Dive into the essence of Italian cuisine with this Easy Tomato Bruschetta Recipe! It’s a celebration of peak tomato season, featuring ripe tomatoes and fresh herbs. Perfect for lazy summer days or as an elegant starter at your next party, this classic Italian antipasto is easy to prepare and bursts with the vibrant flavors of the Mediterranean.
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Why You’ll Love This Recipe
- Fresh and Flavorful: Combines ripe summer tomatoes and aromatic basil for a garden-fresh taste.
- Versatility: Ideal as a side dish, an easy appetizer, or a staple on your charcuterie board.
- Authentic Italian Flair: Embraces the classic Italian recipe, perfect for replicating the experience of Italian restaurants at home.
- Health-Focused: Focuses on nutrient-dense ingredients like fresh tomatoes and basil.
Ingredients
A handful of simple ingredients brings this classic Italian appetizer to life!
- Ricotta Cheese: Homemade cashew ricotta cheese is silky smooth and oh-so-perfect for this recipe.
- Tomato Mixture: A vibrant blend of juicy grape tomatoes chopped to perfection.
- Extra Virgin Olive Oil: A drizzle of olive oil enhances the natural flavors and adds a silky texture.
- Balsamic Vinegar Glaze: Adds a sweet and tangy dimension, elevating the tomato topping.
- Fresh Garlic: Minced garlic cloves infuse the mixture with a robust flavor.
- Basil: Lots of fresh basil for a herby freshness, essential for the best bruschetta recipe.
- Salt: Sea salt seasons and brings out the ingredients’ best flavor.
- Bread: I use a French baguette for this classic tomato bruschetta because it provides the perfect-sized pieces.
Step-by-step Instructions: How To Make Bruschetta
- Add all ingredients into a medium bowl.
- Stir thoroughly until well combined.
- Serve on fresh bread with homemade cashew ricotta cheese.
That’s it! Enjoy your homemade tomato bruschetta during this peak tomato season and share the joy of healthy, delicious eating with your loved ones.
Recipe Variations
- Tomatoes: This recipe needs fresh tomatoes. I use grape tomatoes, but any fresh tomato, such as heirloom tomatoes, Roma tomatoes, vine tomatoes, or cherry tomatoes, will work.
- Cheese: I used homemade ricotta cheese for this recipe, but fresh mozzarella (vegan) is a classic as well.
- Bread: Baguette slices allow for the perfect appetizer-sized bites. However, a traditional French bread or artisan bread loaf will work just as well.
Serving Ideas
Serve this easy bruschetta recipe on warm bread and vegan ricotta cheese.
This bruschetta board pairs well with Traditional Minestrone and Vegan Zuppa Toscana soup.
It’s also a great appetizer for pasta dishes like this Mini Lasagna Recipe, Vegan Butternut Squash Ravioli, or Vegan Carbonara.
Storage Tips
Store leftover bruschetta topping in an airtight container in the fridge for up to 3-4 days. Store the vegan ricotta cheese and bread separately.
Bruschetta Kitchen Tools
FAQ
Bruschetta’s topping is typically made of diced tomatoes, basil, garlic, olive oil, and balsamic vinegar.
The best way to cut tomatoes for bruschetta is to chop or dice them into small, bite-sized pieces.
Yes, bruschetta can be stored in the fridge in an airtight container for up to 3-4 days.
To prevent your bruschetta from getting soggy, serve the tomato mixture on the side and let your guests top their own bread slices. Alternatively, add the cheese and tomato mixture to the bread immediately prior to serving.
Traditionally, bruschetta refers to Italian antipasto that consists of grilled bread rubbed with garlic and topped with diced tomatoes, fresh basil, and sometimes mozzarella.
Recipe
How To Make Bruschetta
Ingredients
- 1 Cashew Ricotta Cheese
- 1 pack of grape tomatoes, chopped (equals about 2 cups chopped tomatoes)
- 1 1/2 teaspoon olive oil
- 1 tablespoon balsamic glaze
- 1/8 teaspoon salt
- 5 large basil leaves, minced
- 1 clove of garlic, minced
- 1 baguette, sliced
Instructions
- Add all ingredients into a medium bowl.
- Stir thoroughly until well combined.
- Serve on fresh bread with homemade cashew ricotta cheese.
Equipment
Notes
Nutrition
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This is the best recipe I’ve ever made of yours. It is soooo good!
It is one of my favorites too!