Name: Tomato Bruschetta Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: 2 pounds ripe, cherry tomatoes, sliced into bite-sized pieces; 2 garlic cloves, finely minced (I use a microplane, and grate the garlic cloves); 2 tablespoons minced shallots; 2 tablespoons fresh lemon juice; 2 tablespoons red wine vinegar; 2 tablespoons basil ribbons (see notes!); 1 tablespoon capers; 2 teaspoons caper brine; kosher salt and freshly ground black pepper to taste

this post contains affiliate links.

This Tomato Bruschetta Recipe is the perfect summertime appetizer when the tomatoes are in season, and basil is plenty!

If you know me in real life, you know I am not a fan of fresh tomatoes. There is something about their smell, texture, and flavor that I just do not appreciate. ((I don’t appreciate Cilantro, either… Ina Garten and I both think it tastes like dirty dishwater!))

However, this tomato bruschetta topping recipe is simply irresistible. Fresh tomatoes are combined with spicy, fresh garlic, shallots, basil, and capers for an added brininess.

For Town Mountain Supper Club we recently had a “Carrabba’s Night!”

One of our peeps is a former Carrabba’s chef, and he knows ALL THE SECRETS to the menu! We love having him cook for us!

I was in charge of the appetizer and thought it would be fitting to do a Bruschetta Board filled with all kinds of toppings to spread on toasted baguette slices.

Over the next couple weeks, I’ll be sharing all the recipes — today’s is the classic tomato bruschetta recipe.

This recipe is the only tomato bruschetta recipe you will need! It is so simple but perfectly matched.

Yes! This grazing board even had a shrimp cocktail included!
And, it was pretty darn yummy!

Bruschetta actually refers to the bread.

I didn’t grill my bread — but, bruschetta in Italian is the equivalent of “roast over coals” — the usual grill marks create a “grate” for you to rub fresh garlic on each of the slices, leaving a deliciously spicy garlicky taste to pair up!

The topping is essentially a tomato salad. But, here in the Good U S of A, bruschetta is exactly the recipe I’m giving you today.

Tomato salad is what bruschetta is all about in the summertime — the tomatoes are ripe and hearty, and basil comes in overwhelmingly!

This is a great way to use up lots of tomatoes.

Need ideas for a Bruschetta Bar Grazing Board?!

Here are the recipes I’ll be sharing with you over the next little bit…

Garlic Herb Bruschetta
Feta & Boursin Cheese Spread – it’s really not a recipe. Just combine a small of feta with a round of Boursin herb cheese! Yum!
Sun-Dried Tomato Goat Cheese Spread or I like to call it Italian Pimento Cheese
Italian Cheese Spread

All these go great with toasted slices of a baguette!

First, I toasted of slices of baguette with just butter, then rubbed a fresh garlic clove over each one after it finished toasting under the broiler.

Second, in the next round, I did a little extra… Italian Herbs, White Wine, and Fresh Garlic. Garlic Herb Bruschetta can hold up to any spread you imagine. And they make a killer topping for soup! If you wanted to create a full meal, pair this appetizer recipe with this Cold Watermelon Gazpacho recipe!

What a perfect, refreshing summertime pairing! You could even serve out of a mason jar or shot glasses for a great porch party!

Tools You’ll Need for Tomato Bruschetta Recipe:
Cutting Board
Sharp Knife
Microplane
Citrus Reamer
Mixing Bowl

In conclusion, Tomato Bruschetta couldn’t be any more simple, y’all!

Slice small (or large!) tomatoes into bite-size pieces, grate some fresh cloves of garlic over the top of the tomatoes with a Microplane, add in minced shallots, and some basil ribbons.

Stir with red wine vinegar, capers + a plop of the caper brine, salt & pepper.

Gently toss all of this together, and let it sit for an hour in the fridge.