Fresh tomato-and-basil bruschetta

Total Time
24 min
20 min
4 min
The name bruschetta means “to roast over coals.” While grilling is the way to toast the bread, using your oven’s broiler or a toaster oven is an alternative. Italians serve these crusty toasts as an opener to a meal, an appetite-whetting snack with a glass of wine or other beverage as part of their "aperitivo" hour. Assemble the tomato toasts and let them stand for a few moments before serving so that the tomato juice soaks in to the bread just a bit. These are best consumed shortly after serving, as the tomato topped breads can go soggy overnight. That said, you can make the toasts ahead of time and store them in an airtight container for topping whenever guests stop by for an impromptu drink or dinner.


Fresh tomato(es)

1 medium, ripe or 1 cup grape or cherry tomatoes, finely chopped


2 Tbsp, finely chopped

Lemon zest

1 tsp, grated

Fresh lemon juice

1 Tbsp

Olive oil

2 tsp

Table salt

¼ tsp

Whole wheat bread

8 oz, Italian variety, sliced 1⁄2 inch thick


1 medium clove(s), peeled

Black pepper

½ tsp


  1. Preheat the broiler.
  2. Combine the tomato, basil, lemon zest, lemon juice, oil, and salt in a small bowl; set aside.
  3. Place the bread on the broiler pan and broil 4 inches from the heat, turning once, until toasted, about 2 minutes. Transfer to a platter.
  4. Rub each bread slice on one side with the garlic, then top each with 1 generous tablespoon of the tomato mixture. Discard the remaining garlic. Arrange the bruschetta on a platter and sprinkle with the pepper. Yields 3 pieces per serving.