This Easy Bruschetta is an Italian-inspired recipe made with fresh heirloom tomatoes, garlic, basil, oregano and is the perfect summer appetizer or snack staple. Gluten-free, vegan, dairy-free, paleo, keto, low carb and Whole30 compliant.
Easy Homemade Bruschetta Recipe
Fresh marinated tomatoes or bruschetta, is a classic Italian appetizer that you’ve probably tried before at restaurants. It’s often served on top of toasted mini baguettes or on top of chicken, fish or as a dip. Diced tomatoes, extra-virgin olive oil and fresh basil give this easy bruschetta its delicious and versatile flavor profile – it goes great with pretty much any savory dish under the sun!
This Italian-inspired staple is super easy to throw together. It takes little time, minimal effort, no cooking and limited clean-up, with maximum satisfaction guaranteed! Fresh summer tomato bruschetta is about to become a regular recipe in your weekly menu. And you can change it up according to your mood! Best of all, this version is naturally vegan, low-carb, gluten-free, dairy-free, paleo and Whole30 compliant!
Recipe Ingredients
Let’s get into the wholesome ingredients that make up this crave-worthy appetizer. Here’s what you’ll need:
- Tomatoes: Be sure to use very ripe tomatoes and remove the seeds for best results.
- Fresh basil
- Extra-virgin olive oil: A high quality brand will give you the best flavor.
- Dried oregano
- Garlic: You’ll need 2 garlic cloves. One for the tomatoes and one for the toasted bread slices.
- Salt: Kosher or sea salt, to taste.
- Ground black pepper: To taste.
- Avocado oil or olive oil
For serving
- Bread: Use preferred gluten-free or grain-free loaf of choice: We like awgBakery, California Gal Kitchen or Unbun. Sub with a rustic Italian-style loaf / baguette if not gluten-free. Omit for Whole30.
- Flakey Maldon sea salt
- Chopped fresh basil
- Extra-virgin olive oil
How to make Easy Bruschetta
- Cut the tomatoes: Use a sharp knife to core and dice the tomatoes into ½” chunks. Add the diced tomatoes to a large bowl.
- Prep the basil and garlic: Arrange the basil leaves into a stack, then roll them into a tube. Thinly slice into ribbons (saving a few for garnishing at the end) then add to the bowl with tomatoes. Finely mince one of the garlic cloves and add it to the bowl. Drizzle the tomatoes with olive oil and season with oregano, salt and black pepper.
- Combine Ingredients: Stir gently until combined and marinate for 15-20 minutes either in the fridge or at room temperature.
- Toast the bread: While your tomatoes are marinating, preheat an outdoor grill or indoor grill pan on the stove to medium-high heat. Cut the baguette into ¼” thick slices on a bias and drizzle both sides with 1 1/2 – 2 tablespoons of avocado oil or olive oil. Grill or toast your bread until golden or light brown, about 2-3 minutes per side.
- Top with marinated tomatoes and serve: When ready to serve, cut the end off of the remaining garlic clove and gently rub each toasted bread slice with the cut end of the garlic. Top each toast with the marinated tomatoes, add a sprinkle of flakey sea salt, plus a tiny pinch of chopped basil along with a tiny drizzle of olive oil. Serve warm and enjoy
Tips for Success
Even though making classic bruschetta is pretty much effortless, there are still a few important things to keep in mind. Here are some helpful tips and tricks for making the best bruschetta recipe!
- Best Tomatoes to use for Homemade Bruschetta: We love using our fresh and juicy Heirloom or garden tomatoes during the summer but Roma tomatoes or any vine-ripened tomatoes will be delicious.
- Season to Taste: Every good chef is the first to try their creations, am I right? You should do so before chilling the tomatoes so you can make any adjustments desired before it’s complete.
- Chill For Longer: Unless you’re in a hurry, I recommend chilling your marinated tomatoes for a few hours rather than just 15 minutes. This allows the flavors to intensify, giving you the most bang for your buck!
- Switch it Up: Want to add more ingredients to this classic bruschetta? Go ahead! Diced avocados, balsamic vinegar, fresh grated parmesan or some red pepper chili flakes to spice things up.
Ways to use your marinated tomatoes
Balsamic bruschetta is served with all sorts of Italian dishes. Here are some yummy examples!
- On top of Toasts, Crostini or crackers.
- Tossed in a Salad
- Spooned Over Fish or Meat
- Enjoyed straight from the bowl
How to store extras
Bruschetta with tomato and basil are best enjoyed the day of. However, if you happen to have leftover marinated tomatoes, it should be stored in an airtight container in the fridge. It will stay fresh for up to 3 days, but as it sits, it will become softer and less acidic. If it’s been a day or two, stir in a little extra olive oil before serving.
More easy tomato recipes you will ove:
This Easy Bruschetta is an Italian-inspired recipe made with fresh heirloom tomatoes, garlic, basil, oregano and is the perfect summer appetizer or snack staple. Gluten-free, vegan, dairy-free, paleo, keto, low carb and Whole30 compliant.
- 1 pound very ripe tomatoes about 2-3 red Heirloom tomatoes, seeds removed and diced into ½” chunks
- 5-6 fresh basil leaves
- 3 tbsp quality extra-virgin olive oil + more for serving
- ½ tsp dried oregano
- 2 medium garlic cloves divided (one for the tomatoes and one for the toasted bread slices)
- Kosher or sea salt to taste
- Ground black pepper to taste
- 2 tbsp avocado oil or olive oil
- 1 rustic gluten-free or grain-free loaf of choice. We like awgBakery California Country Gal or Unbun. May use any rustic Italian-style loaf / baguette if not gluten-free.
- Flakey Maldon sea salt
- Chopped fresh basil
- Extra-virgin olive oil
- Use a sharp knife to core and dice the tomatoes into ½” chunks. Add the diced tomatoes to a large bowl.
- Arrange the basil leaves into a stack, then roll them into a tube. Thinly slice into ribbons (saving a few for garnishing at the end) then add to the bowl with tomatoes.
- Finely mince one of the garlic cloves and add it to the bowl. Drizzle the tomatoes with olive oil and season with oregano, salt and black pepper.
- Stir gently until combined and marinate for 15-20 minutes either in the fridge or at room temperature.
- While your tomatoes are marinating, preheat an outdoor grill or indoor grill pan on the stove to medium-high heat.
- Cut the baguette into ¼” thick slices on a bias and drizzle both sides with 1 1/2 - 2 tablespoons of avocado oil or olive oil. Grill or toast your bread until golden or light brown, about 2-3 minutes per side.
- When ready to serve, cut the end off of the remaining garlic clove and gently rub each toasted bread slice with the cut end of the garlic. Top each toast with the marinated tomatoes, add a sprinkle of flakey sea salt, plus a tiny pinch of chopped basil along with a tiny drizzle of olive oil. Serve warm and enjoy
How to Store Leftovers:
Leftover marinated tomatoes should be stored in an airtight container in the fridge. It will stay fresh for up to 3 days, but as it sits, it will become softer and less acidic. If it's been a day or two, stir in a little olive oil before serving.
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