My Grandma's Simple Bruschetta Recipe

Bruschetta is easier than you think. 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 #1 appetizer!

Prep Time15

Cook Time0

Total Time15

Course: Appetizer

Cuisine: Italian

Keyword: #appetizer recipe, #healthy appetizer, balsamic vinegar, bruschetta, easy bruschetta, extra virgin olive oil, italian, Italian appetizer, simple bruschetta, tomatoes, vegan appetizer

Servings:

Calories: 134kcal

Author: Michelle Kadera at The Happy and Wholesome Mommy

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
Optional: balsamic reduction/glaze to drizzle over bruschetta

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.

Notes

Bruschetta should keep in your fridge for about 2-3 days.

You can technically use any type of ripe tomatoes for this recipe. Cherry tomatoes are just recommended.

The tomato base can be made ahead of time and stored in the fridge. I actually like to make it in the morning or early afternoon to serve in the evening.

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