Bruschetta Recipe

Close up view of bruschetta with salt sprinkled on top.

Bruschetta is a classic Italian appetizer ideal for enjoying summer’s bounty of fresh tomatoes. Just scoop the juicy, vinegary topping onto crunchy toasted bread and you have the easiest summer snack!

Course Appetizer

Cuisine Italian

Prep Time 15

Cook Time 12

Marinate Time 30

Total Time 57

Servings servings

Calories 96kcal

Author John Kanell

Equipment

Skillet
mixing bowl
Baking Sheet

Ingredients

3 tablespoons extra virgin olive oil divided
4 garlic cloves minced
6 Roma tomatoes diced (465g)
⅓ cup basil leaves thinly sliced (10g)
3 tablespoons balsamic vinegar
½ teaspoon salt
¼ teaspoon ground black pepper
1 baguette cut into 24 ½-inch-thick slices

Instructions

In a small skillet, heat 2 tablespoons of olive oil and the garlic over medium-low heat until the garlic is very fragrant, about 2 to 3 minutes. (Do not brown the garlic.) Remove from heat and transfer to a medium mixing bowl to cool for a few minutes.
To the cooled garlic oil, stir in the tomatoes, basil, vinegar, salt, and pepper. Let marinate for at least 30 minutes and up to 12 hours.
Preheat the oven to 400°F. Lightly brush both sides of the baguette slices with the remaining 1 tablespoon of olive oil and place on a baking sheet in a single layer. Toast the bread until golden brown, about 12 minutes, turning halfway through baking.
Top the toast baguette slices with the marinated tomatoes and serve immediately.

Video

Notes

Adjust the balsamic vinegar amount as necessary, depending on how you like the flavor. You can also finish the topped toast with a drizzle of balsamic glaze or additional vinegar.
If you want more garlic kick, rub the tops of each toasted baguette slice with halved fresh garlic cloves and then top with marinated tomatoes.
I highly recommend giving time for the tomato mixture to chill in the fridge. It gives the mixture time for all the flavors to meld together and will make the Bruschetta taste even better.

Nutrition

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