Classic Tomato Bruschetta
Classic tomato bruschetta with garlic-rubbed toast, basil and good olive oil. The tomatoes are salted and drained first, so the toast stays crisp.
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- Hands-on
- 15 min
- Cooking
- 8 min
- Resting
- 15 min
- Serves
- 8
- Calories
- 195
- Protein
- 5 g
- Per serving
- $0.96
Why this recipe works
Bruschetta is really two things done well: ripe tomatoes and properly crisp toast. Everything here is aimed at keeping those two apart until the last minute, which is the whole trick to serving it without a soggy plate.
- Salting the diced tomatoes in a sieve for 15 minutes pulls out the watery juice that usually soaks the bread, while seasoning them all the way through.
- Rubbing a cut garlic clove over the hot toast gives a clean garlic flavor without raw chunks, because the rough surface grates the clove as you go.
- Brushing the bread with oil before it goes under the heat seals the surface, so the topping sits on a crisp layer instead of sinking in.
Ingredients
For the topping
For the toast
You will need
- Fine-mesh sieve or colander
- Rimmed baking sheet
- Medium bowl
Method
Tap a step number to mark it done.
Salt and drain the tomatoes
Toss the diced tomatoes with ½ teaspoon of the salt in a sieve set over a bowl. Leave them to drain for 15 minutes, giving the sieve a shake halfway, then discard the juice.
AI-generated illustration of this step. Mix the topping
Tip the drained tomatoes into the bowl and stir in the minced garlic, basil, 2 tablespoons of olive oil, the balsamic vinegar if using, the remaining salt and a few grinds of pepper.
AI-generated illustration of this step. Toast the bread
Heat the broiler with a rack 6 inches below it. Lay the bread slices on the baking sheet, brush the tops with oil and broil until golden at the edges, 2 to 3 minutes. Flip and toast the other side for 1 to 2 minutes more.
AI-generated illustration of this step. Rub with garlic
While the toast is still hot, rub the oiled side of each slice with the cut side of the halved garlic clove, two or three strokes per slice.
AI-generated illustration of this step. Top and serve
Spoon the tomato mixture onto the toasts just before serving, leaving any liquid in the bowl behind. Serve within 15 minutes, or set the bowl and toasts out separately and let people top their own.
AI-generated illustration of this step.
Cook's notes
- Seed the tomatoes before dicing: the jelly around the seeds holds most of the water that makes bruschetta runny.
- Day-old bread toasts crisper and faster than a fresh loaf.
- Make the topping up to 2 hours ahead and keep it at room temperature; cold tomatoes taste flat, and basil darkens in the fridge.
- For a crowd, toast the bread at 425°F on two sheets for 6 to 8 minutes instead of broiling in batches.
Nutrition per serving
195 calories
$0.96 estimated cost per serving
Where the calories come from
| Protein | 10% of calories | 5 g |
|---|---|---|
| Carbs | 53% of calories | 26 g |
| Fat | 37% of calories | 8 g |
| Fiber | 2 g | |
| Sodium | 370 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
How do you keep bruschetta from getting soggy?
Salt and drain the tomatoes, toast the bread well, and only spoon the topping on right before serving. Leave the juice in the bowl rather than pouring it over the toast.
What is the best bread for bruschetta?
A crusty Italian loaf, baguette or ciabatta. Soft sandwich bread soaks up the tomato juice too quickly.
Can you make bruschetta ahead of time?
Yes, in parts. Toast the bread up to 4 hours ahead and store it uncovered, make the topping up to 2 hours ahead, and assemble at the last minute.
