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This easy bruschetta recipe is a family favorite and one that is frequently requested! It’s the perfect way to enjoy a bounty of summer tomatoes!
Fresh juicy tomatoes are diced and tossed with fresh basil, olive oil, garlic, and a splash of vinegar. It’s all spooned over garlic rubbed crostini. Perfection!
Make and serve this classic Italian-style appetizer before a meal or as a healthy snack!
Contents
What is Bruschetta?
When traveling around Italy I think I started every meal with bruschetta. I think the best bruschetta recipe is one that uses fresh ingredients and is kept simple. It takes me back to those little restaurants I miss so much.
Although we often associate the word bruschetta with the tomato topping, bruschetta refers to the preparation of the bread (cut, olive oil, and garlic rubbed), not the topping tomato topping.
Bruschetta is a classic Italian appetizer that is easy to prepare. Simply toast, rub bread slices with garlic, and a drizzle of olive oil. The toppings can vary but often include fresh tomatoes & basil.
A Fresh & Flavorful Appetizer!
- Garden-fresh bruschetta is perfect as an appetizer, a side dish, or a simple snack served with crostini and a glass of chilled white wine!
- Bruschetta topping is so versatile! Mix it into hot or cold pasta dishes, add it to pizza and focaccia, or mix it into an omelet. Serve over grilled chicken or fish.
- Use up leftovers of vegetables, meats, and cheeses, as bruschetta toppings, too!
Ingredients for Bruschetta
Tomatoes – The fresher the better! I often use Roma tomatoes as I like how they hold up but cherry tomatoes add a great pop of flavor too. While dicing the tomatoes, place them in a colander to drain.
Bread –Slices from a sturdy baguette hold the tasty toppings and soak up the marinade. Any bread as long as it’s thick will work. Try this recipe for homemade garlic bread, or this homemade French bread.
Marinade – While some recipes use balsamic vinegar, red wine vinegar is more traditional. Use a great quality extra virgin olive oil and fresh basil.
Extras – Finely diced cucumbers, minced red onion, slices of fresh mozzarella cheese, Greek olives, or parmesan cheese petals make bruschetta into a new appetizer every time!
How to Make Bruschetta
For the best flavor, rub the toast with fresh garlic, then drizzle it with olive oil before adding the topping.
- Gently toss diced tomatoes and basil with the remaining ingredients in a medium bowl. Stir and let rest.
- Slice the bread, place it on a baking sheet, and drizzle with olive oil per the recipe below. Bake in the oven until lightly toasted.
- Rub the warm bread with a clove of raw garlic.
- Top with tomato mixture and serve immediately. Optional garnish with fresh basil leaves.
Storing Bruschetta
- Make the tomato mixture up to 4 hours in advance, the flavors will only get better!
- The toasts can be made ahead of time and stored in an air tight container. Ensure the bread is cooled before sealing or it won’t stay crisp. Leftover bread can be made into croutons.
- The tomato mixture will last up to 3 days. Add it to sour cream for a quick dip, fold into an omelette, or mix it into deviled eggs!
More Delicious Toast Toppers
Did your family love this Bruschetta? Be sure to leave a rating and a comment below!
Tomato Bruschetta Recipe
Fresh ripe tomatoes are tossed with fresh basil, then piled high on garlicky toasted bread.
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Dice tomatoes about ¼” and lightly drain.
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Mix all ingredients and let stand at room temperature for at least 1 hour.
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Slice the baguette, brush with olive oil, and toast or grill until lightly browned about 2-4 minutes.
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Rub each toasted slice baguette with a clove of raw garlic. Top with tomato mixture.
Lightly drain tomatoes in a strainer to keep the bruschetta from becoming watery.
Balsamic vinegar or balsamic glaze can be drizzled over top if desired. We prefer this recipe without balsamic.
Nutrition is based on a serving size of ¼ cup per serving. This recipe makes about 3 cups.
- Tomato mixture can be made up to 8 hours in advance.
- The tomato mixture will last up to 3 days.
Calories: 105 | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 228mg | Potassium: 142mg | Fiber: 1g | Sugar: 2g | Vitamin A: 420IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Lunch, Party Food, Side Dish
Cuisine Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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