3 Easy Tomato Bruschetta Recipes That Are Made for Summer Entertaining
Let’s be perfectly honest: Anything tastes good on bread, especially when it’s toasted. If you’re looking for an elevated canapé that takes minutes to master and is almost foolproof, tomato bruschetta should be at the top of your list. Leave it to the Italians to come up with something so good; in Tuscany, they call it fettunta, which means “greased slice,” referring to the olive oil they slather on the bread before topping it with tomatoes. It’s questionable when exactly the dish was invented, but it’s believed to have roots in ancient Roman times.
Regardless of how and when the food got its start, we just want to eat bite after bite. It’s the perfect summer food because tomatoes are in-season, giving the dish a juiciness you just won’t get the rest of the year. What’s more, the only real “cooking” you’ll do is crisp up some bread in the oven—how’s that for simple?Here, we’ve rounded up our favorite bruschetta recipes to add to your repertoire. Entertaining has never been so easy.
ITALIAN-STYLE TOMATO BRUSCHETTA
The Hero Ingredient: Super-fine caster sugar adds some sweetness to this easy traditional Italian tomato bruschetta recipe.
The Recipe: Slice vine tomatoes and scoop out most of the seeds; mix in olive oil, balsamic vinegar, caster sugar, salt, and pepper. Grill your favorite type of bread and then rub with garlic, finally topping it with the tomato mixture.
The Clincher: It’s always fun to have guests make their own bruschetta; simply put the toast, tomato mixture, and a basil leaf garnish out on a platter so they can dress their own slices.
PEACH AND TOMATO BRUSCHETTA
The Hero Ingredient: Fresh peaches offset the tartness of the tomatoes in this easy bruschetta recipe.
The Recipe: Toast the slices of sourdough baguette in the oven, and then smear them with olive oil and smashed garlic (heat it to form a paste first). Mix your favorite tomatoes with peaches, fresh basil leaves, and balsamic vinegar. When the bread is browned, top it with the fruit and enjoy.
The Clincher: If you’re not serving the bruschetta right away, put the toast and topping in separate containers to avoid sogginess.
TOMATO, SALAMI, AND ARUGULA-BASIL PESTO BRUSCHETTA
The Hero Ingredient: So it’s not exactly one ingredient, but homemade arugula-basil pesto with cashews makes this bruschetta divine.
The Recipe: Once the bread is grilled and drizzled with olive oil, spread the pesto on top, add a few pieces of thinly cut salami, some buffalo mozzarella, tomato slices, and a few kernels of grilled corn. Top with a little more pesto and you’re good to go.
The Clincher: Keeping your pesto crunchy means you can forgo the food processor (and the messy clean-up process).
What’s your favorite type of bruschetta? Up next: the squid ink pasta recipes you need to try now.