Bruschetta Recipe
A classic, fresh bruschetta recipe you’ll come back to all summer long. Juicy tomatoes, fragrant basil, a hint of garlic on crispy bread — simple and so, so good
Ingredients
- 6–8 ripe Roma tomatoes or cherry tomatoes, diced
- 1–2 cloves fresh garlic minced (plus extra whole for rubbing)
- ¼ cup fresh basil leaves chopped
- 2 tablespoons extra virgin olive oil plus more for brushing bread
- 1 tablespoon balsamic vinegar or balsamic glaze for drizzling
- Kosher salt & freshly ground black pepper to taste
- 1 baguette or rustic Italian bread sliced
- Optional: Parmesan cheese grated, for garnish
Instructions
- Prep the Tomatoes (5 min)
- Dice the Roma tomatoes and place them in a bowl. If they’re super juicy, you can scoop out seeds to avoid excess liquid. Add the minced garlic, fresh basil, olive oil, and balsamic vinegar. Season with salt and pepper. Toss gently and let it sit while you toast the bread.
- Toast the Bread (8–10 min)
- Preheat your oven to 400°F (200°C). Arrange the bread slices on a baking sheet lined with parchment paper. Brush each slice lightly with olive oil for that golden brown crunch. Bake for 5–7 minutes or until the edges are crisp and the top is lightly toasted.
- Rub with Garlic (1 min)
- Take a peeled garlic clove and gently rub it over the warm toasted bread. This adds a subtle garlic kick that makes a huge difference.
- Assemble the Bruschetta (3–5 min)
- Spoon the tomato mixture onto each slice using a slotted spoon to avoid sogginess. Optional: sprinkle a little parmesan cheese or drizzle balsamic glaze.
- Serve & Enjoy!
- Arrange on a platter and serve immediately so the bread stays crisp. Buon appetito!
Notes
- Always use the freshest tomatoes — ripe summer tomatoes make all the difference.
- Use a slotted spoon so bread stays crisp.
- Let tomato mixture sit, then drain extra juice if needed.
- Serve immediately for best crunch!