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So, I’m not gonna lie.. I have been eating tomatoes non-stop recently. Heirloom tomatoes, cherry tomatoes, green tomatoes… I am probably a day away from turning into a tomato. One of my absolute favorite ways to enjoy tomatoes are in my Bruschetta with Marinated Tomatoes and Pesto recipe. This dish is a fan-favorite, and is a must when entertaining in the summer.
where did the inspiration behind this recipe come from?
If you were to ask me what the best day of my life was, I could answer you immediately without hesitation. July 7, 2017. Eric and I were in Cinque Terre and spent the entire day in Monterosso al Mare, splitting our time between a restaurant deck sipping rose + swimming at the beach. Eric and I love Italy. If given the chance, we would move there in a heartbeat. And I would eat bruschetta constantly.
I feel my happiest when I am in Italy – it’s my happy place. The food is amazing, and the ingredients shine in simple, vibrant dishes. On July 7, we found ourselves at an adorable restaurant with the most amazing deck overlooking the beach. We sat and drank bottles upon bottles of rosé, and ate bruschetta with tomatoes and pesto until we couldn’t eat anymore! Sure, I had eaten tomato bruschetta before, but this take? The best I’ve ever had. Still to this day.
So, while I haven’t been able to travel to that happy place of mine since 2019 (thanks, pandemic), I’ve been making my own version of my favorite. snack. I hope you enjoy this recipe as much as I do!
Anyway, breaking down the components of this delicious Bruschetta recipe and why it works..at the end of the day (and I know, I probably sound like a broken record), it’s all about using the freshest ingredients possible. And when you use quality ingredients such as fresh basil and tomatoes (I grow mine at home in a planter box), the worst thing you could do would be to overshadow them with too many flavors or add-ins.
What you need to make seasoned and salted’s bruschetta with marinated tomatoes and pesto:
- red onion
- salt and pepper
- Italian seasoning blend
- extra-virgin olive oil
Enjoy, and as always, please let me know if you make this recipe – and if you do, don’t forget to tag @seasonedandsalted and #seasonedandsalted on Instagram!
For the Marinated Tomatoes
- 2 cups tomatoes, diced
- 1/2 cup red onion, minced
- 6 leaves basil, chiffonade*
- 1 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 1 tsp Italian seasoning blend
- 2 tbsp extra-virgin olive oil
For the Bruschetta (Crostini)
- 1 small baguette
- 1 tbsp extra-virgin olive oil
- 1 garlic clove, peeled and cut in half
- 1/4 cup pesto
- Preheat the oven to 400 °F
- Mix all of the ingredients for the tomatoes in a small mixing bowl, set aside. If you are making this ahead of time, it can be stored in the fridge, although, you should take it out 10 minutes before you serve so it can be brought back to the right temp.
- Meanwhile, brush each side of the bread with oil and place on a larges heet pan. Bake for 10-15 minutes, turning halfway through.
- Once the toasts are done, sprinkle a little bit of salt on the tops, and let cool for 5 minutes before rubbing the tops with the cut garlic.
- Time to assemble! Divide the pesto among the toasts, and then top with a generous amount of the tomato mixture. Serve immediately!
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