Fresh Bruschetta Recipe with Peak Season Tomatoes on Grilled Sourdough
A quick and easy appetizer featuring grilled sourdough topped with a vibrant mix of peak season tomatoes, fresh basil, garlic, and a splash of balsamic vinegar. Perfect for summer gatherings or a light snack.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: Italian
Ingredients
Scale
- 4–5 medium tomatoes (about 1 lb / 450 g), diced
- 1/4 cup fresh basil leaves, loosely packed, torn by hand
- 2 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 8 slices thick-cut sourdough bread (about 1 large loaf)
- Optional: shaved Parmesan or crumbled fresh mozzarella
Instructions
- Rinse and dry tomatoes, then dice into roughly 1/2-inch pieces. Place in a mixing bowl.
- Mince garlic finely and tear basil leaves by hand. Add both to the bowl with tomatoes.
- Drizzle olive oil and balsamic vinegar over the mixture. Sprinkle with salt and black pepper. Toss gently to combine and let sit at room temperature while preparing bread.
- Slice sourdough into 1-inch thick slices.
- Preheat grill or grill pan over medium-high heat. Grill sourdough slices 2-3 minutes per side until char marks appear and bread crisps. Use tongs to flip carefully.
- Optional: Rub grilled bread with a peeled garlic clove while still warm for extra flavor.
- Spoon tomato mixture generously over each grilled slice, letting excess juice drip off to avoid sogginess.
- Optionally, sprinkle shaved Parmesan or fresh mozzarella on top. Serve immediately.
Notes
If tomatoes release too much juice, drain some off before topping the bread to keep it crisp. Adjust seasoning after tasting. For a gluten-free option, substitute sourdough with gluten-free bread or crunchy polenta rounds. Broiling the bread in the oven is an alternative if no grill is available. Serve immediately to maintain bread crunchiness.
Nutrition
- Serving Size: 1 slice of bruschett
- Calories: 150
- Sugar: 3
- Sodium: 300
- Fat: 9
- Saturated Fat: 1.5
- Carbohydrates: 15
- Fiber: 2
- Protein: 4
Keywords: bruschetta, fresh tomatoes, grilled sourdough, summer appetizer, easy appetizer, basil, garlic, balsamic vinegar