Easy Italian Tomato Bruschetta is the perfect summer dinner. Easy – fresh – healthy. Served with toasted Italian bread. Ready to eat in 20 minutes.
Easy Italian Tomato Bruschetta – light and fresh
I can’t believe that we already have June. Time goes by so fast. With having June on our calendars, summer feelings overwhelm us. Hot and sunny days with warm evenings. I love this time of the year. Hanging in the garden, dining outside, grilling, drinking, and having a good time. This is what summer means to me. Just having a good time.
In summer I tend to stay shorter in the kitchen compared to the rest of the year. Not because I cook or bake less, but I often eat salads or ice cream in summer. This Easy Italian Tomato Bruschetta is also a frequent visitor on my meal plan. I love fresh and light recipes with intense flavors. And this recipe is one of this kind.
Easy Italian Tomato Bruschetta – using just the best products
I strongly recommend using high-quality products. Preferably organic. Although organic and high-quality products are more pricey, you will be rewarded with intensive flavors. It’s worth to spend more money on good food which tastes awesome and is healthy.
Just 7 ingredients and 20 minutes – Easy Italian Tomato Bruschetta
Tomatoes, onion, garlic, basil, olive oil, salt, and pepper. I didn’t use balsamic vinegar because it dominates the taste of the Tomato Bruschetta to much in my opinion. I also use more olive oil, and much more basil leaves for my bruschetta compared to other recipes. Both turn the Tomato Bruschetta into an intense flavor experience.
You don’t have to do anything else except cutting all ingredients and stir them together in a large bowl. Then toast Italian bread and rub it with garlic. You can also use white bread, but with Italian bread, the bruschetta is 100% authentic. Like Italy in your kitchen, you know what I’m sayin’?
Buon appetito, friends!
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Easy Italian Tomato Bruschetta is the perfect summer dinner. Easy - fresh - healthy. Served with toasted Italian bread. Ready to eat in 20 minutes.
- 2 lbs ripe tomatoes like roma, cherry,... (room temperature)
- 1/4 cup onion
- 3 garlic cloves
- 15 basil leaves
- 2 1/2 tbsp olive oil
- 1/3 tsp salt
- 1/4 tsp pepper
- 12 slices Italian bread
- parmesan for sprinkling
Chop tomatoes into quarters and discard seeds. Cut the meat of the tomatoes into small pieces. Chop onion very finely. Mince 2 garlic cloves very thinly. Slice basil leaves into thin strips.
Transfer tomatoes, onion, garlic, and basil, with olive oil, salt, and pepper into a medium bowl and stir with a spoon to combine. Set aside.
Slice bread into 1 1/2 inch slices and put into a panini maker. Meanwhile, slice off the tip of the remaining garlic clove. After bread is browned, rub with garlic clove across the top of the toasted bread slices.
Put tomatoes on toasted bread and sprinkle with parmesan cheese and additional basil leaves to your taste. Store leftover in the refrigerator for a maximum of a half day.