5-Ingredient Tuscan Bruschetta
Tuscan Bruschetta is a celebration of peak-season tomatoes and fresh basil, piled high on crisp toasted bread. With just a handful of ingredients, this dish highlights the essence of Italian cooking — letting freshness and flavor shine.
Italian Translation: none — it’s already Italian!
Region of Origin: Toscano
Wine Pairing Suggestion: Chilled Prosecco or Aperol Spritz (see The Aperol Spritz, 3 Ways)
Category: Appetizers [‘Aperitivo’]
Michelle’s Cucina
A note from my kitchen to yours.
For me, the beauty of bruschetta lies in its freshness — especially when tomatoes are at their sweetest in summer. The prep takes a bit of care, but it’s one of those recipes where the reward is immediate: juicy tomatoes, fragrant basil, and a crisp base that ties it all together. To elevate, try finishing with a drizzle of peperoncino- or basil-infused EVOO (see Everyday EVOO Infusions). It’s a fresh appetizer that’s always worth the effort, whether you’re serving a crowd or enjoying an afternoon snack with a glass of wine.
What You’ll Need to Make 5-Ingredient Tuscan Bruschetta:
- Baguette
- Extra Virgin Olive Oil (Elevate with Peperoncino or Basil-infused EVOO, how-to here: Everyday EVOO Infusions )
- Roma Tomatoes
- Fresh Basil
- Garlic Clove
Equipment & Tools for 5-Ingredient Tuscan Bruschetta:
- Baking Sheet
- Pastry Brush
- Small Serrated Knife for dicing tomatoes
- Large Bowl
How to Make 5-Ingredient Tuscan Bruschetta:
STEP 1: Prep Oven & Baguette.
Preheat oven to 375°F. Slice baguette approximately ½ - ¾ inch thick, at a slight diagonal. Place baguette slices in a single layer on a large baking sheet. Lightly brush the top side with 2 Tablespoons EVOO.
STEP 2: Dice the Tomatoes.
While oven finishes pre-heating: Place a large bowl next to your cutting board. Dice the tomatoes: using a small serrated knife, cut in quarters, cut to remove core tip, remove seeds, slice in small strips, then chop small dice. Add diced tomatoes to the large bowl.
STEP 3: Toast the Baguette Slices & Finalize the Topping.
Put baguette slices in oven for 10 minutes. [While the bread is toasting]. Add chopped basil, salt, pepper, and EVOO to the large bowl with tomatoes; and gently toss to combine.
STEP 4: Garlic Rub.
Peel Garlic clove and cut in half lengthwise. Set aside. When bread is toasted, remove from the oven and let cool on the baking sheet. When it’s cool enough to handle, use the ‘open’ side of the garlic glove to rub on one side of each of the baguette slices.
STEP 4: Assemble.
Spoon a heap of the tomato mixture on top of each slice. Carefully transfer to serving platter.
How to Serve 5-Ingredient Tuscan Bruschetta:
Garnish with fresh ground pepper, a drizzle of Balsamic Reduction or EVOO, and serve immediately.
La Vita, Simplified:
- Making it ahead: The day prior, you can make the top tomato mixture, as well as toasting the baguette; but don’t assemble until just prior to serving.
- If you have leftover tomato mixture, don’t toss it! Use it the next day as a topping for grilled chicken or fish, toss it with warm pasta, or spoon it over scrambled eggs for an Italian twist on breakfast.
5-INGREDIENT TUSCAN BRUSCHETTA
Equipment
- Baking Sheet
- Pastry Brush
- Small Serrated Knife for dicing tomatoes
- Large Bowl
Ingredients
- 1 Baguette - NOTE: Approximately 285 grams and/or 21 inches
- 4 Tablespoons Extra Virgin Olive Oil, separated - NOTE: Elevate with Peperoncino or Basil-infused EVOO - link below!
- 6-7 Large Roma Tomatoes - NOTE: Approximately 28 ounces / 70 grams
- 1 Tablespoon Fresh Basil, finely chopped - NOTE: Approximately 15 large leaves
- ½ teaspoon Salt
- ⅛ teaspoon Pepper
- 1 clove fresh garlic
Instructions
- Preheat oven to 375°F
- Slice baguette approximately ½ - ¾ inch thick, at a slight diagonal.
- Place baguette slices in a single layer on a large baking sheet.
- Lightly brush the top side with 2 Tablespoons EVOO.
- [While oven finishes pre-heating]. Place a large bowl next to your cutting board.
- Dice the tomatoes: using a small serrated knife, cut in quarters, cut to remove core tip, remove seeds, slice in small strips, then chop small dice. Add diced tomatoes to the large bowl.
- Put baguette slices in the oven for 10 minutes.
- [While the bread is toasting] Add chopped basil, salt, pepper, and EVOO to the large bowl with tomatoes; and gently toss to combine.
- Peel Garlic clove and cut in half lengthwise. Set aside.
- When bread is toasted, remove from oven and let cool on the baking sheet.
- When it’s cool enough to handle, use the ‘open’ side of the garlic glove to rub on one side of each of the baguette slices.
- Assembly: I like to assemble directly on the Serving Platter. Spoon a heap of the tomato mixture on top of each slice.
- Garnish with fresh ground pepper, a drizzle of Balsamic Reduction or EVOO, and serve immediately.
- Buon Appetito!
Notes
- Elevate with Infused EVOO! The How-To is here: Everyday EVOO Infusions
- Making it ahead: The day prior, you can make the top tomato mixture, as well as toasting the baguette; but don’t assemble until just prior to serving.
- If you have leftover tomato mixture, don’t toss it! Use it the next day as a topping for grilled chicken or fish, toss it with warm pasta, or spoon it over scrambled eggs for an Italian twist on breakfast.
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