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Classic Tomato Bruschetta

Fresh, garlicky classic bruschetta — juicy marinated tomatoes, basil, and olive oil piled on garlic-rubbed toasted bread. Ready in 20 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8 pieces
Course: Appetizer
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 4 medium Roma tomatoes diced (about 2 cups)
  • 2 cloves garlic minced
  • 1/3 cup fresh basil leaves torn or thinly sliced
  • 2 tablespoons extra-virgin olive oil plus more for drizzling
  • 1/2 teaspoon salt plus flaky sea salt for finishing
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon balsamic vinegar optional
  • 1 baguette or small rustic Italian loaf sliced 1/2-inch thick
  • 2 tablespoons olive oil for brushing bread
  • 1 whole garlic clove peeled and halved, for rubbing

Method
 

  1. In a medium bowl, combine the diced tomatoes, minced garlic, basil, 2 tablespoons olive oil, salt, pepper, and balsamic vinegar (if using). Stir gently and let marinate at room temperature for 10–15 minutes.
  2. Preheat the oven to 400°F (200°C). Brush both sides of each bread slice lightly with olive oil and arrange on a baking sheet. Toast 5–7 minutes, flipping once, until golden and crisp.
  3. While the toast is still warm, rub the cut side of the halved garlic clove firmly over one side of each slice.
  4. Spoon the tomato mixture generously over the garlic-rubbed side of each toast just before serving. Finish with a drizzle of olive oil and a pinch of flaky sea salt. Serve immediately.

Notes

Seed watery tomatoes to keep the topping from making the toast soggy.
Assemble just before serving — the topping softens the toast within 15–20 minutes.
The topping can be made up to 4 hours ahead; bring to room temperature before serving.
For the original fettunta, skip the tomato topping and serve the garlic-rubbed toast with olive oil alone.