Tomato Bruschetta

(Vegan, gluten free option, soy free, nut free)

Recipe by: Jennifer Coatanroch, La Vie Plenty

Nothing says summer like fresh tomatoes—gazpacho, Caprese salad, tomato sandwiches, and of course, bruschetta. This simple, classic dish never gets old. When tomatoes are ripe and in season, they don’t need much to shine. A little olive oil, garlic, herbs, and good bread—perfection.

This easy tomato bruschetta is one of my favorite ways to celebrate peak summer produce. Whether you're visiting a local farmers market or harvesting from your garden, now's the time to grab:

• Juicy tomatoes

• Fragrant basil

• Green onions

• Fresh bread

• And maybe even some farm-fresh eggs or squash blossoms while you’re at it!

What You’ll Need for This Tomato Bruschetta:

Baguette: Slice evenly so the pieces toast at the same rate. If you're gluten-free, feel free to substitute with gluten-free bread or sturdy crackers.

Extra virgin olive oil: Rich in heart-healthy fats that reduce inflammation, improve cholesterol, and help you feel full and satisfied. Healthy fats are also one of the 3 macronutrients and one of the bodies main energy sources.

Tomatoes: I used vine-ripened red tomatoes, but feel free to mix it up. Heirloom, cherry, yellow, or whatever’s fresh—colorful varieties make it even more beautiful.

Green onions: A staple in my kitchen. I use most of the stalk, not just the white and light green parts. Pro tip: pop the roots in a jar of water and regrow them on your windowsill!

Basil: The fresher the better. Not a fan of basil? Try swapping in cilantro or dill.

Garlic: A microplane grater works wonders here, giving you evenly minced garlic with no big bites. Plus, it's a good kid-friendly task if you have little ones looking to help.

Balsamic Vinegar: I used white balsamic for this recipe, but any vinegar you enjoy will work. Use what you have on hand or prefer.

Serving Ideas & Variations

Bruschetta is perfect as an hors d'oeuvre, snack, or side dish with your meal. Want to mix it up?

• Add feta, diced olives, avocado, or pine nuts

• Toss with pickled red onions or fresh mozzarella

• Mix leftovers with lentils for a quick summer salad

  
  

There are endless possibilities!

Give It a Try!

This healthy, colorful, flavor-packed bruschetta is the perfect summer bite.

If you make it, leave a comment and let us know how it turned out!

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Bon Appétit, and Happy Cooking!

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Classic Tomato Bruschetta

PRINT RECIPE

Vegan, Gluten free option, Soy free, nut free

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Yield: 20 pieces

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Ingredients:

• 1 baguette, cut into ¼-inch-thick diagonal slices

• Extra-virgin olive oil

• 2 pounds ripe tomatoes

• 2 green onions, diced

• ¼ cup chopped fresh basil leaves

• 2 garlic cloves, grated

• 2 teaspoons balsamic vinegar

• ½ teaspoon sea salt

• Freshly ground black pepper

• Flaky sea salt, for sprinkling

Directions:

1. Preheat the oven to 400 degrees Fahrenheit. Lay out two baking sheets (no need to spray with oil or line with paper)

2. Dice the tomatoes and transfer to a large mixing bowl lined with paper towels to catch the seeds and remove some liquid (or place tomatoes in a strainer).

3. Arrange the baguette slices in a single layer on the baking sheets and drizzle both sides with olive oil. Bake for 10 to 12 minutes, or until golden and toasted.

4. Remove the paper towel from the tomato bowl. Stir in the salt, green onion, basil, vinegar and garlic. Mix well and set aside to marinate while the bread is toasting.

5. Remove the bread from the oven. Use a slotted spoon to scoop the tomato mixture onto the bread pieces, leaving behind any excess juices. 

6. Drizzle with olive oil and sprinkle with sea salt. Serve immediately.

Bon Appétit!