Fresh Tomato Bruschetta Dip

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Traditional tomato bruschetta is reinvented as a dip for a fresh, flavorful appetizer that tastes like summer at its best!

This summery dip began as an easy appetizer after a day at the beach in Stone Harbor, New Jersey. We’d buy tomatoes at the farmers market just down the road－Clinton Conover Farms. (As an interesting aside for those who may vacation on the Jersey shore, Conover’s has existed ever since I can remember, so I checked and they’ve been operating since 1968. The family farm is now in its fourth generation!)

After showering (in an outdoor shower, no less－I loved that!), I’d chop enough summer sweet tomatoes to fill a small bowl, let the excess liquid drain off, and stir in the remaining ingredients. We’d scoop into that bowl with crostini and enjoy a cold drink. Brimming with flavor yet light, it’s the sort of appetizer that tides you over until dinner without spoiling your appetite. Just the thought of it takes me back to those hot, sand-covered, summer days.

The best tomato bruschetta starts with a simple trick: salt the tomatoes and let them drain.

Tomatoes are 90% water, and getting rid of some of it means the dip won’t be watery. Less water also means the flavor of the fresh tomatoes – along with the balsamic vinegar, garlic, basil, and olive oil – will be more concentrated and absolutely delicious when scooped up with a crisp piece of crostini.

Traditionally, of course, bruschetta is served pre-topped and plated. Serving dip-style is easy, fun for casual entertaining, and there’s no worry about the crostini becoming soggy. Think of it as an Italian counterpart to salsa and chips. 

That said, when I’d like something a little fancier, I spread a thin layer of softened Chèvre on the crostini and then top with the tomato mixture. (See photo, below.) The combination is fresh, flavorful, and truly divine. For those who may not have tried, Chèvre is the most common variety of goat cheese; another soft goat cheese or an herbed cream cheese, like Boursin, can be used instead.

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The recipe is also easy to double for a crowd. I love the optional addition of Parmesan but have made it many times without.

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Additional ways to serve the bruschetta: 

While I most often serve a bowl of bruschetta with the crostini on the side for dipping (think of this as an Italian version of salsa and tortilla chips), there are several tasty alternatives:

• Serve as a plated appetizer by spreading the crostini with softened goat cheese or Boursin and topping with a spoonful of the bruschetta, a sprinkle of Parmesan cheese, and/or a small basil leaf. 
• Use the bruschetta as a salsa for chicken or fish, as in this recipe for Bruschetta Chicken. 
• Add to a Mediterranean-themed grain bowl, including ingredients like rice or quinoa, greens, chicken, chickpeas, avocado, hummus, cucumber, red onion, crumbled feta, and olives. 
• Serve a leftover dollop alongside scrambled eggs or an omelet. 
• Use the tomato mixture as a no-cook tomato sauce for your favorite pasta or zucchini noodles.

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I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛

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Fresh Tomato Bruschetta Dip

Fresh tomato bruschetta dip is the appetizer of the summer, and my recipe starts with a little trick: salt the tomatoes and let them drain. That way, the dip won't become watery and the fabulous flavor of the tomatoes, balsamic, garlic, and basil will truly shine.

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Prep Time 10 minutes minutes

Draining time: 20 minutes minutes

Total Time 30 minutes minutes

Yield 2 cups

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Ingredients

 

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• 14-16 ounces vine-ripened tomatoes* (2 cups diced)
• ½ teaspoon kosher salt, plus more to taste
• 1 tablespoon (15ml) balsamic vinegar
• 1 tablespoon (14ml) extra-virgin olive oil
• 2 cloves garlic, minced (can use 1 if it’s a large clove)
• 3 tablespoons chopped fresh basil
• 2 tablespoons grated Parmesan cheese, optional
• ¼ teaspoon freshly ground black pepper 
• For serving: Homemade Crostini or store-bought
• Optional for plated variation: softened goat cheese, balsamic glaze, additional basil

Instructions

1. Dice the tomatoes, discarding any tough or whitish cores. Place them in a sieve or strainer, toss with the ½ teaspoon salt, and let drain for 20-30 minutes. (Longer is fine, and even 10 minutes is useful if in a hurry.) Give the tomatoes a good final shake to drain out as much liquid as possible, and then transfer to a bowl.
2. To the tomatoes, add the balsamic vinegar, olive oil, garlic, basil, optional Parmesan, and pepper. Taste and add an extra pinch or two of salt, to taste.
3. Enjoy as a dip with crostini, or spoon over grilled chicken or baked fish (in which case a final drizzle of balsamic glaze is a nice touch). Optionally, you can serve as a plated appetizer by spreading the crostini with softened goat cheese and topping with a spoonful of the bruschetta and a small basil leaf garnish, if desired. 

Notes

*What kind of tomatoes are best? The sweeter the vine-ripened tomato the better, but you can use globe or Roma tomatoes. The former tends to have more juice, but draining is an equalizer. Heirlooms are fair game too. And though slightly more tedious to chop, you could even use cherry or grape tomatoes; they will typically yield a slightly sweeter flavor. A mix of tomatoes can be very nice too.

A few more things:

• If using an inexpensive balsamic vinegar that isn’t especially smooth (or if your tomatoes aren’t especially sweet), you can balance the flavors with a pinch or two of sugar. 
• The recipe is also easy to double for a crowd. I love the optional addition of Parmesan but have made it many times without.

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