Bruschetta

This Bruschetta is simple, fresh and so delicious! The tomato, basil, garlic and balsamic glaze is such a great combo! Perfect summer lunch, side or appetizer. 

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This recipe was photographed and updated 5/2023.

I'm so excited to share one of my favorites today! In my opinion, it doesn't get much better than bruschetta. It's fast, easy and so tasty. 

Bruschetta is a great way to use garden fresh ingredients, either from home or the farmer's market. Stop by a local bakery and grab a fresh loaf of bread too! 

This recipe can be ready in 20 minutes. I serve it as a side and sometimes even make it for lunch. Serve it at a party, and watch it disappear. It's always a crowd pleaser.

The combo of tomatoes, garlic and basil is so classic and always so flavorful. The crispy bread and balsamic glaze bring everything together. Sometimes we add freshly grated parmesan or fresh mozzarella cheese for another element of flavor.

No matter how you serve it, it's sure to be a favorite!

Keep scrolling for tips, recipes using fresh tomatoes and more! 

Thanks so much for supporting a small business and visiting our family owned blog 💕

Shopping list:

• french bread
• olive oil
• roma tomatoes
• garlic
• fresh basil 
• salt
• black pepper
• balsamic glaze

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

• If not using immediately, store cooled toast in airtight container.

• I recommend preparing the tomato mixture just before serving, for the best flavor and texture.

• I purchase balsamic glaze from Aldi, but you can make your own balsamic reduction too!

More fresh tomato recipes you might like:

• Zesty Italian Bowtie Pasta Salad
• Cherry Tomato Salad
• Tomato and Spinach Pasta Salad
• The Best Tomato Sandwich
• Orzo Pasta Salad
• Roasted Italian Tomatoes

You can add or substitute with these ingredients:

• use garlic olive oil on the french bread instead of regular
• add diced red onion
• add mozzarella pearls
• add freshly grated parmesan cheese on top of the tomatoes
• add freshly grated parmesan cheese to the bread before baking
• use sliced pretzel rolls instead of French bread

Our favorite kitchen equipment and supplies used with this recipe:

• Amazon Basics 12-Piece Color-Coded Kitchen Knife Set
• Epicurean Kitchen Series Cutting Board
• Pyrex 8-piece 100 Years Glass Mixing Bowl Set
• Nextrend Garlic Twister
• CopperKitchen Original Cookie Sheet
• Basting Pastry Brush for Oil

I hope you enjoy this recipe as much as we did!

Yield 6 servings

Author Hot Eats and Cool Reads

Prep time

10 Min

Cook time

8 Min

Total time

18 Min

Bruschetta

Ingredients

• toast:
• 12 slices thinly sliced french bread
• 1 tablespoon olive oil
• tomatoes:
• 6 roma tomatoes
• 3 cloves minced garlic
• 2 tablespoons fresh chopped basil leaves
• 1 tablespoon olive oil
• ¼ tsp salt, or to taste
• ¼ tsp black pepper
• 2 tablespoons balsamic glaze

Instructions

1. Toast:
2. Preheat oven to 425 degrees F.
3. Brush one tablespoon of oil lightly on both sides of bread slices. Place in single layer on baking sheet.
4. Bake 6 to 8 minutes or until crisp and light brown, turning once. Cool on wire rack.
5. Tomatoes:
6. Slice the tomatoes in half, remove the seeds with the back of a spoon. Discard the seeds.
7. Dice the tomatoes, then add them to a medium sized bowl.
8. Then, add the garlic, basil, olive oil, salt and pepper. Mix gently to combine.
9. Serve on toasted French bread drizzled with balsamic glaze.

Notes

If not using immediately, store cooled toast in airtight container.

I recommend preparing the tomato mixture just before serving, for the best flavor and texture.

Nutrition Facts

Calories

407.35

Fat

7.89 g

Sat. Fat

1.34 g

Carbs

70.58 g

Fiber

3.62 g

Net carbs

66.97 g

Sugar

8.05 g

Protein

14.49 g

Sodium

870.95 mg

Cholesterol

0 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

Thanks so much for stopping by!

Recipes around this time in blog history....

One year ago:

• Cream Puffs with Mascarpone Cream

Two years ago:

• Sparkling Raspberry Blackberry Lemonade

Looking for more recipes, books, food and travel fun? Follow me!

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