Bruschetta – a classic Italian recipe that can be served as a light dinner, appetizer or a crowd-pleasing DIY bruschetta spread. Made with fresh simple garden ingredients topped on slices of crusty bread. It’s a winning party recipe. So simple yet so good!
As part of our July’s quick and easy summer recipes, today I’m bringing to you this guaranteed crowd-pleasing Italian classic Bruschetta. The ultimate appetizer which everybody loves! I mean, aside from how easy it is to prepare, you’ll love the bright and fresh flavors incorporated into every slice. Fresh tomatoes, basil, onions, garlic, butter – what’s not to love?
What is Bruschetta?
Bruschetta, pronounced as [bruˈsketta], is a classic Italian starter dish that originated during the 15th century. It comes from the Roman verb “bruscare” which in Italian means”to toast” or to “toast over coals”. This toasty dish is originally topped with just olive oil and salt, but eventually, legit toppings like tomatoes, vegetables, cured meat or cheese are also added onto the toasted bread. Although there are some countries which marketed the prepared topping mixture as the bruschetta itself.
Ingredients for Bruschetta
This fresh and simple recipe uses just a handful of simple ingredients.
Baguette. Fresh baguette French bread or similar bread works great for this recipe. You may toast it over the stove or in the oven for that nice crunch.
Tomatoes. For this recipe, I use roma tomatoes as they are less acidic, but feel free to use any fresh tomatoes you have.
Red Onion. Finely chopped red onions give a nice raw flavor that complement well with the fresh tomatoes.
Basil. Of course, that fresh garden flavor wouldn’t be complete without some basil. Fresh is best, but if you only have the dried ones, that would still work.
Olive Balsamic Mixture. This flavorful mixture is a fantastic topping for our bruschetta.
What is the Best Bread for Bruschetta?
The first rule of thumb for this recipe is to use a good crusty bread that could hold up the fresh juicy topping. I use a baguette for this recipe, but a sourdough bread is another great option, too.
How to Store Bruschetta
Bruschetta is best enjoyed at room temperature with all those fresh ingredients sitting atop the crusty bread. Usually, I just mix everything an hour ahead of time and let it sit on the countertop either already fixed individually or a DIY set up where you assemble it yourself.
For any leftovers, simply store them in the fridge (the tomato mixture; not on bread) in a sealed container for about 2-3 days.
More Quick and Easy Appetizers
- Shrimp Ceviche
- Cowboy Caviar
- Jalapeno Poppers
- Pigs in a Blanket
- Baked Chicken Tenders
- Coconut Shrimp
- Spinach Dip
How To Make Bruschetta
Wash and finely dice tomatoes using a sharp knife, taking out the seeds and jelly interior to avoid a runny topping; lightly drain. In a large bowl, combine diced tomatoes, finely chopped onions and sliced basil and stir.
In a small bowl combine; garlic, olive oil, balsamic vinegar, black pepper and salt. Pour mixture onto tomatoes, mix rigorously and allow to stand at room temperature for about 1 hour to help make the flavors soak and blend together. This makes it real juicy.
Cut the baguette diagonally into ¾ inch thick using a bread knife. With a brush or spoon, spread melted butter and garlic mix on the sliced bread.
Toast bread in a pan coated with oil or melted butter until it is lightly browned. If using the oven to toast, preheat oven to 400°F grease a baking sheet with olive oil and lay bread slices, bake both sides until lightly brown. Top bread with bruschetta and serve.
Bruschetta - a classic Italian recipe that can be served as light dinner, appetizer or a crowd-pleasing DIY bruschetta spread. Made with fresh simple garden ingredients topped on slices of crusty bread. It's a winning party recipe. So simple yet so good!
- 4-5 ripe roma tomatoes (about 1 1/2 lbs, 2-21/2 cups)
- ¼ cup finely chopped red onion
- ¼ cup fresh basil leaves , thinly sliced
- 2 cloves garlic , minced (about 2 teaspoons)
- 1 tablespoon extra virgin olive oil
- 2 teaspoons balsamic vinegar
- ½ teaspoon freshly ground black pepper
- ¾ teaspoon salt , more or less to taste
- 1 baguette French bread or similar Italian bread
- 2 tablespoons unsalted butter , melted
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Wash and finely dice tomatoes using a sharp knife, taking out the seeds and jelly interior to avoid a runny topping; lightly drain.
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In a large bowl, combine diced tomatoes, finely chopped onions and sliced basil and stir.
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In a small bowl combine; garlic, olive oil, balsamic vinegar, black pepper and salt. Pour mixture into tomatoes, mix rigorously and allow to stand at room temperature for about 1 hour to help make the flavors soak and blend together. This makes it real juicy.
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Cut the baguette diagonally into ¾ inch thick using a bread knife. With a brush or spoon, spread melted butter and garlic mix on the sliced bread. Toast bread in a pan coated with oil or melted butter until it is lightly browned.
If using the oven to toast, preheat oven to 400°F grease a baking sheet with olive oil and lay bread slices, bake both sides until lightly brown.
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Top bread with bruschetta and serve.
- Either serve the toasts plain with a bowl of the bruschetta on the side for people to top their own, or use a spoon to gently top each toasted bread with bruschetta. If you top each slice individually, do it right before serving.
- You can toast the bread ahead of time and add the topping when you are ready to serve.
- Use sturdy bread to easily hold in the tomato topping.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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