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A classic Italian appetizer, bruschetta is made with fresh tomatoes, garlic, basil, olive oil, and balsamic vinegar and served on toasted slices bread. It’s a favorite way to use ripe tomatoes.
Why You’ll Love This Recipe!
It’s the perfect summer party appetizer! You can prepare the bruschetta topping ahead and refrigerate. The toasted bread can also be made ahead of time and kept in an airtight container. Assemble right before serving.
A great way to use up an overabundance of tomatoes! It seems like when tomatoes ripen in the garden, they do so all at the same time! Making bruschetta is the perfect way to use them!
What is Bruschetta?
A common Italian appetizer since the 15th century, bruschetta consists of grilled or toasted bread that has been rubbed with olive oil and then topped with chopped tomatoes or other vegetables.
Ingredients
- Tomatoes. I use roma tomatoes.
- Garlic. Use fresh garlic.
- Extra virgin olive oil
- Balsamic vinegar
- Fresh basil leaves
- Salt and black pepper
- Baguette style bread
How to Make Bruschetta
- Slice baguette into 3/8″ thick slices.
- Brush baguette slices with a thin layer of olive oil and place on a baking sheet.
- Place baking sheet under the broiler in the oven. Broil bread until lightly golden brown. Watch it closely!
- Chop peeled tomatoes into small bite size pieces and place in a bowl. Drain off excess juices.
- Mince garlic.
- Add minced garlic, olive oil, balsamic vinegar in with the tomatoes and gently toss.
- Slice fresh basil and add to the tomato mixture.
- Add salt and pepper to taste.
- Spoon bruschetta topping onto bread slices and enjoy!
Tips
- To easily skin tomatoes, place tomatoes, a few at a time into boiling water. When the skin cracks, place tomatoes into a bowl of cold water. The skin will come right off!
- Basil is a very tender leaf so you want to be careful not to crush it. I prefer the chiffonade method of cutting basil. Stack the basil leaves on top of each other and roll them like you would a cigarette. Using a sharp knife, slice the rolled basil into thin ribbons.
I can basically make a meal out of this easy bruschetta recipe and I think I could eat it every night during the summer when garden tomatoes are ripe!
Frequently Asked Questions
What other kinds of tomatoes can I use?
You want to use fresh, ripe tomatoes. Roma tomatoes are my favorite but you can also use plum tomatoes, grape or cherry tomatoes. You can also use heirloom tomatoes, a variety of colors makes for a pretty bruschetta. I have also made bruschetta with roasted red pepper.
Can I add cheese to bruschetta?
Yes! Sometimes I had freshly grate Parmesan cheese to the top of the bread toasts before I place them under the broiler.
The cheese can also be added to the top of the tomato mixture after it is added to the toast.
Can I freeze bruschetta?
Bruschetta is best enjoyed fresh. When you freeze tomatoes they become mealy and lose their flavor.
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Bruschetta
Ingredients
- 7 roma tomatoes skinned and chopped into small pieces
- 2 cloves garlic minced
- 1 Tbsp. extra virgin olive oil
- 1 tsp. balsamic vinegar
- 8 fresh basil leaves chopped
- salt and pepper to taste
- 1 baguette style bread sliced into 3/8" thick slices
Instructions
- Cut 1 baguette style bread sliced into 3/8″ thick slices
- Brush on a thin layer of olive oil and then toast under broiler to toast until golden brown.
- To skin the tomatoes we put them into boiling water until the skins crack and then place them in cold water – the skins pop right off.
- Chop tomatoes finely, add garlic, olive oil, balsamic vinegar in a bowl and mix.
- Chop the basil thinly, add to tomato mixture and add salt and pepper to taste.
- Spoon tomato mixture onto bread toasts – enjoy! Yum!!!
Tips & Notes:
- Bring a pan of water to a boil.
- Place tomatoes, a few at a time into boiling water.
- When skins crack place tomatoes into a bowl of cold water.
- The skins will come right off!
Nutrition Facts:
Carolyn says
Bruschetta makes the best lunch. I change mine up a bit by adding a little green onion to the mix. We had it once at a restaurant and I have added it ever since. I also make a balsamic vinegar reduction until it’s think and syrupy and drizzle it over the top of the tomato mixture after it has topped the crustini.. One other addition I do sometimes is a mixture of grated asiago and parmesan cheese that I put on top of the toasted crustini’s and stick under the broiler for a minute or two to melt. Then add the tomato mixture and balsamic reduction. Makes a complete meal with protein. WAY yummy!
Susan says
Love bruchetta too! Just a suggestion to change it up. I roast my garlic in its peel in the oven. Pour olive oil on it and cover it for @30 min. I also add oregano and rosemary to the mix. Finally, Mix in some feta cheese with the tomatoes. Wow, it is awesome!!!
Leigh Ann I love your blog. Always look forward to reading it.
Leigh Anne says
Love your suggestions! Especially roasting the garlic. I definitely do that next time.
Thanks for sharing
Shawna says
The best salad using fresh tomatoes and cucumbers!
Fresh Tomato And Cucumber Salad
½ cup extra virgin olive oil
2 Tbs balsamic vinegar
2 Tbs red wine vinegar
½ tsp sea or kosher salt
3-4 cloves garlic, minced
10 fresh basil leaves
5 fresh oregano leaves
3 small fresh cucumbers
2 large beefsteak tomatoes, vine ripened
Mince garlic or press through a garlic press. Let garlic stand in balsamic and wine vinegars for 10 minutes (this takes the “edge” off). Discard any garlic which has green sprouts in the center, as the flavor is too sharp and bitter for this salad – use for another purpose.
Wash basil and oregano leaves (pick at noon time on a sunny day for best flavor). Roll up leaves and slice into little strips (chiffonade). Chop and add to your best olive oil and allow to stand in oil while garlic marinates.
Meanwhile, prepare salad ingredients. Wash cucumbers and tomatoes. Peel cucumbers, leaving a scant amount of peel (helps with digestion). Slice cucumbers into ¼ inch coins (circles).
With a sharp knife, remove stem and blossom end from tomatoes (a very small amount). Slice tomatoes into wedges, being careful not to crush and lose juice.
Place tomatoes and cucumbers in salad bowl and sprinkle with sea salt or kosher salt.
Combine olive oil with vinegars, whisking together well. Use to dress tomatoes and cucumbers; serve at room temperature.
Variations: Add 1 thinly sliced red onion, pitted oil cured black olives or fresh mozzarella, sliced (or use the small bocconcini).
Hope you like it. And as always, thanks for sharing good food, great ideas, and yourself with us.