Classic Bruschetta

A brown plate with classic bruschetta topped with tomatoes and balsamic glaze.

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5 from 1 vote

This Classic Bruschetta is a perfect appetizer for everyone.

Easy to make and serve, this one is loaded with seasoned fresh tomatoes and perfect for a party or weeknight side.

Prep Time10

Cook Time5

Total Time15

Course: Appetizer

Cuisine: Italian

Diet: Vegetarian

Servings:

Calories: 257kcal

Author: Smruti

Ingredients

For the Bread

10 slices bread (sourdough or baguette)
2 tablespoon Olive oil
2 cloves garlic (minced)

For the Tomato Mix

3 medium Roma tomatoes
2-3 cloves garlic
8-10 basil leaves (cut into ribbons)
1 tablespoon Olive Oil
1 tablespoon Balsamic glaze
2 tablespoon Parmesan cheese (shredded)
½ teaspoon salt
½ teaspoon pepper powder

Toppings

1 tablespoon Balsamic glaze
2-3 leaves basil leaves

Instructions

In a bowl add Olive Oil. Also add in minced garlic.
2 tablespoon Olive oil, 2 cloves garlic
Mix well and set aside to infuse.
In a large bowl add chopped tomatoes.
3 medium Roma tomatoes
Then add the remaining ingredients.
2-3 cloves garlic, 8-10 basil leaves, 1 tablespoon Olive Oil, 1 tablespoon Balsamic glaze, ½ teaspoon salt, ½ teaspoon pepper powder, 2 tablespoon Parmesan cheese
Mix everything well and refrigerate till ready to serve.
Preheat the oven on 350 F. Spread a teaspoon of the infused Olive oil on the bread slices.
10 slices bread
Bake or toast till the edges are crisp and the centers are still soft (around 4-5 minutes).
Remove from oven and set on a plate.
Add a couple of spoons of the tomato mixture.
Top with some balsamic glaze and basil leaves. Serve immediately.
1 tablespoon Balsamic glaze, 2-3 leaves basil leaves

Video

Notes

Fresh Ingredients: This recipe needs only a handful of ingredients. However, pick the best quality, fresh and ripe tomatoes, basil, bread and Olive oil. If they are not fresh, the resultant dish is not as great.

Make ahead of time: The chopped tomatoes absorb the flavors of the other ingredients as they sit for sometime. Either set aside on the counter or refrigerate if making a few hours ahead of serving. The flavors deepen as it stands.

Tomatoes: Use fresh tomatoes for the recipe. Besides, pick the ones that are perfectly ripe. I like to use Roma tomatoes but any kind of red tomatoes will work for the recipe.

Choosing the bread: While baguette is the classic bread for the recipe, other breads work too. Choose a rustic one like sourdough for the recipe. White or wheat bread tends to get soggy in seconds and not hold up the tomatoes. Buy the bread sliced from the store to eliminate slicing by hand.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition