If you know of a better summer appetizer than bruschetta, go ahead and tell me. Summer garden tomatoes, fresh basil and bread? It’s a classic Italian combination and a staple of the season.
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Bruschetta makes the perfect summer bite with wine or simply lovely light lunch.
I have another bruschetta that is more of a foolproof, anytime of year version. This bruschetta is made with grape tomatoes and mini tomatoes without any vinegar and is just as delicious.
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Rule #1: the best tomatoes for bruschetta
When it’s time to select tomatoes for bruschetta, look for tomatoes that are fresh, intensely colorful and firm. Let’s break those down:
A really good fresh tomato is one in season (largely late June-mid/late September). If you happen to grow tomatoes, you already know this and don’t need my help. But, if you’re like me and you haven’t quite tackled growing them yourself, your local farmer’s market is the best bet for high quality tomatoes.
Begin searching in the heirloom or garden-grown part of the tomato offerings. Look for the most intensely colored tomatoes. The color “tomato red” is the goal. The skin might be glossy almost as if the tomato is ready to “pop”. However, bypass any tomatoes with any big tears or skin that looks stretched.
Finally, take the mostly unblemished tomato, hold it in your palm and gently squeeze. The perfect bruschetta tomato should feel firm but also “give” a little, showing it’s pretty juicy. If it’s really hard, move on. If it’s really soft, move on. I’m talking a Goldilock-level of discernment and it might take some time. You’ll know this with experience.
Don’t use these tomatoes for bruschetta
Skip over Roma tomatoes – they’re not great for bruschetta and can end up on the mealier side.
No green tomatoes in bruschetta. They’re too young and lack juiciness and flavor necessary for top rated bruschetta.
Rule #2: Carefully select balsamic
For the characteristic bruschetta flavor, select an full-bodied, adequately aged balsamic (meaning not the least expensive you can find as they are typically priced accordingly). A thick balsamic glaze is also a great choice but use a little less to start as they are especially syrupy and adjust to taste.
I have used red wine vinegar which gives a lighter flavor, color and isn’t as rich.
Step by step: classic bruschetta
Last bruschetta bits and bites
I find that the order of mixing the bruschetta does matter because some tomatoes are juicier than others, requiring less oil and vinegar.
Grilled ciabatta bread (or halved rolls) makes a soft yet hearty base to hold the dressed and seasoned tomatoes.
Reserve a bit of basil to top the bowl before serving. If you make the bruschetta ahead, I will sometimes add the basil the day of as it tends to darken and take on more of a licorice flavor as it sits in the fridge.
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Classic Balsamic Bruschetta
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Ingredients
- 2-3 large garden ripe tomatoes, cored
- 3 garlic cloves, minced; plus 1 more for bread
- ¼ cup fresh basil leaves, minced
- ¼ cup olive oil
- ¼ cup balsamic vinegar, or balsamic glaze (start with less at first)
- ½ teaspoon kosher salt, to start
- ¼ teaspoon black pepper
- ½ loaf of thin French baguette or pre-made crostini, sliced and toasted (directions to follow)
Instructions
For the bruschetta mix
- Use a sharp knife or corer to core the tomatoes Finely mince garlic. Julienne the basil. You can also do a combo of chopped and julienned basil for a pretty texture.2-3 large garden ripe tomatoes, 3 garlic cloves, ¼ cup fresh basil leaves
- Add all the tomatoes to a medium bowl. Stir in the garlic first and then add in the basil.Pour the oil and then the vinegar over the tomato mix. Toss until well coated. Season with salt and pepper. Taste and adjust seasoning as needed.¼ cup olive oil, ¼ cup balsamic vinegar, ½ teaspoon kosher salt, ¼ teaspoon black pepper
For the garlic toast
- Preheat the oven to 400°.
- Thinly slice the baguette. Rub the remaining peeled clove of garlic over both sides of each slice. Lay on a sheet pan and toast until golden for about 10 minutes until toasted, flipping halfway through. Set aside to cool. The toasts will further crisp up as they cool.½ loaf of thin French baguette or pre-made crostini
- To serve. Place a bowl of bruschetta mix on a platter and surround with the crispy toasts. Or cut 4 larger slices of Italian bread in half and serve alongside a pasta dinner for 8.
