Basic Tomato Bruschetta Dip. How to make fresh homemade bruschetta with tomatoes and basil. See the easy recipe plus five easy tips for how to make it best. This simple bruschetta recipe with tomato and fresh basil is best when you use fresh, room temperature tomatoes.

There is rarely any left over when I serve it. The red pepper flakes and basil add a nice little kick to the taste. I have tried other basic bruschetta recipes and this one has been my favorite so far. You can cook Basic Tomato Bruschetta Dip using 6 ingredients and 6 steps. Here is how you cook it.

Ingredients of Basic Tomato Bruschetta Dip

You need 1 of large beefsteak tomato (or 2 Roma types), finely chopped and mashed up with a fork.
You need 1 of small clove garlic.
Prepare 7 leaves of fresh basil, finely chopped plus a whole leaf or two for garnish (you can use 1/4 to 1/2 teaspoon dry basil).
Prepare 1/8 teaspoon of kosher salt to start.
You need of olive oil.
It's of lemon or balsamic if needed for more tartness.

I like to eat this as a dip. Thanks so much for the recipe! This bruschetta is refreshing and light. It packs a solid garlic punch, with bursts of basil, garlic, and tomato.

Basic Tomato Bruschetta Dip step by step

After you chop your tomatoes, either take the back of a fork and mash them up a bit or use your knife in a rocking action to mash them. Doing this will give your dip some thickness and body to stick to your bread..
Put the tomatoes in a medium bowl and grate a small clove (or half a regular one) into the bowl. Preferable to grate rather than chop so you don't get chunks of garlic in the mixture..
Add salt and chopped basil, stir, give it a taste, and adjust seasoning if needed..
Pour a good glug or two of olive oil into the bowl (1.5 to 2 Tablespoons is good)..
Garnish with fresh basil and serve with bread of choice..
Enjoy!.

Toast the bread slices then rub one side with a garlic half. Should Bruschetta be Served Warm or Cold? What makes all the difference is that toasted crunch of the outer bread and chewy insides as you bite down on the refreshing antipasto. This appetizer is best served freshly toasted while the tomato portion can be room temperature or refrigerated. Real Tomato and Basil Bruschetta, made the way Italians make it.