When summer rolls around each year, I get incredibly excited for all the juicy and ripe tomatoes that flood the markets, mainly because it means I get to make our Bruschetta Recipe nonstop for the next several months.
I love how bruschetta is so simple, fresh and delicious. Our tomato mixture is so juicy and fragrant, and goes so well with our thick, crisp and buttery crostini. My mouth is watering just thinking about it!
What is Bruschetta?
Bruschetta is Italian and translates to toasted bread with toppings. So really bruschetta refers to the toasted bread! The most traditional version uses a tomato and basil topping (like our recipe today), although you can make bruschetta with a variety of different toppings like creamy white beans and herbs, sautéed mushrooms and even an olive tapenade.
How to Make Our Easy Bruschetta Recipe
Ingredients
Process
TOMATO TOPPING
- Combine all tomato topping ingredients into a medium bowl.
- Fold together. Set aside and allow mixture to marinate for 30 minutes.
BRUSCHETTA
- Preheat oven to 350˚F. Brush a baking sheet with 1 tablespoon oil and set aside.
- Stir together remaining oil and melted butter.
- Brush each baguette slice with the butter and oil mixture on both sides.
- Bake bruschetta for 6 minutes. Flip, lightly season with salt and pepper and continue to bake for an additional 4 minutes.
- Remove from oven and cool.
ASSEMBLY
- Top each piece of bruschetta with a couple spoonfuls of the tomato mixture, top with basil leaves and serve.
Tools You Will Need
Best Bread to Use for Our Bruschetta Recipe
We love using a French baguette for our bruschetta because it has a nice crusty exterior, with a soft center. It’s perfect for our thick cut style bruschetta. The exterior gets nice and toasty, while the center stays soft and fluffy.
I really hate bruschetta that becomes rock hard and crumbles once bitten into, so a thick cut, toasted French baguette really makes the best bruschetta!
Make Ahead Instructions
Bruschetta
The bruschetta can be made up to 2 days ahead of time. Just bake and cool completely. Then store in an airtight container until ready to use. When ready to use, just refresh in a 350˚F oven for 2 to 3 minutes to rewarm.
Tomato Topping
While it’s best to make this topping fresh, our tomato topping can be made up to 2 days ahead of time and stored in an airtight container in the refrigerator. Just omit the basil until 30 minutes before serving, gently fold in until fully combined.
Variations for Our Bruschetta Recipe
- Rub a little fresh garlic onto the sliced bread before toasting – this is a classic take on bruschetta that we skip. We don’t find it necessary, but if you want a double punch of garlic in your bruschetta, rubbing some onto each piece will give each toast a nice garlic flavor that isn’t overbearing.
- Use quartered cherry tomatoes instead of Roma tomatoes, which will give the fresh tomato topping a bit more of a sweet flavor.
- Add some chopped mint leaves to the tomato topping for an extra bright and fresh finish!
- Shave some Parmesan cheese over each piece for an extra punch of salty, savory deliciousness!
- Drizzle a little more balsamic vinegar and good quality olive oil over each piece for even more flavor.
More Delicious Bruschetta Recipes You Will Love
Bruschetta Recipe
INGREDIENTS
tomato topping
- 8 roma tomatoes seeded and diced
- 1/2 cup chopped fresh basil leaves plus more for garnish
- 3 minced garlic cloves
- 1 tablespoon balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
bruschetta
- 1 French baguette sliced into 1-inch thick pieces on a deep bias
- 1/4 cup extra virgin olive oil
- 2 tablespoons unsalted butter melted and cooled
- salt and pepper to taste
INSTRUCTIONS
tomato topping
- Combine all tomato topping ingredients into a mixing bowl and fold together. Set aside and allow mixture to marinate for 30 minutes.
bruschetta
- Preheat oven to 350˚F. Brush a baking sheet with 1 tablespoon oil and set aside.
- Stir together remaining oil and melted butter.
- Brush each slice of baguette with the butter and oil mixture on both sides.
- Bake bruschetta for 6 minutes. Flip and continue to bake for an additional 4 minutes.
- Remove from oven and cool.
Assembly
- Top each piece of bruschetta with a couple spoonfuls of the tomato mixture, top with basil leaves and serve.
NOTES
- Bub a little garlic onto the sliced bread before toasting – this is a classic take on bruschetta that we skip. We don’t find it necessary, but if you want a double punch of garlic in your bruschetta, rubbing some onto each piece will give each toast a nice garlic flavor that isn’t overbearing.
- Use quartered cherry tomatoes instead of Roma tomatoes, which will give the tomato topping a bit more of a sweet flavor.
- Add some chopped mint leaves to the tomato topping for an extra bright and fresh finish!
Did you make this recipe? We want to see!
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I just did it today and I like it very yummy thank you! I didn’t have fresh basil but I still made it work LOL
Really nice recipe. Thanks for sharing.