The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Extremely Easy Bruschetta Topping

TheDrkHorseOne's picture

Extremely Easy Bruschetta Topping

This side of the forum looked a little lonely, so I figured I'd give you folks something here that is extremely easy, tasty, and a personal favorite snack.

No long list of ingredients here, just these:

2 medium tomatoes, seeded and diced

1/2 an equal sized white onion, diced small

a clove of garlic, minced or pushed through a press

kosher salt to taste

fresh ground pepper to taste

extra-virgin olive oil to taste

A)Mix all ingredients together and stash in the 'fridge to cool. This is personal preference because I like the contrast of hot, toasted bread with the cool, light topping. Helps to meld the flavors as well.  

B)Get out your favorite baguette, slice on bias, and toast to your desired doneness under a broiler. Some folks at this point rub the hot toast with half a clove of garlic. I find it redundant as there's garlic in the topping, but feel free. Simplicity is better for a snack, in my opinion.  

Onsert cool 'slot A' onto a hot 'tab B' and prepare your tummy for some mouth-wateringly tasty treats.

Easy, and genuinely delicious if you can find a fresh farmer's market for the ingredients. Winter ingredients will suffice as well. 

Feel free to ask questions or give comments.   

ehanner's picture


I couldn't agree more, Bruschetta is one of my all time favorite ways to indulge myself and the family. This time of year tomatoes are plentiful and delicious along with onions and basil. I found that if you want to kick it up a notch, buy the best Balsamic Vinegar you can afford and add to taste in the oil dressing and a little fresh basil chopped up into the mix with feta cheese sprinkled on top! I could make a meal out of this.


bluezebra's picture

Very nice recipe ty!

I also love to add capers sometimes and a zest of lemon now and again!

AnnieT's picture

I have been so hungry for a tomato and mayo sandwich and not one of our tomato plants has anything even pink on it. My son and family just got back from E. Washington and bought me - red ripe tomatoes! So while my supper wasn't quite bruschetta it was sliced tomatoes on Jr. Wraith's baguette with mayo and s&p. Perfection! The soft crumb soaked up the lovely juices, and if you haven't tried this bread you should, A

sedagive's picture

My daughter recently introduced me to tomato and avocado sandwiches with salt, pepper, and mayo.  I'd never been that interested in sandwiches without meat or fish, except for the ocassional grilled cheese, but these are delicious.  I'll have to try the tomato and mayo.

 Regarding bruschetta, I dice roma tomatoes, add extra virgin olive oil, salt and pepper, and lots of fresh basil.  I toast the bread and rub a garlic clove across the surface before adding the topping.  Plain, simple, and perfect.

LuLu B's picture
LuLu B

Smoked Shellfish, Asparagus, Avocado, Tomato and Cannellini Bean Bruschetta

Serves 12

6 oz. smoked mussels

6 oz. quartered smoked scallops

6 oz. smoked shrimp

8 oz. cannellini beans

1/2 cup white wine

1/4 cup parsley

red pepper flakes

1 bunch chopped and lightly steamed asparagus or 4

diced tomatoes depending on the season

2 sliced baguettes


4 diced artichoke hearts

balsamic vinegar

6 slices diced and crisped bacon

1 bulb garlic

1 cup toasted pine nuts 

2 avocados 

1 cup diced olives 

Mix all but baguettes and let people make their own.

EvaB's picture

For the lovely way to use up some smoked mussles. My brother was a fan of these things and had a number of cans. He died in November and not wanting to throw out the canned mussles and oysters, I have been trying to find recipes to use them up. This at least will make some start!

Now do you have a good recipe for the oysters (canned smoked) and sardines??

LuLu B's picture
LuLu B

i am glad i found a way for you to use the mussels.

JohnMich's picture

Hi all!

Ah! The beautiful bruschetta - snack food from the gods. We often put a thin slice of mozarella cheese on top of the toast. It helps stop the topping softening the underlying bread and adds a dimension to the taste.

I realise this is a baking site but the mix also goes well on bought crackers if the baguette runs out but its not as crunchy tasty as the real thing.

Regards, John

LuLu B's picture
LuLu B

we get great crackers from our local bakery, the hungry ghost in northampton ma

LuLu B's picture
LuLu B

I am glad you liked my bruschetta. Sardines are great on bread, on pizza or in pasta

EvaB's picture

on the local produce to get lovely fresh tomatoes. We live in North East BC, so most of the tomatoes in the stores have long, long truck rides so really are not that fresh, the ones at the local farmer's market in June are lovely picked that morning or the evening before and bought at 8 am, so good!

LindyD's picture

EvaB, check your grocer to see if they carry Campari tomatoes.  They are excellent and actually taste like a tomato, something quite rare in the markets and even with some of the lousy hybrids being grown for the fresh market.

EvaB's picture

and thank you for the suggestion, I think I've seen them, but am not sure. Sure will look, but the most of the tomatoes are plastic! :)

I do sometimes get half decent ones from the on the vine bunch but the last ones from the store were odd, and didn't taste as good as usual. Maybe a different grower.


LuLu B's picture
LuLu B

can not wait for the local tomatoes. in the mean time fiddleheads and asparagus are great too. 

UnConundrum's picture

Just a suggestion from a bruschetta lover, hold the salt until just before spreading the tomato mixture onto the bread.  The salt tends to pull the liquid out of the tomatoes when added and allowed to sit.  Often, I'll spread the tomato mixture on the bread and then just sprinkle some Maldon Salt on top...