The Best Tomato Bruschetta Recipe (2024)

The Best Bruschetta served on gluten-free toast

This past week has been both exhilarating and difficult. Exhilarating because I came in #1 in Circle of Mom’s Top Foodie Mom Contest!

Difficultbecause two of my boys (my youngest son and one of the twins) suffered concussions within the span of 3 days, and both of them will have celebrated their birthdays while still experiencing the effects of their concussions. This past Monday was my youngest son’s birthday and today is the twins’ birthday.

The Top 25 Foodie Mom Contest was a long and tough contest with lots of talented foodie moms in the running, so I am honored to have come out as #1 on the Top 25 Foodie Mom 2012 list. I couldn’t have done it without each and every one of your votes for which I am so thankful.My hope is that by winning this contest, that more people will find my blog and gain awareness of “Food as Medicine.”

I would like to thank my family (especially my husband, who is my #1 fan and supporter), my friends (including friends that I became reconnected with during this contest), my devoted followers (thank you for all your shares and retweets), and all the new followers that found my blog along the way. I couldn’t have done it without all of you. The power of friendship, loyalty, social media and networking working in unison throughout this contest was incredible, and I learned so much.

Thank you for believing in what I am trying to do here on Jeanette’s Healthy Living. That’s what keeps me plugging away. That and the indescribable joy that I experience when I deliver a meal or popsicles for friends with cancer and they give me a big hug. These are the small things that you and I can to do to make a difference.

Some people have asked me what the prize was for winning this contest. There is no monetary prize. My blog will hopefully get more exposure so that I can spread the message of “Food as Medicine,” and help others learn more about healthy cooking. I want to empower all of you to feed your families, friends, and of course, yourself, healthy and delicious foods that not only appeal to the senses, but keep you well nourished and free from illness and disease. Please take some time to visit all the other blogs on the list – there are so many talented moms.

Now for the not so good news. Last week, I shared on Facebook that my youngest son suffered a mild concussion. Well, two days later, another one of my boys (one of the twins) suffered a more severe concussion. He was playing soccer with some friends over the long weekend, and the game got a little physical (what do you expect with a bunch of teenage boys!). From what I’ve pieced together, he fell hard on the ground with the back of his head landing first. He’s been in bed the last six days, lying in the dark, coming out once in a while to celebrate my youngest son’s birthday earlier in the week, and for dinner.

Needless to say, this has brought back some bad memories of when my oldest son suffered a severe concussion almost two years ago from football. Thanks to all of you who have been praying for both of my boys’ full and complete recovery. Thankfully, my youngest son’s concussionwas a mild one, so although he missed out on his big 4th grade field trip yesterday, he’s getting better each day. As for my older boy, we went to aconcussion specialist yesterday and assuming his headaches are gone by this weekend, heshould be able to slowlyreturn to school next week. We will be celebrating his birthday today, albeit in a quieter fashion, and are grateful that he is making a recovery.So, to cheer my boys up this week, I made Tomato Bruschetta for breakfast one day – yes, for breakfast! Tomato Bruschetta is one of the easiest appetizer or snacks to whip up. It just requires a few fresh ingredients. Since tomatoes are not quite in season yet where I live, I bought a box of organic cherry tomatoes from a local market. They were not as sweet as in-season tomatoes, so I made a slight variation on a tomato bruschetta that I typically make for my family. I was inspired by a recipe I found on and added a little balsamic vinegar and a spoonful of chopped sun-dried tomatoes which brightened up this tomato bruschetta. Marinating the tomato bruschetta overnight also helped draw out the tomato juices.

This bruschetta reminded me of a scene in the movie Julie & Julia where Julie and her husband devour fresh tomato bruschetta, dripping with fresh tomato juices. That scene was the pivotal moment when Julie decides to start blogging her way through Julia Child’scookbook. My mouth was watering after watching that scene again last night, which is why I am calling these The Best Tomato Bruschetta.

Today, a group of bloggers is honoring Julie Powell as #50 in the Top 50 Women Game Changers in Food. This is the last post in this series! I have learned so much over the past 50 weeks about an incredible group of women that have made a significant impact in the food world. Julie Powell is best known for her book Julie and Julia: 365 days, 524 Recipes, 1 Tiny Apartment Kitchen, which was made into a movie. Julie started blogging about her attempt to cook her way through Julia Child’s Mastering the Art of French Cooking cookbook, and landed a book deal.

Apparently, Julia Child did not approve of Julie Powell’s cook-every-recipe-in-one-year project. Judith Jones, Julia Child’s editor, said in an interview:

“Flinging around four-letter words when cooking isn’t attractive, to me or Julia. She didn’t want to endorse it. What came through on the blog was somebody who was doing it almost for the sake of a stunt. She would never really describe the end results, how delicious it was, and what she learned. Julia didn’t like what she called ‘the flimsies.’ She didn’t suffer fools, if you know what I mean.

Nonetheless, Julie Powell did manage to get more people in the kitchen cooking, and I think took some of the intimidation out of trying Julia Child’s recipes. Just watch the Tomato Bruschetta scene and you’ll want to makethis Best Bruschetta ever immediately.

The Best Tomato Bruschetta Recipe (3)


Since my tomatoes were not as sweet and ripe as fresh picked tomatoes, I marinated the tomato bruschetta overnight which I think helped bring out the juices and sweetness in the tomatoes.

Prep Time 10 minutes

Total Time 10 minutes


Bruschetta Topping

  • 2cupschopped fresh tomatoes
  • 2clovesgarlicminced
  • 2tablespoonssun-dried tomatoeschopped
  • 2teaspoonsbalsamic vinegar
  • 2tablespoonsextra virgin olive oil
  • fresh basilcut into thin slivers
  • salt and freshly ground pepperto taste


  • Fresh whole grain or gluten-free breadFrench Bread style, sliced


  1. Mix all the Bruschetta Topping ingredients together in a medium bowl (can be done the night before). Toast the bread until just golden. Rub with crushed garlic when done. Spoon Bruschetta Topping on toasts. Grind some fresh pepper on top. Serve.

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The Best Tomato Bruschetta Recipe (2024)


What's the best tomato for bruschetta? ›

Ingredients You'll Need

Tomatoes – I like to use cherry or grape tomatoes for the bruschetta because they're easier to cut and aren't as watery and fleshy, but feel free to use Roma tomatoes or whatever is ripe in your garden!

How do you enhance bruschetta? ›

Add 1 tablespoon of lime zest, and 1/2 teaspoon of dried chili peppers (to taste) for an extra kick. Smear the toasted baguette points with goat cheese, or crumble some queso fresco into the topping. Make it vegan by using an avocado in place of goat cheese on the bread.

What is the topping on bruschetta called? ›

food blogger Author has 2.8K answers and 47.1M. · 10mo. Though the whole thing is usually called bruschetta, the topping is called the condiment.

What is bruschetta sauce made of? ›

Well, four years later, here it is: a recipe for homemade bruschetta sauce. Its makeup is nearly identical to Trader Joe's, a combination of finely diced tomatoes, extra-virgin olive oil, white balsamic vinegar, garlic, sea salt, and basil, and it tastes fresh and bright with a nice acidic bite.

What type of tomato is most commonly used for bruschetta and name the best variety of this tomato species? ›

The key to making the best bruschetta? It's all in the tomatoes. Because tomatoes are the focus of this simple recipe, it's worth it to use ripe, fresh ones. Juicier tomatoes work, but drier varieties like Roma are really what you're looking for.

Why does my bruschetta taste bitter? ›

If your bruschetta is bitter, it's likely because the tomatoes you used were not ripe enough. Be sure to use ripe, fresh tomatoes for the best flavor.

What enhances the flavor of tomatoes? ›

Well, if you really want to amp up the taste of your tomatoes, cream of tartar is your answer. Yes, there are other ways to make your tomatoes taste even better and increase the acidity. There is lemon, vinegar, or my personal favorite, balsamic.

Why is my bruschetta bitter? ›

If your bruschetta is bitter, it is probably your olive oil. Extra virgin olive oil varies in pungency and bitterness. Try trying other brands to see if you can find something a little more pleasant for you!

Why is my bruschetta soggy? ›

Too Much Topping or Dressing: Overloading the bread with too much tomato mixture or dressing can make it soggy. It's important to use a moderate amount of topping and to drain your tomatoes well if they're particularly juicy.

What is another name for tomato bruschetta? ›

According to the International Culinary Center, the term bruschetta is sometimes used interchangeably with crostini and the Tuscan dish fettunta. In Tuscany, fettunta is usually served without toppings, especially in November, to taste the first oil of the season.

Is bruschetta good or bad for you? ›

The primary ingredient in Bruschetta is tomatoes and as you already know tomatoes are extremely good for health. They are packed with Vitamin C, Vitamin K1, folate and potassium. Moreover, they are also a rich source of antioxidants such as Chlorogenic Acid that is known to help lower blood pressure.

What is a substitute for balsamic vinegar in bruschetta? ›

balsamic vinegar, substitute 1 Tbsp. cider vinegar or red wine vinegar plus ½ tsp. sugar.

Is bruschetta good for you? ›

Despite being a smaller dish, there are a few significant health benefits that come with bruschetta. Many of them are within the tomatoes! Amongst other things, they are a great source of potassium and Vitamin C. They are also a great source of antioxidants, which can help do all sorts of things for your body.

What kind of tomatoes do Italians use? ›

A DOP Italian tomato that's probably the best known in the world is the San Marzano tomato. San Marzano tomatoes are from the Campania region and are almost always used for tomato sauce, fresh or canned. They are somewhat elongated and have a thick and rich pulp with very few seeds.

What is the best type of Italian tomato? ›

Simply known as San Marzano – The King of Tomatoes is one of Italy's most popular varieties. It has an intense flavor, thick flesh, and low acidity that make it perfect for creating rich tomato sauces. It is said to have fewer seeds than other varieties, which makes them easier to prepare.

What are the best Italian tomatoes? ›

San Marzano: Perhaps one of the best known varieties, the San Marzano tomato is a DOP-certified plum tomato, thin and pointed, which is grown near Napoli. Its bittersweet taste – making it perfectly suited to a variety of dishes – is beloved across the world.

Which tomato is best for caprese? ›

When selecting tomatoes, choose fragrant ones that smell earthy at the stem end and feel heavy for their size. Avoid any with wrinkled skins. You can also make a caprese with smaller tomato varieties, such as plum, roma, cherry, grape, or sungold.


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