Best Tomato Rubbed Bruschetta Recipes

BRUSCHETTA WITH HEIRLOOM TOMATOES, OLIVES AND BASIL

Steps:

• Preheat the oven to 425°F and set a rack in the middle position.
• In a medium bowl, combine the tomatoes, olives, balsamic vinegar, basil, salt, pepper, and ⅓ cup of the oil. Toss to combine, then taste and adjust seasoning, if necessary. (If the tomatoes aren't as sweet as you'd like, add ⅛ teaspoon sugar.)
• Arrange the bread slices on a baking sheet. Brush both sides of the bread with the remaining 3 tablespoons of oil. Bake for about 10 minutes, until crisp and golden on the bottom.
• Using tongs, flip the bread slices so the golden side is facing up. Rub the top side of each slice with the cut side of the garlic, going back and forth once (or twice, if you like your bruschetta extra garlicky). Transfer the toasted bread to a serving platter and top each slice with a spoonful of the tomato mixture. Sprinkle the bruschetta with more basil. Serve within 10 minutes so that the bread stays crisp.
• Make-Ahead Instructions: The tomato mixture can be prepared up to 3 hours ahead of time and stored in a covered container in the refrigerator. Taste and adjust seasoning before topping the toasted bread.

TOMATO BRUSCHETTA

Steps:

• In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together.
• Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.

EASY BLISTERED TOMATO BRUSCHETTA

Steps:

• In a large nonstick pan, heat 2-3 tbsp EVOO over medium heat until shimmering. Add in the tomatoes and let them cook undisturbed for 2 minutes. (Use a splash guard for safety as the tomatoes will begin to pop in the oil.)
• Add the garlic and season with kosher salt and black pepper. Toss around a bit. Cook for another 2 minutes, stirring occasionally.
• While the tomatoes are cooking, slice the French baguette on the diagonal into ½-inch slices. Brush the bread on one side with a little extra virgin olive oil.
• Heat up a cast-iron pan or griddle on high heat. Once the pan is heated, arrange the bread onto the pan, olive oil side down. If you cannot fit all the bread onto the cast-iron pan, warm the bread in batches.
• Brush the top of the bread with extra virgin olive oil. Once the bottom side is golden brown with some darker edges, flip the bread. The bread will take about 2 minutes per side, depending on how hot your pan is.
• Move the bread to a serving platter. Spoon blistered tomatoes onto each piece of bread. Finish with a drizzle of balsamic glaze over (optional) and a sprinkle of basil.

TOMATO-RUBBED BRUSCHETTA

Steps:

• Prepare grill.
• Brush bread slices on both sides with oil and grill on a rack set 5 to 6 inches over glowing coals until golden, about 1 minute on each side. While bread is grilling, halve garlic and tomato crosswise. Rub grilled bread with garlic and tomato to moisten it (you may have tomato left over) and sprinkle with paprika and salt.