Bruschetta. An EASY basic recipe that everyone should already know how to make, and if you don’t well you’re welcome. This is literally one of the first recipes I ever shared on the blog about 7 years ago (gah has it really been that long?!), but with football season in full effect I wanted to update this recipe with some fresh new photos and remind you just how delicious it is!
Like I said this recipe is super simple, but a huge crowdpleaser! Not only does it make such a great appetizer, but I’ll throw this bruschetta over chicken and fish, top my eggs with it for breakfast, or just eat it by the spoonful – yeah don’t judge. Basically it’s good any time!
Ingredients You’ll Need
- Tomatoes – I like to use cherry or grape tomatoes for the bruschetta because they’re easier to cut and aren’t as watery and fleshy, but feel free to use Roma tomatoes or whatever is ripe in your garden!
- Olive oil – I like to use a good olive oil that doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor. You’ll use this to brush onto the bread slices as well as in the tomato mixture
- Balsamic vinegar – this adds a nice rich flavor and make sure to use a quality balsamic vinegar to get the most flavor
- Garlic – fresh garlic is a MUST when making bruschetta and we’ll also use s0me to rub on the freshly toasted bread slices
- Basil – fresh basil really helps tie all these flavors together
- Salt and pepper
- Whole wheat baguette – you’ll want some variety of crusty bread, I like to use a slender whole wheat baguette that I cut into 1/2 inch slices and toast in the oven
- Balsamic glaze – this is completely optional, but OMG does this balsamic glaze taste amazing drizzled over top of the bruschetta. 10/10 recommend!
How to Make Bruschetta
I normally don’t measure anything when making this, I just throw everything together in a bowl and taste as I go so I did my best to give you exact measurements. Basically I just chopped up some fresh tomatoes and garlic, threw in a handful (or two) of chopped fresh basil, mixed in some salt and cracked pepper, drizzled a bit of olive oil and a added a splash of balsamic vinegar. Voila! Literally the easiest bruschetta recipe you’ll ever make! I love the simplicity of this and wish more delicious recipes could be this easy. But of course where would the challenge be then??
I like to make the bruschetta first and let those flavors marinate while the the baguette slices toast in the oven. To do this, you’ll brush a little olive oil on each slice of bread, place oil side down on a baking sheet and toast in the oven for about 8 to 10 minutes. Once toasted, immediately remove from oven and rub each bread slice with a fresh clove of garlic slice in half. This adds SO much garlicky flavor! Then simply assemble the bruschetta by spooning the tomato mixture onto each slice of garlic bread and drizzle with a balsamic glaze.
Prepping and Storing
This tomato bruschetta can be made up to a day 0r two ahead of time and stored in the fridge in a sealed, airtight container, but I think serving it as fresh as possible is best!
More Tomato Recipes You’ll Love
Tomato and Basil Bruschetta
Fresh and delicious Tomato and Basil Bruschetta that is super flavorful, so easy to make and such a huge crowdpleaser when entertaining!
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
For the bruschetta:
- 2 cups cherry (or grape) tomatoes, sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1/3 cup basil, chopped (or more if desired)
- Salt and pepper, to taste
- Balsamic glaze, optional
For the baguette slices:
- 1 large whole wheat baguette, sliced into 1/2-inch slices
- 2 tablespoons olive oil, for brushing
- 1 clove garlic, sliced in half
- Preheat oven to 400 degrees F.
- To make the bruschetta, slice the tomatoes and place in a bowl and mix in the chopped garlic, olive oil, balsamic vinegar, basil, salt/pepper and set aside to let marinate.
- Slice the baguette into about 16 slices (or however many it yields) and lightly brush them with olive oil. Place each slice oiled-side down on a sheet pan and toast in the oven for 8 to 10 minutes, until lightly toasted.
- Once the bread is lightly toasted, rub garlic on each slice and spoon on the tomato mixture. Drizzle with the balsamic glaze, if desired, and enjoy!
- Store any excess bruschetta in a sealed, airtight container in the fridge for up to 2 days. This tastes amazing over grilled chicken!
- Serving Size: 2 slices
- Calories: 161
- Sugar: 2.6 g
- Sodium: 459.2 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Carbohydrates: 27.2 g
- Fiber: 0.6 g
- Protein: 4.5 g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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