If you’re looking for a snack or starter that’s as simple as it is delicious, this tomato and basil bruschetta fits the bill. Warm, grill‑marked bread gets a quick rub of garlic, then it’s topped with ripe tomatoes tossed in olive oil and fresh basil. It comes together in minutes and tastes like summer in every bite, great for sharing or enjoying solo.
If you’re putting together a few easy starters, you might also like my Smoked Salmon Appetiser — it’s another simple but impressive dish to serve alongside bruschetta.
🍴 Tools You’ll Need
Serrated Bread Knife — This one makes slicing baguette clean and easy.
Olive Oil Dispenser — This dispenser makes brushing and drizzling oil super simple.
Mixing Bowl — This bowl is perfect for tossing the tomato and basil topping together.
Fresh Tomato & Basil Bruschetta
Ingredients
- 6 slices Italian or French bread 1/2-inch-thick
- 2 cloves garlic peeled and left whole
- 226 g ripe fresh tomatoes at room temperature
- 2 tablespoons extra virgin olive oil
- 6 basil leaves thinly sliced
- Salt and fresh ground black pepper
- 3 tsp grated parmesan
Instructions
- Chop the tomatoes into small, even pieces. In a medium bowl, toss them with a pinch of salt, a little pepper, 1 tablespoon of olive oil, and the sliced basil. Let this sit for about 10 minutes so the flavours come together.
- While the tomatoes are marinating, warm up a grill pan over medium heat, or fire up your outdoor grill to medium. Slice the baguette into 1.5cm pieces. A serrated bread knife like this keeps the slices neat and even without squashing.
- Drizzle the remaining tablespoon of olive oil over the bread slices. A small oil dispenser like this makes it really easy to control the amount. Place them on the hot grill and cook for 2–3 minutes per side, until they’re warmed through and have nice grill marks.
- Take each warm slice off the grill and rub the top with one of the whole garlic cloves, about two or three gentle strokes per slice.
- Give the tomato mixture a stir and taste it. Add more salt or pepper if you think it needs it.
- Spoon a generous mound of the tomatoes onto each garlic‑rubbed slice. Drizzle a bit of the juices left in the bowl over the top and finally sprinkle some grated parmesan, enjoy immediately.