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This Classic Bruschetta celebrates the simplicity of Italian cooking with ripe tomatoes, fresh basil, garlic, and olive oil piled high on crispy toasted bread. Ready in just 20 minutes, this fresh summer appetizer is perfect for entertaining and lets quality ingredients shine with minimal fuss.

Classic Bruschetta

Toasted baguette slices topped with fresh tomatoes, garlic, basil, and olive oil. This simple Italian appetizer celebrates fresh ingredients and is perfect for summer gatherings.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Course Appetizer

Cuisine Italian Appetizers

Servings 8 servings

Calories 180 kcal

Equipment

Baking sheet

Mixing bowl

Wooden spoon

Pastry brush

Tongs

Cutting board

Sharp knife

Slotted spoon

Ingredients

  

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Tomato Topping

• 4 large ripe tomatoes Roma or heirloom, diced
• 3 cloves garlic minced
• 1/4 cup fresh basil chopped
• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp kosher salt
• 1/4 tsp black pepper freshly ground

Bread

• 1 French baguette cut into 1/2-inch slices
• 1/4 cup extra virgin olive oil for brushing
• 2 cloves garlic halved, for rubbing

Garnish

• fresh basil leaves whole, for garnish
• parmesan cheese shaved, optional
• balsamic glaze for drizzling, optional

Instructions

 

• Make tomato topping: Dice tomatoes on cutting board and place in a mixing bowl. If tomatoes are very juicy, remove some seeds to prevent soggy bruschetta.
• Add minced garlic, chopped basil, olive oil, balsamic vinegar, salt, and pepper to tomatoes. Stir gently with a wooden spoon to combine.
• Let mixture sit at room temperature for 15-30 minutes to allow flavors to meld. This step is important for maximum flavor.
• Preheat oven to 400°F or heat grill to medium-high. Line a baking sheet with parchment paper if baking.
• Arrange baguette slices on baking sheet. Brush both sides lightly with olive oil using a pastry brush.
• Toast bread for 3-4 minutes per side in the oven, or grill for 2-3 minutes per side using tongs, until golden and crispy with grill marks.
• While bread is still warm, rub one side of each slice with the cut side of a garlic clove. This infuses the bread with garlic flavor.
• Just before serving, use a slotted spoon to top each toasted bread slice with tomato mixture, letting excess liquid drain off.
• Arrange bruschetta on a serving platter. Garnish with whole basil leaves, shaved parmesan, and a drizzle of balsamic glaze if desired. Serve immediately while bread is still crispy.

Notes

Use the ripest, most flavorful tomatoes you can find – this recipe is all about quality ingredients. Roma tomatoes work well because they’re less watery. Don’t assemble bruschetta more than 10 minutes before serving or bread gets soggy. The tomato mixture can be made several hours ahead and refrigerated, but bring to room temperature before serving. Day-old bread actually works better than fresh – it’s drier and holds up to the topping. Rubbing warm bread with raw garlic is traditional and adds incredible flavor. For variation, add diced fresh mozzarella to the tomato mixture. This is naturally vegan without the parmesan. Perfect for summer when tomatoes are at their peak. Leftovers: store tomato mixture and bread separately, then assemble fresh.

ALLERGEN INFORMATION: Contains gluten (bread). Add dairy if using parmesan cheese. Naturally vegan without cheese. Always check ingredient labels if you have food allergies.

Nutrition

Serving: 2gCalories: 180kcalCarbohydrates: 22gProtein: 4gFat: 9gSaturated Fat: 1gSodium: 320mgFiber: 2gSugar: 3g

Keyword Appetizers, Italian, Summer

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