Categories: FOOD

Easy Bruschetta Recipe | The Recipe Critic


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I’ve loved homegrown tomatoes since I was a kid, and this easy bruschetta recipe is one of my favorite ways to use them. The fresh basil, garlic, olive oil, and crispy toasted bread with that balsamic glaze, chef’s kiss!

A Reader’s Review

This is the best bruschetta ever! So easy to make and taste delicious. I make them regularly.

Marie-France

Why You’ll Love Every Bite

  • Fresh, simple ingredients: This classic tomato bruschetta recipe uses juicy tomatoes, fresh basil, garlic, olive oil, and toasted bread.
  • Perfect for homegrown tomatoes: Garden tomatoes make the bruschetta topping extra sweet, fresh, and delicious.
  • Easy appetizer: It’s perfect for summer dinners, parties, holidays, or any time you need a quick one.

Bruschetta Ingredients

  • Fresh Basil: Use fresh basil for this recipe, not dried.
  • Balsamic Glaze: Reduced balsamic vinegar adds a nice pop of flavor to the bruschetta.
  • Tomato Type: Instead of Roma tomatoes, cherry tomatoes work well, or use fresh ripe tomatoes from your garden.
  • Bread: Use French bread, ciabatta, or sourdough in place of a baguette.

How to Make Bruschetta

Use up all your fresh tomatoes with this tried and true favorite. You could also make my favorite tomato toast! This appetizer is perfect for any occasion and pairs well with my garlic lemon chicken and asparagus pasta.

  1. Broil Bread: Slice a baguette and place it on a baking sheet. Brush the tops of the slices with olive oil and broil for 2-3 minutes, until golden brown. Remove from the oven and allow to cool.
  2. Make Topping: In a medium sized bowl, add Roma tomatoes, mozzarella cheese, balsamic vinegar, olive oil, minced garlic, basil, and salt and black pepper.
  3. Mix: Stir the mixture until well combined.
  4. Top & Serve: Top the bread with the bruschetta mixture and a drizzle of balsamic glaze, then serve.

Alyssa’s Pro Tip

Leftovers: If you have any leftover tomato topping, try it on top of baked or grilled chicken!

Must Have Tools for This Recipe

  • Knife: Makes it easy to dice tomatoes, mince garlic, and slice basil.
  • Cutting Board: Gives you a sturdy surface for cutting the tomatoes, garlic, basil, and bread.
  • Pastry Brush: Helps brush the bread with olive oil.
  • Baking Sheet: Perfect for toasting the bread slices.

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  • Slice 1 baguette and place it on a baking sheet. Brush the tops of the slices with olive oil and broil for 2-3 minutes, until browned. Remove from the oven and allow to cool.

  • In a medium-sized bowl, combine 5 diced Roma tomatoes, ¼ cup shredded mozzarella cheese, 1 tablespoon balsamic vinegar, 1 tablespoon olive oil, 2 minced garlic cloves, ¼ cup thinly sliced basil, and salt and pepper .

  • Top the bread with the mixture and drizzle with balsamic glaze, and serve.

Leftover Instructions
  • Fridge: Bruschetta is best served the day it’s made, but the tomato mixture can be stored in an airtight container in the fridge for up to 3 days. Stir before serving, then spoon it over toasted bread.
  • Make Ahead: I don’t recommend making the tomato mixture more than a few hours ahead. You can slice and toast the baguette 1 day in advance, then cool completely and store it in an airtight container at room temperature

Calories: 101kcalCarbohydrates: 12gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 145mgPotassium: 94mgFiber: 1gSugar: 2gVitamin A: 257IUVitamin C: 4mgCalcium: 38mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.





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