A medley of fresh basil, garlic, and a homemade balsamic vinaigrette grace the top of crusty bread slices in this bruschetta recipe. A timeless appetizer for all occasions!
Why this recipe works
Bruschetta (pronounced “broo-sket-ta”) is more than just the tomato topping. It’s the combination of crusty sliced bread that’s toasted and topped with a vibrant fresh tomato and herb mixture. It’s one of those appetizers people end up filling up on because it’s simply that good.
Anytime I make a loaf of my homemade Italian bread I’m quick to dice up some of the tomato mixture on the side. The two are a match made in perfect harmony. Top the bread slices with parmesan before toasting and finish it all off with a drizzle of balsamic vinegar. Bruschetta is seriously swoon-worthy.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
TOMATOES – We use Roma tomatoes to make bruschetta but realistically you can use any kind of tomatoes. Roma are a meaty tomato with not a lot of seeds which is great for chopping up and serving over bread. Heirloom tomatoes are also an excellent choice when they are in season.
ADDITIONS – Fresh basil, garlic, balsamic vinegar, and olive oil are all key components in bruschetta. We add sun dried tomatoes to the mix for even more flavor, but you can omit them if preferred. Use fresh basil and garlic for the best flavor.
BREAD – Bruschetta is most commonly served over baguette-style bread, such as sliced and toasted Italian bread or French bread. It’s preferably made with a hearty bread that’s sturdiness can withstand the juices from the tomato mixture. Slice your bread about 3/4 inch thick on a diagonal.
How to Make Bruschetta
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- 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.
Frequently Asked Questions & Expert Tips
Yes, absolutely. The tomato mixture is even better when made a day in advance as it allows ample time for the flavors to mingle. To make ahead of time – prep the tomato mixture, cover, and store in the refrigerator a day in advance. Slice and toast the bread the day of or just before serving so it doesn’t harden or go stale.
Unfortunately, there isn’t a foolproof answer to this. Once prepped, the tomato mixture will inevitably seep its juices into the bread. That’s just the nature of fresh tomatoes! The best way to prevent the bread from soaking up all the juices is to simply serve the tomato mixture on the side.
Serving Suggestions
This bruschetta recipe is a year-round appetizer. It’s traditionally served on sliced French bread, but the delicious tomato mixture is great piled on top of crackers or chips as well.
Bruschetta is a popular appetizer during Thanksgiving, but you can serve it for just about any holiday or gathering like Fourth of July parties, New Year’s Eve, Christmas dinners, or baby and bridal showers.
More Appetizer Recipes
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Bruschetta
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
For the topping
- 5 Roma tomatoes small-medium firm- diced
- 1 ½ Tablespoons minced fresh basil
- 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
Before You Begin
- We add sun dried tomatoes to the mix for even more flavor, but you can omit them if preferred. Use fresh basil and garlic for the best flavor.
- Bruschetta is most commonly served over baguette-style bread, such as sliced and toasted Italian bread or French bread. It’s preferably made with a hearty bread that’s sturdiness can withstand the juices from the tomato mixture. Slice your bread about 3/4 inch thick on a diagonal.
Instructions
- Combine the tomatoes, basil, minced garlic, chopped sun-dried tomatoes, olive oil, balsamic 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.5 Roma tomatoes, 1 1/2 Tablespoons minced fresh basil, 3 cloves garlic, 2 1/2 teaspoons marinated sun-dried tomatoes, 2 1/2 teaspoons extra-virgin olive oil, 1 1/2 teaspoon balsamic vinegar, 1/2 teaspoon salt
- 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.3 Tablespoons grated Parmesan cheese, 1 teaspoon dried parsley flakes
- 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 the toasted bread slices.
Expert Tips & FAQs
- Optionally drizzle the finished bruschetta with balsamic vinegar.
- Once prepped, the tomato mixture will inevitably seep its juices into the bread. That’s just the nature of fresh tomatoes! The best way to prevent the bread from soaking up all the juices is to simply serve the tomato mixture on the side.
- Make Ahead – prep the tomato mixture, cover, and store in the refrigerator a day in advance. Slice and toast the bread the day of or just before serving so it doesn’t harden or go stale.
Nutrition
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This post was originally published on this blog on November 24, 2011 and has since been updated with new photos and expert tips.
Amanda Davis
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Patsy says
This looks good! I love bruschetta, and can’t wait to try this recipe! I am a new follower on your blog, and I hope you will take a look at mine, and follow me! Patsy
Chris Thiessen says
I have an authentic recipe for Bruschetta (Bru-sket-ta)from Italia. It works best if you brush the bread with olive oil before toasting or even better-put it on the grill. No soggy crust.
The only ingredients I use are ripe tomatoes, fresh chopped garlic, fresh basil (Must be fresh.)extra virgin olive oil, salt and pepper. Let marinate at room temperature for 45 minutes. Incredible.
Tami says
That looks absolutely delicious!
Happy Thanksgiving!
Tami