Bruschetta

This easy Bruschetta recipe is a fresh, flavorful appetizer made with toasted French baguette slices topped with juicy tomatoes, garlic, fresh basil, olive oil, balsamic vinegar, and Parmesan cheese. Perfect for holiday entertaining, summer cookouts, game day, or any gathering, this classic Italian appetizer comes together in minutes and is always a crowd-pleaser.

Course Appetizer, Side Dish

Cuisine American, Italian Inspired

Keyword bruschetta-recipe, easy-bruschetta-recipe

Prep Time 15

Cook Time 8

Chill time 1

Total Time 1 23

Servings 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 garlic cloves 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. Cover with plastic wrap and chill while you make the crostini or up to 1-2 hours.
To Make Crostini: Preheat the oven for 375°F. Line a large baking sheet with parchment paper. Set aside.
Slice bread into 3/4-inch thick slices. Arrange the sliced baguette. Brush each side with olive oil and place them onto the baking sheet. Sprinkle tops with shredded parmesan cheese.
Toast for 6-8 minutes or until golden brown and lightly crisp.
To Assemble Bruschetta: Remove tomato mixture from the refrigerator and season with salt and black pepper, if you haven't already done so.
Spoon the 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.
Special Note: When serving immediately, go ahead and season the tomato mixture with salt and black pepper. When chilling to serve later, I recommend that you wait and season with salt just before assembling to avoid the tomatoes from become too watery.

Notes

Type of Tomatoes -You can use vine ripened tomatoes, Roma tomatoes, grape tomatoes or cherry tomatoes for bruschetta. Choose tomatoes that are firm when gently squeezed, bright red and free of bruising.
Cheese - You may opt to garnish the top of the bruschetta with additional parmesan cheese, fresh mozzarella cheese or crumbled feta cheese.
Bread - You can make authentic bruschetta using any variety of crusty bread that you enjoy. You can even use day old bread for a crispy crostini.
Add a Drizzle of Oil and Balsamic for a Pop of Flavor - You may opt to top the bruschetta with a drizzle of balsamic glaze or additional olive oil. Balsamic glaze is readily available in most grocery stores with the other vinegar products.
Serving Options - 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.

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