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
- 8 slices rustic bread
- 4 cloves garlic halved
- 6 to 8 ripe tomatoes diced
- Extra virgin olive oil for drizzling
- Salt and pepper
- 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.
I love bruschetta and make it often when I have fresh garden tomatoes. I have always added basil and was afraid I would miss it. Boy was I wrong. This was still great, even without the basil. Such a simple but tasty appetizer that just screams summer!
The only way to truly mess up this recipe is by not using the best ingredients you can procure. The recipe is simple, and requires only the heat needed to toast the bread—a plus if you live in a climate with hot and sticky summers. Rubbing the toast with garlic is a nice touch, and lends the bruschetta a nice garlicky flavor without it being overbearing. While you can easily jazz it up with some chopped fresh herbs or a drizzle of balsamic vinegar, there’s something quite pleasant about its simplicity.
This bruschetta was simple and delicious, just perfect to take advantage of fresh summer tomatoes. It really lets the tomato flavor shine through. I wouldn’t change anything, except maybe trying different types of bread just for variety.
I was on a huge baguette kick a few weeks ago, making not just one loaf but six. Needless to say, there was so much bread in the house! I prefer recipes with only a handful of ingredients and simple techniques. As with this recipe, it’s so easy to chop a few tomatoes, slice some bread, and end up with the perfect melding of summer’s bounty. The combination of the bread’s chewiness with the sweet, juicy pieces of tomato and hints of butter and pepper from the olive oil was simply perfect.
Perfect! Crunchy, snappy, full of fresh tomato flavor, kissed with a hint of garlic and olive oil. A touch of salt and pepper adds to the glory of this wonderfully simple and outrageously delicious bruschetta. You can make this and forget about the rest of dinner—just a salad on the side, and you have a winner! I’ll add the olive oil, salt and pepper to the diced tomato next time and let it sit while I toast the bread instead of piling them all on individually. Maybe a hint of fresh basil will make for an adventure in a different direction.
A very flavourful, simple pleasure. Ripe tomatoes, in season, are key to its success. To enhance this experience, try a slight drizzle of some good balsamic just before serving. I tried both thick and thin slices of bread and preferred the thicker slices.
Originally published August 24, 2010