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 - easy to make healthy breakfast.

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.

Tomato brunch recipe that's quick, easy and delicious made in the food processor via

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.

Best ever tomato bruschetta - quick and easy to make breakfast.

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.

Best ever bruschetta via

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?

Best ever bruschetta via

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Best ever tomato bruschetta

Best ever tomato bruschetta

Yield: 4-6


  • 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


  1. In a mixing bowl, combine all the ingredients (except the bread) and leave to marinate for at least 15 minutes (but best overnight).
  2. Spread the mixture on top of the bread slices and serve immediately.


The mixture will keep in the fridge for a few days.


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