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Are you looking for an Easy Bruschetta Recipe? Well, hopefully you answered yes because I have a recipe that I have been using on repeat for many years and I am sure you’re going to love it!
This bruschetta recipe is the ultimate summer appetizer, but truth be told, I make this all year round. It’s crispy from the toasted baguette, fresh from the ripe tomatoes, and loaded with flavour from the basil leaves and mountain of parmigiana reggiano shredded on top. This is sure to be a crowd pleaser, and it’s such a good go-to appetizer for when you need to whip up something delicious, but also really quick! Now, let’s get into it shall we?!
Let’s stay connected!
Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
Looking for more appetizer ideas?
With Thanksgiving, Christmas and New Years Ever right around the corner, I am sure you’ll need a few appetizer ideas. Well, good thing because I am working my way through sharing all of my favourite easy, delicious and crowd pleasing appetizers (15 of them to be exact!), so be sure to check out the rest of my appetizers right here on my blog!
- Italian Rice Balls
- Smoked Sausage Stuffed Mushrooms
- Fried Garlic and Sambuca Shrimp
- Buffalo Chicken Dip
- Parmesan Brussels Sprouts
- Crispy Salami Bites
- Easy Bruschetta
- Whipped Ricotta Crostini
- Baked Brie with Jam
- Brie Bites with Red Pepper Jelly
Ingredients
Here is a quick overview of the ingredients you’ll need to make my Easy Bruschetta Recipe. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.
- Large toasted baguette
- Roma or cherry tomatoes
- Good quality parmesan
- A few simple seasonings
- Extra virgin olive oil
- Splash of balsamic
- Fresh basil
- Garlic
What is bruschetta?
Bruschetta is pronounced ‘brusketa’ in Italian. And most people (including myself for a while) thought that bruschetta was referring to the tomato mixture that is scooped onto the toast, but bruschetta is actually the toasted bread. There, you learned something new today (maybe!).
What type of bread should I use?
Ideally something with a firm crust. You want something that is strong enough to hold the diced tomatoes and mountain of parmesan cheese. I would opt for ciabatta, a loaf of italian bread or a French baguette, which is typically what I like to use.
3 steps to make bruschetta
STEP 1: I start with preparing the toasts so while they are in the oven I can prepare my tomato mixture. Simply slice your baguette into 1/4 inch pieces and place on a baking sheet. Add a generous amount of extra virgin olive oil to each side of the bread and bake in the oven at 400 degrees for 8-11 minutes, flipping halfway. You want the toasts to be golden in color so cooking times will vary here depending on your oven.
STEP 2: Prepare you tomato mixture. Dice your tomatoes, fresh basil and garlic and add to a medium sized bowl. Drizzle in your olive oil, balsamic vinegar and mix to combine. Let marinate while your bread is finishing off in the oven.
STEP 3: Remove your toasts from the oven and using a large garlic clove, rub each piece of bread generously. This will infuse the bread with a garlic flavour which really elevates the flavour of each bite. Top with your tomato mixture and a mountain of parmesan cheese.
Substitutions & FAQ’s
Can you freeze the bruschetta?
No! The tomatoes need to be eaten fresh to ensure the flavour remains. Frozen tomatoes become less vibrant and the texture completely changes.
Can I make the toasts in advance?
You sure can, and I usually do! I prepare the bread the day before and keep them in an airtight container or ziplock bag until ready to serve.
Watch the recipe video
Watch the recipe video on Instragram
Bruschetta
Ingredients
- 1 french baguette, sliced into 1/4 inch pieces
- 2 tbsp extra virgin olive oil, plus more for the baguette
- 1 tsp balsamic vinegar
- 2.5 cups cherry tomatoes or 6 whole roma tomatoes, chopped fine
- 1/2 cup parmesan cheese, shredded
- 1 shallot, chopped fine
- 1/3 cup fresh basil, chopped fine
- 2 garlic cloves, minced, for the tomato mixture
- 1 garlic clove, for the baguette
- 1/2 tsp salt
- fresh cracked pepper, to the top
- balsamic glaze, optional
Instructions
- Set your oven to 400 °F and then begin by preparing your bread. Slice your baguette into 1/4 inch pieces, place on a baking sheet and brush olive oil onto each side. Bake in the oven for 8-11 minutes, flipping halfway. Remove once done and set aside.*Tip: you want the bread to be golden on both sides before removing.
- To a bowl, add your chopped tomatoes, shallot, fresh basil, 2 garlic cloves, olive oil, balsamic vinegar and salt. Mix to combine. Taste here for any additional seasionings you may want to add.
- Using a large garlic clove, rub some onto the top side of each piece of toasted bread.
- Using a slotted spoon, scoop the tomato mixture onto each piece of toasted bread, add a generous amount of parmesan cheese and some fresh cracked pepper. *Tip: using a slotted spoon to scoop your tomatoes onto the bread will ensure that all of the water doesn't go onto the bread as well. Tomatoes contain a lot of water, and as they sit you will begin to see the water release.
- Drizzle on some balsamic glaze if using, serve and enjoy right away!
Nutrition information is automatically calculated, so should only be used as an approximation.
