A light, vibrant, and impressive appetizer you can make in 20 minutes? Here it is! This post shares the best way to prepare a healthy platter of Tomato Basil Bruschetta.
I love Bruschetta.
There’s something so comforting yet so luxurious about this dish. Anytime you give me a mix of olive oil, tomatoes, basil, and fresh mozzarella, I’m here for it! A hundred percent.
You’ll know this about me if you’ve ever tried my Caprese Salad or Homemade Margherita Pizza.
Have this tomato basil bruschetta as an appetizer, snack, or a meal. It’ll bring you a lot of joy and impress anyone lucky enough to indulge with you.
And what’s more? It’s quick to make! Whip it up in 20 minutes and you’ll have a colorful dish that’s super healthy and amazingly delicious.
Below, I’ll be sharing with you the best way to prep a simple (but oh so awesome) Tomato Basil Bruschetta.
You’ll also get tips to keep it fresh and the best dishes to pair it with.
Is Tomato Basil Bruschetta Healthy?
Tomato basil bruschetta is super healthy if you’re using fresh and whole ingredients. This means you choose fresh tomatoes and mozzarella, and a whole grain baguette.
Here’s what’s in this awesome dish:
- Garlic (minced): This tomato mixture is spruced up with some garlicky goodness and its antioxidants! Garlic also contains essential nutrients, boosts immunity, and lowers blood pressure. Win-win!
- Ground black pepper: You’ll be surprised how much a dish changes with black pepper or (one of my pet peeves) a lack of it. Ground black pepper is also amazing for protection from free radicals.
- Kosher salt: I almost always cook with kosher salt. Since it’s more uniform in size, it’s easier to pinch when cooking. This helps when seasoning your food, so you have more control over how much sodium you’re using.
- Balsamic vinegar: It’s no wonder why this is a staple in every Italian home. Balsamic vinegar always adds a burst of flavor with a boost of benefits! It’s diabetes-friendly, weight loss-friendly, good for your gut, heart, and managing cholesterol levels.
- Olive oil: I use this in A LOT of my dishes because it’s a great replacement for unhealthy saturated fats. It’s loaded with antioxidants and also has anti-inflammatory properties. Learn about other healthy oils here.
- Grape or cherry tomatoes (sliced): Fresh tomatoes taste better and have high aromatic appeal. So yeah, we want them fresh and plump! Tomatoes are good for your heart and pack tons of vitamins and nutrients.
- Fresh mozzarella (sliced): Have ya’ll ever tried fresh mozzarella? It’s only slightly more expensive than the regular mozzarella, but it is worth EVERY penny. Mozzarella is rich in riboflavin, which has great antioxidant properties to boost your overall health and immunity.
- Basil leaves (whole): Make sure your basil is vibrant and not wilting. Having it fresh is a great way to maximize its anti-inflammatory benefits. The sweetness of it will balance out the acidity of the tomatoes and balsamic vinegar.
What’s The Difference Between Bruschetta and Caprese?
Bruschetta and Caprese are both Italian dishes traditionally made with tomato, basil, garlic, olive oil, and balsamic vinegar. The difference, however, is that Bruschetta is essentially grilled bread topped with the ingredients…while Caprese is a salad that uses the same ingredients.
What Does Bruschetta Taste Like?
Bruschetta tastes fresh, savory, herbaceous, and tangy. Yeah, it’s super flavorful. Because it shares a few ingredients with my homemade Margherita pizza (tomato, basil, mozzarella), it carries a similar flavor to that. However, Tomato Basil Bruschetta has tangy kick via the balsamic vinegar.
The flavor experience starts with the toastiness of the bread and then you’ll notice the fresh balsamic burst of flavor from the tomato mixture. Followed by the lift of fresh herbs.
It’s then balanced with the delicate and light fresh mozzarella. Perfetto!
How Do I Stop My Bruschetta from Getting Soggy?
To prevent your Bruschetta from getting soggy, I highly recommend adding the tomato mixture on top of it right before serving. A must, y’all! You’ll want to retain the crispiness of the baguette for a nice *crunch* in every bite.
How Do You Cut Tomatoes For Bruschetta?
When creating a bruschetta with fresh cherry or grape tomatoes, slice them into halves. If your tomatoes are larger, aim to cut them into bite-sized pieces. This will keep them simple to balance on the toasted bread. And easier to pop into your mouth!
What Do You Eat Bruschetta With?
This dish is so versatile! It’s filling enough to be enjoyed as a meal although it’s usually served as an appetizer. No matter how you choose to enjoy it, here are some other amazing dishes you can pair it with:
- Healthy Minestrone Soup (If you’re planning to have your Bruschetta as the main course, pair it with this hearty soup!)
- Healthy Chicken Caesar Salad (Although they don’t traditionally serve it like this in Italy, salad is also great to have with Bruschetta. Try it with this awesome chicken caesar salad recipe. It’s so delish, you’ll wonder if it’s really healthy! And of course, it is.)
- Pan-fried salmon (THE most cooked recipe in my kitchen. In half a decade, I’ve probably made this 30 times. Yep, that good.)
- Almond-crusted sea bass (Bread crumb-crusted proteins are usually sooo good. This almond-crusted goodness is just THE BOMB.)
You can also serve this dish with a Healthy Meat and Cheese Platter. Molto bene!
What Is The Best Way To Store Tomato Basil Bruschetta?
Slice your bread as you go, or estimate how much you think you’ll be eating. This way you won’t leave any bread to go soggy overnight.
Meanwhile, the tomato mixture only increases in goodness after several hours in the fridge! Simply store it in an airtight container. To maximize freshness, it’s best to eat it within 3 days.
*Make sure not to leave the mixture for more than 2 hours outside the fridge when you’re not eating it.
More Healthy Tomato Recipes
If you’re looking to try more tomato recipes, here are other dishes and sauces you might want to try:
- Cream of Tomato Soup Recipe
- Cherry Tomato and Cucumber Salad
- Roasted Tomato Sauce
- Easy Baked Eggplant Parmesan with Tomato Sauce (Just 265 Calories!)
There you have it! A vibrant, fresh, and healthy Tomato Basil Bruschetta. If you plan to try this super simple but incredibly sumptuous recipe, let me know down below in the comments!
This post contains affiliate links for products I use regularly and highly recommend.
- 1 fresh whole wheat baguette
- 6 oz fresh grape or cherry tomatoes sliced into halves, through stem
- 3 cloves garlic minced
- 1/4 cup olive oil
- 2 1/2 tbsp balsamic vinegar
- 1/4 cup fresh basil 12-15 leaves, roughly chopped
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 8 oz fresh mozzarella cheese thinly sliced
Preheat the oven on the broiler setting.
In a mixing bowl, combine the tomatoes, garlic, olive oil, balsamic vinegar, basil, salt, and pepper. Allow the mixture to sit for 10-15 minutes.
Slice the baguette into 1/2-inch slices. On a baking sheet lined with tin foil, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown. Then, flip and brown opposite side for one minute. Watch closely so the bread doesn’t burn. Once crisp and browned, remove from the broiler and set aside.
To serve, layer a slice of the mozzarella cheese on the toasted bread and then top with the tomato mixture.
12 thoughts on “Fresh Tomato Basil Bruschetta | Clean Ingredients”
I’ve been looking for en easy bruschetta recipe and this is a hit for the entire family! So yummy!
This looks amazing!! My hubby and kids are huge bruschetta fans, and I’ve been looking for something easy and quick the kids can help with and this is PERFECT!!
Yea! That’s great to hear, Tessa. I hope y’all have fun making it and EATING it 🙂
Stumbled on your bruschetta recipe when I was preparing for a Open House. Of all the many things on my buffet table, the most-asked-for recipe was for your bruschetta! I made a triple batch of the tomato mixture and refrigerated ahead of time to allow the flavors to meld. Hust before the party began I toasted the baguette slices and rubbed them each with the cut side of a clove of garlic as they came out of the oven. This allowed me to put a lovely tray on the table where people could spoon the tomato mixture onto the baguette slices as they prepared a plate. (So no soggy bread.)
Next time I prepare this recipe will be in a smaller batch for family, when I fully intend to try it with the fresh mozzarella as you suggested! Looking forward to it!
Oh, and I love your recipes! So glad I found your site!
Hi Mary! Welcome! I’m so glad you’re bruschetta was a hit!
YUM – looks fabulous!!
Steph, they really are. We love them!
WOW! These look so good! This has been bookmarked!
Hi Mary! Thanks for bookmarking this recipe!
oh yum! I have a party this week, and I think I will definitely have to add this to the menu
Hey Emi! Yay! I hope you have a fabulous party!
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