The best ever tomato bruschetta is one of the easiest, most delicious bruschetta recipes ever. No chopping involved. Perfect for brunch or lunch.
Best ever tomato bruschetta
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.’
I think the phrase ‘when in Rome’ applied rather nicely to this situation and I ordered a serving of their classic bruschetta to share.
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 the creation of a good slice of bread with tomato.
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 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 recipe and it’s pretty easy but my goodness is it tasty.
I whip this up entirely in the Thermomix but you could use a food processor or just good old-fashioned knife skills which I seriously lack when it comes to chopping tomatoes.
The best part is you can make the topping a day or two in advance.
I like to make a big batch and have it sitting in the fridge for easy mid-week lunch or snack.
Don’t be put off by the paste-like appearance. I think it might just be the secret to its deliciousness. Enjoy!
What about you? Most people seem to be pro or anti tomato?
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Best ever tomato bruschetta
Ingredients
- 6 slices of toasted sourdough bread
- 2 tsp minced garlic
- 3 tbsp EV Olive Oil
- 1⁄4 cup grated parmesan cheese
- 2 1⁄2 cups minced roma tomatoes (cut so fine its almost a paste)
- 1⁄3 cup thinly sliced fresh basil leaves
- 2 tbsp balsamic vinegar
- 1⁄2 tsp salt
- 1 tsp fresh ground pepper
Instructions
- In a mixing bowl, combine all the ingredients (except the bread) and leave to marinate for at least 15 minutes (but best overnight).
- Spread the mixture on top of the bread slices and serve immediately.
Notes
The mixture will keep in the fridge for a few days.
About Claire Cameron
Claire Cameron
Nutrition and Wellness Coach student, mum of 3 and creator of Claire K Creations, Claire Cameron is passionate about simplifying natural living for better health for busy families and a happier planet in a quick, easy & affordable (but not hippie!) way.
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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!!
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.
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…
Haha yes you can never go wrong adding mushrooms.
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
Oh Liz it would be amazing with homegrown tomatoes! x
I’m definitely pro tomato and a vigorous supporter of bruschetta. :) I’ve never made it in the Thermomix though. Must try that.
Maureen you’ll never make it any other way ever again!
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. :)
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!