Quick, easy and fresh, Tomato Bruschetta is made with juicy tomatoes and little else. Capers add some pop and garlic a bit of pepperiness but the tomatoes are the star all perched on a crusty slice of toasted bread.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Appetizer
Cuisine: American, Italian
Keyword: bruschetta, crostini, tomato bruschetta
Servings: 12
Calories: 22kcal
Author: Kellie
Cost: $5
Equipment
mixing bowl
Ingredients
1poundplum tomatoesseeded and diced
1/4cupfinely chopped red onion
1tablespooncapersrinsed and drained
1garlic cloveminced
2tablespoonschopped parsleyoptional
2tablespoonschopped basiloptional
1tablespoonextra virgin olive oil
Kosher salt
Fresh ground pepper
12slicescrostini or sliced baguettetoasted or grilled
1garlic clove cut in half
Extra olive oil for drizzlingoptional
Instructions
In a small bowl, toss together the tomatoes, onion, capers, garlic, parsley, basil (if using) and olive oil.
Season with salt and pepper, to taste.
Rub each slice of the crostini or toasted baguette with the garlic and arrange on a platter.
Top each crostini with a spoonful of the tomato mixture.
Drizzle with olive oil and serve immediately.
Notes
Bruschetta topping can be made up to 24 hours in advance. Store in an airtight container in the refrigerator until ready to serve.Don’t top the bread slices until right before serving so the bread doesn’t get soggy.