and ripe, just-picked tomatoes from the farmers market, seriously toasted toast, rub rub rub garlic, chunky diced drippy tomatoes, salt, generously pepper, a lovely olive oil drizzle, devour! Easy, fast, tasty, and soon to be my go-to till the end of tomato season! The rubbing of the bread with the cut garlic nicely nods to pan con tomate and provided sentimental moments of eating tapas late at night in Spain in the still blistering heat of midsummer, and of holidays spent with a dear friend who teaches study abroad in Spain, especially wonderful while we’re traveling nowhere at present!

    1. Elsa, we’re so glad you loved this, and thank you for taking the time to let us know. It never ceases to amaze me how often good food can stir up such wonderful memories.

  2. This recipe for bruschetta is very straightforward and easy to make. In fact, this is probably the most basic bruschetta you’ll ever have, but that’s not to say it lacks flavor. Use fresh tomatoes from your local farmers market and a fruity extra-virgin olive oil, and you’ll have a dish that’s both flavorful on its own and basic enough to act as a canvas for many other toppings or sides. It goes very well with basil, mozzarella, and prosciutto. The only suggestion I’d make is to drizzle the oil before adding the tomatoes to the toast, so the bread can soak up the oil a bit more.

  3. This is a great basic recipe that’s easy to prepare last-minute for any summer party. I loved the simplicity but felt compelled to chop up the leftover rubbing garlic and add it to the tomatoes along with some fresh basil. Next time, I’ll cool the bread before placing the tomatoes on top, and slice the bread a little thicker than in the picture, just to keep the bruschetta from falling apart when the tomatoes soak through the bread.

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