Easy Classic Bruschetta

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The combination of tomatoes, onions, garlic, and basil is intoxicating!

Most of us think of tomatoes when we hear the word “bruschetta,” but you might be surprised that the word itself actually refers more to the toast than the toppings! Bruschetta comes from the Italian word bruciare, which means to burn or scorch. It became so common to toss a piece of bread on the grill before topping it with tomatoes, garlic, and basil that the dish became known as bruschetta. It’s a simple dish, but it can also be super healthy if you make smart ingredient choices. Our delicious (and nutritious) Easy Classic Bruschetta recipe definitely fits the bill!

There’s really nothing better than showcasing fresh tomatoes, pungent garlic, and herbaceous basil on a crusty piece of bread. It only takes a few minutes for the ingredients to come together, creating a mixture with a rich flavor and a deep, nuanced flavor. Use it as an appetizer by serving it on toast or crackers. Or, turn it into a quick-and-easy entree by mixing it into rice or quinoa.

Our Easy Classic Bruschetta Recipe is naturally gluten-free, dairy-free, and low-carb. It’s also made with all plant-based ingredients and it fits the specifications of the Paleo and Whole30 diets. Just make sure you look for a good-quality balsamic vinegar that contains all natural ingredients. Beware of hidden sugars in things like vinegar!

The Best Tomatoes for Bruschetta

Even though the word bruschetta refers to the bread, we think tomatoes are really the star in our Easy Classic Bruschetta recipe. In the summertime, you’ll find a plethora of tomatoes available at the farmers market. You’ll find funky-shaped heirloom tomatoes in almost every color of the rainbow! In addition to the full-sized beefsteak kinds, you’ll also have your choice of super-sweet, tiny cherry and grape tomatoes. While you really can’t go wrong with any of these varieties, we’ve chosen Roma tomatoes for our bruschetta recipe.

Roma tomatoes are perfect for a dish like this because they have very little water content. Their outer walls are nice and thick while the seeds are collected in a tiny pocket inside the tomato. It’s super easy to cut them in half, scoop out the seeds, and dice the flesh. Removing those seeds and watery insides is important for bruschetta because you don’t want it to make the toast or crackers soggy.

If you have beautiful heirloom varieties on-hand (maybe from the farmer’s market, or perhaps from your backyard garden), feel free to use them. They’ll still taste great, but they might just be a bit harder to de-seed and dice. Even if that’s the case, never fear. If too much of that tomato liquid seeps into your bruschetta, you can always strain it out later!

And there you have it: a super simple, healthy recipe for an Easy Classic Bruschetta. It’s the perfect way to celebrate the summers’ bounty of tomatoes. And, if you don’t mind spending some time to do some preservation, you can even make bruschetta all winter long! Check out our recipe for Slow Roasted Tomatoes. This method really concentrates the flavor of the tomatoes, making them an excellent “scorched” toast topper!

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Easy Classic Bruschetta

This classic bruschetta is versatile and delicious with fresh ingredients that fit with any healthy eating lifestyle.
Prep Time 15 minutes
Total Time 15 minutes
Yield 12 people
Serving Size 0.25 cup
Course Appetizer, Condiment, Snack
Cuisine Italian

Ingredients

  • 6 roma tomatoes diced
  • 1/4 cup red onion diced
  • 3 garlic cloves minced
  • 1/4 cup basil fresh, chopped
  • 2 teaspoons olive oil
  • 2 teaspoons dark balsamic vinegar
  • 1/2 teaspoon kosher salt

Instructions

  • Combine all ingredients together. Let sit for about 5 to 10 minutes before serving to allow flavors to combine. Serve with cracker, toast, mixed into rice or quinoa or over grilled meat!

Nutrition Information

Serving: 0.25cup | Calories: 31kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Sodium: 161mg | Fiber: 1g | Sugar: 2g |
SmartPoints (Freestyle): 1
Keywords Budget-Friendly, dairy-free, Diabetic-Friendly, Gluten-Free, Holiday, Keto, Low-Carb, Paleo, Plant-Based, Quick and Easy, Vegetarian

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

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