How To Make Bruschetta With Tomatoes Confit

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Want to learn how to make bruschetta? (The correct pronunciation is [bruˈsketta].)

Here’s a classic traditional recipe, by Italian Chef Chicca Maione. She can even teach you the art of making bruschetta in person through her cooking classes (If you are looking for a great vacation).

This simple vegan bruschetta is made with cherry tomatoes roasted with extra virgin olive oil, salt, and all your favorite fresh herbs. If you can, use a combo of fresh red and orange tomatoes. With plenty of flavor and color, it’s the queen of the starters!

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Let’s Make Bruschetta!

Diet Considerations

  • Vegetarian
  • Vegan
  • Dairy-Free

Ingredients (Serves 8)

  • 500 gr / 1 lb cherry tomatoes
  • 1 garlic clove
  • 8 slices of bread
  • One Handful Of Basil, Finely Chopped
  • 120 ml / 1/2 cup of extra virgin olive oil
  • A Pinch Or Two Of Sugar
  • 5-6 Sprigs Of Thyme, Finely Chopped
  • Salt and pepper to taste
  • 2-3 Sprigs Of Rosemary, Finely Chopped


Prep Time: 10 minutes.

Cook Time: 30 minutes.

  1. Preheat the Oven

    Preheat the oven to 375°F / 190°C and line a large baking sheet with parchment paper.

  2. Cut the Tomatoes

    Cut tomatoes in half lengthwise and place them on the baking sheet, cut-sides up. Do not to overlap. Drizzle the tomatoes with extra virgin olive oil and sprinkle sugar and herbs. Season with salt and pepper.

  3. Bake the Tomatoes

    Bake the tomatoes for 30-40 minutes or until soft and nicely caramelized. Cool tomatoes to room temperature in their baking sheet, keeping the cooking juice.

  4. Toast the Bread

    Toast the bread and rub fresh garlic on each slice. Then, using the spoon, top the bread with the cooked tomatoes, using all the oil and juice.

  5. A Touch of Herbs

    Sprinkle freshly chopped basil on each bruschetta. Serve warm or at room temperature.

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Need Help?


Plan it into your week

The best way to remember to make it is to plan for it. Learn about meal prep through our article Meal Prep 101, by dietician Shannon Costello.


Print out the ingredient list

Need the ingredients list on hand? Simply pull up the article on your phone (it’s mobile compatible) or click here to print it out.


Email Chicca for help

Chicca’s here to help. If you need assistance with the recipe, email her at


Take the class

Feeling adventurous? Take a trip over to Italy and take the class, led by Chicca, on how to make bruschetta (as well as many other amazing dishes)!

Feeling really adventurous? Enjoy a week of classes and an authentic experience of life in Tuscany, Italy, through her all-inclusive Cooking Vacation.

About the Author

Chicca Maione

Chicca Maione

Italian Chef

Chicca is a Tuscan-based architect and passionate chef of home-cooked food. After many years of cooking for family and friends, she found her calling: teaching people how to cook authentic homemade food while sharing recipes and stories about her incredible culture. She has spread the traditional-Italian and typical-Tuscan cuisine in Italy and abroad for the past 19 years.
Full Bio

* Recipe posted with permission from the author, Chicca Maione, at Cooking in Tuscany.

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