There’s no debate: bruschetta was made for warm weather snacking. Easy to throw together and made up of simple, classic ingredients, it’s the perfect dish to serve when you’re craving something classic and refreshing. While you can make it all year round, the best time to enjoy this appetizer is summer, when fresh tomatoes are at their peak. It’s also the perfect make-ahead snack: The longer the tomatoes sit in the balsamic-garlic-olive oil mixture, the better the flavors meld and develop. Read on for all of our top tips on acing this classically refreshing side:
The key to making the best bruschetta? It’s all in the tomatoes.
Because tomatoes are the focus of this simple recipe, it’s worth it to use ripe, fresh ones. Juicier tomatoes work, but drier varieties like Roma are really what you’re looking for. The ultimate goal is to keep your toast like toast should be: dry. When you use too juicy tomatoes, you will no doubt get a powerful (and delicious) tomato result, but your toast might end up soggy.
The trick: Salt your tomatoes. After they have been diced, add them to a large strainer or colander over a bowl, and toss with some salt. Let sit for 5 minutes, and the liquid will gather at the bottom of your bowl. If you’re preparing bruschetta with out-of-season tomatoes, this salting trick drastically improves their quality!
Ingredients
Tomatoes
- 1/4 c.extra-virgin olive oil
- 2cloves garlic, thinly sliced
- 4large tomatoes, finely chopped
- Kosher salt
- 1/4 c.thinly sliced fresh basil
- 2 Tbsp.balsamic vinegar
- Pinch of crushed red pepper flakes
Bread & Assembly
- 1large baguette, sliced 1/4″ thick on the bias
- Extra-virgin olive oil, for brushing
- 2cloves garlic, halved
Directions
Tomatoes
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- Step 1In a medium skillet over medium-low heat, heat oil. Add garlic and cook, stirring occasionally, until lightly golden, 2 to 4 minutes. Let cool.
- Step 2Meanwhile, set a large strainer or colander over a bowl. Add tomatoes and toss with 1/2 teaspoon salt.
- Step 3 Let sit 5 minutes. Transfer tomatoes to a large bowl. Add basil, vinegar, crushed red pepper flakes, and 1/2 tsp. salt and toss to combine. Add garlic and oil from skillet and toss again to combine. Let marinate at least 30 minutes or up to 2 days
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Bread & Assembly
- Step 1Preheat oven to 400°. Brush bread on both sides with oil and arrange on large baking sheet.
- Step 2Toast bread, turning halfway through, until dried and golden brown, 10 to 15 minutes. Let cool 5 minutes, then rub one side of bread with halved garlic cloves.
- Step 3Arrange bread on a platter and spoon tomatoes on garlic-rubbed side of bread just before serving