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    You are here: Home / Sides / How to Make Bruschetta

    How to Make Bruschetta

    September 13, 2018 By Sam 10 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    How to make bruschetta

    An easy recipe showing you how to make Bruschetta! This is a refreshing appetizer best made with sun ripened tomatoes from your own garden. It’s incredible how just a handful of simple, unassuming ingredients can come together to make one of the most flavorful appetizers ever!

    Bruschetta on a platter

    Our garden has been less than prolific this year, to say the least.

    While I’d hoped to collect enough tomatoes to stow away at least half a dozen jars of my favorite salsa recipe, after making just one single batch of bruschetta I hardly had enough left to even top off a batch of taco dip. We had about one bout of decent tomatoes and then nothing.

    I think it was the rain; it bloated, split, and rotted the tomatoes we did manage to grow, and Colt leaned over our fence to help himself to any halfway decent ones before Zach or I could pick them (does your dog like tomatoes, too? I’m pretty sure Colt will eat anything).

    Fortunately, I did get at least one good batch of Bruschetta made with garden-ripe tomatoes before having to resort to the waxy tomatoes at my grocery store (there’s just no comparing garden-grown to store-bought) for additional testing.

    Bruschetta Ingredients

    Bowl of Bruschetta recipe

    What is Bruschetta?

    Technically speaking, Bruschetta refers to a toasted bread that’s been drizzled with olive oil, rubbed with garlic, and covered with toppings. Even though the bread may technically be the most important component in the definition, when I think of Bruschetta, I think of the toppings, and classic Bruschetta toppings include the following:

    What are the Ingredients in Bruschetta?

    • Toasted bread
    • Olive oil
    • Fresh tomatoes
    • Fresh basil
    • White onion
    • Garlic, garlic, and some more garlic

    Many recipes also use parmesan cheese, but I leave this out of my recipe. I prefer to let the fresh flavors of the tomatoes, basil, onion, and garlic shine and I find that the cheese tends to detract from them.

    What Kind of Bread is Used for Bruschetta?

    I recommend using a French or Italian baguette for this Bruschetta recipe. You’ll want to slice it (I always slice mine on a slight bias for appearances), drizzle or brush with olive oil, and toast in your oven.

    Once your bread has toasted, you will slice a clove of garlic in half lengthwise and rub the cut-side over the surface of each slice of bread. This helps to impart a great garlic/oil flavor onto each slice of toast — don’t skip this step!

    Bruschetta with balsamic glaze

    I usually like to take my Bruschetta a step further and drizzle mine with a balsamic glaze, it adds a great flavor and reminds me of Caprese salad (minus the Mozzarella). This is optional and my mom prefers hers sans the balsamic, but if you have some handy it’s worth trying out on a slice or two!

    Enjoy!

    Bruschetta

    Bruschetta

    How to make an easy, perfect Bruschetta recipe!
    5 from 5 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Italian
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Resting Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 12 slices
    Calories: 80kcal
    Author: Sam Merritt

    Ingredients

    • 1 ½ lbs ripe Roma tomatoes seeds removed, finely diced, and gently patted dry (about 6-7 tomatoes) (680g)
    • ¼ cup fresh basil leaves sliced into thin ribbons
    • ¼ cup finely diced white onion
    • 3 cloves garlic finely minced, + 1 additional clove, sliced in half
    • 1 Tablespoon olive oil + additional for brushing bread
    • Sea salt to taste
    • 1 French or Italian baguette
    Prevent your screen from going dark

    Instructions

    • To prepare Bruschetta, combine diced tomatoes, chopped basil, diced onion, 3 minced garlic cloves, 1 tablespoon olive oil and sea salt. Stir well and allow to rest for at least an hour for flavor to fully develop (refrigerate if you will not be eating within 2 hours).
    • Once ready to serve, prepare your Bruschetta toast by first preheating your oven to 415F (215C).
    • Slice baguette on an angle into ½" thick slices. Place on an ungreased cookie sheet
    • Brush each slice of bread with olive oil, bake 5-8 minutes or until bread is lightly toasted.
    • Once bread has finished baking, rub the top of each slice with the sliced half of your garlic clove.
    • Give your tomato mixture a good stir and then top warm bread with bruschetta topping mixture and serve.

    Notes

    Bruschetta will keep several days in the refrigerator stored in an airtight container. 
    If you would like to drizzle a balsamic glaze on your Bruschetta you can usually find pre-made glaze in the grocery store (usually in the salad dressing aisle) or you can make your own by cooking ¾ cup of quality balsamic vinegar in a small saucepan over medium heat, stirring occasionally until the vinegar is reduced in volume by at least half and has thickened. Be warned that the smell is very potent!

    Nutrition

    Serving: 1slice | Calories: 80kcal | Carbohydrates: 13g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 131mg | Potassium: 167mg | Fiber: 1g | Sugar: 2g | Vitamin A: 499IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Bruschetta with balsamic glaze

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    Reader Interactions

    Comments

    1. Leonard Blood

      June 18, 2020 at 7:10 pm

      Everything is very open with a very clear explanation of the challenges. It was definitely informative. Your site is extremely helpful. Thanks for sharing!

      Reply
      • Sam

        June 19, 2020 at 10:14 am

        I am so glad you enjoyed it so much, Leonard! 🙂

        Reply
    2. Tanya

      March 15, 2020 at 3:35 pm

      Amazing! With or with the Bas. Vinegar

      Reply
      • Sugar Spun Run

        March 15, 2020 at 9:25 pm

        I am so glad that you enjoyed it, Tanya! Thank you for trying my recipe. 🙂

        Reply
    3. Meredith Gerken

      June 18, 2019 at 9:09 pm

      5 stars
      Put mozzarella halfway through the baking time. Delicious! I also added balsamic with it. 😀

      Reply
      • Sam

        June 19, 2019 at 9:26 am

        I am so glad you enjoyed the bruschetta, Meredith! 🙂

        Reply
    4. Randy

      March 31, 2019 at 3:06 pm

      5 stars
      This was awesome. I used Rye bread because that’s all had. I also put feta cheese on it. Will make this again

      Reply
      • Sam

        March 31, 2019 at 6:58 pm

        I’m so glad to hear that you enjoyed, Randy! Thank you for commenting 🙂

        Reply
    5. Debbie

      September 19, 2018 at 6:37 pm

      5 stars
      This bruschetta is FABULOUS! I made it tonight..yummy! Even my 5 year old son ate it up. It was exceptionally good with the baslamic glaze!

      Reply
      • Sam

        September 19, 2018 at 9:43 pm

        I am so happy to hear this! Thank you for commenting, Debbie! 🙂

        Reply

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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