Tomato Bruschetta with Basil Oil

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant antipasto featuring sun-ripened tomatoes and a fragrant basil oil, ideal for a quick appetizer. This Mediterranean-inspired quick recipe (vegetarian), ready in about 35 minutes, pairs baguette, ripe tomatoes, fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 loaf baguette
• 2 cups ripe tomatoes
• 1/4 cup fresh basil
• 3 tbsp extra virgin olive oil
• 2 cloves garlic
• 1/2 tsp sea salt
• 1/4 tsp freshly cracked black pepper

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Instructions

1. Step 1: Preheat oven to 375°F. Cut 1 loaf baguette into 1/2-inch thick slices and arrange on a baking sheet. Brush both sides with 1 tbsp olive oil and toast for 8-10 minutes until golden and crisp, flipping halfway.
2. Step 2: Dice 2 cups ripe tomatoes into 1/4-inch cubes. Mince 2 cloves garlic and combine with 1/4 cup fresh basil, 1/2 tsp sea salt, and 1/4 tsp freshly cracked black pepper in a bowl.
3. Step 3: Gently fold diced tomatoes into the basil mixture, then drizzle with remaining 2 tbsp olive oil. Let sit for 10 minutes to meld flavors.
4. Step 4: Spoon tomato mixture generously onto each toasted baguette slice. Top with an extra basil leaf and a light drizzle of olive oil before serving.