Bruschetta is a classic Italian appetizer that is easy to make at home. Toasted bread is topped with tomatoes, Parmesan cheese, garlic, and fresh basil. Use a high-quality balsamic vinegar for best results.
This top-rated bruschetta recipe proves that summertime gives you perfectly ripe and juicy tomatoes, one of the best ways to enjoy them is also one of the easiest.
What Is Bruschetta?
Bruschetta (pronounced brew-SKET-tah) is an Italian appetizer or antipasti that starts with a base of toasted or grilled bread. The bread is then served warm either with a topping spooned over or with a topping on the side so each person can build their own bruschetta. Bruschetta is meant to be served as a hand-held finger food, large enough for one or two bites.
How to Make Bruschetta
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
Best Bread for Bruschetta
The best bread for bruschetta has a sturdy crust and is firm enough to hold the bruschetta topping. Choose a loaf of Italian bread, such as ciabatta, for a more traditional bruschetta. This recipe uses slices of French bread, like a baguette. Slice the bread on the diagonal at least ¼-inch thick or more to make an oval shape.
How Do You Make Bruschetta?
You'll find the full, step-by-step recipe below — but here are a few of our favorite tips for making the best bruschetta every time:
· Quality counts: The beauty of a simple recipe like bruschetta is that it showcases the flavor of the individual ingredients. For this recipe, you can really taste the difference when you use ripe tomatoes and fresh (not dried) basil; the best olive oil and balsamic vinegar you can afford, and hand-grated Parmesan cheese instead of pre-packaged grated cheese.· Add flavor with garlic: As an alternative to adding minced raw garlic to the tomato mixture, cut a peeled clove of garlic in half lengthwise and lightly rub the cut side over the slightly roughened surface of the toasted bread to impart a hint of garlic flavor. Rub on a little more garlic for a stronger flavor, if you wish. But watch out: A little garlic goes a long way.· Be patient: Make the tomato mixture and let it sit for a couple of hours so the flavors can develop more complexity. Yes, the tomatoes may give off a lot of juice as they marinate, but if you think the mixture is too juicy come serving time, simply use a slotted spoon to lift out the bruschetta topping as you spoon it over the bread. Don't toss the liquid, though — lots of people love to dip into it with extra bread. If you're going to top the bread first before serving, save that step until the last minute so the bread doesn't get soggy as it sits.
What to Serve With Bruschetta
Make it a meal by serving this classic Italian appetizer with our collection of Quick and Easy Italian Dinners Ready in 45 Minutes or Less. Here’s a preview of what you’ll find:
· Italian Sausage, Peppers, and Onions· Shrimp Scampi with Pasta· Crispy Baked Chicken with Giardiniera
Cookdap Community Tips and Praise
"I made this for a bridal shower and it was a hit," says libs. "I prepared the tomato mix the night before and toasted the bread about 15 minutes before the party started. I liked the cold mix on the warm bread. I also appreciated that this could be prepared the day before!"
"Excellent," raves MELSY. "Served on top of toasted whole wheat baguette slices that were brushed with olive oil and garlic. I also added a little extra basil as I love the flavor. Have also served this on top of slices of fresh mozzarella cheese…equally as good!"
"I used two 14-ounce cans of diced tomatoes instead of 8 Roma tomatoes," according to blue eyed CC. "Added about 1/4 cup of chopped red onion, too. Everyone loved it. No one could believe that I used canned tomatoes either!"
Ingredients
- 1 loaf French bread, cut into 1/4-inch slices
- 1 tablespoon extra-virgin olive oil
- 8 roma (plum) tomatoes, diced
- 1/3 cup chopped fresh basil
- 1 ounce Parmesan cheese, freshly grated
- 2 cloves garlic, minced
- 1 tablespoon good quality balsamic vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons extra-virgin olive oil
Directions
Step 1
Gather all ingredients.
Step 2
Preheat oven to 400 degrees F (200 degrees C).
Step 3
Brush bread slices on both sides lightly with 1 tablespoon oil and place on large baking sheet. Toast bread until golden, 5 to 10 minutes, turning halfway through.
Step 4
Meanwhile, toss together tomatoes, basil, Parmesan cheese, and garlic in a bowl.
Step 5
Mix in balsamic vinegar, 2 teaspoons olive oil, kosher salt, and pepper.
Step 6
Spoon tomato mixture onto toasted bread slices.
Step 7
Serve immediately and enjoy!
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 197 | |
% Daily Value * | |
Total Fat4g | 5% |
Saturated Fat1g | 6% |
Cholesterol3mg | 1% |
Sodium484mg | 21% |
Total Carbohydrate33g | 12% |
Dietary Fiber1g | 5% |
Protein8g | |
Vitamin C1mg | 4% |
Calcium70mg | 5% |
Iron2mg | 12% |
Potassium88mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: RDZELLMER
- 20 years ago
This was fabulous! I served it at a bridal shower and it went like hot cakes (and this was a group of people who do not usually eat “fancy” food, preferring taco dip and such). I put a lot more Parmesan in the mix than called for, and shredded the cheese quite large. It was by far one of the best recipes I’ve used off of this site, and will definitely be making it a lot this summer.
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- by: Akfilly
- 19 years ago
Great selection of ingredients. I liked the balsamic vinegar. I happened to have some “Johnny’s Parmesean and Garlic” so I used that instead of the separate garlic cloves and parmssean (though they would have tasted just as great I’m sure) One other change was due to a personal preference…I added more olive oil than what was called for in the recipe.
YUMMY! Thanks Kathy for the submission.
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- by: Jms
- 18 years ago
This was easy to make but I felt it needed more flavor. I added a little more vinegar and garlic along with 1/2 a red onion. I also brushed the french bread with an olive oil made with garlic, basil and parsley before toasting. It worked well. One other change I made is less basil(as I am not a huge fan of overwhelming basil flavor). This was a good base to work with even though I changed it quite a bit. Thanks for the help.
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- by: Lori
- 16 years ago
Oh my gosh…all I can say is YUM! Made this yesterday for my family and everyone LOVED it. I thin sliced a bagette and warmed it in the oven with a little olive oil sprinkled on each piece. Served it right out of the oven with the cold bruschetta on top, it was very good. Thanks for a keeper!
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- by: Lillian
- 16 years ago
I made this exactly as written except I tripled it(needed to serve 22 people)and it was PERFECT! I served this on Panetini Toast(from Costco). I suggest squeezing most of the liquid out of each tomato before chopping.You don’t want to have too much liquid diluting the ingredients and making the bread soggy.
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- by: Learning2cook7
- 16 years ago
I mixed this up and brought in on a little romantic picnic with my husband. We just spooned the mixture onto slices of french bread I had cut up. We both thought it was very tasty! We had wine with it, too, and a few other little snacks. (I halved the recipe and added some red onion to it.)
Later- I make this for my husband and I often when we want a light supper. It is best when you toast the bread, then spread on the tomato mixture (except leave out the parm cheese, and put in on top of the tomato mixture at the end) then toast it again as the recipe says. A glass of red wine goes nicely with this! -
- by: Lemonlush
- 16 years ago
This bruschetta was outstanding. The basil really made it pop, but fresh basil is key! I followed the recipe exactly, but left out the cheese. I sliced my french bread on the diagonal, brushed the sides with a touch of olive oil and toasted them lightly in the oven. After they were cooled, I rubbed a cut garlic clove over one side to give it a very nice taste. We had a very nice bottle of Olive Oil on the table to top the bruschetta and I found this to be sublime. I thought the next time I would cut up some mozzerella into small (very tiny) cubes and add to the bruschetta, but if you have leftovers, it might not hold up well. My son came out at 10PM later that night and grabbed the leftovers with triscut crackers and ate the rest. It was delicious and the recipe is a real keeper. Thanks for sharing!
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- by: Dekalbepicurean
- 16 years ago
So good! It reminds me of an old family tomato salad recipe we love. I combined fresh grated asiago cheese with the parm since I already had it on hand. A little trick my dad taught me is to season the tomato, drizzle EVOO to coat, then add the vinegar afterward. It helps prevent the oil slick/separation. Great recipe!
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- by: Amy
- 16 years ago
We made this bruschetta because we had a bumper crop of fresh tomatoes, and our Labor Day guests raved about how fresh and delicious the bruschetta tasted. We only made one change: Because of dairy allergies in the family, we put the parmesan cheese on the side in a little bowl and let people sprinkle as desired. (Most didn’t seem to think it was needed anyway because the tomato mixture was so flavorful.) We bought a large loaf of day-old French bread and sliced the bread as if for sandwiches, and then cut each slice in half again. Toasted for about 8-10 minutes at 350 degrees, the bread was crunchy with a slightly chewy center. So good!
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- by: Cheryl
- 16 years ago
okay so I didnt exactly follow the recipe and i’m sure it would be great as written but this is what i did. I had a batch of Absolutely Fabulous Greek/House Dressing on hand (great recipe from this site) so used that to brush on the bread, then I spread with Roasted Garlic (also a great recipe), put under the broiler for a couple minutes then topped with the tomato, onion and fresh grated parm. Put back under the broiler until the cheese melted. Delicious!
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- by: Cookdap Member
- 16 years ago
I made this the night before my dinner party and served in a bowl next to the toasted bread slices. Used 4 roma tomatoes and 2 regular tomatoes, a little extra garlic, chopped sweet onion and fresh oregano..everything else in the recipe I followed exactly. Everyone really liked this!
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- by: Ashlea!
- 16 years ago
Not bad however it just doesn’t have much of a “traditional” flavour. In spite of this it is quite nice.
I recommend using a pane di casa though, not french bread, and also putting olive oil on the bread before toasting it on the grill. This gives it a much more authentic italian flavour. 🙂 -
- by: Curt Mcley
- 16 years ago
Very, very good, but I added a little sugar (1/2 teaspoon), since we prefer a slight sweetness. The balsamic vinegar prevents this mix from being on the routine side. I lightly brushed extra virgin olive oil on the thin slices of french bread that I used for a nice took and taste. Placing the bread under the broiler for a few minutes provides a beautiful golden brown color. My son sprinkled extra shredded Parmesan on the top and melted it in the microwave. He said he was superb.
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- by: Rachel
- 15 years ago
This was a delicious blend of flavors! I prepared the tomato mixture with 1/4 of a white onion in with it, and an extra garlic clove. I placed it in the fridge for two hours after adding the olive oil, vinegar, salt, pepper. Before heating the bread, I drizzled some olive oil, garlic powder, dried basil, and some oregano over it. It was amazing! Thank you!
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- by: Samantha Peters Clough
- 15 years ago
DELICIOUS! I made this for an evening get-together at my home and it was perfect! I followed the recipe to a T and I can’t imagine it any better. I thinly sliced french bread, dripped EVOO over it and then toasted them for 3-5 mins. Then topped with the Bruschetta. Yum Yum! Received lots of compliments– Will definitely make again! –Darn it I forgot to take a picture!
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- by: Sandyb
- 15 years ago
Excellent recipe. I did add chives to the mix, however, the basil tomato combination is wonderful on its own. I used small campari and plum tomatoes. The juicier campari added to the marinade. I served it with grill bread –bread dough that I rolled out like a pizza, seasoned with olive oil and italian seasonings, and cooked on my gas grill. Sprinkle with shredded parmesan as you take off grill. Slice cooked flat bread into squares for serving. Awesome!
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