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Bruschetta

This easy Bruschetta recipe is a tasty appetizer that’s quick and easy to make any time of year. It’s ideal for any type of gathering whether you’re hosting a casual soiree at home with friends or a formal holiday party. It features toasted french bread topped with a mixture of fresh diced tomatoes seasoned with garlic and olive oil along with balsamic vinegar and fresh basil.

homemade-bruschetta-french-baguette

Easy Bruschetta Recipe

How do you make Bruschetta? It begins with fresh diced tomatoes. Toss the tomatoes with olive oil, balsamic vinegar, salt, pepper, minced garlic and fresh chiffonade of basil. Drizzle french baguette slices with olive oil and sprinkle with shredded Parmesan cheese then toast in the oven. Top each slice with the fresh tomato mixture and enjoy! How to make Bruschetta: (Scroll down for full printable recipe.)

  • Tomatoes – In a medium bowl, gently mix together diced tomatoes, minced garlic, 2 Tbsp basil, balsamic vinegar and olive oil. Chill for 1-2 hours.
  • Prepare Pan – Preheat the oven for 375°F. Line a large baking sheet with parchment paper. Set aside.
  • Crostini – Arrange the sliced baguette on a baking sheet. Brush each side with olive oil and place them onto the baking sheet. Sprinkle tops with shredded parmesan cheese.
  • Bake for 6-8 minutes or until golden and lightly crisp.
  • Assemble Bruschetta – Remove tomato mixture from the refrigerator and season with salt and black pepper.
  • Spoon the chilled tomato mixture onto each baguette slice and garnish with ribbons of basil.
  • You can sprinkle with extra parmesan cheese, crumbled goat cheese or drizzle with balsamic glaze, if desired. Serve immediately.
how-do-you-make-bruschetta

How to Make the BEST Bruschetta

  • Ingredients you’ll need to make homemade Bruschetta: One 18-20 inch loaf of baked french bread, vine ripened tomatoes, olive oil, balsamic vinegar, salt, black pepper, minced garlic, shredded Parmesan cheese and fresh basil.
  • Kitchen tools you’ll need: Medium bowl, sharp knife and cutting board, measuring cups and spoons, sheet pan, cheese grater and platter for serving.
  • You can use vine ripened tomatoes or Roma tomatoes for bruschetta. Choose tomatoes that are firm when gently squeezed, bright red and free of bruising.
  • You may opt to drizzle the Bruschetta prior to serving with balsamic glaze or additional olive oil. Balsamic glaze is readily available in most grocery stores with the other vinegar products.
  • You may opt to finish with additional parmesan cheese or crumbled feta cheese.
  • You can make and serve bruschetta immediately. That said, if time allows give the tomato mixture a little chill time in the refrigerator to give the flavors time to marry.
  • When serving immediately, go ahead and season the tomato mixture with salt and black pepper. When chilling, I recommend that you wait and season with salt just before assembling to avoid the tomatoes from become watery. Drain any juice released prior to assembling.
  • How do you chiffonade basil? Stack and roll the leaves tightly like a cigar. Use a sharp knife to cut the basil into ribbons. You can also simply tear the basil by hand.
  • The length of the french bread will determine yield.
crostini-bruschetta

How to Store Bruschetta

The tomato mixture and french bread crostini should be stored separately for up to 1 day. Since the tomatoes are fresh, you should make and enjoy the same day but any leftover tomatoes should be stored in an airtight container chilled in the refrigerator. The bread should be wrapped in foil and stored at room temperature. Drain any juice released by the tomatoes prior to assembling.

best-fresh-tomato-recipes

More Tomato Recipes to Make

easy-bruschetta-recipe

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Bruschetta

Prep Time15 minutes
Cook Time8 minutes
Chill time1 hour
Total Time23 minutes
Course: Appetizer, Side Dish
Cuisine: American, Italian Inspired
Keyword: bruschetta-recipe, easy-bruschetta-recipe
Servings: 20 servings
Calories: 68kcal

Ingredients

  • 6 medium vine ripened or Roma tomatoes remove seeds, cube
  • 3-4 Tbsp fresh basil cut into ribbons divided use
  • 2 medium cloves garlic minced
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp olive oil plus additional for brushing french bread
  • 1 tsp salt
  • 1/2-1 tsp black pepper adjust to taste
  • 1 18-20 inch french bread baguette sliced
  • 1/2 cup shredded Parmesan cheese

Instructions

  • In a medium bowl, gently mix together diced tomatoes, minced garlic, 2 Tbsp basil, balsamic vinegar and olive oil. Chill for 1-2 hours.
  • To Make Crostini: Preheat the oven for 375°F. Line a large baking sheet with parchment paper. Set aside.
  • Arrange the sliced baguette on a baking sheet. Brush each side with olive oil and place them onto the baking sheet. Sprinkle tops with shredded parmesan cheese.
  • Bake for 6-8 minutes or until golden and lightly crisp.
  • To Assemble Bruschetta: Remove tomato mixture from the refrigerator and season with salt and black pepper.
  • Spoon the chilled tomato mixture onto each baguette slice and garnish with ribbons of basil.
  • You can sprinkle with extra parmesan cheese, crumbled goat cheese or drizzle with balsamic glaze, if desired. Serve immediately.

Notes

  • When serving immediately, go ahead and season the tomato mixture with salt and black pepper. When chilling, I recommend that you wait and season with salt just before assembling to avoid the tomatoes from become watery.

Nutrition

Serving: 1serving | Calories: 68kcal | Carbohydrates: 5g | Protein: 0.2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 234mg | Potassium: 49mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 171IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 0.1mg
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