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, it’s proof that exceptional produce rarely needs much else.
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Italian Translation: None — it’s already Italian!
Region of Origin: Tuscany
Wine Pairing Suggestion: Chilled Prosecco or Trebbiano
Category: Appetizer [‘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. With a little chopping and a little patience, you get 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.
To elevate, try finishing with a drizzle of peperoncino or basil infused olive oil or a simple or spiced balsamic reduction.
Why this recipe works: With only a handful of ingredients, every flavor has a chance to shine. Ripe tomatoes, fresh basil, good olive oil, and toasted bread are all you need.
Ingredients for Tuscan Bruschetta:
Full measurements in the recipe card below.
- Baguette
- Extra Virgin Olive Oil
- Roma Tomatoes
- Fresh Basil
- Garlic Clove
RECOMMENDED KITCHEN TOOLS:
- Baking Sheet
- Pastry Brush
- Small & Large Serrated Knife
- Large Bowl
How to Make Tuscan Bruschetta:
STEP 1: Prep Oven & Baguette.
Preheat oven to 375°F. Using a large serrated knife, 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 Tbsp olive oil.
STEP 2: Dice the Tomatoes.
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. Meanwhile, add chopped basil, salt, pepper, and olive oil 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 Tuscan Bruschetta:
- Garnish with fresh ground pepper and a drizzle of olive, and serve immediately.
- Elevate this dish with Simple (or Spiced) Balsamic Reduction or Basil or Peperoncino Infused Olive Oils
- Enjoy with Chilled Prosecco or Trebbiano or Aperol Spritz
La Vita, Simplified:
Make Ahead: Prepare the tomato mixture and toast the bread ahead of time, but wait to assemble until just before serving.
Leftovers: Extra tomato topping is delicious on grilled chicken, fish, warm pasta, or scrambled eggs the next day.
Kitchen Favorite: A good-quality extra-virgin olive oil is one of the easiest ways to elevate a simple bruschetta.
Storage: Store the tomato mixture separately from the bread to keep everything fresh and crisp.
5-INGREDIENT TUSCAN BRUSCHETTA
Equipment
- Baking Sheet
- Pastry Brush
- Small & Large Serrated Knife
- Large Bowl
Ingredients
- 1 Baguette
- 4 Tablespoons Extra Virgin Olive Oil, separated - elevate with an olive oil infusion, recipe below.
- 6-7 Large Roma Tomatoes
- 1 Tablespoon Fresh Basil - finely chopped
- ½ teaspoon Salt
- ⅛ teaspoon Pepper
- 1 clove Garlic
Instructions
- Preheat oven to 375°F
- Slice baguette approximately ½ - ¾ inch thick, at a slight diagonal using a large serrated knife.
- Place baguette slices in a single layer on a large baking sheet.
- Lightly brush the top side with 2 Tbsp olive oil.
- Bake for 10 minutes.
- Meanwhile, 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.
- Add chopped basil, salt, pepper, and olive oil to the large bowl with tomatoes; and gently toss to combine.
- Peel Garlic clove and cut in half lengthwise. Set aside.
- Once 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 crostini slices.
- Assembly: I like to assemble directly on the Serving Platter. Spoon a heap of the tomato mixture on top of each slice toasted crostini slices.
- Garnish with fresh ground pepper, a drizzle of balsamic reduction or olive oil, and serve immediately.
- Buon Appetito!
Notes
- Serving Note & Special Instructions:
- Assemble just before serving so the bread stays crisp.
- Finish with a drizzle of olive oil or balsamic reduction and freshly cracked pepper.
- Michelle’s Kitchen Recommendations:
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