How to Make Fresh Tomato Bruschetta

I had no idea how easy it was to make bruschetta from scratch and really I had no intentions of learning. I love bruschetta, don’t get me wrong, but I had this idea that it was going to be a recipe loaded with steps and I just didn’t want to tackle it. Boy, was I wrong. Seven ingredients, minimal work and about 10 minutes to let everything marry together, is all it takes. Follow along, so you can learn How to Make Fresh Tomato Bruschetta, too.

I, seriously, had no clue this was going to be as easy as it is. It’s funny how the most flavourful recipes can take such minimal effort. The other day, I was experimenting with a dip recipe and was going to just sub in a jar of store bought Bruschetta. But the dip itself is on the salty side and the store bought bruschetta was salty and I just couldn’t bring myself to layer salt on top of salt. It needed something fresh and bright.

I did a bit of research, set down my phone and looked at my Roma tomatoes, that I had earmarked for another recipe, and decided to jump right in. I settled on tomatoes and onions as my base, with loads of basil and a clove of garlic. Then, I went with equal parts olive oil and balsamic vinegar and a pinch of salt to bring out the flavour in the tomatoes.

It was so good, a dip worth devouring and we did just that (recipe coming soon). I’m going back to the grocery store today to buy more tomatoes. Literally, just so I can make another batch of this bruschetta. It takes less than 15 minutes and I want to eat this every day. It’s so easy, it really could be made daily, and well, why not. Summer, with it’s bounty of fresh tomatoes, is the perfect time to indulge in this dish over and over, and all season long.

How to Make Fresh Tomato Bruschetta

Now, I know bruschetta actually refers to the toasted bread that these tomatoes sit upon, but I generally, think tomatoes and basil when I hear bruschetta. So, whether you call it Italian salsa, tomato and basil topping, bruschetta dip, here’s how you make what I’m going to lovingly refer to as fresh tomato bruschetta.

Firstly, you’ll need to dice up your tomatoes and onions into small pieces. Think salsa sized bits. Next, stack your fresh basil leaves and roll them up like a tube or cigar and slice them super thin. You’ll end up with ribbons of basil, so to speak. Mince a clove of garlic and then stir everything together. Add balsamic vinegar, olive oil, and the sea salt. Mix until everything is combined.

Leave this to marry for at least 10 minutes or longer. While that’s melding together, slice your baguette into thin slices. If you really want a treat, heat your bread up slightly in the oven and spoon the bruschetta over warm slices of the baguette. So so good! You can also serve this with pita wedges, pita chips, or even over a bit of pasta, yum! I’m positive, this bruschetta is going to be on my weekly menu rotation, from here on out.

If you’re questioning making your own, don’t! It’s so much easier than you think. Ten minutes of prep and a little more time to let this sit and marry and you’ve got a dip worth sharing or keeping all to yourself if you prefer, which t’s totally ok by me!

Loved learning How to Make Fresh Tomato Bruschetta? Check out these other delicious snacks, I’m sure they’ll hit the spot:

• Hometown Favourite Wedges and Dip
• The Best Chunky Guacamole
• Asian Chicken Meatballs with Peanut Dipping Sauce

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If you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!

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