Recette toasts bruschetta pour barbecue vegetal
Grilled Tomato Bruschetta
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins

Springtime signals the start of outdoor eating, picnics and barbecues. Bruschetta is a traditional Italian toast typically rubbed with fresh garlic, doused in extra virgin oil and topped with ripe tomatoes. We added a few extra ingredients in our take on this classic recipe.

Bruschetta is just the thing when you’re cooking for a crowd or a buffet-style gathering. Just double or triple the recipe to make a larger batch. Buying tomatoes in season means you can enjoy them at their best and cheapest.

Course: Appetizer
Cuisine: Italian
Servings: 8 servings
Author: Beth Williams, Meg Raines
  • 2 pounds tomatoes, seeded and diced small*
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon capers, drained and rinsed
  • 2 teaspoons white balsamic vinegar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground pepper
  • 1 baguette, or 4 slices of crusty bread cut in half
  • 1/2 cup olive oil
  • 4 cloves garlic, sliced in half lengthwise
  1. Turn on the grill or start the barbecue.

  2. In a large bowl, combine the tomatoes, fresh basil, capers, vinegar, dried oregano, salt and pepper, stirring gently to avoid smashing the tomatoes. Cover and place in the refrigerator**.

  3. Cut the baguette into 4 segments, then slice each segment lengthwise to get 8 pieces of bread.

  4. Using a pastry brush, brush olive oil on each piece (cut side up).

  5. Place the bread cut side down on the hot grill or barbecue and grill for about 5 minutes or until nicely toasted and brown. Each grill is different, especially if you’re using a traditional coal barbecue, so keep an eye on your bread and make sure it doesn’t burn.

  6. Once toasted, remove the bread from the grill and rub each piece with half a garlic clove.

  7. Once toasted, remove the bread from the grill and rub each piece with half a garlic clove.

Recipe Notes

*Mix it up by using tomatoes of different colors: red, yellow, green, orange - whatever takes your fancy!
**Personally, we prefer bruschetta slightly chilled, especially on a hot day. However, if you don’t have time to refrigerate or you prefer your bruschetta at room temperature, just skip this step.