Weeknight Sourdough Bruschetta

Weeknight Sourdough Bruschetta is a simple yet flavorful dish featuring crispy toasted sourdough bread topped with juicy diced tomatoes, fragrant basil, and a touch of garlic. Perfect for a quick and refreshing meal any night of the week.

Why You’ll Love This Recipe

This Weeknight Sourdough Bruschetta brings together fresh, wholesome ingredients in a matter of minutes, making it ideal for busy evenings. It is light yet satisfying, showcasing the pure flavors of ripe tomatoes and aromatic basil with a rustic sourdough base. Its ease of preparation and delightful taste make it a versatile option for an appetizer, light dinner, or even a late-night snack.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 slices sourdough bread
• 1 clove garlic, peeled
• 1 medium tomato
• A few fresh basil leaves
• 2 tablespoons olive oil
• 1 teaspoon balsamic vinegar
• Salt and pepper to taste

Directions

1. Clean and quarter the tomato, removing the core, seeds, and gel. Finely dice the remaining flesh.
2. Wash and slice the basil leaves into thin ribbons.
3. In a bowl, mix the diced tomatoes with salt, pepper, basil, olive oil, and balsamic vinegar. Refrigerate while preparing the bread.
4. Gently toast the sourdough slices in the oven at 150°C (300°F) for about 3 minutes.
5. Once the bread is cool enough to handle, rub one side of each slice with the peeled garlic clove.
6. Drizzle the bread with olive oil and sprinkle lightly with salt.
7. Top each slice generously with the marinated tomato mixture and serve immediately.

Servings and Timing

Prep Time: 10 minutes
Cooking Time: 3 minutes
Total Time: 13 minutes
Servings: 2 servings
Calories: 180 kcal per serving

Variations

• Cheesy Addition: Sprinkle grated Parmesan or mozzarella over the tomato topping before serving.
• Avocado Twist: Add sliced avocado for a creamy contrast to the fresh tomatoes.
• Roasted Tomato Version: Roast the tomatoes for a sweeter, deeper flavor before mixing with basil.
• Spicy Kick: Add a pinch of red pepper flakes to the tomato mixture for a bit of heat.
• Different Breads: Substitute with ciabatta, baguette, or multigrain bread for different textures.

Storage/Reheating

Bruschetta is best enjoyed immediately after assembling, as the bread can become soggy over time.
If needed, you can store the tomato mixture separately in an airtight container in the refrigerator for up to 1 day.
To reheat the bread, toast it lightly again in the oven before topping with the tomato mixture for the freshest result.

FAQs

Can I make bruschetta ahead of time?

It is best to prepare the tomato topping ahead of time but assemble just before serving to maintain the bread’s crispness.

What is the best bread for bruschetta?

Sourdough, baguette, or ciabatta work best due to their sturdy texture and flavor.

Can I use canned tomatoes?

Fresh tomatoes are recommended for the best texture and flavor, but drained canned tomatoes can be used in a pinch.

Is there a way to make this gluten-free?

Yes, simply use gluten-free sourdough or another gluten-free bread.

How do I prevent the bread from getting soggy?

Toast the bread well and assemble just before serving to keep it crisp.

Can I use dried basil instead of fresh?

Fresh basil is preferable for flavor and texture, but a small amount of dried basil can be used if necessary.

What other toppings can I add?

You can add toppings like prosciutto, roasted red peppers, or even a poached egg for variety.

Can I make this recipe vegan?

Yes, the basic recipe is naturally vegan.

How do I store leftovers?

Store the tomato mixture separately and assemble the bruschetta fresh to enjoy later.

What other herbs can I use?

Other fresh herbs such as parsley, oregano, or mint can be used for different flavor profiles.

Conclusion

Weeknight Sourdough Bruschetta offers a refreshing and delicious way to enjoy the vibrant flavors of summer in a simple, quick-to-prepare dish. Whether you are hosting guests or simply looking for a light, flavorful meal, this bruschetta is sure to become a favorite in your weekly rotation.

Weeknight Sourdough Bruschetta

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This easy Weeknight Sourdough Bruschetta brings crispy toasted sourdough together with juicy tomatoes, fresh basil, and a kiss of garlic—an effortlessly delicious meal or appetizer ready in just 13 minutes.

• Author: Asma
• Prep Time: 10 minutes
• Cook Time: 3 minutes
• Total Time: 13 minutes
• Yield: 2 servings
• Category: Appetizer, Snack, Light Meal
• Method: Toasting, Assembly
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 2 slices sourdough bread

• 1 clove garlic, peeled

• 1 medium tomato

• A few fresh basil leaves

• 2 tablespoons olive oil

• 1 teaspoon balsamic vinegar

• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Clean and quarter the tomato, removing the core, seeds, and gel. Finely dice the remaining tomato flesh.

2. Wash and slice the basil leaves into thin ribbons.

3. In a bowl, mix the diced tomatoes with salt, pepper, basil, olive oil, and balsamic vinegar. Refrigerate while you prepare the bread.

4. Gently toast the sourdough slices in a preheated oven at 150°C/300°F for about 3 minutes.

5. Once the bread is cool enough to handle, rub one side of each slice with the peeled garlic clove.

6. Drizzle the toasted bread with olive oil and sprinkle lightly with salt.

7. Top each slice generously with the marinated tomato mixture and serve immediately.

Notes

• Choose ripe, flavorful tomatoes for the best bruschetta.

• Letting the tomato mixture chill briefly enhances the flavors.

• For extra richness, add a sprinkle of grated Parmesan cheese before serving.

• You can grill the bread for a smokier flavor if desired.