Cold tomato and basil bruschetta, grandma’s recipe for the simplest and most well-known appetizer. They are the most classic and famous appetizer, the most practical dinner-saver recipe and the ultimate leftover rescue: what are they? They are tomato bruschetta! Never made them? Then follow me in the kitchen; their simplicity will surprise you as much as their deliciousness! What do you need to make tomato bruschetta? Simple: stale bread, fresh tomatoes, good olive oil and very little stress!! So let’s hurry to the kitchen, discover the recipe for tomato and basil bruschetta, but first I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here) and that here you will find many Tasty bruschetta recipes.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make tomato bruschetta
- 4 slices rustic (country) bread (stale)
- 2 ramato tomatoes (or whatever you have on hand)
- to taste salt
- to taste extra virgin olive oil
- to taste salt
- to taste oregano
- to taste basil
Tools
- Grill
- Bowls
Preparation
To make tomato and basil bruschetta you can choose the bread you prefer, fresh or better if a day old, industrial or preferably homemade, seeded, whole wheat or plain. I used seeded bread, a bit tastier than the classic, two days old.
Cut the bread into slices about 5/8 inch thick (1.5 cm), place them on a very hot cast-iron griddle and grill on both sides until you get the classic grill marks. At this point you can rub each slice with a clove of garlic; I don’t because I don’t like the strong smell, instead I add some garlic to the tomatoes.
Rinse the tomatoes; they should be fresh and firm. Cut them into wedges, remove the seeds and the watery part, then dice them and collect in a bowl.
Season with salt, olive oil, oregano and minced or powdered garlic. Mix, let rest for 30 minutes and then spoon the mixture over the still-warm bread slices.
Garnish with fresh basil leaves and bring to the table immediately.
Storage and tips
Serve the bruschetta immediately or at most after a few minutes of resting. Prepare only the amount of bruschetta you plan to eat. It is not recommended to prepare them in advance.
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