Tomato Basil Bruschetta Recipe

I created a quick tomato basil bruschetta that reimagines classic vegan canapés with a surprising twist you’ll want to read about.

I love the bright shock you get when diced ripe tomatoes meet thin ribbons of fresh basil leaves. This tomato basil bruschetta feels simple but it keeps surprising people, like why is this so addictive?

I bring it to potlucks because it counts as Easy Appetizers Vegan, yet it never feels like a token dish. It also works great as Vegan Party Food Appetizers when you need something fast that looks fancy.

Try it once and you’ll be asked to bring it again I promise you that.

Ingredients

• Tomatoes: juicy, vitamin C and fiber rich, mostly carbs, add lil sweet tart brightness
• Basil: fragrant herb, theyre tiny vitamin K boost, adds fresh peppery sweet taste
• Garlic: little protein, lots of flavor, may help heart health, gives pungent savory kick
• Extra virgin olive oil: healthy fats, adds silky mouthfeel and rich fruity notes, kinda caloric
• Baguette: carbs provide energy and crunch, less fiber, aint as filling but toasts golden
• Balsamic vinegar: optional, tangy sweet acidity, low calories, deepens overall flavor layers

Ingredient Quantities

• 1 lb ripe tomatoes, diced (about 4 medium Roma tomatoes or 2 cups chopped)
• 1/4 to 1/2 cup fresh basil leaves, thinly sliced or roughly chopped
• 2 garlic cloves, minced or grated
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar (optional)
• 1/2 teaspoon fine sea salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• pinch of red pepper flakes (optional)
• 1 small baguette, sliced (about 10 to 12 slices)
• 1 tablespoon finely chopped red onion or shallot (optional)

How to Make this

1. Prep the tomatoes: cut them into small dice, remove the core and, if theyre very juicy, scoop out a bit of the seeds and excess liquid so the bruschetta wont get soggy.

2. Prep the aromatics: thinly slice or roughly chop the basil, mince one garlic clove finely and grate or leave the second clove whole for rubbing the bread, and finely chop the red onion if using.

3. Make the topping: in a bowl combine the diced tomatoes, basil, minced garlic, 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar if you want it, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and a pinch of red pepper flakes. Add the chopped red onion now if using. Toss gently so you dont mash the tomatoes.

4. Let it rest: let the mixture sit at room temperature for 10 to 15 minutes so the flavors meld, then taste and adjust salt, pepper or olive oil as needed.

5. Slice the baguette about 1/2 inch thick and brush each side lightly with olive oil.

6. Toast the bread: place slices on a baking sheet and toast in a preheated oven at 425 F until golden about 5 to 7 minutes, or grill them in a hot pan until charred spots appear. Watch them close so they dont burn.

7. Rub the toasted slices with the reserved whole garlic clove while hot to infuse that garlicky aroma, its subtle and so good.

8. Assemble just before serving: spoon the tomato mixture onto each toast, spooning off any excess liquid first so the bread stays crisp.

9. Finish and serve: drizzle a touch more olive oil or a few drops of balsamic over the top if you like, garnish with extra basil leaves, and serve immediately so the toasts stay crunchy and bright.

Equipment Needed

1. cutting board
2. Sharp chef’s knife
3. Paring knife (for coring or scooping seeds)
4. Serrated bread knife
5. Large mixing bowl
6. Microplane or fine grater (for garlic)
7. Wooden spoon or rubber spatula
8. Rimmed baking sheet or hot grill pan/skillet
9. Pastry brush (to oil the bread)
10. Slotted spoon (to drain excess tomato liquid)

FAQ

Tomato Basil Bruschetta Recipe Substitutions and Variations

• Tomatoes: swap with halved cherry or grape tomatoes for a sweeter bite, or use a can of diced tomatoes (well drained) if fresh arent available.
• Basil: replace with fresh parsley for a milder taste, baby arugula for a peppery kick, or 1 tsp dried basil if thats all you got.
• Garlic: if youre out of fresh, use 1/4 tsp garlic powder or about 1 tbsp roasted garlic mashed for a sweeter, mellow flavor.
• Baguette: use sliced ciabatta, sourdough, sturdy multigrain bread, or pre-made crostini/bruschetta rounds for an easier option.

Pro Tips

1. Salt the tomatoes ahead of time then scoop off most of the liquid before you pile them on the bread. Its an easy trick to keep the toast from getting soggy and the flavors get more concentrated, plus that drained juice isnt wasted if you save it for a quick soup or vinaigrette.

2. Toast the bread until its really crisp, not just lightly golden. Rub it with the hot clove for a subtle garlic note, and if you want more garlic punch mix a little minced clove into the tomatoes instead of rubbing more on the bread.

3. Use a good extra virgin olive oil and add balsamic very sparingly or use a small drizzle of aged balsamic reduction at the end. Bad oil or too much vinegar will hide the tomatoes, good ones will make everything sing.

4. Add basil at the last minute and tear it with your fingers rather than chopping it too fine. Chopping bruises the leaves and can make them turn dark and lose their fresh flavor, tearing keeps that bright basil aroma.