Crisp, savory, and bursting with freshness, this bruschetta recipe celebrates everything we love about simple Italian flavors. It’s a bite-sized appetizer that never fails to impress.
The juicy tomato topping paired with garlic-infused oil, basil, and crunchy parmesan toasts is a match made in culinary heaven. One bite, and you’re transported straight to Italy.
A Look at the Essential Ingredients in This Bruschetta Recipe
- Roma tomatoes – Firm and less watery than other varieties, these are ideal for a chunky, flavorful topping.
- Fresh basil leaves – Their sweet aroma and bold flavor bring balance and freshness to the mix.
- Garlic – Used both raw and infused in oil, it adds that signature pungent bite that defines a great bruschetta.
- Extra virgin olive oil – Rich and peppery, it enhances every element, from the tomatoes to the crispy toasts.
- Balsamic vinegar – A splash of acidity deepens the tomato flavor and adds complexity.
- Baguette – The foundation of the dish, offering a golden, crisp contrast to the juicy topping.
- Parmesan cheese – Adds a salty, savory edge that crisps beautifully on top of the toasts.
How to Make Bruschetta: A Quick Glimpse at the Steps
Start by dicing fresh Roma tomatoes and draining them well to avoid soggy toasts. Chop your basil into delicate ribbons, then mix it with the tomatoes, garlic, olive oil, balsamic vinegar, salt, and pepper. Let the mixture marinate to allow the flavors to meld.
Slice the baguette into thin, diagonal rounds. Brush each slice with garlic-infused olive oil and sprinkle with shredded parmesan cheese. Bake until golden, then broil briefly to achieve that irresistible crispy edge.
Spoon the marinated tomato topping over the warm toasts and finish with a drizzle of balsamic glaze for a beautiful final touch.
Secrets for the Best Bruschetta Every Time
For an unforgettable bruschetta, quality ingredients are non-negotiable—especially the olive oil and tomatoes. Make sure the tomatoes are firm and ripe, and use fresh basil only, never dried. Letting the tomato mixture sit for at least 15 minutes allows the flavors to deepen and the texture to soften just enough without becoming mushy.
Garlic-infused oil adds dimension without overpowering, while the parmesan gives the toasts an irresistible savory crunch. If you’re hosting, keep the topping and toasts separate until serving to preserve that satisfying crisp bite. Add a drizzle of balsamic glaze at the last moment for an elegant finish.
Feeling adventurous? Try adding finely diced red onion or a few torn mint leaves to the topping for a subtle twist.
Keeping It Fresh: How to Store Bruschetta Leftovers
To preserve freshness, store the tomato topping and toasts separately. Keep the topping in an airtight container in the fridge for up to two days. The toasts can be stored at room temperature in a sealed bag for a day or two, then crisped in the oven if needed.
Avoid freezing the tomato mixture, as it becomes watery and loses texture. However, the toasts can be frozen in a zip-top bag and reheated in the oven straight from frozen—perfect for a quick appetizer next time.
Bruschetta is all about timing, so assemble just before serving to keep those flavors vibrant and textures on point.
Bruschetta Recipe
Ingredients
For the Tomato Bruschetta
- 1/4 tsp black pepper
- 2 Tbsp extra virgin olive oil
- 1/3 cup basil leaves chopped
- 1 Tbsp balsamic vinegar
- 6 Roma tomatoes 1 1/2 lbs, diced
- 5 garlic cloves divided
- 1/2 tsp sea salt
- Balsamic glaze optional
For the Toasts
- 3 Tbsp extra virgin olive oil
- 1 baguette
- 1/3 cup shredded parmesan cheese
Instructions
- Core the Roma tomatoes and dice them finely, ensuring to drain off any excess liquid. Transfer to a medium mixing bowl. Stack basil leaves, roll tightly, and slice thinly into chiffonade ribbons; add to the bowl with the tomatoes. Finely mince all garlic cloves. In a small dish, combine 1 tsp of the minced garlic with 3 Tbsp olive oil and set aside. Add the remaining garlic to the tomato mixture. Season the tomatoes with 2 Tbsp olive oil, 1 Tbsp balsamic vinegar, 1/2 tsp sea salt, and 1/4 tsp black pepper. Mix gently and allow the mixture to marinate for 30 minutes at room temperature.
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice the baguette diagonally into 1/2-inch thick slices. Arrange slices on the baking sheet and brush each side with the reserved garlic-infused olive oil. Sprinkle the tops with shredded parmesan cheese. Bake for 5 minutes at 400°F, then broil for 1–2 minutes until the edges become golden and crisp.
- To serve, place the toasted baguette slices on a platter. Provide the tomato topping in a separate bowl. Just before serving, spoon the tomato mixture onto each toast and, if desired, finish with a drizzle of olive oil and balsamic glaze.