How To Make Fresh & Easy Tomato Bruschetta at Home
This easy and fresh tomato bruschetta recipe brings together ripe tomatoes, basil, and olive oil, all perfectly blended in a pressure cooker and served over crisp toasted baguette slices for a vibrant appetizer or snack.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 lb Tomatoes ripe, diced
- ¼ cup Fresh basil chopped, packed tight
- 1 tablespoon Extra-virgin olive oil plus more for brushing bread
- 1 teaspoon Balsamic vinegar
- ½ teaspoon Kosher salt
- ¼ teaspoon Black pepper freshly ground
- ½ Baguette 24-inch, sliced into ½-inch pieces
- 1 clove Garlic whole, for rubbing on toast
- Flaky sea salt optional, for serving
Instructions
Instructions
- Dice tomatoes and place them in a bowl.
- Chop fresh basil and stir into the tomatoes with olive oil, balsamic vinegar, salt, and pepper. Let sit for 10 minutes.
- Slice baguette into ½-inch slices and brush both sides with olive oil. Place on baking sheet.
- Preheat oven to 400°F and toast baguette slices for 8-10 minutes, flipping halfway until golden.
- While slices are still warm, rub one side with garlic clove.
- Transfer tomato mixture into pressure cooker and seal lid.
- Set to high pressure and cook for 3 minutes, then quick release immediately afterward.
- Open lid, stir gently, and check seasoning.
- Top toasted baguette slices with the warm tomato mixture, sprinkle flaky sea salt if using, and serve immediately.
Notes
Store tomato mixture separately in fridge up to 2 days. Re-toast bread for best texture before serving.