Classic Tomato Bruschetta with Garlic-Infused Olive Oil
A fresh and vibrant Italian appetizer featuring diced tomatoes, garlic, and herbs on crispy toast.
- Prep40 min
- Total40 min
- DifficultyEasy
- Servings12
This bruschetta is all about simplicity and peak summer flavor. Ripe Roma tomatoes are salted to draw out excess moisture, then tossed with a fragrant garlic-infused olive oil and fresh herbs. The result is a bright, juicy topping that pairs perfectly with crunchy crostini.
For the best results, start the infused oil at least an hour ahead to let the garlic flavor develop. If you're short on time, you can use plain olive oil and let the tomatoes marinate with smashed garlic cloves instead. Either way, this appetizer is best served within an hour of assembling.
Ingredients
Servings
Converted amounts are rounded.
Method
- If you plan to infuse the olive oil, start at least 1 hour before serving. (See tips.) Once the oil has been heated and is cooling, begin preparing the tomatoes.
- Cut the tomatoes into a small dice, discarding any excess seeds.
- Place a fine-mesh sieve over a large bowl. Add the diced tomatoes and sprinkle generously with salt. Toss to coat.
- Let the tomatoes drain for at least 10 minutes and up to 1 hour. Gently press them with a spoon to release extra liquid, then transfer to a bowl.
- If using infused oil, toss the tomatoes with the oil (as needed) and sliced basil. Serve within 1 hour.
- If not using infused oil, toss the tomatoes with plain olive oil, gently smashed garlic cloves, and herbs (if using). Let marinate at room temperature for up to 1 hour. For longer storage, marinate in the refrigerator.
- If the mixture was refrigerated, bring it to room temperature. Remove any extra herbs and garlic used for marinating.
- Add 1/4 cup of freshly chiffonaded basil. Spoon over bruschetta toast and serve immediately.
💡 Tips
- For garlic-infused oil: gently heat 1 cup olive oil with 3 smashed garlic cloves in a small saucepan over low heat for 10 minutes, then let cool and strain.
- Use ripe but firm tomatoes for the best texture.
- Assemble just before serving to keep the bread crunchy.
Inspired by a recipe from Host the Toast