Sun-ripened tomatoes, fresh garden basil, and sweet garlic combine to bring you summer’s best in this easy Bruschetta recipe with a flavorful balsamic glaze. This classic Italian appetizer brings out the best of the season in just a few simple steps.
Friends and family love this scrumptious Bruschetta recipe and have even donated fresh garden tomatoes to the cause. Fresh summer tomatoes that have been allowed to ripen on the vine are the best.
They are so flavor-packed and elevate this Bruschetta recipe to the next level. Are you a big fan of fresh garden tomatoes? Try my caprese salad, tomato salad, cucumber tomato salad, and tomato sandwich. They are delicious and made with sun-ripened tomatoes.
What is Bruschetta?
Classic Bruschetta is an Italian appetizer consisting of sun-ripened tomatoes, garlic, basil, vinegar, and olive oil served over grilled or toasted French baguette or Italian ciabatta bread slices.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Tomatoes: Any fresh, ripe tomato works. For optimal taste, always use the best sun-ripened tomatoes you can find. This particular time, I used some beautiful heirloom tomatoes that I bought at the market.
- Basil: Fresh garden basil is king here. Dried basil will not provide enough flavor or aroma to satisfy you.
- Vinegar: white, balsamic, sherry, or red wine vinegar
- Baquette: The best bread for bruschetta is toasted French baguette, Italian ciabatta, or crostini. See below for how to make crostini. For extra flavor, rub the slices with halved garlic cloves.
- Parmesan cheese: If using, make sure it is freshly grated
How to Make Bruschetta
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Make The Tomato Mixture
Start by dicing the ripe tomatoes relatively small and placing them in a bowl. Then sprinkle them with a bit of salt and set them aside. Now mince the garlic and chop the basil.
Drain any tomato juice from the tomatoes and add the garlic, basil, and pepper. Drizzle with vinegar and olive oil. Then gently toss to coat and let the tomato mixture sit for a bit at room temperature.
Toast The Bread
Meanwhile, slice the baguette diagonally into about 1/2-inch slices. Brush both sides with olive oil and bake in a preheated oven until toasted.
Make The Balsamic Glaze
While toasting, combine the balsamic vinegar and brown sugar in a small saucepan over medium heat. Bring it to a low boil and simmer for about 10 minutes, stirring occasionally. The vinegar will reduce, and the glaze will thicken. Remove from the heat and let cool for a few minutes.
Assemble
Now spoon the tomatoes onto the toasted bread slices. Place on a serving platter and lightly drizzle with the balsamic glaze. If desired, garnish with a little Parmesan Cheese. For best results, serve promptly.
Preparation Tips
- Skip the pre-minced garlic. I like to peel and mince fresh garlic every time. It only takes a few minutes and is well worth the effort.
- It is better to tear basil rather than chop it. It helps preserve its unique smell and taste and keeps the edges of the leaves from browning.
- Fresh bruschetta is best served shortly after it is prepared.
Make Ahead Options and Storage
Store the tomato mixture, toasted bread slices, and balsamic glaze separately. Store the tomato mixture in an airtight container in the refrigerator for up to 2 days. The crostini store well at room temperature in an airtight container or a zipper bag for up to 5 days.
You can keep the balsamic glaze in an airtight container in the fridge for up to 2 weeks. Do not top the crostini until you are ready to serve. I recommend not freezing any of these components, as the texture will change.
More Appetizer Recipes
Classic Bruschetta Recipe
Ingredients
- 3-4 garden fresh tomatoes diced small
- ½ teaspoon salt
- 2 cloves garlic minced
- ⅓ cup fresh basil leaves torn
- ¼ teaspoon fresh ground black pepper
- 1 tablespoon red wine vinegar or balsamic vinegar
- 2 tablespoons olive oil
- 1 baguette sliced on a diagonal in 1/2 inch slices
- extra virgin olive oil
- ½ cup balsamic vinegar
- 3 tablespoons brown sugar
- Parmesan Cheese optional
Instructions
- Combine tomatoes and salt in a bowl. Let sit for 20-30 minutes. Drain tomato juice. Add garlic, basil, and pepper; stir gently to combine. Drizzle with vinegar and olive oil; stir gently to coat. Let sit for 20-30 minutes at room temperature.
- Preheat oven to 400 degrees. Brush both sides of the bread with olive oil. Place on a parchment-covered baking sheet. Bake for 5 minutes and then flip the toast and bake for 2-3 minutes or until golden brown.
- Combine balsamic vinegar and brown sugar in a small saucepan over medium heat. Bring to a low boil and simmer for 10 minutes, stirring occasionally. Remove from the heat and let cool for a few minutes.
- Assemble by spooning the tomato topping onto the toasted baguette slices. Place on a serving platter and lightly drizzle with the balsamic glaze. If desired, sprinkle with a little Parmesan Cheese. For best results, serve promptly.
Notes
- Skip the pre-minced garlic. I like to peel and mince fresh garlic every time. It only takes a few minutes and is well worth the effort.
- It is better to tear basil rather than chop it. It helps preserve its unique smell and taste and keeps the edges of the leaves from browning.
- Fresh bruschetta is best served shortly after it is made.
Nutrition
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Savita
I’m totally a bruschetta fan, going to make this one all summer. SO easy and flavorful
Beth Pierce
Thanks Savita! Enjoy!
Savita
I’m totally a bruschetta fan, and your recipe is so delicious. I’m going to have it all summer long. Next time I am going to add a few mozzarella pearls.
Suja
This was delicious! We really enjoyed both making and eating it!
Eleanor
OOPS!! I forgot to mention I too brush both sides of baguette w/olive oil before broiling.🥴
Margaret S
Made this for a company potluck. Absolutely scrumptious. I didn’t even get to take any leftovers home 😪.
Beth Pierce
Thanks, Margaret! So glad that everyone like the brushetta! It is such a great summer dish. So flavorful and fresh!
Eleanor
I make this often in summer but just a little differently. I toast both sides of baguette ovals and then scrape garlic on 2nd toasted side, top with shaved Italian cheese+broil lightly to melt before topping w/tomato/basil+glaze mix.
Beth Pierce
Sounds delicious! Thanks for the tip!
Jordan
Absolutely delicious! I’d like to make this ahead of time in future. If I toast the baguette the night before, what’s the best to way to store it for the next day? And will it be as good?
Beth Pierce
Thanks Jordon. I probably would not toast those in advance. I am afraid it would not be as good. You could however make the balsamic sauce ahead of time and store in the fridge. Then bring it out and let it come to room temperature.
Jennifer
Fantastic! I added a little red onion too!
Ellie
Can I prep the tomato mixture 1 day before serving?
Beth Pierce
Yes it can.
Katie S
I’ve been trying to mimic my favorite restaurants bruschetta for years! This tastes just like it and is so good. Added this to my recipe book. 🙂
Beth Pierce
Thanks Katie! So glad that you liked it!
Anne
Wow! I can’t believe this fabulous recipe that’s been shared over 1700 times only had 30 people take the time to rate it! It’s delicious. We compared it to our favorite restaurant’s and it is on par. I did use a store bought balsamic glaze because I wanted to try it and, although I love balsamic vinegar, I do not like how it smells in the house after reducing it on the stovetop.
The tip to salt, wait, and drain the tomatoes is a great one.
Thanks for the keeper recipe. It was a hit!
Beth Pierce
Thanks so much Anne! So glad that you liked it. My son would agree with you about the vinegar!