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