This classic Italian Bruschetta recipe is a delightful appetizer that combines fresh, juicy tomatoes with fragrant basil, garlic, and a hint of balsamic vinegar, served atop crispy, golden baguette toasts. It’s simple to prepare, full of flavor, and perfect for any gathering or as a light snack. With a few basic ingredients, you can create a delicious, crowd-pleasing dish that will transport you straight to Italy!
Why You’ll Love This Recipe
Bruschetta is the epitome of fresh, flavorful, and easy-to-make appetizers. The combination of ripe tomatoes, fresh basil, and garlic creates a burst of flavor, while the crispy, cheesy toasts provide the perfect crunch. Drizzling the toasts with a balsamic glaze adds a rich, sweet finish that perfectly complements the tangy tomato topping. It’s a refreshing, vibrant dish that’s sure to be a hit!
Ingredients
For the Tomato Bruschetta:
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6 Roma tomatoes (about 1 ½ lbs), diced
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1/3 cup fresh basil leaves, chopped
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5 garlic cloves (divided)
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1 tablespoon balsamic vinegar
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2 tablespoons extra virgin olive oil
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½ teaspoon sea salt
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¼ teaspoon black pepper
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Balsamic glaze (optional, for drizzling)
For the Toasts:
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1 baguette
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3 tablespoons extra virgin olive oil
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1/3 cup shredded parmesan cheese
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Make the Tomato Bruschetta Topping:
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Core and dice the tomatoes, then drain any excess juice. Transfer the diced tomatoes to a medium-sized bowl.
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Stack the basil leaves, roll them into a tube, and slice them thinly into ribbons. Add the basil to the bowl with the tomatoes.
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Finely mince 5 garlic cloves. Mix 1 teaspoon of the minced garlic into 3 tablespoons of olive oil and set aside.
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Add the remaining minced garlic to the bowl with the tomatoes.
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Season the tomatoes with 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, ½ teaspoon sea salt, and ¼ teaspoon black pepper. Stir gently to combine.
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Let the mixture marinate for about 15 minutes to allow the flavors to meld together.
Make the Bruschetta Toasts:
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Preheat the oven to 400°F (200°C) with a rack in the center.
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Slice the baguette into ½-inch thick slices, cutting diagonally.
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Arrange the slices on a parchment-lined baking sheet.
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Brush both sides of the toasts with the garlic-infused olive oil.
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Sprinkle the tops of the toasts with shredded parmesan cheese.
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Bake the toasts at 400°F for about 5 minutes. Then, broil on high for 1-2 minutes, or until the edges are golden brown and crispy.
Serve:
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Arrange the toasted bread slices on a platter and serve the marinated tomato topping in a separate bowl.
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Spoon the tomato mixture generously over the toasts and drizzle with extra virgin olive oil and balsamic glaze (if desired).
Servings and Timing
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Servings: 24 bruschetta toasts
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Prep Time: 15 minutes
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Cook Time: 7 minutes
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Marinating Time: 15 minutes
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Total Time: 37 minutes
Variations
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Add Cheese: Top each bruschetta toast with fresh mozzarella or goat cheese for an extra creamy texture.
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Spicy Twist: Add some finely chopped jalapeños or red pepper flakes to the tomato mixture for a little heat.
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Grilled Bruschetta: For a smoky flavor, grill the baguette slices instead of baking them.
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Avocado Addition: Add some diced avocado to the tomato mixture for a creamy twist.
Storage/Reheating
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Storage: The tomato mixture can be stored in an airtight container in the refrigerator for up to 2 days. However, the toasted bread is best served fresh.
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Reheating: If you have leftover toasts, you can reheat them in the oven at 350°F for 5 minutes to crisp them up again. However, it’s best to assemble the bruschetta fresh for the most flavorful result.
FAQs
1. Can I make the tomato mixture ahead of time?
Yes, you can prepare the tomato topping up to a day ahead of time. Just make sure to store it in the refrigerator and let it come to room temperature before serving.
2. What other bread can I use for bruschetta?
If you don’t have a baguette, you can use any type of crusty bread like ciabatta or Italian bread. Just be sure to slice it into ½-inch pieces.
3. Can I make this recipe without balsamic vinegar?
If you don’t have balsamic vinegar, you can use red vinegar or even a splash of lemon juice for a tangy substitute. However, balsamic vinegar adds a nice sweetness to the dish.
4. Can I freeze bruschetta?
It’s best to freeze only the toasted bread, not the tomato topping. The tomato mixture has a high moisture content, which doesn’t freeze well. However, you can store the toasted bread in the freezer and toast it again when ready to serve.
5. Can I make bruschetta with canned tomatoes?
While fresh tomatoes provide the best flavor, you can use canned tomatoes in a pinch. Just be sure to drain them well before using.
Conclusion
Bruschetta is a simple yet flavorful Italian appetizer that’s perfect for any occasion. With its fresh tomatoes, basil, and garlic, paired with crispy, cheesy toasts, it’s a crowd-pleaser that’s quick and easy to make. Whether you’re hosting a party or just enjoying a snack, this homemade bruschetta will be a hit every time. Enjoy!
Print
Bruschetta
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 37 minutes
- Yield: 24 bruschetta toasts
- Category: Appetizer
- Method: Baked
- Cuisine: Italian
- Diet: Vegetarian
Description
A fresh and flavorful Italian appetizer with marinated tomatoes, basil, and garlic served on crispy baguette toasts, drizzled with balsamic glaze for an extra burst of flavor.
Ingredients
- For the Tomato Bruschetta:
- 6 Roma tomatoes (about 1 ½ lbs), diced
- ⅓ cup fresh basil leaves, chopped
- 5 garlic cloves (divided)
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra virgin olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Balsamic glaze (optional, for drizzling)
- For the Toasts:
- 1 baguette
- 3 tablespoons extra virgin olive oil
- ⅓ cup shredded parmesan cheese
Instructions
- Make the Tomato Bruschetta Topping: Core and dice the tomatoes (or use a food chopper). Drain any excess juice and transfer the tomatoes to a medium bowl.
- Stack the basil leaves, roll them into a tube, and slice thinly into ribbons. Add the basil to the bowl with the tomatoes.
- Finely mince 5 garlic cloves. Mix 1 teaspoon of minced garlic into 3 tablespoons of olive oil and set aside. Add the remaining garlic to the bowl with the tomatoes.
- Season the tomatoes with 2 tablespoons of olive oil, 1 tablespoon balsamic vinegar, ½ teaspoon sea salt, and ¼ teaspoon black pepper. Stir gently to combine. Let the mixture marinate for 30 minutes.
- Make the Bruschetta Toasts: Preheat the oven to 400°F (200°C) with a rack in the center.
- Slice the baguette into ½-inch thick slices, cutting diagonally. Arrange the slices on a parchment-lined baking sheet.
- Brush both sides of the toasts with the garlic-infused olive oil. Sprinkle the tops with shredded parmesan cheese.
- Bake the toasts at 400°F for 5 minutes, then broil on high for 1-2 minutes, or until the edges are golden brown.
- Serve: Arrange the toasted bread on a platter and serve the marinated tomato topping in a separate bowl. Spoon the tomato mixture over the toasts and drizzle with extra virgin olive oil and balsamic glaze if desired.
Notes
- For extra flavor, you can add a bit of red pepper flakes to the tomato topping for a slight kick.
- If you prefer a lighter version, you can skip the parmesan cheese on the toasts.
- The tomato topping can also be made a few hours ahead of time, just keep it refrigerated until ready to serve.
Nutrition
- Serving Size: 1 toast
- Calories: 90
- Sugar: 2g
- Sodium: 140mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 3mg
