Recipes › Early Season Tomato › Simple Early Tomato Bruschetta
Simple Early Tomato Bruschetta
The best thing you can do with the first tomatoes of summer is the simplest: dice them, season well, and pile onto toasted bread with good olive oil and basil. Early season tomatoes have a fresh, bright acidity that's perfect for this treatment. Let them sit for 10 minutes to draw out their juices.
Early Season Tomato is usually ready April to May. More early season tomato recipes, or see what to sow this month where you are.
Ingredients
- 4 medium early season tomatoes, finely diced
- 8 slices sourdough or ciabatta, ½ inch thick
- 2 garlic cloves, halved, for rubbing
- ¼ cup fresh basil leaves, torn
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- 1 tsp red wine vinegar
- ½ tsp flaky sea salt
- 1 pinch black pepper, freshly ground
Contains: sulphites.
Method
- Toss diced tomatoes with olive oil, red wine vinegar, flaky salt, and black pepper. Let sit for at least 10 minutes to draw out juices and meld flavors.About 10 min
- Toast or grill bread until golden and slightly charred. While still hot, rub the cut side of a garlic clove vigorously over each slice.About 5 min
- Stir torn basil into the tomato mixture. Spoon generously over the warm garlic-rubbed bread, including the tomato juices. Drizzle with extra olive oil and serve immediately.About 3 min
Tips
- Resting the tomatoes draws out juice that soaks into the bread — this is the best part.
- Early season tomatoes tend toward tartness — a tiny pinch of sugar in the tomato mixture helps if needed.
- Don't skip the garlic rub — it disappears into the bread but seasons it deeply.
Ring the changes
- Add a layer of fresh ricotta or burrata under the tomatoes for a creamier version.
- Top with thin slices of fresh mozzarella and a drizzle of balsamic glaze.
Keeping it
Tomato mixture keeps refrigerated for up to 4 hours. Assemble bruschetta just before serving.
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