The original Italian bruschetta is made with toasted bread, rubbed with fresh garlic and drizzled with olive oil. Fresh garlic is the key to making the best bruschetta — when you rub it onto warm toast, the garlic melts into the bread, creating amazing flavor. When tomatoes are at their peak in the summer, this classic version of bruschetta is a must — and it's easy to make for entertaining. Enjoy tomato bruschetta as a light first course or a satisfying main dish.
Sliced rustic bread, such as French country, Italian loaf, or baguette
Fresh tomatoes
Cloves of fresh garlic
Fresh basil, chopped
Extra virgin olive oil
Slice the bread to about 1/4 Â inch thick.Â
Toast the bread in the oven at 350° F until nicely browned.
Peel the garlic cloves. If you don't like peeling garlic, a garlic roller makes this task easy.
While the toast is still warm, rub one side of it with the garlic clove. The garlic will melt into the bread.
Chop the tomatoes, and discard the seeds and juice. Place the chopped tomatoes in a bowl. This can be done ahead of time.
When you are ready to serve the bruschettas, toss the chopped tomatoes with olive oil, sea salt & freshly ground pepper, and chopped basil right before serving. If you add the oil to the tomatoes too far in advance, the oil will "cook" the tomatoes, making them mushy.Â
Serve the toast and the tomatoes separately and let everyone make their own. If you prefer to prepare them, top the toast with tomatoes right before serving to prevent the toast from getting mushy.
Rubbing garlic on warm, toasted bread for bruschettas
 
Serving bruschetta for lunch with mixed greens and French vinaigrette
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You can use a variety of tomatoes to make your bruschetta
 
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To save time at home, ask the bakery to slice your bread for you. You can also freeze a loaf of sliced bread and pull out individual slices as needed.
If you have leftover chopped tomato mixture, sauté it and add a splash of white wine, if you like. Smash the tomatoes with a potato masher and cook until the excess water evaporates and the tomatoes begin to caramelize. This creates a delicious homemade pasta sauce you can use to top bruschetta and add melted mozzarella or toss with pasta for a quick meal.
Tomato sauce made with leftover tomatoes served on bruschetta with dried sausage and olives as a first course
Tomato sauce made with leftover tomatoes, served on bruschetta with melted mozzarella and bacon as a first course — cleaning out the fridge to pull together dinner
Tomato sauce made with leftover tomatoes served on bruschetta with prosciutto and cheese — and bruschetta with pesto
