Hey there sexy.
No, I wasn’t talking to you, my friend, I was talking to this bruschetta. I mean, just LOOK AT IT. Gah.
Today, friends, I’m sharing the best bruschetta recipe to ever grace the internet. It’s super simple, made with just 5 ingredients, naturally vegan, and just all-round amazing.
Bruschetta is one of my favourite quick lunches to whip up in the Summer. We’ve been blessed with a lot of sunshine lately and one of my favourite pastimes at the moment is enjoying a few slices of the good stuff in the garden!
And my favourite thing about bruschetta? How simple it is. It’s made with just 5 ingredients and is therefore a true celebration of the simple things in life. All it takes is some good quality sourdough, British-grown tomatoes, olive oil, balsamic and fresh basil. And the result is pure bliss.
First we’ll brush a little oil on our sourdough bread slices and toast them until crisp and charred. I love using a griddle pan for this, but if you don’t have one, you can use a frying pan or a toaster. If you are using a toaster, I wouldn’t add any oil to the bread before toasting.
Fact: the grill marks make the bread taste 10x better.
Then we’ll prepare the marinated tomato mixture which goes atop the bruschetta. For this we need fresh tomatoes, olive oil, balsamic vinegar, and fresh basil.
Which tomatoes are best for making bruschetta?
The best bruschetta recipe is of course all about the tomatoes, which is why it’s important to use the right variety!
Large salad tomatoes are often bland, so you want to opt for baby plum or cherry tomatoes which are small and sweet. Just like me and you! You may not be as sexy as my bruschetta but I’m sure you are sweet. And if you aren’t sweet enough, you should probably incorporate more chocolate chip banana bread into your diet. Just a suggestion.
Bonus points if you use a variety of coloured tomatoes! You can get red, orange, yellow, and even dark purple ones which is pretty cool if you ask me.
How not to make bruschetta:
Food blogs are always telling you what to do. Well, imma switch things up over here today and tell you EXACTLY WHAT YOU SHOULD NOT BE DOING:
You should not be using your standard bread loaf. That would be an absolute violation.
With a simple dish like bruschetta, use the best quality ingredients you can find. I’m talking home-grown basil, local sourdough, locally-grown tomatoes, and olive oil so extra virgin that it doesn’t even know where babies come from.
Like I said, we only have 5 ingredients in this easy bruschetta recipe, so you want each one to be out of this world amazing.
Apart from that, this recipe is super simple and pretty hard to get wrong. You toast the bread, prepare the tomato topping, and serve it on the toast. Simples!
Can I make bruschetta ahead of time?
The best thing about bruschetta is that the longer you leave the tomato mixture to marinate, the better it tastes. If you are hosting a party or looking to meal prep, you can prepare the tomato mixture ahead of time and store it in an airtight container in the fridge to use later. The flavours will only get better!
Make sure you put the tomatoes on the toast just before serving though, to ensure the toast stays crisp!
I hope you try this easy bruschetta recipe! If you do, please leave a rating + comment below and tag me in your creations on Instagram @shivanilf! You can also keep updated with me on Facebook and Pinterest – I hope to see you there!
More easy vegan lunch recipes:
Best Bruschetta Recipe (5 ingredients!)
Ingredients
- 4 slices Sourdough bread
- 4 tsp Extra Virgin Olive Oil
- 2 cups/ 300 grams Fresh Cherry Tomatoes or baby plum tomatoes, sliced into quarters
- 1/2 tsp Salt
- 1 tsp Balsamic Vinegar
- 1 sprig Fresh Basil finely chopped
Instructions
- Using a pastry brush, brush 2 tsp of the olive oil onto both sides of the sourdough bread slices.
- Toast the sourdough on a griddle pan over medium-high until charred – it should take a few minutes on each side. If you do not have a griddle pan you can use a frying pan or toaster (if using a toaster don't put any oil on the bread)
- Prepare the tomato mixture by slicing the tomatoes into quarters and mixing with the remaining olive oil, balsamic vinegar, finely chopped basil, and salt. You may not need all the salt depending on your tomatoes, so start with 1/4 tsp and add more to taste if desired.
- Serve the tomatoes atop the toasted bread. Enjoy!
Shivani’s Tips
- The tomato mixture can be prepared ahead of time and stored in an airtight container in the fridge for 1 day.
- Make sure to assemble the bruschetta just before serving so the bread stays crisp!
NUTRITION
Serving: 2 slices of bruschetta Calories: 483 kcal | Fat: 12.1g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 1422mg | Carbohydrates: 79.3g | Fiber: 5.3g | Sugar: 8g | Protein: 16.7g 
Did you make this recipe?
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Das Brot nur noch mit etwas Knoblauch einreiben bevor die Tomaten draufkommen, dann ist es perfekt! Lecker
Jesse-Gabriel
Translation:
Just rub the bread with a little garlic before the tomatoes come on, then it’s perfect! Delicious
I love that idea Jesse!