Best ever tomato bruschetta - the perfect easy, quick brunch recipe (2024)

The best ever tomato bruschetta is a super easy bruschetta recipe and one of the most delicious. No tomato chopping involved. Perfect for brunch or lunch.

Best easy tomato bruschetta (no chopping)

I am going to admit something and it’s pretty pathetic but I’ll say it anyway – until I was 25, I’d never tasted bruschetta.

The truth is, the idea of tomato really grossed me out with all those goobly bits.

It wasn’t until my husband and I were in Italy in a small town whose name escapes me that I bit the bullet tomato.

The small, family-owned and run restaurant claimed to have ‘the best bruschetta in Italy.’

I think the phrase ‘when in Rome’ applied rather nicely to this situation and I ordered a serving of their classic bruschetta to share.

Holy wow!

From the first bite I felt deep regret.

Regret for all the deliciousness I must have missed out on in my life.

This was one of the tastiest things I’d eaten and it looked so very simple.

For a few months after our trip, whenever I saw bruschetta on a menu I ordered it.

Most of the time it was ok, sometimes good but I quickly learned that there is bruschetta and there is bruschetta.

It seemed there was an art to its creation.

Fast forward to a few years ago when we had a big Mother’s Group party for all the kiddies’ 1st Birthdays.

One mum brought a plate of tomato bruschetta.

I don’t know if anyone got to taste it other than me because once I’d had my first bite I set myself up and devoured a good portion of the tray.

I was very thankful that her response to me asking for the recipe wasn’t ‘oh I made it up I’m not sure.’

There is a really simple recipe and it’s pretty easy but my goodness is it tasty.

This one is a Thermomix bruschetta recipe but you can make the tomato mixture in a food processor, or chop it all by hand.

What is bruschetta?

Traditionally, bruschetta is an Italian antipasti dish of a toasted slice of bread, flavoured with garlic cloves, & drizzled with extra virgin olive oil.

Bruschetta actually doesn’t always have fresh tomatoes (I’ve shared some topping variations down below) but it is the most common topping. It’s simple & so very full of flavour.

How to prepare Bruschetta

What is the best bread to use for bruschetta?

You’ll need to use a bread that holds its shape and has a neutral flavour.

Sourdoughis perfect as it’s reasonably dense & toasts nicely.

Which tomatoes are best for bruschetta?

My favourite are Roma tomatoes as they’re so full of flavour. You can use whatever tomatoes you can find, even cherry tomatoes work well.

How to cut the tomatoes

Traditionally, you cut the tomatoes for bruschetta by hand, but the best thing about this recipe, is you just throw them in the Thermomix or food processor and let it do the work.

Do you need to take the seeds out?

You can remove the seeds but it’s not necessary.

What ingredients do you need to make bruschetta

To make this classic Italian appetizer, you will need:

• Toasted sourdough bread– or you can use any Italian bread (it’s a great way to use stale bread too) – baguette slices are delicious too. Look really just use whatever bread you have.
• Fresh garlic (minced)– if you’re a big garlic lover feel free to use more than the recipe below
• Extra virgin olive oil– Extra virgin is best here as the flavour contributes to making this the best bruschetta recipe
• Parmesan cheese– some recipes use fresh mozzarella but we like the salty bite parmesan adds
• Roma tomatoes– as it says below, you can use other varieties but juicy tomatoes are the key. Use them at room temperature to bring out flavour.
• Fresh basil leaves– dried can be used if that’s all you have but fresh herbs always give the best flavor
• Balsamic vinegar (or balsamic glaze)
• Salt– we like sea salt flakes or Celtic sea salt
• Fresh ground black pepper

Tips for perfect tomato bruschetta

How do you stop it going soggy?

For best results make your topping ahead of time.

If you make it at least 24 hours in advance, the excess liquid will separate & you can drain it off before preparing. For something different, serve the bread and topping separately so guests can prepare their own fresh bruschetta.

Do you serve it hot or cold?

Bruschetta is best served on warm, freshly-toasted bread. I like to toast it in a frying pan with a little olive oil on the side of each slice for nice crusty bread.

How long does bruschetta keep?

The topping can be stored in the fridge for up to 3 days.

How to make this fresh tomato bruschetta recipe

Here are step-by-step instructions to make our super simple tomato bruschetta:

1. Place the tomatoes & basil leaves in the bowl of the Thermomix or a food processor.
2. Whiz for 5 seconds speed 6 (or until finely chopped in the food processor).
3. Tip into a a medium bowl, add the remaining ingredients (except the bread) and combine and leave to marinate for at least 15 minutes (but best overnight in an airtight container in the fridge).
4. Toast the bread (or heat in a frying pan).
5. Spread the mixture on top of the bread slices and serve immediately.

Bruschetta topping variations

If you want to change up the tomato topping a bit you can:

• Adding a slice of good quality mozzarella to the top of the tomatoes to make mozzarella bruschetta is very popular and looks really pretty too (top with an extra basil leaf to make it super fancy).
• It’s not very traditional but adding feta instead of parmesan is a nice flavour twist.
• Bruschetta can also be made with a mix of chopped cooled roast vegetables instead of diced tomatoes.

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Best ever tomato bruschetta

Yield: 4-6

Prep Time: 10 minutes

Cook Time: 5 minutes

Additional Time: 15 minutes

Total Time: 30 minutes

The most delicious Thermomix tomato bruschetta recipe.

Ingredients

• 6 slices of toasted sourdough bread
• 2 tsp minced garlic
• 3 tbsp EV Olive Oil
• 1⁄4 cup grated parmesan cheese
• 2 1⁄2 cups roma tomatoes
• 1⁄3 cup fresh basil leaves
• 2 tbsp balsamic vinegar
• 1⁄2 tsp salt
• 1 tsp fresh ground pepper

Instructions

1. Place the tomatoes & basil leaves in the bowl of the Thermomix or a food processor.
2. Whiz for 5 seconds speed 6 (or until finely chopped in the food processor).
3. Tip into a a mixing bowl, add the remaining ingredients (except the bread) and combine and leave to marinate for at least 15 minutes (but best overnight).
4. Toast the sourdough bread.
5. Spread the mixture on top of the bread slices and serve immediately.

Notes

The mixture will keep in the fridge for a few days. Drain the liquid before serving.

See Also

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