Summer Tomato Bruschetta
PUBLISHED ON: 08.16.2023
Good food is very often, even most often, simple food.
~Anthony Bourdain
This summer tomato bruschetta recipe is about simplicity.
A few quality seasonal ingredients, fresh summer tomatoes, a good splash of olive oil, fresh garlic, a small handful of chopped parsley, a few grinds of salt and pepper, and good crusty bread is all that is needed.
Getting a little closer to the abundance of seasonal food choices is a journey we should all embrace more often.
Summer Tomato Bruschetta
Recipe by Bailey Knapp
Ingredients:
1-1/2 -2 pounds, mix of ripe summer tomatoes
5-6 Tablespoons olive oil
Fresh Parsley, chopped (reserve a small amount if plating)
2 large garlic cloves, minced
Kosher Salt and freshly ground black pepper
Grilled or toasted crusty bread for serving
Directions:
Chop tomatoes and place them in a colander over a bowl or sink to drain the juice. When the tomatoes are well drained, add the garlic, parsley, and olive oil. Season with salt and fresh ground black pepper. Spoon over toasted or grilled bread.
Plating:
Sprinkle finishing sea salt or a flaky salt (such as Maldon), and a final sprinkle of parsley.
Balsamic glaze (store bought in the bottle).
Jena Grignon
Looks amazing!
angiesrecipes
Such a simple yet wonderful bruchetta recipe!
RITA PERKINS
Can’t wait to try this. The photo is amazing!
Eva Taylor
It’s never really summer until you’ve had your first bruschetta — they are really all of the vibrant flavours of summer. And they are absolutely beautiful. I love bread that is toasted and drenched in olive oil, it softens it nicely for biting into. It looks like you’ve used a beautiful crusty bread. Now you have me craving bruschetta!
Larry
Hard to beat a good tomato bruschetta. Looks delicious.
David Scott Allen
Beautiful bruschetta, Velva! Thanks to Bailey for sharing. 🙂 I really appreciate that you drain the tomatoes in a colander; I do the same and then use the tomato water for salad dressings!
Chef Mimi
Beautiful. Beautiful bread. I would use Kalamata olive oil for extra zing. Such pretty tomatoes.
Liz
I remember my foodie sister making bruschetta when we were vacationing in Aspen over 30 years ago!! We all loved this simple starter! I wish we had a better crop of tomatoes this year and I’d be making some of these right now! Have a great weekend!!
Jeff the Chef
A gardener friend recently gave me several tomatoes, and they were so good that I couldn’t wait to make a BLT. I haven’t had one in years! The bruchetta is in the same boat – like an open-faced version of something in the same family – and when local tomatoes are in season, yes, yes, yes!
Ronit Penso
This is such a onderful summer treat. A classic for a reason! 🙂
sherry
Even tho I am not a tomato fan these do look very fresh and tasty Velva!
Valentina
Gorgeous colorful tomatoes. I try to eat summer tomatoes daily — sooo amazingly delicious. Love your bruschetta, and the Bourdain quote is spot on. 🙂 ~Valentina
Tandy | Lavender and Lime
Bruschetta is a staple in our home and has to be simple. My friend Bev ‘insists’ on it every night we are on holiday together 🙂
Neil
Oh I do love Bruschetta! I like to use toasted Ciabatta for mine. It soaks up all the lovey juices!
Frank | Memorie di Angelina
I’m all about simple dishes and this is one of my favorites this time of year.
Ben | Havocinthekitchen
I can literally live on bread and veggies (along with fruit and cheese) all summer long. I mean how anyone could resist a delicious bruschetta with fresh toppings and a good drizzle of olive oil. I will take that for breakfast, lunch, dinner, and snack 🙂
2pots2cook
Bourdain really kicked in: simple is always the best. Beautiful bruschetta, indeed!