Easy Bruschetta
Bruschetta is a classic Italian appetizer that is one of the easiest dishes to make. Using just a few simple ingredients like toasted bread and ripe tomatoes, this recipe is a delicious addition to any party or get together.
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 tomatoes make it best served during the summer.
Super simple with just toasted bread, ripe tomatoes, creamy cheese, and some fresh herbs and spices. And you can add all your favorite veggies if you want to mix it up.
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. And the toppings are endless. I love this strawberry goat cheese bruschetta for a sweet and savory flavor combo.
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Ingredients Needed
Bread – An Italian baguette or ciabatta bread sliced and toasted.
Tomatoes – Roma tomatoes or vine ripened tomatoes. Campari tomatoes have the best flavor when tomatoes are not in season.
Onion – Red onion has the best flavor and color contrast.
Cheese – Fresh mozzarella cubes. Substitute a smear of ricotta cheese or shaved parmesan.
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. Drain off any excess water if there is any.
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.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Serving Suggestions
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 long does it last?
If you are looking at making it ahead of time, you can make the topping mixture and keep it in the fridge for a day or two. Any more than that and it will get watery.
You can also make the crostini ahead of time and store in the fridge or freezer. Thaw and lightly toast again to crisp it back up.
Assemble when ready to serve or just set out the bread and the tomato mixture and let everyone top their own bread to keep it from getting soggy.
What is the best bread to use?
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.
Can I add any other toppings?
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. Switch it up even more with this cranberry salsa or green olive tapenade for extra flavor.
Tapas Tips & Tricks
- Try a garlic-infused oil or an olive oil with rosemary for more flavor.
- You can also, take a fresh clove of garlic and when the bread comes right out of the oven, rub it with the garlic clove to infuse some flavor.
- Chop tomatoes the same size as the mozzarella for easier serving and eating.
- Drain off any excess water before topping the bread.
- 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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