This bruschetta recipe is a family favorite and one I make often.
Ripe tomatoes are diced and tossed with fresh basil, olive oil, garlic and a little vinegar. It’s all spooned over garlic-crusted crostini.
Make and serve bruschetta as a classic Italian-style appetizer.
What is Bruschetta?
When I was traveling in Italy, I started almost every meal with bruschetta. The best bruschetta recipe is fresh and simple.
While the word bruschetta refers to tomatoes, Bruschetta refers to the preparation of bread (chopped, olive oil and garlic rub), not the tomato topping.
This bruschetta recipe is easy to prepare. Toast the baguette slices and rub the bread slices with garlic and a little olive oil. Toppings can vary, but often include fresh tomato and basil.
Ingredients for bruschetta
The garden fresh bruschetta is perfect as appetizer, side dish or snack served with crostini.
Tomatoes – Use fresh ripe tomatoes, I choose roma tomatoes or vine ripe tomatoes but cherry tomatoes work too. While dicing the tomatoes, place them in a colander to drain.
Bread – Slice off a baguette, keep the toppings and soak in the marinade. Once toasted, rub the bread with a fresh peeled clove of garlic before serving.
Marinade – While some recipes use balsamic vinegar, red wine vinegar is more traditional. Use extra virgin olive oil and fresh basil of excellent quality.
Additional – Diced cucumbers, chopped red onion, slices of fresh mozzarella cheese, Greek olives or Parmesan cheese petals make bruschetta a new appetizer every time!
How to make bruschetta
- Cut the tomatoes and drain them lightly according to the recipe below.
- Gently toss the tomatoes and basil with the remaining ingredients in a medium bowl.
- Slice the bread, place on a baking sheet and bake until toasted. Rub the warm bread with a clove of raw garlic.
- Pour over the tomato mixture and enjoy.
- Make the tomato mixture up to 4 hours in advance, the flavors will only get better!
- Toast can be made ahead of time and stored in an airtight container. Make sure the bread has cooled before sealing or it won’t stay crispy. 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 it into an omelet or stir it into eggs!
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Tomato bruschetta recipe
Fresh ripe tomatoes are drizzled with fresh basil and piled on toasted garlic bread.
Cut the tomatoes about ¼” and drain them lightly.
Mix all the ingredients and leave at room temperature for at least 1 hour.
Cut the baguette, brush with olive oil and grill until lightly browned, about 2-4 minutes.
Rub each toasted baguette with a clove of raw garlic. Top with the tomato mixture.
We lightly drain the tomatoes in a strainer so that the bruschetta does not become watery.
Balsamic vinegar or balsamic glaze can be drizzled over if desired. We prefer this recipe without the balsamic.
Nutrition is based on a serving size of ¼ cup per serving. This recipe makes about 3 cups.
- The tomato mixture can be made up to 8 hours ahead.
- The tomato mixture will last up to 3 days.
Calories: 105 | Carbohydrates: 12G | Protein: 2G | Fat: 5G | Saturated fat: 1G | Polyunsaturated fats: 1G | Monounsaturated fat: 4G | Sodium: 228mg | Potassium: 142mg | Fiber: 1G | Sugar: 2G | Vitamin A: 420IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 1mg
Nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
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