Summer Tomato Bruschetta
on May 02, 2010, Updated Jun 27, 2024
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A simple and fresh appetizer, Summer Tomato Bruschetta brings lively flavors of tomato and basil to crunchy, well-buttered slices of toasted baguette.
Tomatoes are one of those veggies that are splendid in so many forms. Baked into plump and burstable bites, roasted and pureed into a decadent pasta sauce, restaurant-style salsa, or part of a fresh summer salad, tomatoes add a bit of freshness and low-key tang to everything they mingle with, and this Summer Tomato Bruschetta is no different.
Bruschetta is an appetizer that always seemed so fancy—until I made it and realized just how easy it is! The toughest part is toasting bread, and we all know a 5-year-old can do that. Bruschetta is kind of like your favorite shoes in that way; you can dress it up or down, and it’s lovely in either scenario.
Table of Contents
Why You’ll Love This Recipe
- This comes together so fast and is a total crowd-pleaser, whether that crowd is your family on a crazy Tuesday night or a group coming together to celebrate something major.
- Just a few ingredients are all that’s needed for this simple but tasty appetizer.
- A perfect summer lunch, party food, or side dish when summer tomatoes and basil are plentiful!
Recipe Ingredients
- Tomatoes – yes, vine-ripened summer tomatoes will definitely give you the most amazing flavor!
- Fresh basil leaves
- Olive oil
- Balsamic vinegar – use your favorite balsamic vinegar
- Baguette – grab a pre-made loaf or make your own homemade classic French baguette
- Butter – for brushing the bread, though you can use olive oil as well
See the recipe card below for full information on ingredients and quantities.
How to Make Summer Tomato Bruschetta
- Chop tomatoes and basil and add to a bowl.
- Add olive oil, balsamic vinegar, and salt and pepper, stirring to combine.
- Slice the bread, butter on one side, and toast in the oven for a few minutes.
- Top bread slices with tomato mixture.
Recipe FAQs
Many people don’t realize it’s actually the bread! Bruschetta (pronounced “broo-sketta”) comes from the Italian word bruscare, which means to char or toast. That’s why getting a perfect, crunchy toast on the baguette slices is so key. It turns them into ideal carriers for the tomato topping!
Summer Tomato Bruschetta is best when you toast the bread and then let it cool for several minutes before topping it with the tomato mix. The baguette slices should be a little warm and crisp, but not steaming hot. Keep the tomato mixture cool or at room temperature for serving!
After toasting the baguette slices, let them cool for several minutes on a wire rack. If you don’t serve them immediately, let them cool completely and store them in an airtight container separately from the tomato topping.
Expert Tips
- The best way to serve bruschetta is to let the bread cool a bit on a wire rack after removing it from the oven and then topping with the tomato mixture and eating right way. So dreamy!
- Bruschetta is a quick and simple appetizer that’s made even easier with buying a good baguette loaf and using olive oil on the bread before toasting. Save the steps of making your own bread and waiting for butter to come to room temp.
- For the Best Bruschetta Ever, rub a peeled clove of fresh garlic on the crusty side of each toast before serving.
What to Serve With Summer Tomato Bruschetta
This is such a tasty appetizer to go with any meal that has fresh, summery flavors or Italian dishes. My Italian-style Chicken and Mushroom Soup or Meaty Margherita Pizza would be excellent options to follow this bruschetta.
More Bread Appetizer Recipes to Consider
Cornbread Recipes
Crispy Cornbread Fritters: A Simple Southern Delight
Easy Appetizers
Bosco Sticks Recipe
Pizza
Homemade Pizza Rolls
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Summer Tomato Bruschetta
Ingredients
Instructions
- Place a dark cookie sheet in a 400 F. degree oven. (A dark sheet will crisp up the buttered side of the bread while not drying our the other side too much)
- While the oven is heating, finely dice tomato and chop basil. Combine in a small bowl. Add a good swirl of olive oil (1-2 tablespoons), some balsamic vinegar (2-3 tablespoons), and salt and pepper to taste. Stir to combine.
- Slice baguette into 1/4 inch thick slices, and butter one side or brush it with olive oil.
- Place bread, butter side DOWN, on the hot cookie sheet, and place back in the hot oven until lightly toasted, about 4 to 6 minutes.
- Pull the bred out of the oven, and if you are going to add the fresh mozzarella, turn the baguettes over, place sliced cheese on each slice, and return to oven until cheese is melted. If you aren't doing cheese, take out the toast. Let it cool slightly, and then top it with the tomato mixture.
- Dip extra bread in the juice puddled in the bottom of the bowl.
Notes
- If you’d like to make the little toasts into garlic bread before serving (a delicious option!), peel a clove of fresh garlic, and rub it on the crusty side of each toast before serving. So easy and so much flavor.
- Don’t feel like making your own homemade baguette? No worries—just buy a good-quality baguette, and it’s totally fine to get a day-old loaf!
- If you want to make this as an appetizer, be sure not to add the tomato mixture to the toast pieces until just before serving, as it will make the toast soggy quickly.
- During peak tomato and basil harvest season, plan to serve this tasty and versatile dish with any summer meal!
