- Food: Tomato Bruschetta
- Writer: Lizzie Green
- Content-Type: Food Blog
This recipe for fresh tomato bruschetta is more complex because of the capers and olives. It’s easy to make and delicious, making it ideal for hot summer nights.
In the Midwest where I grew up, bruschetta simply meant toasted bread covered with diced tomatoes, a little basil, and sometimes some mozzarella.
However, “bruschetta” is the Italian word for bread. It is crisp and mildly charred after being toasted on a grill rather than in an oven.
After it has finished cooking, it is generously drizzled with olive oil and rubbed with the cut side of a garlic clove.
Although the bread is delicious on its own since it is rich, smokey, and garlicky, adding fresh toppings further enhances it.
Furthermore, the toppings don’t have to be limited to tomatoes; they can also include meats, cheeses, herbs, and other vegetables.
But now, when tomatoes are at their peak, I always top my bruschetta with a ton of them.
I also include red wine vinegar for an extra kick of acidity and capers and olives for a briny flavor. This topping complements the crisp, gently browned bread well since it is juicy, savory, and fresh.
This recipe for bruschetta is exactly the kind of thing I enjoy preparing at this time of year. It’s quite easy to make, emphasizes summer fruit, and tastes great.
Although it makes a fantastic appetizer, lately I’ve been content to eat slice after slice as a quick and simple lunch. I hope you adore it as well!
Ingredients for the bruschetta recipe
Since the ingredients for this tomato bruschetta dish are so straightforward, quality matters a lot. What you’ll need to make it is as follows:
- Find a small to a medium-sized loaf of rustic country bread if you want good bread. Try making your own bread if you can’t locate any at the grocery store or bakery.
- The time has come to use the finest extra-virgin olive oil! Here, you can really taste the olive oil, so I suggest choosing one with flavor and fruit.
- The tomato Always, always prepare this dish in the summer when tomatoes are flavorful, sweet, and juicy. the greatest ones you can find, use them!
- Two garlic cloves are necessary for this dish. Rub the other on the hot, newly grilled bread while grating one to add to the tomato topping.
- Because tomatoes and basil are a marriage made in heaven, use fresh basil! I chiffonade larger leaves and leave smaller ones whole.
- Olives and capers: They enhance the flavor with a salty, delicious richness.
- Red wine vinegar: It adds a tangy bite to the topping.
- Freshly ground black pepper and flaky sea salt bring out the flavors of everything!
Bruschetta Recipe Advice
- Assemble while eating. The tomato mixture can be prepared up to two hours in advance and kept in the refrigerator if you wish to make this dish in advance. However, wait until the very last minute to broil the bread pieces since they taste best when they are still warm from the grill. Additionally, I advise against preparing an entire plate in advance and instead assemble each toast as you go. The bread will be nicely crusty in this manner. It will go soggy if you add the tomatoes on top too soon!
- The last touches are important. Your bruschetta will be elevated to a whole new level with a drizzle of olive oil, a sprinkle of flaky sea salt, and some freshly ground black pepper. Before you eat, remember to add them!
- Variate it. Although I adore this “Puttanesca Bruschetta,” there are several topping options available. Leave off the capers and olives, or substitute a dab of balsamic vinegar for the red wine vinegar. Before adding the tomatoes, spread labneh on the bread. You may also sprinkle shredded fresh mozzarella or Parmesan cheese on top. Use ripe peaches and tomatoes, or incorporate additional herbs like mint or thyme. Even toasted pine nuts or roasted chickpeas for crunch could be added to your bruschetta! Have fun personalizing it.
|5 minutes to prepare
5 minutes for cooking
Time Spent: 10 minutes
An easy and delectable summer treat is this bruschetta dish!
- 4 small tomatoes, finely chopped
- 2 garlic cloves, one grated, one halved
- ½ teaspoon red wine vinegar or balsamic vinegar
- ¼ teaspoon sea salt
- Freshly ground black pepper
- Extra-virgin olive oil, for drizzling
- 6 to 8 slices of rustic country bread
- Fresh basil
- 6 Kalamata olives, finely chopped
- 2 tablespoons capers
- Combine the tomatoes, minced garlic, vinegar, salt, and a few grinds of pepper in a medium bowl. Add the capers and olives after stirring.
- Olive oil should be drizzled on the bread pieces before grilling or toasting them in the oven. Rub garlic on the warm bread using the cut side of the garlic cloves. Add fresh basil and the tomato mixture on top.