Bruschetta is a classic Italian appetizer that is super simple to make and a delicious addition to any party or gathering!
Easy Bruschetta Recipe
Bruschetta is the ultimate easy appetizer that is a guaranteed crowd pleaser.
It’s the perfect appetizer to serve all year round, though the fresh flavors of fresh summer tomatoes make a delicious classic bruschetta recipe.
At its heart, bruschetta highlights fresh, ripe tomatoes by serving them on crispy grilled bread for a classic Italian starter.
This has my heart like this Tomato Mozzarella Salad, this Tomato Tart, and this Caprese Pasta Salad.
What is Bruschetta?
There is some confusion over in America. Bruschetta actually refers to the bread and not the topping. But somehow we have stolen the term and use it to describe the tomato topping for the bread.
Bruschetta is really toasted or grilled bread, which is then served with a drizzle of olive oil.
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Ingredients Needed
Bread – An Italian baguette or ciabatta bread sliced and toasted.
Tomatoes – Roma tomatoes or vine ripened tomatoes.
Onion – Red onion has the best flavor and color contrast.
Cheese – Fresh mozzarella cubes. Substitute a smear of cream cheese.
Garlic – Use fresh garlic cloves if possible!
Herbs – Fresh basil sliced thin. Substitute fresh parsley or oregano.
Glaze – A reduction of balsamic vinegar or balsamic glaze. Substitute a drizzle of red wine vinegar.
Kitchen staples – Sea salt, black pepper, olive oil.
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How to Make a Classic Bruschetta Recipe
First: Preheat oven to 350°F. Place baguette slices on a tin foil covered baking sheet. Brush bread using the 2 tablespoons of olive oil and bake for 8-10 minutes or until crispy.
Second: Mix together the tomatoes, chopped basil, red onion, garlic, salt, pepper, and remaining 1 teaspoon of olive oil.
Third: Spoon the tomato mixture over the toasted bread slices (about ½ tablespoon per bread slice).
Fourth: Top with mozzarella cheese. Drizzle with the balsamic reduction. Garnish with more basil leaves if desired and serve.
How to Serve Bruschetta
To keep the toasts crispy, I like to serve the tomato mixture on the side. This way your guests can top their own toasts and drizzle with glaze right before enjoying.
If you have to assemble them ahead of time, be sure to drain the tomato mixture really well. And leave the glaze off until right before serving. Or let your guests add their own.
How to Store It
Store in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing the fresh tomato mixture or it will become very mushy. It is best served fresh.
You can make the crostini ahead of time and store in the fridge or freezer. Thaw and lightly toast again to crisp it back up.
What is the best bread to use for Bruschetta?
I like to use ciabatta, focaccia, french bread, or even garlic bread!
Can I use other kinds of tomatoes?
Yes! You can use about 1 pound of cherry tomatoes, grape tomatoes, or vine ripened tomatoes. You can also add some yellow tomatoes for color.
What else is great on Bruschetta?
You can always add more ingredients for extra flavor or texture. I love extra garlic, chopped olives, pimentos, bell peppers, sun-dried tomatoes, capers, and even tomato bacon jam for extra flavor.
Tapas Tips & Tricks
- Try a garlic-infused oil or an olive oil with rosemary for more flavor.
- Chop tomatoes the same size as the mozzarella for easier serving and eating.
- Baking the bread to make it crunchy and crispy and not necessarily brown and toasted. Be sure not to over bake.
- The cheese will take on a grey color if mixed in with the tomatoes and glaze. To keep it white, add it last.
- Make your own balsamic reduction or grab a store bought glaze for easier prep.
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The best bruschetta recipe is just a few simple ingredients away! Crusty bread, juicy tomatoes, creamy cheese, bright fresh herbs, and a tangy glaze. A great appetizer for any time of year.
Bruschetta
Ingredients
- 24 slices Italian bread or baguette sliced ¼ – ½ inch thick
- 2 tablespoons + 1 teaspoon olive oil divided
- 1 cup Roma tomatoes about 1 ½ – 2 tomatoes, finely diced
- 2 tablespoons fresh basil leaves chopped
- 2 tablespoons red onion minced
- 1 clove garlic minced
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- 3 tablespoons fresh mozzarella cheese diced into small cubes
- Balsamic reduction for drizzling
Instructions
- Preheat oven to 350°F. Place sliced bread on a tin foil covered baking sheet.
- Brush bread using the 2 tablespoons of olive oil (more may be needed to ensure all slices are covered) and bake for 8-10 minutes or until crispy.
- Mix together the tomatoes, chopped basil, red onion, garlic, salt, pepper, and remaining 1 teaspoon of olive oil.
- Spoon the tomato mixture over the toasted bread slices (about ½ tablespoon per bread slice).
- Top with mozzarella cheese.
- Drizzle with the balsamic reduction.
- Garnish with more basil leaves if desired and serve.
Notes
- Try a garlic-infused oil or an olive oil with rosemary for more flavor.
- Chop tomatoes the same size as the mozzarella for easier serving and eating.
- Baking the bread to make it crunchy and crispy and not necessarily brown and toasted. Be sure not to over bake.
- The cheese will take on a grey color if mixed in with the tomatoes and glaze. To keep it white, add it last.
- Make your own balsamic reduction or grab a store bought glaze for easier prep.
Nutrition
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