Easy Bruschetta Recipe (My Grandma's Recipe)
This Easy Bruschetta Recipe is made with juicy tomatoes, fresh basil, garlic, extra virgin olive oil, and balsamic vinegar for a classic Italian appetizer everyone loves. It's fresh, flavorful, easy to make, and perfect for parties, holidays, or summer entertaining.
Servings: 15 servings
Calories: 99kcal
Equipment
- 1 medium bowl for the tomato mixture
- 1 small bowl to squeeze the tomato juice into
- 1 tasoter oven
- 1 small cookie sheet lined with tin foil
Ingredients
For the toast
- 9 cups crusty, thick baguette loaf/bread, sliced diagonally into 12-18 slices.
- 2 tablespoons extra virgin olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt to taste
For the tomato mixture
- 1 (10 oz) container of cherry tomatoes, sliced in half
- ⅓ cup fresh basil leaves, minced
- 4 garlic cloves, minced
- 4 tablespoons extra virgin olive oil
- salt and pepper to taste
Optional
- balsamic glaze
Instructions
- Lay the baguette slices onto a lined cookie sheet. Drizzle them with extra virgin olive oil, garlic powder, Italian seasoning, 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.
- 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 along with garlic, basil, olive oil, salt, and pepper, and give it a good toss.
- Serve immediately or chill it in the fridge for up to 12 hours. When you are ready to serve, put a spoonful of the mixture onto a piece of toasted bread. Drizzle with a balsamic glaze, or fresh balsamic vinegar.
Notes
Storage:
Store the tomato mixture in an airtight container in the refrigerator for up to 3 days. Keep the bread and tomato mixture separate to keep the bread from getting soggy.
Tips and Modifications:
Choose ripe tomatoes: The key to the best bruschetta is using ripe, flavorful tomatoes. Cherry, grape, and Roma tomatoes all work well, so use whichever variety is freshest and in season.
Choose a crusty bread: A sturdy baguette or Italian loaf works best because it holds the tomato mixture without becoming soggy. Lightly toast the bread until it's golden and crisp around the edges, but still slightly soft in the center.
Don't assemble too early: For the best texture, spoon the tomato mixture onto the toasted bread just before serving. This keeps the bread crisp and prevents it from becoming soggy.
Let the tomato mixture rest: Allow the tomato mixture to sit for 15 minutes or chill in the fridge for a few hours before serving. This gives the flavors time to meld together and creates an even more flavorful bruschetta.
Finish with balsamic glaze: While optional, a drizzle of balsamic glaze adds a touch of sweetness and takes this bruschetta to the next level.
Make it your own: Customize your bruschetta by adding dairy-free mozzarella, diced avocado, toasted pine nuts, or a sprinkle of vegan parmesan for even more flavor and texture.
Nutrition
Serving: 1piece | Calories: 99kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.005g | Sodium: 232mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg