Bruschetta

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.

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Course: Easy Finger Foods

Cuisine: Italian

Prep Time: 25

Cook Time: 10

Total Time: 35

Servings: servings

Author: Jennifer Stewart

Equipment

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