Ingredients
Scale
For the Toast:
- 4 thick slices rustic bread (sourdough, ciabatta, or French bread, about 1-inch thick)
- 2-3 tablespoons extra virgin olive oil (divided)
- 2 garlic cloves (1 whole, 1 minced)
For the Tomato Topping:
- 3 large ripe tomatoes (or 2 cups cherry tomatoes, diced)
- 1/3 cup fresh basil leaves (torn or thinly sliced)
- 1 garlic clove (minced)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon balsamic vinegar (optional)
- Pinch of red pepper flakes (optional)
- Flaky sea salt for finishing
Instructions
- Prepare the tomato mixture: Dice the tomatoes into small cubes (about 1/4 to 1/2-inch pieces). If your tomatoes are very juicy, you can gently squeeze out some of the excess seeds and liquid to prevent soggy toast. Place the diced tomatoes in a medium mixing bowl.
- Add aromatics and seasonings: Add the minced garlic, torn or sliced fresh basil leaves, 2 tablespoons of extra virgin olive oil, kosher salt, black pepper, and balsamic vinegar (if using) to the tomatoes. Gently stir everything together until well combined. Taste and adjust seasonings as needed. Let this mixture sit at room temperature for at least 5 minutes to allow the flavors to meld together. This marinating step is crucial for developing deep flavor.
- Toast the bread: While the tomatoes are marinating, toast your bread slices. You can use a toaster, toaster oven, or regular oven. For the oven method: Preheat to 400°F (200°C), arrange bread slices on a baking sheet, brush both sides lightly with olive oil, and bake for 3-4 minutes per side until golden brown and crispy. For toaster method: Simply toast until golden and crispy. The bread should be crunchy on the outside but still have a slight chew on the inside.
- Add garlic flavor: Immediately after toasting while the bread is still hot, take the whole garlic clove (peeled and cut in half) and rub it vigorously across the surface of each toast slice. The heat from the bread will release the garlic oils and create a subtle garlic flavor throughout. This technique is traditional in Italian bruschetta preparation and makes a huge difference.
- Drizzle with olive oil: Brush or drizzle each toasted bread slice with a little extra virgin olive oil. This creates a moisture barrier that helps prevent the bread from getting soggy too quickly and adds rich flavor.
- Assemble the toast: Using a spoon, generously top each piece of toast with the marinated tomato mixture, distributing it evenly. Don’t be shy – pile it on! Make sure each slice gets plenty of the flavorful juices from the bottom of the bowl.
- Finish and serve: Drizzle each toast with a tiny bit more olive oil if desired. Sprinkle with flaky sea salt and additional fresh basil leaves for garnish. If you like heat, add a pinch of red pepper flakes. Serve immediately while the bread is still warm and crispy.
Notes
- Best served immediately: Tomato basil toast is best enjoyed right after assembly when the bread is still crispy. If you need to prepare ahead, keep the tomato mixture and toasted bread separate until serving time.
- Prevent soggy bread: If your tomatoes are particularly juicy, drain some of the liquid before using or reduce the marinating time.
- Bread thickness matters: Slice your bread about 1-inch thick for the perfect ratio of crispy exterior to sturdy interior.
- Room temperature tomatoes: For best flavor, use tomatoes at room temperature, not cold from the refrigerator.
- Scale up easily: This recipe doubles or triples perfectly for entertaining or meal prep.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Toasting
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece of toast
- Calories: 245
- Sugar: 4g
- Sodium: 35mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg