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!
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.
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!
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!
How to make an easy, perfect Bruschetta recipe!
- 1 1/2 lbs ripe Roma tomatoes seeds removed, finely diced, and gently patted dry (about 6-7 tomatoes) (680g)
- 1/4 cup fresh basil leaves sliced into thin ribbons
- 1/4 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
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 1/2" 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.
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 3/4 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!