Tomato Bruschetta

There’s some built-in decision-making in this mostly classic bruschetta recipe from London’s iconic River Cafe. Will you go for French bread or Italian bread? Will you grill it or toast it? Follow your heart’s desire (because any combination is equally delicious), and you’ll be rewarded with crispy, garlic-slicked slices of bread topped with diced tomatoes that have soaked in buckets of flavor from marinating in red wine vinegar and extra-virgin olive oil. The result tastes like a summer aperitivo hour in Italy. (Serve them with a round of Campari spritzes if you know what’s good for you.)

The best time to make this Italian appetizer is when plump fresh tomatoes aren’t just in season, but are at their peak. There’s no fresh mozzarella, Parmesan, or ricotta to hide behind here, so pristine tomatoes, fresh from the farmers market are the move—if you only have access to grocery store produce, choose cherry tomatoes and simply slice them in half, or go for a version with bolder flavors like this gingery bruschetta with scallions and sesame oil. Double down on tomatoes and pair with a big caprese salad.

This recipe was adapted for style from ‘The River Cafe Classic Italian Cookbook’ by Rose Gray and Ruth Rogers. Buy the full book on Amazon.

Recipe information

Total Time

20 minutes, plus marinating time

Ingredients

2

lb. ripe tomatoes (about 3 medium tomatoes), cored, halved, seeds removed, chopped

3

garlic cloves (2 finely grated; 1 halved)

Kosher salt and freshly ground black pepper

5

Tbsp. extra-virgin olive oil, divided, plus more

1

Tbsp. red wine vinegar

1

loaf ciabatta or baguette, cut on a diagonal into ⅓”-thick slices

¼

cup (packed) fresh basil leaves, coarsely chopped

Preparation

Step 1

Combine 2 lb. ripe tomatoes (about 3 medium tomatoes), cored, halved, seeds removed, chopped and 2 garlic cloves, finely grated, in a large bowl. Season generously with kosher salt and freshly ground black pepper. Add 3 Tbsp. extra-virgin olive oil and 1 Tbsp. red wine vinegar; toss to mix well. Cover and let tomatoes marinate at room temperature, stirring occasionally, for 2–3 hours to allow flavors to develop.

Step 2

If toasting bread: Heat remaining 2 Tbsp. olive oil large cast-iron skillet over medium. Working in batches and using more oil as needed, toast 1 loaf ciabatta or baguette, cut on a diagonal into ⅓”-thick slices until slices are golden brown, flipping halfway, about 3 minutes per side.

If grilling bread: Prepare a grill for medium heat. Drizzle 2 Tbsp. olive oil (or more) over 1 loaf ciabatta or baguette, cut on a diagonal into ⅓”-thick slices. Grill ciabatta or baguette slices until char marks form, then flip and continue cooking, 2–3 minutes per side.

Step 3

Transfer bread to a plate and rub one side with cut sides of remaining garlic clove; if using ciabatta, cut in half crosswise. Add ¼ cup fresh basil leaves, coarsely chopped, to chopped tomato mixture in mixing bowl and toss well. Season to taste with kosher salt and freshly ground black pepper. Arrange bread on a platter. Spoon some bruschetta topping over each slice of bread.

Editor’s note: This bruschetta recipe was first printed in our August 2012 issue as ‘Tomato Crostini.’ Head this way for more of our best recipes for toasts and toppings →

Nutrition Per Serving

7 servings

1 serving contains: Calories (kcal) 220 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 33 Dietary Fiber (g) 3 Total Sugars (g) 4 Protein (g) 6 Sodium (mg) 400

Reprinted with permission from The River Cafe Classic Italian Cookbook by Rose Gray and Ruth Rogers, copyright 2009. Published by Michael Joseph publishing, an imprint of Penguin Random House. Buy the full book from Amazon or Abe Books.

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