How to Make Bruschetta

Nothing compares to homemade bruschetta (pronounced “broo-sket-ta”) which is actually not just the tomato topping. Bruschetta is defined as “thick slices of bread grilled, rubbed with garlic, drizzled with olive oil, often topped with tomatoes and herbs, and usually served as an appetizer”.

Why this recipe is awesome

This simple appetizer uses chopped tomatoes, fresh basil, garlic, sun-dried tomatoes and a homemade balsamic vinaigrette. It’s so delicious piled on top of warm bread! This easy bruschetta recipe is a wonderful way to use up several of your summer tomatoes! I’ve taken this and my stuffed mushrooms to parties and potlucks many times!

This tasty bruschetta is a year-round appetizer that everyone will love. It’s traditionally served on sliced French bread, but this delicious tomato mixture is great with crackers or chips as well.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

For The Topping

• 5 small-medium firm Roma tomatoes, diced
• 1 1/2 tablespoon minced fresh basil
• 3 small garlic cloves, minced
• 2 1/2 teaspoons diced marinated sun-dried tomatoes
• 2 1/2 teaspoons extra-virgin olive oil
• 1 1/2 teaspoon balsamic vinegar
• 1/2 teaspoon salt

For The Bread

• 3 tablespoons freshly grated Parmesan cheese
• 1 teaspoon dried parsley flakes
• 1 long loaf of baguette-style bread, cut into 3/4″ slices

Helpful Kitchen Tools

• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Mixing bowl

How to Make Bruschetta

These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!

1. After chopping your topping ingredients, combine them in a bowl.
2. Mix ingredients together. Cover with plastic wrap and place in the refrigerator to marinate for an hour.

3. Slice baguette and place on cookie sheet. Mix the Parmesan and parsley and top the bread slices with it.
4. Bake 3-5 minutes and serve with topping on the side.

Kitchen Tips

• Turn the bread upside down, it’s easier to slice from the bottom.
• This bruschetta can be made a day ahead.
• I have heard reports of how soggy the bread can get, making it unappetizing. Serving the topping on the side solves this issue.

This bruschetta would make an awesome bring along appetizer, or for hosting guests at your house!

Bruschetta is also a really popular appetizer during Thanksgiving, but you can serve it for just about any holiday or gathering like Memorial Day cookouts, Fourth of July parties, Labor Day get-togethers, etc.

More appetizer recipes

If you’re looking for another refreshing appetizer, these Cucumber Sandwiches have quickly become a family favorite! For a crowd or party, this Mango Salsa is always a HIT! And whether you’re hosting a get-together or heading to a cookout with friends or family, this Cream Cheese Fruit Dip is always a good choice to bring along!

Try our newest appetizer – Air Fryer Pretzel Bites

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More Tomato Recipes

• Corn Salsa
• Caprese Salad
• Easy Tomato Soup
• Zucchini Tomato Pasta
• Tomato Cucumber Salad with Feta
• Tomato Pie

Bruschetta

Nothing compares to homemade bruschetta! This appetizer uses chopped tomatoes, fresh basil, garlic, sun-dried tomatoes and a homemade balsamic vinaigrette.

5 from 3 votes

IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Appetizer

Cuisine: Italian

Servings: 8

1 hour hr 20 minutes mins

Calories: 117

Author: Amanda Davis

Ingredients

For the topping

• ▢ 5 Roma tomatoes small-medium firm- diced
• ▢ 1 ½ tablespoon fresh basil minced
• ▢ 3 cloves garlic small cloves, minced
• ▢ 2 ½ teaspoons marinated sun-dried tomatoes diced
• ▢ 2 ½ teaspoons extra-virgin olive oil
• ▢ 1 ½ teaspoon balsamic vinegar
• ▢ ½ teaspoon salt

For the bread

• ▢ 3 tablespoons grated Parmesan cheese freshly grated
• ▢ 1 teaspoon dried parsley flakes
• ▢ 1 long loaf of baguette style bread cut into 3/4" slices

Things You'll Need

• ▢
  Chef's knife
• ▢
  Cutting board
• ▢
  Measuring cups and spoons
• ▢
  Mixing bowls

Before You Begin

• Turn the bread upside down, it's easier to slice from the bottom. 
• This bruschetta can be made a day ahead.
• I have heard reports of how soggy the bread can get, making it unappetizing. Serving the topping on the side solves this issue.

Instructions

• Combine the tomatoes, basil, garlic, sun-dried tomatoes, olive oil, vinegar and salt in a bowl. Toss to coat and combine. Cover with plastic wrap and place in the refrigerator for one hour to marinate.
• Preheat oven to 450 F.
• Toss together Parmesan cheese with parsley in a small bowl and place bread slices in a single layer on a baking sheet.
• Add a couple pinches of the Parmesan cheese mixture on each slice. Bake the slices for 3-5 minutes.
• Drain the tomato mixture then put in a small serving bowl. Serve with toasted bread slices.

Nutrition

Serving: 1serving | Calories: 117cal | Carbohydrates: 18g | Protein: 4g | Fat: 3g | Cholesterol: 1mg | Sodium: 371mg | Potassium: 183mg | Fiber: 1g | Sugar: 2g | Vitamin A: 370IU | Vitamin C: 6.3mg | Calcium: 53mg | Iron: 1.2mg

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I love to bake and cook and share my recipes with you! I know it’s hard to remember to come back and search, so I’ve made it easy for you with my weekly newsletter! You can subscribe for free and I’ll send you delicious recipes every week right to your email.

This post was originally published on this blog on November 24, 2011.