Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Summer Tomato Bruschetta
Summer tomato bruschetta is a quick and easy appetizer, and a great way to use garden tomatoes!
One of the best ways to enjoy summer’s bounty is with dishes that highlight all of the deliciousness it has to offer.
Simple dishes with a few ingredients that really lets the fresh summer produce shine. Tomato Bruschetta is the absolute perfect way to do that.
What is bruschetta?
Bruschetta is from the Italian word “bruscare” which means to roast over coals. Basically, it’s toasted bread with various toppings. For this recipe, you can toast the bread underneath the broiler or on the grill.
You just want to make sure it’s crunchy so that it holds up to the topping.
What do you need to make tomato bruschetta?
SUMMER GRAPE OR CHERRY TOMATOES: These babies are the star of the show so you’re going to want to make sure that they are the best quality you can get your hands on. Firm, ripe and bright in color. I like to pick a medley of summer tomatoes for even more color.
FRESH GARLIC: Because you’re not cooking the garlic, make sure that you mince it very small.
EXTRA VIRGIN OLIVE OIL: Again, you want to go with the highest quality you can find. It enhances the whole dish.
FRESH BASIL: Another summertime favorite that is a must in this dish!
SALT: It enhances the flavor of the tomatoes and is a must with any fresh tomato dish.
DES’ TIP: To get perfect basil ribbons (or chiffonade), stack the leaves, roll them and then slice the roll thin.
Tips for making the perfect bruschetta:
Tip #1: I like to make the topping at least an hour ahead of time and let it set at room temperature. This gives the flavors a chance to meld and is totally worth it.
Tip #2: Although cherry/grape tomatoes are small, you still want to quarter them for this recipe. It’ll make the dish easier to eat.
Tip #3: Don’t top the bread until right before serving. Or better yet, simply put the toasted bread out and allow people to top their own. This will prevent the bread from getting too soggy.
Looking for more ways to use summer tomatoes? Try these!
Bacon Tomato Avocado Pasta Salad
Greek Pasta Salad from Lemon Tree Dwelling
If you love this Tomato Bruschetta you’ll love these other easy appetizer ideas:
Note: this post was originally written in 2015. It was updated with new tips, photos and nutrition facts in 2020.
Summer Tomato Bruschetta
Ingredients
Ingredients:
- 1 1/2 cups quartered grape or cherry tomatoes
- 2 small cloves garlic minced
- 1/4 teaspoon salt
- 1 tablespoon olive oil plus more for drizzling on bread
- 8 - 10 baguette slices
Instructions
- Combine tomatoes, garlic, salt and 1 tablespoon olive oil together in a bowl. Mix well. Allow to set at room temperature for at least 20 minutes.
- When ready, preheat a grill (or broiler) to high heat. Drizzle a little olive oil over the bread and place on the grill. Grill for 1 - 2 minutes or until toasted.
- Remove bread from grill and spoon tomatoes, and any juice that accumulated, over the top. Serve immediately.
Notes
Nutrition
Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
erica acevedo
July 12, 2015 at 6:26 pmI adore a good bruschetta! Simple, but deliciously satisfying! :)
Meg
July 11, 2015 at 4:58 amOh so jealous your heat wave! Its been unusually cold here in the midwest and I hate it. And I could live of off bruschetta! Summer time favorite!
Michelle De La Cerda-Nash
July 10, 2015 at 11:29 pmEat that raw garlic! It is so good for you. Love this recipe.
dinnerthendessert
July 10, 2015 at 7:10 pmI love bruschetta! It has to be my favorite appetizer!
Janalyn K Salhaney
July 10, 2015 at 9:13 amI am a HUGE fan of garlic, too!! But I try to eat it only on certain days when I know I won’t be around too many people :) You must be getting the heat we normally have in Michigan, our July feels like April this year!
Cyndi - My Kitchen Craze
July 10, 2015 at 8:35 amIt’s very warm here in CA too! This bruschetta looks delicious! I love anything bruschetta and garlic, so this is right up my alley! :) Stay cool!!
Chandra Lane Sirois
July 10, 2015 at 7:23 amI think that Seattle and Kansas City have traded weather! We have been sooooo rainy! Everyday for 2 months! These bruschetta will wipe away the clouds for sure.
Kathy Hester
July 10, 2015 at 7:18 amI just got some gorgeous tomtoes in my CSA today. Thanks for the great summer dinner idea!
Marlynn [UrbanBlissLife]
July 10, 2015 at 1:12 amI love this bruschetta and I, too, enjoy eating raw garlic! I love garlic in almost everything, and always put more than most people would in recipes :)