Last updated on November 14th, 2018 at 08:19 pm
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 always a crowd pleaser!
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.
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.
I love serving my bruschetta over some toasted baguette slices, it’s the best way. I know you can buy toasted baguette slices now, but don’t. Almost broke a tooth on one. Make your own.
HOW TO MAKE BRUSCHETTA
Use the best tomatoes you can find. Although I used heirloom tomatoes, Roma tomatoes are usually used. Make sure your tomatoes are at room temperature. Do not refrigerate your tomatoes if planning on using them for bruschetta, they taste way better.
Get a fresh baguette, cut it in slices and toast it under the broiler. I even like to brush it with some olive oil on both sides before toasting it, and season it with a bit of salt and pepper.
Feel free to double this recipe or halve it, depending on the number of people you serve. You can always toast the bread of time and just mix all the ingredients together before your guests arrive.
This homemade bruschetta will be gone in no time. I also bought balsamic reduction and drizzled some over the bruschetta to add a bit of sweetness. Totally optional.
CRAVING MORE GREAT APPETIZERS? TRY THESE:
Easy Bruschetta Recipe
- 1 baguette cut in 1/2 inch slices
- 2 cups tomatoes finely chopped, see recipe notes
- 2 cloves garlic minced
- 1/4 medium onion finely chopped
- 6 leaves basil finely chopped
- 1/2 cup Parmesan cheese freshly grated
- 1/4 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 3 tbsp olive oil
- 1/4 cup balsamic reduction
- Turn your oven on to the broil setting. Place the baguette slices on a large baking sheet. If preferred you could brush the slices with a bit of olive oil on both sides and season with a bit of salt and pepper. Place under the broiler and toast on both sides for about 1 to 2 minutes per side. Set aside.
- In a medium size bowl toss together the tomatoes, garlic onion, basil, cheese, salt, pepper and olive oil. Taste for seasoning and adjust with salt and pepper if needed.
- Spoon bruschetta on the toasted bread slices and drizzle with balsamic reduction if preferred.
- I used heirloom tomatoes, but you could use any tomatoes you like. Usually Roma tomatoes are used.
- 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. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.