Classic Bruschetta Recipe
Total Time
37 mins
Prep Time
15 mins
Cook Time
7 mins
Rating
5 out of 5 stars
(224)
Ingredients
24 bruschetta toasts
- 6 Roma tomatoes, 1 1/2 lbs, diced
- 1/3 cup basil leaves, chopped
- 5 garlic cloves, divided
- 1 Tbsp balsamic vinegar
- 2 Tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- balsamic glaze (optional)
- 1 baguette
- 3 Tbsp extra virgin olive oil
- 1/3 cup shredded parmesan cheese
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Preparation
Step 1
Core and dice tomatoes (or use a food chopper). Drain any excess juice and transfer tomatoes to a medium bowl.
Step 2
Stack basil leaves and roll them into a tube. Using a sharp knife, thinly slice the basil into ribbons and transfer to the bowl with tomatoes.
Step 3
Finely mince 5 garlic cloves. Mix 1 tsp of minced garlic into 3 Tbsp olive oil and set aside. Add remaining minced garlic to the mixing bowl with tomatoes.
Step 4
Season tomatoes with 2 Tbsp olive oil, 1 Tbsp balsamic, 1/2 tsp salt and 1/4 tsp black pepper. Stir gently to combine and set aside to marinate for 15-30 minutes. Serve with bruschetta toasts and a drizzle of extra virgin olive oil or balsamic glaze.
Step 5
Preheat oven to 400˚F with a rack in the center of the oven. Place toasts on a parchment-lined baking sheet. Cut toasts into 1/2” thick slices, slicing diagonally.
Step 6
Arrange toasts on the prepared baking sheet and brush the garlic infused olive oil on both sides of toasts. Sprinkle tops with parmesan cheese and bake at 400˚F for 5 minutes then broil on high heat for 1 to 2 minutes or until the edges are golden brown.
Step 7
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Chef's notes
Pro-Tip:
Drain off the excess juice from the tomatoes once they are diced. The flavors of your tomato topping will be better and more concentrated.
The tomato mixture is best enjoyed fresh and I would not recommend freezing it. Frozen tomatoes will become mealy and won’t look or taste vibrant after thawing.
The toasts could be made a day ahead and even frozen for longer storage. Before serving, thaw and re-crisp in the oven or air fryer.
