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I’ve loved home-grown tomatoes since I was a kid, and this easy bruschetta recipe is one of them. My favorite way to use it. Chef’s kiss with fresh basil, garlic, olive oil, and balsamic glaze on crispy toasted bread!
Reader’s Reviews
This is the best bruschetta! It’s easy to make and tastes really good. I make it regularly.
marie france
Why You’ll Love All Food
- Fresh and simple ingredients: This classic tomato bruschetta recipe uses juicy tomatoes, fresh basil, garlic, olive oil, and toasted bread.
- Perfect for home grown tomatoes: Garden tomatoes make bruschetta toppings sweeter, fresher, and more delicious.
- Easy appetizers: Perfect for summer dinners, parties, holidays, or anytime you need a quick meal.
Bruschetta Ingredients
- fresh basil: Use fresh basil, not dried basil, in this recipe.
- Balsamic Glaze: Reducing the balsamic vinegar adds flavor to the bruschetta.
- Tomato Type: Instead of Roma tomatoes, cherry tomatoes work well, or use fresh ripe tomatoes from the garden.
- bread: Instead of baguettes, try French bread, ciabatta, or sourdough.
How to make bruschetta
Use up all your fresh tomatoes with these tried and favorite tomatoes. You can also make my favorite tomato toast! This appetizer is perfect for any occasion and pairs well with garlic lemon chicken and asparagus pasta.
- Bake: Slice the baguette and place it on a baking sheet. Brush the tops of the slices with olive oil and fry for 2 to 3 minutes until golden brown. Take it out of the oven and let it cool.
- Make the topping: In a medium bowl, combine the Roma tomatoes, mozzarella cheese, balsamic vinegar, olive oil, minced garlic, basil, salt and pepper.
- mix: Stir the mixture until well mixed.
- Top and Serve: Drizzle the bruschetta mixture and balsamic glaze over the bread and serve.
Alyssa’s Expert Tips
remain: If you have any leftover tomato topping, try putting it on top of grilled or grilled chicken!
You must have the tools needed for this recipe.
- knife: Make it easy to dice the tomatoes, mince the garlic, and slice the basil.
- cutting board: Provides a sturdy surface for cutting tomatoes, garlic, basil, and bread.
- Pastry Brush: It helps spread the olive oil on the bread.
- Baking Sheet: Perfect for toasting slices of bread.
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- one part 1 baguette And place it on a baking sheet. Brush the tops of the slices. olive oil Cook for 2 to 3 minutes until browned. Take it out of the oven and let it cool.
Mix in a medium bowl. 5 Roma tomatoes, finely chopped, ¼ cup shredded mozzarella cheese, 1 tablespoon balsamic vinegar, 1 tablespoon of olive oil, 2 cloves of minced garlic, ¼ cup thinly sliced basiland salt and pepper .
Spoon mixture over bread and drizzle. Balsamic GlazeAnd serve.
- refrigerator: Bruschetta is best eaten the same day it is made, but the tomato mixture can be stored in an airtight container in the refrigerator for up to 3 days. Stir before serving and spoon over toasted bread.
- Stay ahead: I don’t recommend making the tomato mixture more than a few hours in advance. Baguettes can be sliced and baked a day in advance, then cooled completely and stored in an airtight container at room temperature.
calorie: 101caloriecarbohydrate: 12gprotein: 3gprovince: 5gSaturated Fat: 1gPolyunsaturated fat: 1gMonounsaturated fat: 3gCholesterol: 2mgsodium: 145mgpotassium: 94mgfiber: 1gsugar: 2gVitamin A: 257IUVitamin C: 4mgcalcium: 38mgsteel: 1mg
Nutritional information is automatically calculated and should only be used as estimates.
