Tomato Bruschetta with Garlic and Basil
Crisp, garlic-rubbed toasted bread topped with juicy marinated tomatoes, basil and olive oil. It takes 20 minutes and works as a light starter or party snack.
Published 29 Sep 2026
Ingredients
Equipment: Baking tray, serrated bread knife, mixing bowl, pastry brush (optional)
Method
Heat the oven to 220°C (200°C fan) and place the rack in the upper third. Have a baking tray ready.
Mix the diced tomatoes, minced garlic, 2 tablespoons of the olive oil, the vinegar, salt and pepper in a bowl. Leave to sit for 10 minutes so the flavours blend.
Arrange the bread slices on the tray in a single layer. Brush or drizzle the remaining 2 tablespoons of oil over the tops.
Bake for 8 to 10 minutes, turning the slices over halfway, until the edges are deep golden and the bread feels crisp when tapped.
While the toast is still hot, rub the cut side of the halved garlic cloves over the top of each slice. The rough crust will grate the garlic onto the bread.
Stir the torn basil into the tomatoes and taste for salt. Spoon the mixture onto the toasts using a slotted spoon so the bread stays crisp, then drizzle with a little of the juices. Serve straight away.
Cooking tips
- Deseed the tomatoes and drain off excess liquid so the toast does not turn soggy.
- Choose firm, ripe tomatoes such as Roma or plum tomatoes, which have more flesh and fewer seeds.
- Assemble just before serving. Topped bruschetta softens within about 10 minutes.
- Tear basil by hand rather than chopping it to prevent it from bruising and darkening.
Substitutions
- Use fresh coriander or mint if basil is hard to find, though the flavour will differ.
- Swap the bread for sourdough, French loaf or thick slices of pita bread.
- Replace extra virgin olive oil with regular olive oil; the flavour will be milder.
- Top with shaved parmesan or crumbled feta for a non-vegan version.
Serve with
["Serve as a starter with soup or pasta, or on a platter with olives and cheese for a party. A squeeze of lemon or a few chilli flakes adds a lift."]
Storage
Keep the tomato topping in an airtight container in the fridge for up to 1 day. Store the plain toasts in an airtight tin at room temperature for 1 day.
Reheating
Re-crisp the toasts in a 180°C oven for 3 to 4 minutes. Bring the topping to room temperature and top the toasts just before serving.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
You might also cook
GreekGreek Salad
Chunky tomatoes, cucumber, red onion, olives and a block of feta, dressed with olive oil and oregano.
ItalianSpaghetti Aglio e Olio
Spaghetti tossed with garlic gently fried in olive oil, chili flakes and parsley. Five ingredients, fifteen minutes.
ItalianCreamy Mushroom Penne
Penne in a garlicky mushroom cream sauce with parmesan and black pepper. On the table in half an hour.
ItalianPenne Arrabbiata
Penne tossed in a fiery tomato sauce built on garlic, chilli and olive oil. It is a meat-free, pantry-friendly dinner that is ready in about 30 minutes.
Italian & Med kitchen
ItalianSpaghetti Bolognese
A slow-simmered beef and tomato ragù with finely chopped vegetables and a splash of milk, tossed through spaghetti. It's a filling family dinner that rewards a little patience.
ItalianChicken Cacciatore
Bone-in chicken braised slowly with tomatoes, peppers, onion and herbs until the sauce turns rich and the meat falls off the bone. A one-pot Italian dinner that suits rice, bread or pasta.
ItalianGarlic Bread with Parsley and Mozzarella
Crisp-edged, buttery garlic bread with a soft middle and a light melt of mozzarella. It takes ten minutes to prepare and goes with almost any pasta or soup.
ItalianRosemary Focaccia
A soft, airy Italian flatbread with a crisp golden base, deep olive oil dimples and fragrant rosemary. The dough is mixed by hand with no kneading, so it suits beginners.