My Grandma’s Simple Bruschetta Recipe
My Grandma’s Simple Bruschetta Recipe is packed with flavor and is a crowd-pleasing dish. Grab the few ingredients, give yourself 10 minutes, and you’ve got yourself a delicious Italian appetizer! It’s no wonder it’s considered Italy’s number one appetizer!
I’m excited to share with you my grandma’s simple bruschetta recipe. My mom taught me to take this classic recipe back when I was a teen.
Bruschetta is a classic Italian appetizer that’s easy to make and bursting with flavor. With just a handful of fresh ingredients, this recipe will transport you straight to the streets of Italy.
If you’re looking for a delicious, wholesome, and versatile appetizer that’s perfect for any occasion, then you’re in the right place.
Spotlight My Grandma’s Simple Bruschetta Recipe
- Tradition: The fact that the recipe is passed down from my grandmother means that this recipe is tried and true. It’s that easy bruschetta recipe that leaves your taste buds craving more.
- Simplicity: If you don’t have much time on your hands but want to make a delicious appetizer, this is the recipe for you! With just a few ingredients like fresh tomatoes and fresh basil, you will have this ready in minutes.
- Flavorful: Bruschetta is a classic Italian appetizer with a wonderful combination of flavors that will satisfy all cravings.
- Versatile: Bruschetta can be made in many different ways, with different types of bread, toppings, and seasonings. This versatility can make it a fun and creative recipe to experiment with. Make it your own!
- Wholesome: This is a healthy appetizer option, as it includes fresh vegetables and extra virgin olive oil, which are both considered to be healthy foods.
The History of Bruschetta
Bruschetta made its debut in Italy during the 15th century. It was thought to have been created after trying to find a useful solution for stale bread.
It was cheap food for the peasants. And, it started with just two ingredients, olive oil, and bread. Boy am I glad it has turned into what it is today. Just olive oil and bread sound quite boring, in my opinion.
Italy’s number one appetizer is named after bruschette which means slices of toast with toppings. As you travel through the regions, you’ll notice different versions.
For example, in Arruzzo, their famous recipe includes pork salami on top. But one thing remains the same, no matter which version you eat, everyone agrees that bruschetta must be paired with toasted bread. Yum!
The Ingredients
Tomatoes: I recommend using ripe cherry or grape tomatoes for the best flavor.
Basil: When searching for basil at the grocery store, look for bunches that are bright green, with fragrant leaves. Stay away from leaves that are wilted or have blackened leaves.
Garlic: Use fresh garlic always! Do not replace with garlic powder.
Olive oil: Shoot for using high-quality extra virgin olive oil for this recipe.
Balsamic vinegar: Balsamic vinegar or a balsamic reduction are great toppers for the tomato mixture.
Fresh baguette bread: Find a skinny baguette for this bruschetta recipe.
Seasonings: You will also need more olive oil, garlic powder, salt, and pepper to toast the slices of baguette.
Frequently Asked Questions
Yes, you can prepare the tomato mixture a few hours ahead and store it in the fridge. However, don’t assemble the bruschetta until right before serving to keep the bread crisp.
A crusty baguette or rustic Italian bread works best. Slice it about ½ inch thick and toast or grill it until golden and slightly crunchy.
Cherry or grape tomatoes are often sweeter and work well for bruschetta.
You can add extras like balsamic glaze, vegan mozzarella, roasted red peppers, or even avocado for a twist.
Yes! Just double-check that your bread is dairy-free and egg-free.
The tomato base is gluten-free however, typical baguette bread is not. Simply swap it out for a gluten-free variety, and you will be all set.
The Instructions
Step one: Start by preparing your fresh baguette. Simply diagonally slice the loaf, not too thick but also not too thin. The slices need to hold a spoonful of bruschetta on top.
Step two: Lay the slices onto a lined cookie sheet. Drizzle them with extra virgin olive oil, garlic powder, salt, and pepper. Toast the tops until right before they start to turn golden brown. I only like to toast the tops. Do not flip. Set them aside.
Step three: Chop the tomatoes in half, width-wise. Grab a small bowl and squeeze out the inside seeds from the juicy tomatoes. Set these tomato halves into a medium bowl.
Place the minced garlic, thinly sliced basil, olive oil, and salt into the bowl as well. Toss it all up.
Step four: Put a spoonful of the mixture onto a piece of toasted bread. Drizzle with a balsamic glaze, or fresh balsamic vinegar. Adding the vinegar is the perfect way to combine the fresh flavors.
Enjoy immediately. Yum!
How to Make an Easy Balsamic Reduction
If you want to take this bruschetta to the next level, a drizzle of balsamic reduction adds the perfect sweet and tangy finish. Luckily, it’s super easy to make at home!
Step 1: Add balsamic vinegar to a small saucepan. Start with about 1 cup of good-quality balsamic vinegar.
Step 2: Simmer gently. Place the pan over medium heat and bring the vinegar to a gentle simmer. Stir occasionally.
Step 3: Reduce until thickened. Turn down the heat and let the vinegar cook down for 5-10 minutes, or until it reduces by about half and has a syrupy consistency. Be careful not to let it burn.
Step 4: Cool slightly. Once thick, remove from heat. The reduction will continue to thicken as it cools.
Step 5: Drizzle and enjoy! Spoon or drizzle the balsamic reduction over your bruschetta right before serving for a restaurant-style finish.
Storage
Place the tomato mixture in an airtight container and store it in the fridge for up to 2 days. While eating it the day you make it is recommended, you can absolutely save leftovers.
Tips + Modifications
You can certainly use another variety besides cherry tomatoes such as grape or Roma tomatoes. The most important part is that you choose ripe tomatoes.
The kind of bread you choose can make or break your fresh tomato bruschetta. Make sure to go with a thick, crusty type of bread. Do not over-toast the bread slices.
While optional, I highly recommend taking your bruschetta to the next level with a balsamic reduction drizzle over the tops.
More Vegan Appetizers
Rosemary Garlic Air-Fried Gnocchi
Fresh Herb and Lemon White Bean Dip
Baby Greens with Warmed Sun-Dried Tomato Walnut Vinaigrette
My Grandma’s Simple Bruschetta Recipe
Equipment
- 1 medium bowl for the tomato mixture
- 1 small bowl to squeeze the tomato juice into
Ingredients
For the toast
- 1 crusty, thick baguette loaf/bread
- 2 tablespoons extra virgin olive oil for drizzling on bread
- 1 teaspoon garlic powder
- 1 teaspoon salt to taste
For the tomato mixture
- 1 (10 oz) container of cherry tomatoes
- ⅓ cup fresh basil leaves, thinly sliced
- 3-4 garlic cloves, minced
- 3-4 tablespoons extra virgin olive oil
- salt and pepper to taste
For the optional balsamic reduction
- 1 cup balsamic vinegar
Instructions
- Start by slicing the baguette at an angle to get a larger surface area. You should have around 10-12 pieces of 1-inch bread. Drizzle the tops with EVOO, and sprinkle with garlic powder and salt. Toast the tops only until the edges barely start to turn brown. Place to the side and let cool.
- Chop the tomatoes in half, width-wise. Grab a small bowl and squeeze out the inside seeds from the juicy tomatoes. Set these tomato halves into a medium bowl. Place the minced garlic, thinly sliced basil, olive oil, and salt into the bowl as well. Toss it all up.
- Drizzle extra virgin olive oil on top.
- Sprinkle with salt to taste.
- Mix everything up well.
- Serve immediately or secure the lid and store it in the fridge for at least an hour before serving.
- Optionally: Add a drizzle of a balsamic glaze, reduction, or vinegar over the top before serving.
Optional balsamic reduction:
- Add balsamic vinegar to a small saucepan. Start with about 1 cup of good-quality balsamic vinegar.
- Simmer gently. Place the pan over medium heat and bring the vinegar to a gentle simmer. Stir occasionally.
- Reduce until thickened. Turn down the heat and let the vinegar cook down for 5-10 minutes, or until it reduces by about half and has a syrupy consistency. Be careful not to let it burn.
- Cool slightly. Once thick, remove from heat. The reduction will continue to thicken as it cools.
- Drizzle and enjoy! Spoon or drizzle the balsamic reduction over your bruschetta right before serving for a restaurant-style finish.
