Italian · Lunch · Snack
Bruschetta
Bruschetta al pomodoro
Crisp slices of toasted whole-grain bread rubbed with garlic and piled high with juicy chopped tomatoes, fresh basil and a light drizzle of good olive oil. A bright, fresh Italian classic that works as a snack or a light lunch.
- Prep
- 15 min
- Cook
- 6 min
- Total
- 21 min
- Serves
- 4
Calories come from: Carbs 53% · Fat 32% · Protein 15%
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Ingredients
For 4 servings- 8 slices200 gWhole-wheat rustic bread or baguette, sliced 1.5 cm thick
- 3 medium370 gRipe tomatoes
- 2 cloves6 gGarlic
- 1/2 cup loosely packed12 gFresh basil leaves
- 1 1/2 tbsp20 gExtra virgin olive oil
- 1 tsp5 gBalsamic vinegar (optional)
- 1/4 tspSalt
- 1/4 tspBlack pepper, freshly ground
Steps
- 1
Cut the tomatoes in half and squeeze out most of the seeds and watery juice.
- 2
Dice the tomatoes into small cubes and place them in a bowl.
- 3
Peel both garlic cloves; finely mince one and cut the other in half.
- 4
Tear or thinly slice the basil leaves.
- 5
Add the minced garlic, basil, 1 tbsp of the olive oil, salt, pepper and the balsamic vinegar (if using) to the tomatoes and stir gently.
- 6
Let the topping sit for about 10 minutes so the flavours combine.
- 7
Heat the grill (broiler) or a dry griddle pan to high.
- 8
Toast the bread slices for 2 to 3 minutes per side until golden and crisp at the edges.
- 9
Rub the cut side of the halved garlic clove over one side of each warm toast.
- 10
Brush the toasts lightly with the remaining olive oil.
- 11
Spoon the tomato mixture onto the toasts just before serving so the bread stays crisp.
Swaps, storage and make-ahead
Swaps
- For a vegan and dairy-free version, choose a bread labelled vegan (made without milk, butter or honey); every other ingredient is already plant-based.
- For a gluten-free version, use a bread labelled gluten-free and a balsamic vinegar labelled gluten-free.
- If basil is hard to find, use a small handful of fresh flat-leaf parsley or a few fresh thyme leaves instead.
- When good tomatoes are out of season, use halved or quartered cherry tomatoes, which tend to be sweeter year-round.
Storage
Bruschetta is best eaten fresh, because the topping makes the toast soggy quickly, so don't freeze it. Refrigerate any leftover tomato topping within 2 hours in a covered container and use it within 1 to 2 days; leftover plain toasts keep in an airtight container at room temperature for a day or two.
Make ahead
Make the tomato topping up to a few hours ahead and keep it covered in the fridge, then drain off excess juice and stir in the basil just before serving. Toast the bread up to a few hours ahead and keep it in an airtight container once cooled, then top it at the last minute.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (153 g) | Per 100 g | |
|---|---|---|
| Calories | 190 kcal | 124 kcal |
| Protein | 7.2 g | 4.7 g |
| Carbohydrates | 25.6 g | 16.7 g |
| of which sugars | 4.6 g | 3 g |
| Fiber | 4.2 g | 2.7 g |
| Fat | 7 g | 4.6 g |
| of which saturated | 1.1 g | 0.7 g |
| Sodium | 378 mg | 247 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
