Get your party started with this classic Bruschetta Recipe! It’s versatile enough to work for a fancy dinner party or a game day get-together, and the fresh tomatoes, basil, and crusty bread are guaranteed to please all.
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The Italians get it right again.
I just adore Italian food, whether it’s Creamy Polenta or Chicken Cacciatore. Is it delicious? YES! That goes without saying. But it’s also simple and unfussy, focusing on quality ingredients used at the peak of their season. Case in point? This bruschetta recipe.
- Juicy, sun-ripened tomatoes are the star of the show here, and the trick is to season them with salt and let them sit in a colander while you prep everything else for the recipe. This draws the liquid out, concentrating the tomatoes’ flavor on keeping your bruschetta from going soggy.
- I add just enough garlic for a pop without it dominating. The garlic should always be a supporting player in a tomato bruschetta recipe.
- Fresh basil leaves are also a key ingredient in classic bruschetta, adding an herbaceous flavor that’s also sweet, with a hint of anise. As we know from Caprese Sandwiches and Caprese Chicken Pasta, it’s always a good pairing with tomato!
- Crusty baguette slices are the vehicle for all this tomato-y deliciousness. I’ve had bruschetta made with store-bought toasts or crostini and I strongly prefer the kind made with fresh bread because, even though it’s toasted, it’s still softer so it’s not as awkward to eat.
I make this bruschetta recipe for summer patio parties, but really, any occasion is a good one for bruschetta!
My Tips for Perfect Bruschetta
- Use the BEST Tomatoes. If your tomatoes are lackluster, your bruschetta will be too. I like plum or Campari tomatoes because they don’t have as much liquid and seeds in them as beefsteak, but you can use any kind you like as long as they are fresh, ripe, and flavorful.
- Add a Pinch of Sugar for Balance. A pinch of sugar—grab a generous pinch and sprinkle it all over the tomatoes, then stir so it’s evenly distributed—can help tame the flavor of your bruschetta if the tomatoes are particularly acidic. It’s not always needed, so give the tomato mixture a taste and judge from there.
- Don’t Assemble Unless You’re Serving Immediately. If you’re passing out bruschetta to your guests, go ahead and assemble it. But if you’re doing more of a casual get-together where the apps are going to be sitting out for a few hours, I recommend setting out the baguette rounds on a platter and the tomato mixture in a bowl so everything can assemble their own and the bread won’t get soggy.
Recipe Variations
- Add Some Parm. A sprinkle of freshly grated Parmesan on top is delish, or use a vegetable peeler to make thick shavings to stir in with the bruschetta topping.
- Make It Caprese Style. Layer a thin slice of fresh mozzarella on the baguette before adding the tomatoes. (A thick slice will make your bruschetta unwieldy to eat!)
- Spread on Some Ricotta. For some creaminess, spread ricotta onto the toasts before adding the tomatoes.
- Give It a Balsamic Drizzle. Thick, syrupy balsamic glaze adds a little somethin-somethin, both visually and in terms of flavor. It’s another great way to balance the flavor of acidic tomatoes in this bruschetta recipe.
Bruschetta Recipe
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 16 bruschetta
Get your party started with this classic bruschetta recipe! Sun-ripened tomatoes, fresh basil, and crusty bread are guaranteed to please all.
Email Me the Recipe!
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Ingredients
- 1 clove garlic minced, about 1 teaspoon
- 2 teaspoons extra virgin olive oil plus 1 additional tablespoon for toasting the baguette
- 1 teaspoon red wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 pound ripe tomatoes such as plum or campari
- ¼ cup packed fresh basil leaves thinly sliced or chopped
- Pinch granulated sugar as needed
- ½ baguette cut into ½-inch thick slices (5-6 ounces)
- Flaky salt such as Maldon or fleur de sel
Instructions
- Place a rack in the upper third of your oven and preheat to 400°F. In a medium bowl, combine the garlic, 2 teaspoons oil, and vinegar. Let sit while you prep the remaining ingredients (this mellows the garlic a bit).
- Core the tomatoes and chop into 1/2-inch or smaller pieces. Place in colander or a mesh sieve set over a bowl. Sprinkle with the salt and pepper. Let sit to drain while you toast the baguette.
- Toast the baguette. Brush 1/2 tablespoon oil over a rimmed baking sheet. Arrange the baguette slices on top, then brush the remaining 1/2 tablespoon oil on top. Place on the upper-third rack and bake for 5 minutes. Remove from the oven, flip, then continue baking until lightly golden, about 5 to 6 additional minutes. Let cool.
- Transfer the drained tomatoes to the bowl with the garlic mixture. Add the basil. With a spoon, stir gently to combine. Give it a taste. Depending upon the ripeness of your tomatoes, if the mixture is too acidic, add a pinch of sugar, along with add salt and pepper as desired.
- With a slotted spoon, scoop the tomato mixture on top of the toasted baguette slices. Sprinkle with a little flaky salt. Enjoy immediately.
Notes
- TO STORE: Once assembled, the bruschetta is best eaten right away. Leftover topping may be stored in an airtight container in the fridge for up to 2 days.
Nutrition
Serving: 1(of 16)Calories: 33kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gPotassium: 81mgFiber: 1gSugar: 1gVitamin A: 256IUVitamin C: 4mgCalcium: 13mgIron: 0.4mg
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Just made this with fresh tomatoes and basil from my garden! So yummy! No fancy ingredients, just fresh ones done right. I did add a tiny bit more salt at the end, but otherwise, the flavors were perfectly balanced. Can’t wait to make more. Thank you!
YUM! So glad to hear it, thanks Khloe!
I made this for a potluck and it disappeared quickly. I liked that the garlic wasn’t too strong after soaking in the vinegar. The pinch of sugar helped mellow the acidity too—I wouldn’t have thought to do that on my own. Really enjoyed this. Thanks!
So glad to hear, Stella! Thank you!
This came out way better than the last bruschetta recipe I tried. Letting the tomatoes drain made a big difference. The bread stayed nice and crisp. Little steps like that really pay off.
So glad to hear, Sharon! Thank you!