Tomato Basil Bruschetta

Ingredients

• 3yellow tomatoes, diced and seeds removed
• 3red tomatoes, diced and seeds removed
• 10 leavesbasil, cut into ribbons
• 10 ml (2 teaspoons)balsamic vinegar
• 2.5 ml (½ teaspoon)extra-virgin olive oil
• 1.25 ml (¼ teaspoon)kosher salt
• To tastefreshly cracked black pepper
• 1 baguette, cut into 1.3 cm (½-inch) slices (about 16 slices)French baguette
• 85 g (6 tablespoons)butter
• 1 clovegarlic, cracked

Instructions

1. 1

   Mix the topping

   Combine the tomatoes, basil, balsamic vinegar, olive oil, salt and pepper in a mixing bowl. Set the mixture aside.

2. 2

   Toast the bread

   Melt 22.5 g (1½ tablespoons) of butter in a non-stick frying pan. Add 8 bread slices and cook until golden. Remove them, melt another 22.5 g (1½ tablespoons) of butter over medium heat, then cook the other side until golden brown. Repeat with the remaining bread, using the remaining butter.

3. 3

   Rub with garlic

   Rub the garlic clove over one side of each slice of toasted bread.

4. 4

   Top and serve

   Spoon the tomato mixture over each slice of toast and serve straight away.

What is bruschetta?

Bruschetta is an Italian antipasto built around toasted bread, traditionally rubbed with garlic and finished with toppings. This version pairs fresh tomatoes and basil with balsamic vinegar, then serves the mixture on buttery toasted baguette.

Using both yellow and red tomatoes gives the topping a colourful look, while removing the seeds helps keep it from making the bread soggy too quickly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 181 calories, 5g protein, 21g carbs, 11g fat.

The baguette supplies most of the carbohydrates, while butter is the main source of fat; tomatoes contribute some carbohydrate, and the bread provides most of the protein. Pair a serving with a green salad or a protein-rich dish to make the plate more filling.

Choose ripe tomatoes

Tomatoes: Choose ripe ones that still feel firm enough to dice neatly. Removing their seeds reduces excess liquid while keeping the juicy tomato flavour.

Basil: Cut the leaves into ribbons shortly before mixing so they keep their fresh aroma. The balsamic and a little olive oil season the tomatoes without masking them.

Mix the topping gently

Combine the topping ingredients and set them aside as directed; the brief rest lets the salt and vinegar season the tomatoes. Avoid crushing the diced pieces as you stir.

If the mixture releases a lot of liquid, spoon it onto the bread with a slotted spoon or leave some liquid in the bowl.

Toast until golden

Butter: Melt it in the pan before adding the bread, and cook in batches so the slices can brown rather than crowd together. The method uses butter in stages, including to toast the second side.

Doneness: Look for an even golden surface and a crisp feel at the edges. Pan heat can vary, so use the colour of the bread as your cue.

Finish with garlic

Rub the cracked garlic clove over just one side of each toast while the bread is warm. This gives the slices a savoury garlic note without adding chopped garlic to the tomato mixture.

Keep the rub light if you prefer a subtler garlic flavour, and make sure each slice gets some contact with the clove.

Serve while crisp

Spoon the topping over the toast just before serving, as the tomato juices soften crisp bread over time. For the best contrast, bring the toast and topping to the table separately if you are not serving immediately.

Serve as a starter, or pair it with a green salad or a bowl of soup for a more substantial meal.

Recipe notes & tips

• Dice the tomatoes into similarly sized pieces so they sit neatly on the toast.
• Remove the tomato seeds before dicing to limit excess liquid.
• Cut the basil into ribbons shortly before mixing for the freshest flavour.
• Cook the baguette in batches if needed to leave room for browning.
• Spoon on the topping just before serving to help the bread stay crisp.

Variations

• Add mozzarella: Tear a little fresh mozzarella over the tomato topping.
• Use sourdough: Toast sourdough slices in place of the baguette.
• Add chilli: Mix a pinch of chilli flakes into the tomatoes for gentle heat.
• Try red onion: Add a little finely diced red onion for extra sharpness.
• Make it vegan: Replace the butter with olive oil for cooking the bread.

Common mistakes to avoid

• Wet topping: Removing the tomato seeds helps keep excess juice off the toast.
• Pale bread: Let the pan and butter heat before adding the slices, then cook until golden.
• Crowded pan: Toast the bread in batches so the slices have room to brown.
• Soggy bruschetta: Add the tomato mixture only just before serving.
• Too much garlic: Rub the clove lightly over one side rather than pressing it into the toast.

How to store

Keep the tomato mixture covered in the fridge and use within 1 day; store it separately from the bread. Toast is best fresh, but leftover slices can be warmed in a dry frying pan or oven until crisp again.

Frequently asked questions