Description
This classic Italian bruschetta recipe features crunchy toasted bread topped with juicy tomatoes, fragrant basil, and a hint of garlic. It’s a quick, easy, and crowd-pleasing appetizer perfect for any occasion.
Ingredients
Scale
- 1 rustic Italian or French baguette, sliced 1/2-inch thick (about 12 slices, day-old bread preferred)
- 2 cups ripe Roma or cherry tomatoes, diced (about 10 oz)
- 3–4 tablespoons extra virgin olive oil, plus more for drizzling
- 1–2 fresh garlic cloves, peeled (for rubbing and mincing)
- 1/4 cup fresh basil, chopped or torn
- 1/2 teaspoon kosher or sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1–2 teaspoons balsamic vinegar (optional)
Instructions
- Dice the tomatoes into small, even pieces and place them in a mixing bowl. If tomatoes are very juicy, scoop out some seeds to prevent a watery topping.
- Chop or tear the basil and add to the tomatoes along with 1 minced garlic clove, salt, and black pepper. Toss to combine.
- Drizzle in 3 tablespoons olive oil and, if using, add balsamic vinegar. Gently toss until well coated. Taste and adjust seasoning as needed.
- Preheat oven broiler on high or heat a grill pan over medium-high. Slice the bread into 1/2-inch slices (about 12 pieces). Arrange on a baking sheet and brush or drizzle each slice with olive oil.
- Broil or grill bread for 2-3 minutes per side, until golden and crunchy. Watch closely to avoid burning.
- While bread is still warm, lightly rub one side of each slice with a peeled garlic clove.
- Spoon the tomato mixture onto each slice of toasted bread, piling it high. Let sit for 30 seconds if bread is very crunchy.
- Arrange bruschetta on a platter, drizzle with more olive oil, scatter extra basil, and serve immediately.
Notes
Use day-old bread for best crunch and to prevent sogginess. Salt tomatoes just before serving to avoid excess liquid. Customize with toppings like Parmesan, balsamic glaze, or chopped olives. For gluten-free, use a sturdy gluten-free loaf. Tomato topping can be made ahead, but assemble bruschetta just before serving.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Appetizer
- Cuisine: Italian
Nutrition
- Serving Size: 2 pieces
- Calories: 120
- Sugar: 2
- Sodium: 180
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 17
- Fiber: 1.5
- Protein: 2.5
Keywords: bruschetta, Italian appetizer, tomato basil, easy appetizer, vegetarian, party snack, summer recipe, classic bruschetta, healthy appetizer