I love bruschetta. I love the freshness, the flavor, and the texture of it. Bruschetta is a classic Italian appetizer but it’s so easy to make yourself at home. I have been making this Tomato & Basil Bruschetta several times a week. Sometimes I make it for lunch, other times as an appetizer, or I have even made it as a nighttime snack.
All it takes to make this deliciousness is ripened tomatoes, fresh basil, minced garlic, olive oil, balsamic vinegar, salt and pepper! It’s so yummy served over toasted bread and you can even sprinkle with a little parmesan. Make it to fancy up your next at home date night!
A couple of tips for this recipe:
- You can do garlic a couple of different ways for this. You can chop it finely and add it directly to the bruschetta as I have in the below recipe, or if you don’t like minced garlic for some reason, just rub a peeled garlic clove over the bread as it comes out of the oven – use care – a little goes a long way!
- You can also add finely chopped onion to this bruschetta if you like! Red onion or sweet onion are my favorites if I decide I want to do that, and you just need about 1/4 cup finely chopped!
- Use good quality balsamic vinegar and olive oil for this recipe
- Let your bruschetta sit for 20 minutes on the counter before toasting the bread. This let’s the flavors really come together. If there is too much liquid, use a slotted spoon to spoon the bruschetta on the bread.
- Yes, you can make it ahead of time and store in the refrigerator, however the longer you let it sit, the more liquid you will have – definitely use a slotted spoon to serve it if you have stored it in the refrigerator. I like it best freshly made, having sat for just 20 minutes or so on the counter.
Ingredients:
- 6 tomatoes, seeded and diced (Roma or Campari work beautifully)
- 2 Tbsps fresh basil, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp fresh cracked pepper
- 3 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 baguette, or similar French/Italian Bread, cut slightly on the diagonal in to 1/2 inch slices
- Optional Garnish: Shredded Parmesan
Instructions:
- In a mixing bowl add the diced tomatoes, chopped basil, minced garlic, salt and pepper
- In a small bowl, whisk the balsamic vinegar while you drizzle in the olive oil for about a minute
- Drizzle the oil and vinegar mixture over the tomato mixture, toss gently with a fork until well combined, making sure the garlic gets nice and dispersed, then let sit at room temperature for about 20 minutes
- Place the sliced baguette bread on a baking sheet and drizzle with olive oil then toast the bread under the broiler until it just starts to brown around the edges (usually takes about 2-3 minutes)
- Spoon some of the tomato mixture on to the pieces of bread, optionally sprinkle with a little Parmesan cheese then serve immediately!
Tomato & Basil Bruschetta
Classic Italian Tomato & Basil Bruschetta - tomatoes, basil, garlic, olive oil, balsamic vinegar, salt and pepper served over toasted baguette bread!
EQUIPMENT (Amazon Associate Links)
Ingredients
- 6 tomatoes, seeded and diced (Roma or Campari work beautifully)
- 2 Tbsps fresh basil, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp fresh cracked pepper
- 3 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 baguette (or similar French/Italian Bread, cut slightly on the diagonal in to 1/2 inch slices)
- Optional Garnish: Shredded Parmesan
Instructions
- In a mixing bowl add the diced tomatoes, chopped basil, minced garlic, salt and pepper
- In a small bowl, whisk the balsamic vinegar while you drizzle in the olive oil for about a minute
- Drizzle the oil and vinegar mixture over the tomato mixture, toss gently with a fork until well combined, making sure the garlic gets nice and dispersed, then let sit at room temperature for about 20 minutes
- Place the sliced baguette bread on a baking sheet and drizzle with olive oil then toast the bread under the broiler until it just starts to brown around the edges (usually takes about 2-3 minutes)
- Spoon some of the tomato mixture on to the pieces of bread, optionally sprinkle with a little Parmesan cheese then serve immediately!
Notes
A couple of tips for this recipe:
- You can do garlic a couple of different ways for this. You can chop it finely and add it directly to the bruschetta as I have in the below recipe, or if you don’t like minced garlic for some reason, just rub a peeled garlic clove over the bread as it comes out of the oven – use care – a little goes a long way!
- You can also add finely chopped onion to this bruschetta if you like! Red onion or sweet onion are my favorites if I decide I want to do that, and you just need about 1/4 cup finely chopped!
- Use good quality balsamic vinegar and olive oil for this recipe
- Let your bruschetta sit for 20 minutes on the counter before toasting the bread. This let’s the flavors really come together. If there is too much liquid, use a slotted spoon to spoon the bruschetta on the bread.
- Yes, you can make it ahead of time and store in the refrigerator, however the longer you let it sit, the more liquid you will have – definitely use a slotted spoon to serve it if you have stored it in the refrigerator. I like it best freshly made, having sat for just 20 minutes or so on the counter.
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