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Vegan bruschetta served with tomatoes
Simple and fresh bruschetta recipe with tomato and basil

Classic Tomato & Basil Bruschetta

Author: Flavelo
Recipes Vegetarian & Vegan Starters
Real bruschetta is a masterpiece of 'povera cucina', or peasant cooking: stale bread is given new life over fire, and tomato juice softens the crisp crumb. The secret lies in contrasts: hot, garlicky toast meeting cold, basil-infused tomatoes. It doesn't need many ingredients, but they must be of the highest possible quality.
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 190 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Baking sheet and parchment paper (or griddle pan)
  • Sharp knife and chopping board
  • Mixing bowl
  • Spoon

Allergen Information

⚠️ Gluten

Instructions

1 ✓

Wash the tomatoes, cut in half, and remove the seeds and watery insides. Dice the flesh into small, even cubes.

Tip: Removing the watery part is important so the mixture isn't too wet and doesn't soak the bread immediately (water removal).
2 ✓

Place the tomato in a bowl. Add torn basil, salt, pepper, balsamic vinegar, and a splash of olive oil. Mix and let stand at room temperature for 10-15 minutes.

Tip: Salt draws out juice from the tomato, which mixes with the oil and vinegar to create a tasty 'sauce' (osmosis).
3 ✓

Preheat the oven to 200°C (or heat up a griddle pan). Cut the bread diagonally into finger-thick slices.

Tip: Diagonal cutting gives you a larger surface area for toppings.
4 ✓

Brush both sides of the bread slices thinly with olive oil, then place them on the baking tray. Bake for 5-7 minutes until the edges are golden brown and crisp.

Tip: The oil helps heat transfer, so the bread toasts more evenly and tastily.
5 ✓

Remove the hot bread and rub the surface thoroughly with a halved clove of garlic. The rough surface of the bread acts as a natural grater.

Tip: The garlic oils are absorbed instantly into the pores of the toast due to the heat.
6 ✓

Immediately before serving, spoon the tomato mixture onto the bread slices. Garnish with extra basil.

Tip: Don't let it stand, as the contrast between crisp and soft textures is only enjoyable when fresh.

Recipe FAQ

Why did the bread get soggy?
You probably put the topping on too early. Bruschetta must always be assembled immediately before serving.
What bread should I use?
Sourdough farmhouse bread or ciabatta is best, which has large holes and a hard crust.
How do I make the garlic flavour more intense?
If you like stronger flavours, crush the garlic into the olive oil and brush that onto the bread before baking.

Ingredients

  • 1 baguette or ciabatta
  • 4 ripe tomatoes
  • 2 cloves garlic
  • 30 ml extra virgin olive oil
  • 10 g fresh basil
  • 1 tsp salt
  • 0.5 tsp freshly ground black pepper
  • 10 ml balsamic vinegar (optional)