Bruschetta with tomato

Ingredients

• 8 slicesHomemade bread
• 500 gRipe plum tomatoes
• 8 leavesBasil
• To tasteOregano
• To tasteExtra-virgin olive oil
• To tasteFine salt
• To tasteBlack pepper

Instructions

1. 1

   Prepare the tomatoes

   Wash the tomatoes, halve them and cut them into small cubes. Put them in a bowl and add the basil leaves, washed and dried.

2. 2

   Season and rest

   Add a pinch of oregano, salt, black pepper and olive oil, then mix well. Leave to rest for about 30 minutes; this is optional, but gives the flavours time to mingle.

3. 3

   Toast the bread

   Meanwhile, slice the bread. Once the resting time is up, heat a grill pan well and toast the slices on both sides until browned.

4. 4

   Top and serve

   Spoon the tomato mixture over the toasted bread, drizzle with a little more olive oil and leave for a couple of minutes before serving.

What is bruschetta with tomato?

Bruschetta is an Italian appetiser built around toasted bread, often rubbed or topped with simple, fresh ingredients. This version pairs ripe tomatoes with basil, oregano and olive oil.

The contrast between crisp bread and juicy tomato is what makes it work. A brief rest for the topping lets its flavours come together before it is spooned on.

Nutrition and macros by portion

The nutrition label shows one serving as written: 239 calories, 0g protein, 44g carbs, 4g fat.

The bread supplies most of the carbohydrates, while the olive oil is the main source of fat; tomatoes add some carbohydrates as well. Bread also contributes protein, though the listed nutrition gives 0 g per serving. Pair a serving with a green salad or vegetables for a more balanced plate.

Choosing the ingredients

Tomatoes: Ripe plum tomatoes are a good fit because their flesh makes a neatly diced topping. If they seem very watery, drain off a little liquid before serving.

Bread: Homemade bread is specified, but a sturdy loaf that can be cut into slices will also work. Avoid slices so thin that they become difficult to top.

Getting the topping ready

Even pieces: Cut the tomatoes into small, similar-sized cubes so they sit neatly on the bread. Wash and dry the basil leaves before adding them to the bowl.

Resting time: The recipe suggests resting the seasoned mixture for about 30 minutes, although it is optional. This gives the oil and seasonings time to coat the tomatoes.

Toasting and texture

Hot grill: Heat the grill pan thoroughly before adding the bread. Toast the slices on both sides until browned, keeping an eye on them as they colour.

Serving cue: Add the tomato mixture after toasting so the bread starts crisp. A couple of minutes after topping is enough before serving.

Timing the recipe

Active preparation: The tomatoes and bread can be prepared while the topping rests. The listed total time is 15 minutes, but following the optional 30-minute rest will extend the elapsed time.

Just before serving: Toast and top the bread near serving time. This helps preserve the contrast between the crunchy slices and the juicy topping.

What to serve with it

As an appetiser: Serve the bruschetta on its own before a meal, or arrange the slices on a sharing platter. Make sure each piece gets a generous spoonful of tomato.

For a fuller spread: Pair it with a green salad, grilled vegetables or a selection of other small bites. These accompaniments complement the fresh topping without changing the bruschetta itself.

Recipe notes & tips

• Dice the tomatoes evenly so the topping is easy to distribute.
• Dry the basil after washing so excess water does not dilute the tomato mixture.
• Season the topping gradually, then taste before spooning it onto the bread.
• Heat the grill pan well before toasting the bread.
• Keep the toasted slices separate until you are ready to top them.

Variations

• Garlic: Rub a cut garlic clove over the toasted bread before adding the tomato.
• Balsamic: Add a small splash of balsamic vinegar to the tomato mixture.
• Mozzarella: Add pieces of mozzarella on top for a richer variation.
• Chilli: Add a pinch of chilli flakes to give the topping a little heat.
• Mixed herbs: Use a small amount of another dried herb alongside the oregano.

Common mistakes to avoid

• Soggy topping: Drain away excess tomato liquid before adding the mixture to the bread.
• Burnt bread: Watch the slices closely and turn them once they are browned on the first side.
• Uneven pieces: Cut the tomatoes into similar-sized cubes so they sit evenly on the slices.
• Bland seasoning: Taste the tomato mixture before serving and adjust the salt, pepper and oregano.
• Topping too early: Add the tomatoes shortly before serving to help the bread stay crisp.

How to store

Keep leftover tomato topping in a covered container in the fridge and use it within 1–2 days. Store bread separately; toast it again before serving, then add the chilled topping. Assembled bruschetta is best eaten straight away.

Frequently asked questions