Bruschetta started as a taste test, not a starter. Italian farmers grilled slices of bread over an open flame, rubbed them with a cut clove of garlic, and drizzled on the season’s first pressing of olive oil to check whether the harvest had gone well. The name comes from the old dialect word “bruscare,” meaning to roast over coals. Tomato and basil joined the bread much later, once the custom spread south through Italy and the ripest produce of the season found its way on top of what we now know as Tomato & Basil Bruschetta.
We build ours around Wilson’s Basil Flavoured Oil, which carries the basil flavour evenly through the tomatoes instead of leaving it to sit only on the torn leaves scattered over the top.
Here’s our full Tomato & Basil Bruschetta, from the toast to the last drizzle before it hits the table.
Tomato & Basil Bruschetta
Ingredients
Method
- Toast or grill the bread slices until golden and crisp at the edges, about 2-3 minutes a side.
- While the bread is still warm, rub each slice firmly with the cut side of the garlic clove.
- In a bowl, combine the diced tomatoes, shallot, torn basil, Wilson’s Basil Flavoured Oil and balsamic vinegar. Season with salt and pepper and leave to sit for 5 minutes so the tomatoes release some of their juice.
- Spoon the tomato mixture generously over the toasted bread, letting some spill over the edges.
- Finish with an extra drizzle of Wilson’s Basil Flavoured Oil, a few more torn basil leaves and a pinch of flaky sea salt. Serve immediately.
Notes
We Use Basil Flavoured Oil
Fresh basil leaves wilt and darken within minutes of being torn, which is a problem when you want that basil flavour to last from the kitchen to the table. Wilson’s Basil Flavoured Oil solves that by carrying the flavour in the oil itself, so it keeps its brightness long after fresh leaves would have turned.
Stirred through the diced tomatoes, it reaches every piece evenly rather than leaving some bites herby and others plain. A second drizzle over the finished bruschetta adds a glossy top note right before serving.
Because it’s used raw here, the oil’s flavour stays exactly as poured — nothing cooked off, nothing muted by heat.
Our Tips
Salt the tomatoes first. A pinch of salt draws out excess liquid before you mix everything together, so the bread doesn’t go soggy underneath.
Toast the bread properly. A dry, crisp surface holds up to the juicy topping far better than a soft slice does.
Rub the garlic while the bread is still warm. Warm bread releases more of the garlic’s oils into the surface than cold bread does.
Use the ripest tomatoes you can find. This dish has nowhere to hide a bland tomato, so it’s worth seeking out the best ones in the shop.
Tear the basil by hand. A knife bruises the leaves and darkens the edges faster than tearing does.
Top the bread just before serving. Bruschetta waits for no one — the bread starts softening the moment the tomatoes go on.
How We Serve It
This is a stand-around-the-kitchen-counter kind of starter. Pile the toasted bread on a board, spoon the tomato mixture into a separate bowl alongside it, and let people build their own as they go.
A glass of something cold works well here, and it’s an easy opener before a bigger spread of pasta or grilled fish. It also travels well to a table outside, since there’s very little that can go wrong between the kitchen and the garden.
Serve it the moment it’s assembled. Bruschetta made an hour ahead is a different, soggier dish.
More Ways to Use Basil Flavoured Oil
A bottle of Wilson’s Basil Flavoured Oil earns its place well beyond one plate of bruschetta.
For a store-cupboard soup — it’s stirred through at the end of our Herby Lentil Soup for a bright, fresh top note.
For a hearty weeknight soup — it finishes our Chicken Garden Soup with a herby lift.
For a starter with real presence — it’s the dip alongside our Roasted Artichokes.
For a one-pot dinner — it rounds out the sauce in our Crispy Chicken Leg with Sweet Tomatoes & Basil.
The Good Stuff About Basil Flavoured Oil
Wilson’s flavoured oils are built on a blend of extra virgin olive oil and canola oil, infused with real basil rather than a bottled essence stirred in at the end. That’s what gives this bruschetta its basil flavour without needing a separate bunch of herbs to do all the work.
250ml / 1L
Bottle Sizes
6x250ml / 6x1L
Case Options
Halaal & Kosher
Certified
Pasta, Fish, Salads
Pairs Well With
Ways to Change It Up
Add mozzarella. Small torn pieces of fresh mozzarella turn this into something closer to a caprese on toast.
Swap in cherry tomatoes. Halved cherry tomatoes hold their shape better than larger ones and work well out of season.
Go dairy-free. Leave out any cheese and this stays completely plant-based as it is.
Add a protein. Torn biltong or shredded braai chicken on top turns this starter into a light lunch.
Use a gluten-free loaf. Any sturdy gluten-free bread toasts up well and holds the topping just as easily.
Questions You Might Have About Tomato & Basil Bruschetta
Can I make the tomato topping ahead of time?
You can make the tomato mixture up to a day ahead and keep it in the fridge, but add the basil just before serving so it doesn’t darken.
Why does my bruschetta go soggy?
It’s usually down to under-toasted bread or topping it too early. Toast the bread until properly crisp and add the topping right before serving.
What bread works best for bruschetta?
A sturdy, open-crumbed loaf like ciabatta or a baguette works best. Soft sandwich bread tends to fall apart under the topping.
Can I toast the bread on the braai instead of the oven?
Yes, a few minutes over hot coals gives the bread a smoky edge that works particularly well with the tomatoes.
Do I need to peel the tomatoes?
No, there’s no need. Just dice them and let the salt draw out any excess liquid before mixing.
What should I serve with tomato and basil bruschetta?
It works well as an opener before pasta or grilled fish, or alongside a simple salad for a light lunch.
Where can I buy Wilson’s Basil Flavoured Oil?
It’s available to order directly from oliveoil.co.za and at leading retailers across South Africa.
Ready to Make This?
Get the oil that carries the basil flavour all the way through, not just the leaves on top.
More From Our Kitchen
Three Flavour Focaccia — Vegan Garlic Bread — Homemade Roosterkoek — All Recipes
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