The best ever tomato bruschetta is one of the easiest, most delicious Thermomix bruschetta recipes ever. No tomato 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 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 recipe and it’s pretty easy but my goodness is it tasty.
What is bruschetta?
Traditionally, bruschetta is an Italian antipasti dish of a toasted slice of bread, flavoured with garlic, & drizzled with olive oil.
Bruschetta actually doesn’t always have tomatoes (I’ve shared some topping variations down below) but it is the most common topping. It’s simple & so very full of flavour.
How to prepare Bruschetta
What bread should you use?
You’ll need to use a bread that holds its shape and has a neutral flavour.
Sourdough is perfect as it’s reasonably dense & toasts nicely.
How to cut the tomatoes
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.
Do you need to take the seeds out?
You can remove the seeds but it’s not necessary.
Tips for perfect tomato bruschetta
How do you stop it going soggy?
The best thing you can do is make your topping ahead of time.
If you make it at least 24 hours in advance, the 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.
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.
How long does bruschetta keep?
The topping can be stored in the fridge for up to 3 days.
Bruschetta topping variations
- Adding a slice of 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 cropped cooled roast vegetables.
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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 roma tomatoes
- 1⁄3 cup fresh basil leaves
- 2 tbsp balsamic vinegar
- 1⁄2 tsp salt
- 1 tsp fresh ground pepper
- 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.
The mixture will keep in the fridge for a few days. Drain the liquid before serving.