15-Minute Tomato-Basil Bruschetta

Fresh Roma tomato, basil, and garlic topping meets crisp, broiled baguette for a fast vegan appetizer; draining the tomato while bread toasts keeps assembly moving.

15 min

6 servings

Golden baguette slices carry a fresh diced Roma tomato and basil topping on a serving platter.

Ingredients

1 1/4 lb ripe Roma tomatoes, diced

1/3 cup fresh basil leaves, thinly sliced

2 garlic cloves, divided

3 tbsp extra-virgin olive oil, divided

1 tsp red-wine vinegar

3/4 tsp kosher salt, divided

1/4 tsp freshly ground black pepper

1 baguette (10 to 12 oz), cut into 1/2-inch slices

Equipment

Fine-mesh strainer · Small mixing bowl · Rimmed sheet pan · Pastry brush · Fine grater

Keep the toast crisp

Leave the tomato topping in its bowl until guests are ready to eat, then spoon it onto the bread at the last moment.

Easy to share

Arrange the toast on a platter and serve extra tomato topping alongside for anyone who wants a fuller bite.

Mix and drain

01. Heat the broiler and set a fine-mesh strainer over a bowl so excess tomato liquid has somewhere to collect.

02. Toss diced Roma tomatoes with basil, grated garlic, olive oil, red-wine vinegar, salt, and black pepper until glossy.

03. Drain the tomato topping while the baguette toasts; the pieces should stay moist without a watery pool.

Toast and season

04. Arrange baguette slices in one layer and brush both sides lightly with olive oil.

05. Broil, turning once and watching closely, until the bread is golden at the edges and crisp through the center.

06. Rub one cut side of each warm slice with the remaining garlic clove for a restrained garlic aroma.

Assemble at the table

07. Stir the drained tomatoes, taste, and add the reserved salt if needed; discard the collected liquid.

08. Spoon topping onto the garlic toast immediately before serving, with extra topping in a small bowl.