Tomato Bruschetta Recipe (aka Tomato al Pomodoro)

This easy diced tomato combination is the perfect summertime topping for toasted bruschetta!

5 from 3 votes

Print Pin

Prep Time: 15

Cook Time: 4

Total Time: 19

Servings: servings

Author: Kris Bordessa

Preheat oven to the "broil" setting.
Cut baguette into 1/2" slices. Place in a single layer on a baking sheet. Brush lightly with 1 tablespoon of the olive oil. Broil bread slices for 1-2 minutes until lightly browned. Turn slices and repeat.
1 loaf baguette, 2 tablespoons olive oil
Place toasts in a basket or on your preferred serving dish.
To make the tomato bruschetta topping, mix chopped tomatoes with one tablespoon olive oil and add remaining ingredients. Stir until combined.
2 tablespoons olive oil, 5 - 6 medium tomatoes, 1 tablespoon garlic, 2 tablespoons fresh basil, 20 kalamata olives, 1/2 teaspoon salt, 1/4 teaspoon pepper
Serve room temperature tomato topping with toasted bread slices.
OPTIONAL: For a parmesan topped bruschetta, leave toasts on the baking sheet and spoon tomato mixture onto the bread. Sprinkle each with fresh Parmesan cheese and return to broiler for just a minute or two.

You can use any variety of tomato, but if you choose a very juicy variety, you'll probably need to drain off some of the juice before you add the remaining ingredients. Too much liquid can make the bruschetta soggy.
For a little flavor kick, feel free to drizzle on a high-quality balsamic vinegar.