Classic Bruschetta with Tomatoes and Basil – Chopped fresh tomatoes with onion, basil, balsamic vinegar, served on toasted bread slices with garlic. Easy & healthy!
Bruschetta is the perfect appetizer for the summer. The crispy toasted bread, the ripe tomatoes, and the fresh basil come together to create a super delicious taste experience. Bruschetta is therefore not only suitable as an appetizer but also as a snack in between and all year long.
I have put together a few tips for you so that your bruschetta turns out properly.
I hope you like the recipe. Have fun cooking and enjoy!
WHAT INGREDIENTS ARE USED IN FRESH BRUSCHETTA?
- Cherry tomatoes: Cherry tomatoes are full of flavor and very aromatic. That’s why they’re best for making bruschetta.
- Balsamic Vinegar: An essential ingredient for the authentic bruschetta taste. Balsamic vinegar is the perfect acidic component.
- Salt: Freshly ground sea salt is best, but you can also use normal table salt.
- Black Pepper: Adds a little spice that will bring out the flavors along with the salt.
- Basil: Fresh basil leaves bring a unique, fresh taste.
- Red Onions: Red onions are great for the bruschetta recipe as they add a light crunch and added flavor.
- Fresh ciabatta: Ciabatta is best for the recipe, but you can also use a crispy baguette. Sliced and roasted, fresh ciabatta makes the best crispy texture for this recipe.
- Garlic: To give the bread a little garlic taste, we rub it with a fresh clove of garlic as soon as it is roasted. If you don’t like garlic, you can just skip this step.
TIPS FOR THE BEST BRUSCHETTA
Use ripe tomatoes
In order for the bruschetta to have a really nice tomato taste, it is important to use ripe, juicy tomatoes. I prefer cherry tomatoes for the bruschetta recipe because they have an intense flavor.
Drain excess tomato juice
Most tomatoes are pretty juicy. Juice will leak out of the tomatoes, especially if you mix them with salt and the rest of the ingredients to make a salsa. If the salsa is too runny, it will soak under the crusty bread. To avoid this, it is important to pour off the excess liquid before you put the salsa on the bread.
Use enough butter
To make the bread nice and crispy, we toast it in butter in a pan. It is important to toast the bread on both sides until it is golden brown and crispy. So use enough butter (but not too much) so that both sides of the bread get a nice color.
As soon as the salsa is added to the toasted bread and the bruschetta is ready, it should be served immediately. If you wait too long, the tomato salsa will soak the bread and it will inevitably become soft.
- 8 slices of ciabatta bread
- 1 clove of garlic
- 5 large cherry tomatoes
- 1 small red onion
- 4-5 stems of basil + some more fresh leaves for serving
- 1 tbsp balsamic vinegar
- salt and pepper
- Wash the tomatoes, cut them into small cubes, and place them in a small bowl.
- Peel the onion and chop it into very fine cubes. Add to the tomatoes.
- Pluck the basil leaves from the stems, wash and drain well. Roughly chop with a large knife. Add to the tomatoes.
- Now add the balsamic vinegar to the tomatoes and season the salsa with salt and pepper.
- Set the salsa aside and let it steep a little.
- Peel the garlic clove and cut it lengthways.
- Cut the ciabatta into slices. Melt some butter in a non-stick pan.
- As soon as the butter is liquid, add the ciabatta slices and toast them on both sides until they are golden in color.
- As soon as the ciabatta slices are ready, place them on a plate and rub them with the clove of garlic.
- The tomatoes in the salsa often give off water. Drain the salsa through a sieve or use a spoon to scoop the salsa out of the bowl and pour it over the ciabatta.
- Serve the bruschetta with fresh basil leaves and enjoy!