I learned to make bruschetta from a neighbour who grilled the bread instead of toasting it in the oven, and I have never gone back. Eight slices of crusty bread, brushed with olive oil, grilled two minutes per side until crispy with dark grill marks. Topped with a mixture of two cups of assorted tomatoes cut into bite-size pieces, minced garlic, olive oil, salt, and pepper. Fresh basil leaves torn on top.
Grilled bread has a smoky crunch that oven-toasted bread does not. It holds up under juicy tomatoes without turning soggy as fast, and the char flavour mixes with the raw garlic and olive oil in a way that tastes like summer in Italy. This is the appetiser I make when I want to eat outside. A keeper for the recipe box — and honestly better than anything you’d get from the oven.
Tips for Making Grilled Tomato Bruschetta
Use the ripest tomatoes you can find
Ripe, in-season tomatoes make or break bruschetta. Tasteless winter tomatoes produce a bland topping no matter how much garlic and olive oil you add.
Cut assorted tomatoes into bite-size pieces. A mix of colours and sizes makes the bruschetta look better and gives you a range of flavours.
Grill the bread until crispy but not burnt
Brush both sides with olive oil before grilling. Two minutes per side over medium-high heat. The bread should be rigid and have dark grill marks.
Serve immediately after topping. The tomato juices start softening the bread within minutes.
Grilled Tomato Bruschetta
Total Time: 16 minutes
Yield: 4 servings
Diet: Vegetarian
Description
This Grilled Tomato Bruschetta is a simple yet flavorful appetizer, featuring juicy tomatoes, fragrant garlic, and fresh basil atop crispy grilled bread.
Ingredients
Units
- 2 cups assorted tomatoes, sliced, halved, or quartered into bite-size pieces
- 8 slices crusty bread (such as baguette or ciabatta)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Instructions
- Preheat your grill to medium-high heat.
- Brush the bread slices with olive oil on both sides.
- Grill the bread slices for about 2 minutes on each side, until they are crispy and have grill marks.
- In a bowl, combine the tomatoes, garlic, olive oil, salt, and pepper.
- Top each grilled bread slice with the tomato mixture.
- Garnish with fresh basil leaves and serve immediately.
Notes
For the best flavor, use ripe, in-season tomatoes. You can prepare the tomato mixture ahead of time and let it marinate for more flavor. If you don’t have a grill, you can toast the bread in a hot oven or on a stovetop grill pan. Store any leftover tomato mixture in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
Category: Appetizer
Method: Grilling
Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3
- Sodium: 150
- Fat: 5
- Carbohydrates: 20
- Fiber: 2
- Protein: 4
- Cholesterol: 0
Frequently Asked Questions
Can I make the tomato mixture ahead?
Yes. Mix the tomatoes, garlic, olive oil, salt, and pepper and let it sit for up to an hour. The flavours improve as it marinates. Grill the bread fresh.
What kind of bread?
Baguette or ciabatta, sliced about half an inch thick. You want bread with a sturdy crust that can handle the grill without falling apart.
Can I use a grill pan?
Yes. A cast iron grill pan over high heat gives you the same marks and char. The bread cooks fast, so watch it closely.
If You Liked This Recipe, You’ll Love These
- Easy Tomato and Pesto Bruschetta Bites
- Summer Tomatoes and Prosciutto Bruschetta
- Tomato and Feta Bruschetta Bread
- Grilled Zucchini Bruschetta
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