When tomatoes and basil are in season, it’s the ideal time to make Bruschetta. These tasty tomato topped baguette slices are quick and easy to make. And, you can do most of the prep in advance so they’re ready in no time for happy hour or al fresco dining!
The first time I made Bruschetta was while on maternity leave. I had some time to watch many cooking shows. My son was born in September so there were tomatoes in the garden, lots and lots of them. I was watching a show I loved called Caprial’s Café. That’s where I learned to “colour” the bread with garlic and how to pronounce bruschetta properly. Most people don’t. There’s a “k” sound in there and you have to roll your “r” – it’s mandatory!
“brrrrrrew sketta”
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The key to making the best flavoured topping is using very fresh perfectly ripe tomatoes and basil. If you’re lucky enough to have some growing outside your door, pick them right before you make Bruschetta. Off season, the best tasting tomatoes are the smaller ones like cocktail or grape tomatoes.
Tomato Topping for Best Bruschetta
Start by seeding and chopping the tomatoes quite small. I find the smaller pieces stay in place better and are easier to eat politely. There’s no need to peel the tomatoes. Here’s a trick I learned from my brother. Put the chopped tomatoes in a strainer and leave them to sit so the liquid drains out. Watery tomatoes make soggy bread. Let them sit at room temperature at least 30 minutes. Then you have time to prepare the baguette slices.
Cut a baguette into diagonal slices. This way you get a little more surface space for your tomato mixture. They look better too! Ciabatta baguettes aren’t the best choice because they have holes big enough for the tomato mixture to fall through. So choose a regular long baguette. Or make your own! You will find the odd hole or mess up one of your slices so the extra length will guarantee you’ll get 12 perfect slices. Toss the leftover bread in the freezer to make stuffing next time you roast a turkey.
Heat a grill pan on the stove top or use the barbecue to grill the bread. Brush each slice with olive oil, grill, turn and grill the other side. You don’t want them too hard, just lightly toasted with some char marks. The char marks aren’t just for show, they add a nice toasty flavour to the bread.
You can also use a sheet pan under the broiler but you need to watch it carefully so they don’t burn. Using the same process, brush the slices with a little olive oil, broil until just starting to brown, then turn and repeat. Use the centre rack so you’re not too close to the top element.
Here’s the fun part. Peel a clove of garlic and rub each toasted baguette slice when cool enough to handle with the clove. Sort of like colouring. Give them a good rub! The garlic literally melts onto the bread, giving it a nice even garlic flavour. Pro tip – use a little fork to stab the garlic, then you won’t burn your hands on the hot bread. I don’t put any garlic in the tomato mixture, the rubbed garlic is enough.
Now drizzle extra virgin olive oil over the strained tomato mixture and add a touch of red wine vinegar, maybe 1/2 teaspoon, just to add a little sweetness to balance the acidity of the tomatoes. Yes, that sounds counter productive to add an acid to acidic ingredients. But it adds a little brightness to the bruschetta topping. Add finely minced onion, sweet red peppers (another non traditional addition but I like the texture), dried oregano and season well with salt and pepper.
Stack and roll the basil leaves like a cigar and slice them into thin ribbons. This is called “chiffonade.” Add the basil to the tomato mixture. You don’t want to add the fresh basil until right before topping your baguette slices.
Top each slice with a spoonful of tomato mixture, using the back of the spoon to press down to ensure the topping stays on the bread. Finish with some grated parmesan. Lay the Bruschetta slices on a baking sheet or back on the grill pan and heat under the broiler, just for a minute or two, just long enough to warm it up if the bread has cooled and to let the cheese melt slightly.
Did you know traditional bruschetta doesn’t have cheese? But I like the hint of saltiness it adds. I only use real parmesan from Italy. Freshly grated. The dry powdery “parmesan” doesn’t melt so don’t even bother using it.
Your guests are going to love Bruschetta Bread! If you make some, consider leaving a comment or rating below. Here’s the recipe:
Ingredients
- 1 baguette
- 2 Tbsp extra virgin olive oil
- 1 clove garlic
- freshly grated Parmesan
Toppping
- 1 cup finely diced ripe tomatoes about 6 cocktail sized tomatoes
- 2 Tbsp finely diced sweet red pepper
- 1 Tbsp very finely diced red onion
- 1 Tbsp extra virgin olive oil
- ½ tsp red wine vinegar
- 8-10 leaves fresh basil, minced
- ½ tsp dried oregano
- salt and pepper to taste
Instructions
- Chop tomatoes and allow to rest in strainer to drain for at least 30 minutes at room temperature.
- Dice onion and red pepper into very small pieces. Add to tomato mixture along with olive oil, red wine vinegar, basil, oregano, salt and pepper.
- Slice baguette diagonally into about 12 slices. Brush with olive oil and place oil side down on preheated grill. Grill until lightly toasted, then brush tops with oil, turn and grill other side.
- While still warm, rub a clove of garlic over the top of each baguette slice.
- Top each slice with tomato mixture and grated Parmesan. Broil for a few minutes until warm and cheese is slightly melted.
Parmesan is an authentic touch. Adding red peppers, oregano, and balsamic vinegar are not, although they make it much more interesting and tasty.
Remember to let the tomato mixture strain overnight, with salt. Won’t be as messy
Thanks Kevin! I’ll try that for sure!
Would love to have a “brrewsketta” taste challenge. Yours Looks yummy and we need to have a taste of wine. Miss cooking with you.
Yes! I’m sure you have some tasty tomatoes growing at your place. It’s been too long. We need to have some wine and share some best practices. I’m always open to great advice being a lifelong learner myself!