Fresh Tomato Bruschetta
Traditionally, a baguette (French stick) is used as a base for a lovely fresh bruschetta, though I have also used these bruschetta breads as bases on occasion as well.
This recipe makes around 12-15 small toasts. To make this delicious snack, you will need:
- 4 medium ripe tomatoes, diced
- ½ red or white onion, chopped
- ¼ cup fresh basil, chopped
- 3 cloves garlic, minced
- salt and pepper, to taste
- 3 TBSP extra virgin olive oil, divided
Making Bruschetta
Preheat oven to 220˚C (428˚F).
Line a large baking tray with baking paper. You may need to toast the bread in two batches, depending on how many you are making.
Wash, dry and dice the tomatoes and place them in a medium mixing bowl.
Stir in a little salt and pepper.
Add the onion, basil and garlic and stir to combine.
Set aside to marinate until ready to use.
If using a baguette, slice diagonally into pieces that are ½ inch thick. You can get roughly 10 to 12 from around half a French stick.
Lightly brush both sides of the bread with the oil and place onto the prepared tray. This should use around 2 TBSP of oil.
Bake in the oven for around 7 minutes, until golden brown.
Remove from oven and transfer to a platter that will be used for serving.
When ready to serve, add the remaining 1 TBSP of oil to the tomato mixture and mix through.
Top each piece of toasted bread with the tomato mixture. Try to remove any excess juice before placing the mixture onto the toasts.
Serve immediately.
Notes
- The tomato mixture can be made up to two days in advance. Just cover the bowl and store in the fridge. The toasts needs to be made just before serving.
- For a delicious gluten-free option, use a gluten-free bread or gluten-free crackers
- There are many other ways of using the tomato mixture, such as mix with pasta for a warm salad, or as a dip.
- The toasts can be grilled. Just brush with oil and place on the grill grates. Cover and let toast for around 3 minutes. They should be a lovely, golden colour with nice grill marks on them. Flip, and repeat on the other side.
More Snack Recipes
- Movie Night Snack Board
- Pancake Board
- Waffle Board
- S’Mores Snack Board
- Donuts made with Sourdough Starter Discard
- Australian Platter
- Rainbow Fruit Platter
- Entertaining Cheese Platter
- Fondue Board
- Pavlova Dessert Board
- Easter Dessert Board
Fresh Tomato Bruschetta
Ingredients
- 4 medium tomatoes, diced
- 1/2 red or white onion, chopped
- 1/4 cup fresh basil, chopped
- 3 cloves garlic
- salt and pepper, to taste
- 3 TBSP extra virgin olive oil, divided
Instructions
- Preheat oven to 220˚C (428˚F).
- Line a large baking tray with baking paper. You may need to toast the bread in two batches, depending on how many you are making.
- Wash, dry and dice the tomatoes and place them in a medium mixing bowl.
- Stir in a little salt and pepper.
- Add the onion, basil and garlic and stir to combine.
- Set aside to marinate until ready to use.
- If using a baguette, slice diagonally into pieces that are ½ inch thick. You can get roughly 10 to 12 from around half a French stick.
- Lightly brush both sides of the bread with the oil and place onto the prepared tray. This should use around 2 TBSP of oil.
- Bake in the oven for around 7 minutes, until golden brown.
- Remove from oven and transfer to a platter that will be used for serving.
- When ready to serve, add the remaining 1 TBSP of oil to the tomato mixture and mix through.
- Top each piece of toasted bread with the tomato mixture. Try to remove any excess juice before placing the mixture onto the toasts.
- Serve immediately.
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