Cut the ripe tomatoes into diced and splash out with fresh basil, olive oil, garlic and vinegar, then spoon the crostini on the garlic. This appetizer is perfect for entertaining, summer snacks or as an appetizer for making.
While traveling in Italy, I started every meal with Bruschetta. The best Bruschetta recipes are fresh and simple, just like this!
- smell: This recipe is filled with juicy tomatoes, aromatic basil and a hint of garlic, all paired with crispy bread.
- Skill Level: This beginner-friendly recipe has a great flavor!
- Preparation Note: The tomato mixture can be made in front and cooled in at room temperature. Crispy bread is also perfect for cooking!
- Recommended tools: Although this recipe doesn’t require special tools, I do love this vegetable kitchen knife to make the tomatoes work quickly and easily.
What is Bruschetta?
Although the term Bruschetta is considered to be a tomato, Bruschetta refers to the preparation of bread (cut, rub olive oil and garlic) instead of tomato filling.
This Bruschetta recipe is easy to prepare. Toast slices of French bread and rub the slices of bread with garlic and drizzle of olive oil. Toppings may vary, but usually include fresh tomatoes and basil.
Bruschetta Ingredient Tips
- tomato: Use fresh ripe tomatoes. I chose to use Roman tomatoes or grapevine ripe tomatoes, but cherry tomatoes work too. When garnishing the tomatoes, drain them in a colander.
- bread: Cut thinly from the French bread, hold the toppings, and absorb the marinade. After baking, rub the bread with fresh peeled garlic before serving.
- Marinate: While some recipes use balsamic vinegar, red wine vinegar is more traditional. Use high quality extra virgin olive oil and fresh basil.
- additional: Cut cucumbers, crushed red onions, fresh mozzarella, Greek olives or Parmesan petals make Brusta a new appetizer every time!
How to make bruschetta
- Dice tomatoes side by side (Full recipe below).
- Throw the tomatoes and basil to the remaining ingredients.
- Cut bread and place it on a baking sheet. bake. Rub the bread with raw garlic.
- Pour the tomato mixture on top and enjoy.
Storage Bruschetta
- Prepare the tomato mixture 4 hours in advance; the taste will only get better.
- Toast can be made in advance and stored in an airtight container. Make sure the bread cools before sealing, as otherwise it won’t stay crispy. The remaining bread can be made into croutons.
- Tomato mixture lasts up to 3 days. Add it to the sour cream for a quick dip, fold it into an omelet, or mix it into the dispersed egg.
More delicious toast garnish
Do you like this Bruschetta recipe? Leave a comment and rate it below!
Tomato bruschetta recipe
Fresh ripe tomatoes are toasted to fresh basil and stacked high on garlic-flavored toast.
Prevent the screen from becoming dark
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Cut the tomatoes into thin slices about 1/4 inch and drain gently.
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Mix all ingredients and at room temperature for at least 1 hour.
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Cut the French bread into thin slices, brush with olive oil, and toast or toast until it becomes about 2-4 minutes.
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Wipe each toasted sliced French bread with a piece of raw garlic. Top with tomato mixture.
Gently line the tomatoes in the filter to prevent the bruce cheta from becoming watery.
If desired, drizzle balsamic vinegar or balsamic glaze over the top. We prefer this recipe without balm.
Nutrition is based on 1/4 cup per serving. This recipe is about 3 cups.
- The tomato mixture can be made 8 hours in advance.
- Tomato mixture lasts up to 3 days.
Calories: 105 | carbohydrate: 12g | protein: 2g | Fatty: 5g | Saturated fat: 1g | Polyunsaturated fat: 1g | Monounsaturated fat: 4g | sodium: 228mg | Potassium: 142mg | fiber: 1g | sugar: 2g | Vitamin A: 420IU | Vitamin C: 7mg | calcium: 29mg | iron: 1mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Appetizers, lunch, party food, side dishes
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