Fresh, flavorful, and easy to make, this bruschetta recipe is a traditional Italian appetizer recipe that is the perfect way to use any fresh tomatoes you have on hand in the summer. You can serve it at parties, weeknight dinners, or brunch! You cannot go wrong with a platter of bruschetta.
It’s a simple but delicious recipe. You’ll love how little time it takes to prepare this and each bite is full of bright and fresh flavors. While it’s perfect for any time of the year, it’s even more delicious in the summer months when tomatoes and basil are plentiful and in season.
If you want another easy and effortless appetizer recipe, then try my easy canapés recipe, bacon wrapped shrimp recipe, or pico de gallo recipe.
What You Need to Make This Recipe
Tomatoes — I use Roma tomatoes. Roma tomatoes are sweet and have a dense, meaty texture. They are also less watery in comparison to other varieties of tomatoes. You can also use cherry or grape tomatoes if you do not have Roma tomatoes.
Basil — fresh basil is a must!
Balsamic vinegar — balsamic vinegar adds a fruity but tart flavor to the bruschetta. It has a rich and sweet flavor that pairs deliciously with the rest of the ingredients.
Baguette — it’s important to have a sturdy bread as the base of the bruschetta recipe. You want the bread to be able to hold up the marinated tomatoes. My French bread recipe is a great option.
How to Make Bruschetta
1. In a small skillet, heat 2 tablespoons of olive oil and the garlic over medium-low heat until the garlic is very fragrant, about 2 to 3 minutes. Be careful not to brown the garlic.
2. Remove from heat and transfer to a medium mixing bowl to cool for a few minutes, then transfer it to a bowl with tomatoes and basil.
3. Add the balsamic vinegar, salt, and pepper to the mixture.
4. Stir together and let marinate for at least 30 minutes and up to 4 hours.
5. Preheat the oven to 400°F. Lightly brush both sides of the baguette slices with the remaining 1 tablespoon of olive oil and place on a baking sheet in a single layer. Toast the bread until golden brown, about 12 minutes, turning halfway through baking.
6. Top the toast baguette slices with the marinated tomatoes and serve immediately.
Pro Tips for Making This Recipe
- Adjust the balsamic vinegar amount as necessary, depending on how you like the flavor. If you want more garlic kick, rub the tops of each toasted baguette slice with halved garlic cloves and then top with marinated tomatoes.
- Cut the baguette slices at a diagonal creating oblong slices for a nicer presentation and a large surface area.
- I highly recommend giving time for the tomato mixture to chill in the fridge. It gives the mixture time for all the flavors to meld together.
- Add the tomatoes to the bread just before you’re ready to serve the prevent the bread from getting soggy. Alternatively, you can serve the marinated tomatoes in a bowl with the toasted bread on the side and have everyone assemble their own bruschetta.
- A sprinkle of mozzarella or parmesan makes for a delicious addition to this bruschetta recipe.
Frequently Asked Questions
To get beautiful, thinly sliced basil without bruising it, start by stacking the basil leaves. Then roll them up tightly then slice the roll from one end to the other to create thin ribbons.
You sure can! You can make the tomato mixture 4 hours in advance and keep it in an airtight container. If you want to store it 24 hours in advance, store it in the fridge. You can also toast the baguette a day ahead of time. Allow it to cool fully before storing them in an airtight container. They’ll get soggy in a closed container if they’re still hot from the oven.
You can store any leftover tomato mixture for up to 3 days in the fridge in an airtight container. Avoid storing the bruschetta assembled. The bread may not last as long in comparison. You can also serve any leftover marinated tomatoes over grilled meat such as chicken, fish, or steak if you want to change up the way you serve it!
If you love this recipe try these out!
If you’ve tried this Bruschetta recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Bruschetta Recipe
Equipment
- Skillet
- mixing bowl
- Baking Sheet
Ingredients
- 3 tablespoons extra virgin olive oil divided
- 4 garlic cloves minced
- 6 Roma tomatoes diced (465g)
- 1/3 cup basil leaves thinly sliced (10g)
- 3 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 baguette cut into 24½-inch-thick slices
Instructions
- In a small skillet, heat 2 tablespoons of olive oil and the garlic over medium-low heat until the garlic is very fragrant, about 2 to 3 minutes. (Do not brown the garlic.) Remove from heat and transfer to a medium mixing bowl to cool for a few minutes.
- To the cooled garlic oil, stir in the tomatoes, basil, vinegar, salt, and pepper. Let marinate for at least 30 minutes and up to 4 hours.
- Preheat the oven to 400°F. Lightly brush both sides of the baguette slices with the remaining 1 tablespoon of olive oil and place on a baking sheet in a single layer. Toast the bread until golden brown, about 12 minutes, turning halfway through baking.
- Top the toast baguette slices with the marinated tomatoes and serve immediately.
Notes
- Adjust the balsamic vinegar amount as necessary, depending on how you like the flavor.
If you want more garlic kick, rub the tops of each toasted baguette slice with halved garlic cloves and then top with marinated tomatoes. - Cut the baguette slices at a diagonal creating oblong slices for a nicer presentation and a large surface area.
- I highly recommend giving time for the tomato mixture to chill in the fridge. It gives the mixture time for all the flavors to meld together.
- Add the tomatoes to the bread just before you’re ready to serve the prevent the bread from getting soggy. Alternatively, you can serve the marinated tomatoes in a bowl with the toasted bread on the side and have everyone assemble their own bruschetta.
- A sprinkle of mozzarella or parmesan makes for a delicious addition to this bruschetta recipe.
