An easy snack, appetizer, or dinner, this Garden Fresh Tomato Bruschetta recipe is a healthy and delicious treat. Packed with garlic and basil, and finished off with balsamic, bruschetta is the ultimate simple vegan dish.
Mmmmm all the garden-fresh tomatoes! If they’re still warm from the sun, even better. For this Garden Fresh Tomato Bruschetta, I used a mix of what was ripe in the garden. It’s great to use some paste-style tomatoes like Romas to reduce the excessive amount of seeds and juice.
You’ll also use garlic (I prefer roasted because the flavor is more mellow), fresh basil, fresh oregano (if you have it), balsamic, and an onion. I prefer using a green onion/scallion/spring onion, but anything works.
Canned whole or diced tomatoes drained of their juices are a perfect off-season alternative. These posts will walk you through how to can your own whole or diced tomatoes. Have no interest in that? I really like the Muir Glen brand at the store.
How Do You Make Tomato Bruschetta?
Roll the basil the long way into a cylinder and make teeny little slices to make thin ribbons.
Core your tomatoes and chop them into uniform(ish) pieces.
Chop the green onion, dice the oregano, and smoosh the roasted garlic to break up the cloves. Add the balsamic. Mix gently. Top your bread/crostini.
How Do you Make Crostini For Bruschetta?
Any crusty Italian bread or baguette works great. Have a loaf of slightly stale bread? That is pure perfection for this dish. Call it “crostini” at your next dinner party and impress your friends.
You’re welcome to do the old “rub the bread with a raw garlic clove, then brush olive oil on top and bake it until crispy” route. But when I am eating tomato bruschetta in the summer, I don’t want to use my oven.
So I fall back on the trick I learned when I worked at an Italian restaurant in college. You grab the bread and dip the “face” of it in olive oil. Then you put it on a skillet (I used cast iron) heated over medium heat, and sear it until toasted.
It gets sweet, crisp, and toasty on one side but is still soft on the other. It’s absolutely genius and makes the best bread you’ll ever have.
Pro Tips/Recipe Notes:
- If you want to use fresh garlic instead of roasted, reduce to three cloves.
- To make ahead, mix all ingredients except the balsamic. The balsamic can turn your tomatoes an unappetizing color if left too long.
- You can store the tomato mixture at room temperature for four hours. After that, I would move it to the fridge.
Other Recipes Like This
- Addicting Feta Stuffed Grilled Tomatoes
- Bruschetta Chicken
- Fried Halloumi With Bruschetta Zoodles
- Air Fryer Zucchini Chips
- Healthy Jalapeno Poppers
Garden Fresh Tomato Bruschetta
- 1 cup tomatoes diced
- 1 tbsp fresh basil
- 5 cloves garlic roasted (see notes)
- 1/2 tsp oregano fresh
- 2 tsp balsamic vinegar
- 1 green onion thinly sliced
- 1 baguette
- 1/4 cup olive oil
- Core your tomatoes and chop them into uniform(ish) pieces.
- Roll the basil the long way into a cylinder and make teeny little slices to make thin ribbons.
- Chop the green onion, dice the oregano, and smoosh the roasted garlic to break up the cloves. Add the balsamic. Mix gently. Top your bread/crostini.
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Absolutely delicious though I am sure it’s better with your amazing home grown tomatoes dammit!
My husband is that dbag and I don’t do well under pressure so I sometimes just point to the menu until the waiter confirms.
This looks amazing and easy! Can’t wait to try it.
I hope you love it as much as we do Aisling!