A traditional Italian starter that is simple to prepare at home is bruschetta. Tomatoes, Parmesan cheese, garlic, and fresh basil are sprinkled on top of toasted bread. For optimal results, use balsamic vinegar of excellent caliber.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
| Yield: | 8 bruschetta |
Ingredients
- 1 loaf French bread, cut into 1/4-inch slices
- 1 tablespoon extra-virgin olive oil
- 8 roma (plum) tomatoes, diced
- ⅓ cup chopped fresh basil
- 1 ounce Parmesan cheese, freshly grated
- 2 cloves garlic, minced
- 1 tablespoon good quality balsamic vinegar
- 2 teaspoons extra-virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Gather all ingredients.
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- Preheat oven to 400 degrees F (200 degrees C).
- Brush bread slices on both sides lightly with 1 tablespoon oil and place on large baking sheet. Toast bread until golden, 5 to 10 minutes, turning halfway through.
- Meanwhile, toss together tomatoes, basil, Parmesan cheese, and garlic in a bowl.
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- Mix in balsamic vinegar, 2 teaspoons olive oil, kosher salt, and pepper.
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- Spoon tomato mixture onto toasted bread slices.
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- Serve immediately and enjoy!
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Reviews
Was really great we’ll make it again
Yummy
I added some diced onion and put mozzarella on the bread woth the tomato
Great basic no fail recipe. If you are thinking ‘ wheres the onion’ , well that is Pico de Gallo A different recipe. Add some diced Vidalia onion, diced peppers, chopped parsley and some hot sauce of your choice and you have a chunky salsa that is great. Another take on this is swap out balsamic for redwine vinegar.
Oh my goodness! this was terrific! super easy to make as well! I know I will be doing this again soon!
So easy and delicious! I used one roma and a few tomatoes my neighbor gave me.
Realy enjoy this at this time of year. I can pull most of the ingredients from my garden. I like to put a thin sheet of parmasan over the mix and set in toaster oven till it starts to melt. Kinda holds it all together.
Quick, easy and a total win! Everyone always compliments me on how good it is.
Tasty and easy to make!!!
Delicious as is! I think next time I’ll add a little crushed red pepper for some added heat, but this was a big hit in my house tonight.
I’ve been making a minor variant of this recipe for years. Be sure to seed the tomatoes. My changes: I add two or three minced oil-cured olives and a pinch of hot pepper flakes; I don’t put the cheese or the basil in the spread. I top the bruschetta with thinly shaved or coarsely grated Parmigiano-Reggiano (the real stuff) and a chiffonade of basil. If you have a lot of basil, put a leaf on the bread first, then top with the sauce – keeps the bread from getting soggy. This is great with a side green salad and a glass of Chianti or Sauvignon Blanc. Buon appetito!
Delicious! I used the ingredients listed, but eyeballed proportions instead of measuring. Made a lovely light dinner on a hot day.
i really enjoyed it
This is great! When you are over 100 degrees for multiple days, this is a cool dinner good option.
I actually added onion and Strawberries to enrich the flavors even more.
So good. I use it as a base but I add a dash of red pepper flakes and a dash of white pepper…my family likes spicy food. I also use a little bit of fresh thyme and Italian parsley to the mix. I use Campari tomatoes and as many people have said, if you deseed the tomatoes it helps with the liquid. Its a wet dish though so I’m not sure about the complaints of soggy bread…the bread soaking up the ‘sauce’ that is made from the salt, vinegar and oil is the best part. Any…when I get backyard fresh tomatoes then I’ll stick with just the oil, basil, salt, vinegar and garlic but I find no matter how good, store bought tomatoes need help 🙂
First off, this recipe is fantastic. It was my first time making bruschetta, and keep in mind that when the recipe says “diced” it means “seeded and diced.” I threw in a few slices of red onion I had sitting around and a dash more of kosher salt (rarely a bad move for any dish) and balsamic. But it’s restaurant-quality. Being able to make it the night before the meal is a giant plus.
This is the 8th time I’m making it! I add a little chopped red onion..Its fabulous…
Lovely and fresh. I use Campari tomatoes and add some minced shallots.
It was delicious
I made this recipe but doctored it a bit. I can’t have garlic so added just half a tsp. of onion powder. I also added crumbled feta cheese then drizzled balsamic vinegar over top. It was sooo delicious and my guest swore it was the best bruchetta she ever had!