Easy Bruschetta Recipe
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This Easy Bruschetta Recipe is a super simple, no fail recipe for my favorite Italian antipasto. Try my recipe and say good bye to store bought bruschetta. Quick, delicious and a guaranteed crowd pleaser!
Easy Bruschetta Recipe
Today, I have for you a super simple and easy bruschetta recipe that I’ve been making for years. To me, bruschetta is the ultimate appetizer because everyone loves it. I haven’t met anyone who doesn’t and I’m sure you’ll say the same thing once you start serving this recipe up.
This recipe is bright and fresh, one that is so tasty you’ll forget how light it is. Although I admit that I have purchased bruschetta mixes in the past, trust me I don’t know what possessed me, it is probably one of easiest appetizers you can make. Basically all you have to do is chop and mix. So scroll on for this simply delectable antipasto.
What Is Bruschetta?
Bruschetta is an Italian appetizer that is made up of grilled bread and topped with tomatoes mixed with olive oil, garlic, and salt. In my recipe I like to incorporate fresh red onion, fresh basil, sharp Parmesan cheese, and lots of fresh olive oil. This easy bruschetta is perfect for those who want a light course to start off a big meal, or for those craving a quick healthy snack packed full of flavor.
- Baguette – A fresh bread is perfect, grilled till is has a nice crunch.
- Tomatoes – I used Roma tomatoes for this recipe but feel free to use any fresh tomatoes you’d like.
- Garlic – Use as much or little fresh garlic as you like.
- Onion – Today I used red onion as I find it has the best flavor raw.
- Basil – Fresh basil leaves are best but dried basil will work as well. Thai basil has quite a different flavor profile so be sure to look for Italian basil.
- Parmesan cheese – We want fresh sharp cheese, Parmesan or Pecorino is perfect.
- Salt and black pepper – To taste.
- Olive oil – We want a good quality extra virgin olive oil for this recipe.
- Toast the bread. Turn your oven on to the broil setting. Place the baguette slices on a large baking sheet. Place under the broiler and toast on both sides for about 1 to 2 minutes per side. Set aside.
- Prepare bruschetta. In a medium bowl toss together the tomatoes, garlic onion, basil, cheese, salt, pepper and olive oil. Taste the tomato mixture for seasoning and adjust with salt and pepper if needed.
- Finish dish. Spoon bruschetta on the toasted bread slices and drizzle with balsamic reduction if preferred.
Expert Tips
- To add extra flavor to the dish you could brush the slices with a bit of olive oil on both sides and season with a bit of salt and pepper before broiling.
- Balsamic reduction is an amazing topping. You can usually buy balsamic reduction, found together with all the vinegars and oils. To make your own follow this easy recipe for an amazing flavor addition to your future dishes.
- Don’t refrigerate your tomatoes before using as they will taste way better at room temperature.
Storing Leftovers
Bruschetta is best served fresh, however if you have leftovers, store it (not on bread) in an airtight container in the fridge for up to 3 days. Do not leave bruschetta out for more than 2 hours.
Other Delicious Appetizer Recipes To Try
- Avocado Shrimp Salsa
- Potato Croquettes
- Bacon Corn Dip
- Olive Tapenade
- Cheesy Guacamole
- Chile Con Queso
- Homemade Tzatziki Sauce
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Easy Bruschetta Recipe
Video
Ingredients
- 1 baguette (cut in 1/2 inch slices)
- 2 cups tomatoes (finely chopped, see recipe notes)
- 2 cloves garlic (minced)
- ¼ medium onion (finely chopped)
- 6 leaves basil (finely chopped)
- ½ cup Parmesan cheese (freshly grated)
- ¼ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 3 tablespoon olive oil (extra virgin)
Optional
- ¼ cup balsamic reduction
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Toast the bread. Turn your oven on to the broil setting. Place the baguette slices on a large baking sheet. Place under the broiler and toast on both sides for about 1 to 2 minutes per side. Set aside.
- Prepare bruschetta. In a medium size bowl toss together the tomatoes, garlic onion, basil, cheese, salt, pepper and olive oil. Taste the tomato mixture for seasoning and adjust with salt and pepper if needed.
- Finish dish. Spoon bruschetta on the toasted bread slices and drizzle with balsamic reduction if preferred.
Notes
- Balsamic reduction is a glaze made from balsamic vinegar. You can usually buy balsamic reduction, found together with all the vinegars and oils. To make your own balsamic reduction add about 1/2 cup of balsamic vinegar to a small saucepan and place over medium high heat. Bring to a boil, then reduce heat to a simmer and let it simmer for about 10 minutes or until the vinegar reduces down. Make sure to stir occasionally. It is done when it coats the back of a spoon. Let it cool before using.
- Leftovers: Store leftover bruschetta (not on bread) in an airtight container in the refrigerator for up to 3 days. Do not leave bruschetta out for more than 2 hours.
- Nutrition: Nutritional information includes balsamic reduction and baguette. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Completely exceeded all expectations! I LOVE bruschetta and never thought I could replicate something of fine restaurant quality. WOW! Thank you for sharing.
I Just Made This For The First Time And It Is Beyond Delicious!!! Just The Recipe I’ve Been Looking For…Thank You So Much
Your bruschetta recipe is just delicious. Thanks.
It’s looking so delicious and so tempting, I just can’t wait to gulp it down. I just love this recipe, I have never tried it at home, I have eaten it in restaurants, but now I will try it in the home as well. Thank you for sharing this post. I will let you know once I am dining with it.
We had this for a snack this afternoon and it was wonderful. Later we are having your Spicy New Orleans shrimp…it’s been marinating for 2 hours so far and the sauce smelled heavenly while it was simmering. I’ll comment on that later.
So happy you liked this! You’ll love that sauce, Karen!
Great & easy!
Excellent recipe! I opted for the balsamic glaze drizzle at the end and these little breads turned out perfect! Thank you, Jo!
Yay! Glad you enjoyed it!
Thanks for posting your recipe. I tried it yesterday and it was a big hit. This recipe is a keeper!
This is a great recipe, but I substitute thinly chopped celery for the onion, as my wife doesn’t like onion flavor. Gives a nice crunch and a lighter flavor.
Interesting.
I made this yesterday and will make many more times. An easy recipe with wonderful results!
I assume you sprinkle Parmesan over tomato mixture before balsamic glaze. Whe I do s similar mixture I put back in the oven for just a short time to melt Parmesan. I also add kalamata olives. Never tried the balsamic reduction on top but sounds wonderful but I will next time.
Thanks. Enjoy your blog.
I actually mix the Parmesan with the tomato mixture though I have done it the way you say too. I also sometimes add mozzarella to it too and put it under the broiler. So good. 🙂
Hi. Curious about the nutritional values posted for Bruschetta. How many pieces are considered a “serving?”
It really depends on how thick you cut your slices of bread, but if you cut them about 1/2 inch it’s about 4 slices.