The Best Bruschetta Tomatoes Recipe

How to Make the Best Bruschetta Tomatoes Recipe

I am a huge fan of Italian food because I grew up on it.

Between my grandmother and my mother, we were always eating amazing Italian dishes most nights of the week.

Before my grandmother passed several years ago, she gave me some of her best homemade Italian recipes.

And I’m so glad she did because they are SO GOOD and SO EASY to make!

(If you haven’t checked out my baked shrimp scampi, it’s seriously the best! And the fact that you don’t have to saute the dish makes it even better…but I digress.)

When making bruschetta, it’s important to keep in mind that the fresher the ingredients, the better the dish.

Now that doesn’t mean you can’t make it if tomatoes and basil aren’t in season, because it is a year-round dish.

But it’s best in summer when fresh tomatoes and basil are readily available.

Whether tomatoes are homegrown in the garden or picked up at the local farmer’s market, find the freshest ingredients for this dish if you can.

It’s just better.

Sometimes, I’ll add fresh mozzarella to this recipe to change it up.

But it’s really good as is!

Since the tomatoes can get really watery, I like to squeeze some of the juice out before dicing and drain them a little before mixing all the ingredients together.

Because I’m not a fan of soggy bread with bruschetta.

So draining the tomatoes a little prior to mixing all the ingredients together helps it retain less water.

I prefer toasting my bread in the toaster oven.

Plus my toaster oven fits about 1/2 a loaf of sliced Italian bread.

If you don’t have a toaster oven or don’t want to work in batches, you can bake them too.

But whatever you do, don’t skip this part because the dish is WAY BETTER when the bread is lightly toasted.

And if you want to prepare this recipe ahead of time, toast your bread and make the bruschetta ahead of time.

Then assemble them when you are ready to serve.

You can leave them unassembled too and just let guests dive in.

And that’s it!

If you make this recipe for bruschetta tomatoes, let me know what you think!

I love that it’s a hand-me down recipe from my grandmother and am so happy to share it with you.

Next up on the virtual supper club menu is Anne and AnnMarie from Simply 2 Moms.

I can’t wait to try their dish!

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