Yields:
10 serving(s)
Prep Time:
15 mins
Total Time:
50 mins
Cal/Serv:
179
Jump to recipe
There's no debate: bruschetta was made for warm weather snacking. Easy to throw together and made up of simple, classic ingredients, it's the perfect dish to serve when you're craving something classic and refreshing. While you can make it all year round, the best time to enjoy this appetizer is summer, when fresh tomatoes are at their peak. It’s also the perfect make-ahead snack: The longer the tomatoes sit in the balsamic-garlic-olive oil mixture, the better the flavors meld and develop. Read on for all of my top tips on acing this classically refreshing side:
What People Are Saying:
“Made this with a homemade french baguette. Delicious. Will be making again and again.” - RottieMO
“Love! Love! Love! This was the best tasting bruschetta I've had! The flavors are very strong and delicious. And making it is so simple.” - OrangePuzzle
How To Make Bruschetta
INGREDIENTS
- Extra-Virgin Olive Oil: Use your favorite brand, or checkout our list of the best (and worst!) olive oil brands.
- Garlic: Cooking thinly sliced garlic in oil before adding the tomatoes will truly take your bruschetta over the top. Rubbing the baguette with garlic cloves also helps to really amp up the fresh, bright flavor.
- Tomatoes: Because tomatoes are the focus of this simple recipe, it’s worth it to use ripe, fresh ones. Juicier tomatoes work, but drier varieties like Roma are really what you’re looking for. The ultimate goal is to keep your toast like toast should be: dry. When you use too juicy tomatoes, you will no doubt get a powerful (and delicious) tomato result, but your toast might end up soggy.
- Salt: The trick to the best bruschetta? Salt your tomatoes. Make sure to use kosher salt here. Especially if you're preparing bruschetta with out-of-season tomatoes, this salting trick drastically improves their quality!
- Basil: Thinly sliced fresh basil adds another boost of herbal freshness to this classic summer appetizer. No basil? No problem—your bruschetta will just be much more focused on the tomato flavor.
- Balsamic Vinegar: A little bit of balsamic vinegar amplifies all of our flavors, and gives even more of a sweet, acidic bite.
- Red Pepper Flakes: A pinch of crushed red pepper flakes adds a slight touch of heat, but you can leave them out if you prefer.
- Baguette: You really want a crisp, sturdy base that will hold up your tomato mixture without falling apart. Ciabatta is a popular option, but I went with a large, sliced baguette in this recipe. I toasted the slices until beautifully golden and just crisp enough to create the perfect base for our tomatoes.
STEP-BY-STEP INSTRUCTIONS
Over medium-low heat, heat olive oil in a medium skillet. Then, add your thinly sliced garlic and cook until lightly golden. Make sure to stir occasionally to avoid it burning. Once lightly golden, take it off the heat and let cool.
Meanwhile, after your tomatoes have been diced, add them to a large strainer or colander over a bowl, and toss with some salt. Let sit for 5 minutes, and the liquid will gather at the bottom of your bowl. This will not only help better the flavor of your tomatoes, but will prevent your bruschetta from having too much liquid.
After letting them sit, transfer your tomatoes to a large bowl. Add the sliced basil, balsamic vinegar, crushed red pepper flakes, and salt. Mix to combine, then add the garlic and oil from the skillet. Toss everything again together to combine, then let the mixture marinate. If you want to serve it today, then let it marinate for at least 30 minutes, but if you’ve got the time, this can marinate for up to 2 days.
After marinating, it’s time to prepare your bread. Brush the bread on both sides with oil, then toast in the oven until dried and golden brown. Let them cool for 5 minutes, then rub with halved garlic cloves to really amp up the fresh, bright flavor.
Arrange the bread on a platter, then spoon tomatoes on top of the bread just before serving. Wait to spoon it on top until right before serving to avoid your bread growing overly soggy.
The full list of ingredients and instructions can be found in the recipe below.
Recipe Tips
- Keep your tomato mixture on. If you’re worried about your tomato mixture sliding off the toasted bread, consider a schmear before you top them (think pureed white beans, cream cheese, or whipped ricotta).
- Variations. Looking to add a sweet twist? Checkout our peach bruschetta and strawberry balsamic bruschetta.
Serving Ideas For Bruschetta
Bruschetta was made for lazy summer days, so it goes perfectly with other easy, fresh snacks like our melon-prosciutto skewers or classic Caprese salad. If you're serving this up as a crowd-pleasing party app, pair it with our toasted ravioli and baked feta bites to complete your spread. Or, serve this as a side to your Italian dinner (hint: our sheet-pan panzanella or creamy chicken marsala make for dream pairings).
Make Ahead
If you have the time, your tomatoes can marinate for up to 2 days before serving.
Advertisement - Continue Reading Below
Ingredients
Tomatoes
- 1/4 c.
extra-virgin olive oil
- 2
cloves garlic, thinly sliced
- 4
large tomatoes, finely chopped
Kosher salt
- 1/4 c.
thinly sliced fresh basil
- 2 Tbsp.
balsamic vinegar
Pinch of crushed red pepper flakes
Bread & Assembly
- 1
large baguette, sliced 1/4" thick on the bias
Extra-virgin olive oil, for brushing
- 2
cloves garlic, halved
Directions
Tomatoes
- Step1In a medium skillet over medium-low heat, heat oil. Add garlic and cook, stirring occasionally, until lightly golden, 2 to 4 minutes. Let cool.
- Step2Meanwhile, set a large strainer or colander over a bowl. Add tomatoes and toss with 1/2 teaspoon salt.
- Step3 Let sit 5 minutes.Transfer tomatoes to a large bowl. Add basil, vinegar, crushed red pepper flakes, and 1/2 tsp. salt and toss to combine. Add garlic and oil from skillet and toss again to combine. Let marinate at least 30 minutes or up to 2 days
Bread & Assembly
- Step1Preheat oven to 400°. Brush bread on both sides with oil and arrange on large baking sheet.
- Step2Toast bread, turning halfway through, until dried and golden brown, 10 to 15 minutes. Let cool 5 minutes, then rub one side of bread with halved garlic cloves.
- Step3Arrange bread on a platter and spoon tomatoes on garlic-rubbed side of bread just before serving
Bruschetta Variations
Bruschetta Chicken Stuffed Avocados
Bruschetta Chicken Pasta
Bruschetta Pasta Salad
Made This?
Let us know how it went in the comments below!