The best ever tomato bruschetta is a super easy bruschetta recipe and one of the most delicious. No tomato chopping involved. Perfect for brunch or lunch.
I am going to admit something and it’s pretty pathetic but I’ll say it anyway – until I was 25, I’d never tasted bruschetta.
The truth is, the idea of tomato really grossed me out with all those goobly bits.
It wasn’t until my husband and I were in Italy in a small town whose name escapes me that I bit the bullet tomato.
The small, family-owned and run restaurant claimed to have ‘the best bruschetta in Italy.’
Holy wow!
From the first bite I felt deep regret.
Regret for all the deliciousness I must have missed out on in my life.
This was one of the tastiest things I’d eaten and it looked so very simple.
For a few months after our trip, whenever I saw bruschetta on a menu I ordered it.
Most of the time it was ok, sometimes good but I quickly learned that there is bruschetta and there is bruschetta.
It seemed there was an art to its creation.
Fast forward to a few years ago when we had a big Mother’s Group party for all the kiddies’ 1st Birthdays.
One mum brought a plate of tomato bruschetta.
I don’t know if anyone got to taste it other than me because once I’d had my first bite I set myself up and devoured a good portion of the tray.
I was very thankful that her response to me asking for the recipe wasn’t ‘oh I made it up I’m not sure.’
There is a really simple recipe and it’s pretty easy but my goodness is it tasty.
This one is a Thermomix bruschetta recipe but you can make the tomato mixture in a food processor, or chop it all by hand.
Ingredients
To make this classic Italian appetizer, you will need:
- Toasted sourdough bread - or you can use any Italian bread (it's a great way to use stale bread too) - baguette slices are delicious too. Look really just use whatever bread you have.
- Fresh garlic (minced) - if you're a big garlic lover feel free to use more than the recipe below
- Extra virgin olive oil - Extra virgin is best here as the flavour contributes to making this the best bruschetta recipe
- Parmesan cheese - some recipes use fresh mozzarella but we like the salty bite parmesan adds
- Roma tomatoes - as it says below, you can use other varieties but juicy tomatoes are the key. Use them at room temperature to bring out flavour.
- Fresh basil leaves - dried can be used if that's all you have but fresh herbs always give the best flavor
- Balsamic vinegar (or balsamic glaze)
- Salt - we like sea salt flakes or Celtic sea salt
- Fresh ground black pepper
What is bruschetta?
Traditionally, bruschetta is an Italian antipasti dish of a toasted slice of bread, flavoured with garlic cloves, & drizzled with extra virgin olive oil.
Bruschetta actually doesn’t always have fresh tomatoes (I’ve shared some topping variations down below) but it is the most common topping. It’s simple & so very full of flavour.
FAQs
You’ll need to use a bread that holds its shape and has a neutral flavour.
Sourdough is perfect as it’s reasonably dense u0026 toasts nicely.
My favourite are Roma tomatoes as they're so full of flavour. You can use whatever tomatoes you can find, even cherry tomatoes work well.
Traditionally, you cut the tomatoes for bruschetta by hand, but the best thing about this recipe, is you just throw them in the Thermomix or food processor and let it do the work.
You can remove the seeds but it’s not necessary.
Tips
How do you stop it going soggy?
For best results make your topping ahead of time.
If you make it at least 24 hours in advance, the excess liquid will separate & you can drain it off before preparing. For something different, serve the bread and topping separately so guests can prepare their own fresh bruschetta.
Serving
Do you serve it hot or cold?
Bruschetta is best served on warm, freshly-toasted bread. I like to toast it in a frying pan with a little olive oil on the side of each slice for nice crusty bread.
How long does bruschetta keep?
The topping can be stored in the fridge for up to 3 days.
Instructions
Here are step-by-step instructions to make our super simple tomato bruschetta:
- Place the tomatoes & basil leaves in the bowl of the Thermomix or a food processor.
- Whiz for 5 seconds speed 6 (or until finely chopped in the food processor).
- Tip into a a medium bowl, add the remaining ingredients (except the bread) and combine and leave to marinate for at least 15 minutes (but best overnight in an airtight container in the fridge).
- Toast the bread (or heat in a frying pan).
- Spread the mixture on top of the bread slices and serve immediately.
Variations
If you want to change up the tomato topping a bit you can:
- Adding a slice of good quality mozzarella to the top of the tomatoes to make mozzarella bruschetta is very popular and looks really pretty too (top with an extra basil leaf to make it super fancy).
- It’s not very traditional but adding feta instead of parmesan is a nice flavour twist.
- Bruschetta can also be made with a mix of chopped cooled roast vegetables instead of diced tomatoes.
Recipe
Best ever tomato bruschetta
Ingredients
- 6 slices of toasted sourdough bread
- 2 teaspoon minced garlic
- 3 tablespoon EV Olive Oil
- ¼ cup grated parmesan cheese
- 2 ½ cups roma tomatoes
- ⅓ cup fresh basil leaves
- 2 tablespoon balsamic vinegar
- ½ teaspoon salt
- 1 teaspoon fresh ground pepper
Instructions
- Place the tomatoes & basil leaves in the bowl of the Thermomix or a food processor.
- Whiz for 5 seconds speed 6 (or until finely chopped in the food processor).
- Tip into a a mixing bowl, add the remaining ingredients (except the bread) and combine and leave to marinate for at least 15 minutes (but best overnight).
- Toast the sourdough bread.
- Spread the mixture on top of the bread slices and serve immediately.
Kirby says
I know this may sounds silly but I'm worried I'll waste my ingredients by mucking it up. Can you tell me how to make in thermomix? Just got mine and wanna do everything in it!!
Claire says
No problem. I can't tell you exact numbers cause I make it up but chop up the parmesan first then add everything else and pulse it until it is fine. If you're using fresh garlic cloves (not the minced stuff) put them in with the parmesan first up.
Mushroom Enthusiast says
Needs some mushrooms (doesn't everything!). Apart from being a mushroom enthusiast I am also a big tomato fan, so I do like this version...
Claire says
Haha yes you can never go wrong adding mushrooms.
Elizabeth says
This does indeed look delicious and I agree there are bruschetta and there are bruschetta... I have to say I have never had it with parmesan, so I'm really looking forward to trying this out... especially with my home grown tomatoes! Thanks for sharing! Liz xx
Claire says
Oh Liz it would be amazing with homegrown tomatoes! x
Maureen | Orgasmic Chef says
I'm definitely pro tomato and a vigorous supporter of bruschetta. :) I've never made it in the Thermomix though. Must try that.
Claire says
Maureen you'll never make it any other way ever again!
Snoskred says
A place near me makes bruschetta with avocado mixed in, and with a really good balsamic vinegar glaze drizzled over the top.. that is probably the best version I have ever had. Next time you make this, if you like avocado and you have a good one, you could try mixing it in.
I also do a thing with red pasta sauce eg bolognese by putting it on top of garlic bread slices and topping with a little grated parmesan. :) This can be messy but tastes super awesome. :)
Claire says
Would you believe we went to lunch at my parents' house yesterday and Mum served a bruchetta mix with avocado?!? I've never seen it and then you mentioned it too. It was soo good. Avo added a nice creaminess to it. Sauce on garlic bread? You're genius!