Tomato and basil bruschetta is a dish I enjoy often over the warm summer months, making the very best of summer season tomatoes. I've paired the tomatoes with fresh basil, basil pesto, a hint of garlic and the most delicious lemon whipped creme fraiche.
I've used new season heritage tomatoes to make my bruschetta with tomato and basil. I love the flavour and colour variety of heritage tomatoes, each tasting and looking a little different. However, feel free to use any variety of tomato in this easy tomato bruschetta recipe.
Out with the summer months I make this easy tomato bruschetta using any variety of vine tomatoes, as I find they have the best flavour over the cooler months. San Marzano tomatoes are my go-to as they have great depth of sweet tomato flavour.
I like using creme fraiche in savoury dishes as it has a slightly sour flavour compared to cream. Whipping the creme fraiche makes it light and airy, perfect for spreading over the toasted bread. For flavour I've added some finely grated lemon zest and black pepper, which work perfectly with the other flavours on the dish.
You can make this tomato basil bruschetta recipe your own by adding other flavours and toppings to the toasted bread. I've made some suggestions later in this post.
Why you'll love this tomato basil bruschetta recipe
- The perfect balance of flavours sweet tomatoes, fresh basil and sour, whipped lemon creme fraiche.
- Feed a crowd as this recipe can be easily doubled up to feed more diners.
- Quick to prepare and ready to enjoy in just 15 minutes.
- Make gluten free tomato bruschetta by using a gluten free bread alternative.
- Leave off the creme fraiche and Parmesan and you have a dish suitable for dairy free and vegan diners.
Recipe ingredients
- Creme fraiche - use full fat creme fraiche as you need to have a high enough proportion of fat so that it whips up. Low fat creme fraiche just won't work.
- Lemon - I add finely grated lemon zest to the whipped creme fraiche as this adds great flavour which works well with the sweet tomatoes.
- Bread - toast any variety of bread. I've opted for sourdough, but focaccia, ciabatta, crusty bread and baguette would all work in this recipe too.
- Garlic - I like to rub fresh garlic onto the toasted bread before I add any other toppings. This adds a nice amount of garlic to the dish, without it overpowering the other flavours.
- Tomatoes - use any variety of tomatoes, I've opted for heritage tomatoes and mixed up the colours.
- Pesto - I like to enhance the flavour of basil in the dish by drizzling over some basil pesto. I've gone for fresh store bought pesto but you can make your own.
- Oil - I use extra virgin olive oil to drizzle over the tomatoes as it has the best nutty flavour.
- Seasoning - I season both the creme fraiche and the tomatoes with sea salt and freshly ground black pepper. Salt really brings out the sweet flavours in the tomatoes.
- Garnish - I like to garnish the dish with some finely shredded basil leaves and a grating of Parmesan cheese.
How to make tomato basil bruschetta
How to make whipped creme fraiche
- Place the creme fraiche into a mixing bowl and whisk until light and airy.
- Now add the lemon zest, sea salt and black pepper to the creme fraiche and gently fold through. Don't be too heavy handed or you will knock out all the air bubbles.
- Toast the slices of sourdough bread. When cool enough to handle, take the clove of garlic and gently rub one side of each slice of toast.
- Spread some of the whipped creme fraiche over each slice of toast.
- Top the creme fraiche with the sliced tomatoes, and season the tomatoes with a little extra sea salt and black pepper.
- Now spoon over the basil pesto and scatter over the basil leaves.
- Top each slice of bruschetta with freshly shredded basil leaves and a drizzle of extra virgin olive oil.
- Finish with some freshly grate Parmesan cheese and serve immediately.
Recipe variations
I've used classic flavours of tomato, basil and garlic; but when it comes to tomato bruschetta toppings you can add anything you want:
- I've used heritage tomatoes in this recipe, but you can use any variety of tomato. I would recommend vine tomatoes as they do have more flavour. If using smaller tomatoes San Marzano (baby plum), or cherry tomatoes are great options.
- For ease, I've used a store bought tub of fresh basil pesto, which you should be able to find in the refrigerator section of most larger stores. Feel free to use your own homemade basil pesto if you prefer.
- Swap basil pesto for any other flavour pesto, try a roasted red pepper pesto.
- Swap Parmesan cheese for any other cheese, for example make tomato bruschetta with mozzarella or add some goats cheese.
- Use any variety of bruschetta bread, I've used sourdough for the crunchy texture, focaccia or ciabatta would be a great options too.
- Top the bread with some thin slices of Parma ham or mortadella.
Serving suggestion
This bruschetta recipe serves 4 portions of tomato bruschetta as an appetizer, or double up for a light lunch option.
The whipped creme fraiche can also be used as a dip, or try spreading some over soft bread as an alternative to butter.
Useful hints and tips
- Enjoy bruschetta when freshly made as if left to sit the bread will soak up the toppings and become soggy.
- For gluten free diners swap regular sourdough for a suitable gluten free bread.
- For dairy free and vegan diners simply leave the creme fraiche and Parmesan cheese off the dish.
- Allergy advice: egg free, soya free and peanut free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
Ingredients can vary from recipe to recipe, but most will contain slices of toasted bread topped with fresh tomatoes, garlic, fresh basil, extra virgin olive oil, salt and pepper.
When it comes to tomatoes, look for fresh vine tomatoes like Romas (plum) or Heirloom tomatoes like I've used here as they have the best flavour. If using smaller tomatoes I would recommend San Marzano (baby plum) tomatoes.
I've used fresh basil in this recipe, but you could use other fresh herbs like parsley, thyme, oregano, marjoram or tarragon, whichever you prefer.
There can be a number of reasons for this, firstly you need to toast the bread enough so that it's crunchy, soft bread absorbs more of the oil and tomato juices. Secondly, when laying tomatoes directly onto the bread the juices will soak into it, which is why I like to add layer of whipped creme fraiche which not only adds acidity to the dish, but stops the bread from becoming really wet.
Cream has a higher fat content than creme fraiche. Also creme fraiche has cultured added which give it a slightly sourer flavour than cream, which works perfectly with the sweet tomatoes used in this dish.
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Additional recipe suggestions
If you like this recipe then try some of my favourite fresh tomato recipes:
- Tomato Bruschetta with Tarragon
- Quick Roasted Tomatoes with Balsamic Vinegar
- Oven Roasted Tomatoes
- Fresh Tomato Salsa
Tomato & Basil Bruschetta with Whipped Creme Fraiche
Equipment
- mixing bowl
- Electric hand whisk
- Cutting board
- Sharp kitchen knives
- Baking sheet
Ingredients
- 150 ml creme fraiche
- 1 teaspoon lemon zest (finely grated)
- ¼ teaspoon sea salt (plus extra to season tomatoes)
- ¼ teaspoon freshly ground black pepper (plus extra to season tomatoes)
- 4 slices sourdough bread (or bread of choice)
- ½ clove garlic
- 4 tomatoes (sliced)
- 4 teaspoon basil pesto
- 1 tablespoon basil leaves (finely shredded)
- 4 teaspoon extra virgin olive oil
- 2 tablespoon finely grated Parmesan cheese (optional for garnish)
Instructions
- Place the creme fraiche into a mixing bowl and whisk until light and airy.
- Now add the lemon zest, sea salt and black pepper to the creme fraiche and gently fold through. Don't be too heavy handed or you will knock out all the air bubbles.
- Toast the slices of sourdough bread. When cool enough to handle, take the clove of garlic and gently rub one side of each slice of toast.
- Spread some of the whipped creme fraiche over each slice of toast.
- Top the creme fraiche with the sliced tomatoes, and season the tomatoes with a little extra sea salt and black pepper.
- Now spoon over the basil pesto and scatter over the basil leaves.
- Top each slice of bruschetta with freshly shredded basil leaves and a drizzle of extra virgin olive oil.
- Finish with some freshly grate Parmesan cheese and serve immediately.
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Sisley White - Sew White says
This is my idea of heaven. I could eat this every single day!
Lesley says
Me too Sisley, it's particularly good when you can get fresh local tomatoes.
Janice says
Bruschetta is one of my favourite dishes. I'be never tried whipped creme fraiche but it was so delicious and works so well with the pesto too.
Lesley says
Thank you Janice, whipped creme fraiche is so easy to prepare but adds a great creaminess to the tomatoes.
Chloe says
I've never tried whipping creme fraiche before and that worked so well I'll definitely be doing it again!
Lesley says
I'm glad you enjoyed it. Whipping creme fraiche makes it lovely and airy, it also takes on flavours like citrus zest and fresh herbs really well.
Cat says
Incredible! I will be making this weekly over the coming months, it is such a tasty lunch!
Lesley says
Thank you Cat, it's one of my favourite lunch dishes as it's so easy to pull together.