Classic Bruschetta Recipe

An easy garden-fresh bruschetta recipe combining sun-ripened tomatoes, sweet basil, and garlic, all served on toasted baguette slices with a drizzle of balsamic glaze. Serve as a snack bite, easy appetizer, or as a side for grilled fish or chicken.

Course Appetizer

Cuisine Italian

Keyword bruschetta bread, bruschetta recipe, homemade bruschetta, how to make bruschetta, tomato bruschetta, what is bruschetta

Prep Time 10

Cook Time 10

Servings servings

Calories 102kcal

Author Beth Pierce

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