Tomato and Basil Bruschetta

Sometimes the simplest things linger the longest. I first had something like this at a little Italian place — homemade focaccia bruschetta — still warm, with fresh sweet tomatoes and basil. It reminded me how simple ingredients can feel indulgent when put together… just bread, olive oil, tomatoes, basil, garlic… is what inspired this recipe.

For mine, I use freshly baked focaccia (though any good rustic bread works), ripe garden tomatoes, and sweet basil. A drizzle of extra virgin olive oil and a little crushed garlic bring everything together. It’s such a simple combination, but it always hits the spot — especially when those carb cravings kick in.

I roughly chop the tomatoes and basil, stir them together with extra virgin olive oil, salt, black pepper, and a touch of crushed garlic. Let the mixture sit to marinate while you prep the bread — that short marination is where the magic happens — the tomatoes soak up the seasoning and turn even more flavourful. Sometimes I make garlic-infused olive oil to drizzle over the bruschetta instead.

Meanwhile, slice the focaccia into 1–1.5 cm pieces (8–10 slices is usually enough). Brush olive oil on both sides and toast until golden and crisp — in the oven, on a griddle, or in a pan if you want those charred lines.

Once the bread is ready, spoon over the marinated tomatoes, drizzle with garlic oil if you made it, and finish with basil. It’s rustic, juicy, and best eaten straight away.

(Focaccia isn’t traditional, but I like the softness with crisp edges. You can swap for ciabatta, rustic Italian bread, or even a French stick if that’s what’s on hand.)

This bruschetta is crunchy on the outside with a slightly soft centre, carrying the sweet juiciness of tomatoes, the freshness of basil, and the mellowness from the garlic. The olive oil ties everything together with its smooth, silky finish. Every bite feels layered — simple, fresh, rustic, and deeply moreish.

This recipe makes enough for 4–5 as a side or appetiser or simply on its own when you’re craving something fresh but a little indulgent. Sometimes I scatter a few chilli flakes over the top for a bit of heat.

Tomato and Basil Bruschetta

Prep Time: 10 mins
Cook Time: 10 mins
Serves: 4–5

Ingredients

·       8–10 thin slices of focaccia or rustic bread

·       1 garlic clove (crushed or grated) or 1 tsp garlic paste (see garlic note)

·       10 cherry tomatoes or 1–2 medium tomatoes

·       2 tbsp extra virgin olive oil

·       Handful of fresh basil leaves

·       Pinch of sea salt (to taste)

·       Pinch of black pepper (to taste)

Instructions

1.     Chop the tomatoes and crush/grate the garlic. Place in a bowl.

2.     Add olive oil, salt, and pepper. Stir and leave to marinate.

3.     Slice bread into 1–1.5 cm pieces.

4.     Brush olive oil on bread slices; toast until golden and crisp.

5.     Roughly chop basil, stir most into the tomato mixture, and reserve a few leaves.

6.     Spoon tomato mix onto toasted bread slices.

7.     Garnish with basil and serve immediately.

Serving suggestions

Bruschetta is best served fresh. It pairs naturally with other Italian dishes: aubergine parmigiana, caprese salad, leafy greens, roasted vegetables. And yes — one of those double carb moments isn’t a bad thing, and it somehow works when serving it with pasta, lasagna, or pizza — especially if you’re doing a proper Italian spread for guests.

Storage and practical notes

You can make the tomato mix ahead and chill it, but bring it back to room temperature before using. For the basil, always chop or tear just before serving — it keeps its vibrancy and doesn’t wilt. Leftover marinated tomatoes keep for a day or two in the fridge and are lovely stirred through pasta … piled onto a salad … or spooned over warm bread.

·       Marinating the tomatoes first really deepens the flavour.

·       Tear or chop basil just before serving to keep it fresh and bright.

·       Slice bread thinner (1–1.5 cm) for a crunchier bite.

·       Use focaccia for a slightly soft and rich texture, or swap in ciabatta, rustic Italian bread, or even a French stick.

Note on Garlic

·       Not a fan of raw garlic? Rub a clove over the toasted bread instead of mixing it in or make a garlic-infused oil and drizzle at the end.

·       If mixing raw garlic into the tomato mixture, use ½–1 small clove (or ½–1 tsp garlic paste), finely crushed.

This is such a simple recipe, but it always has me going back for more. Perfect for sharing, perfect for parties — the kind of food that feels easy, yet never fails to please.

My food. My canvas. My chronicles.

— Mina