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An easy snack, appetizer, or dinner, this Garden Fresh Tomato Bruschetta recipe is so tasty. Packed with garlic and basil, and finished off with balsamic, bruschetta is the ultimate simple vegan dish.

four pieces of tomato bruschetta on a grey cheese board
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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.

demonstration on how to slice basil

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.

A bowl of tomatoes for tomato bruschetta

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.

three process steps for making toasted crostini for tomato bruschetta

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.
tomato bruschetta on a plate with a balsamic drizzle
5 from 1 rating

Garden Fresh Tomato Bruschetta

Servings: 6
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
four pieces of tomato bruschetta on a grey cheese board
An easy snack, appetizer, or dinner, this Garden Fresh Tomato Bruschetta recipe is a delicious treat. Packed with flavor, bruschetta is so simple.

Ingredients 

  • 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

Instructions 

  • 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.

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.

Nutrition

Serving: 3crostiniCalories: 203kcalCarbohydrates: 23gProtein: 4gFat: 10gSaturated Fat: 1gCholesterol: 0mgSodium: 112mgPotassium: 114mgFiber: 1gSugar: 1gVitamin A: 250IUVitamin C: 4.5mgCalcium: 40mgIron: 1.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: Fusion
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!

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About Sarah Cook

I'm here to help you make easy, seasonal, and no-fuss recipes for yourself and your family.

Whether it's a quick one-pot dinner or if I am teaching you how to can and preserve local produce, you can consider me your elder millennial grandma

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3 Comments

  1. 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.5 stars