Bruschetta is a classic Italian antipasto. While most of us identify bruschetta as toasted bread topped with tomato, the word “bruschetta” actually refers to the preparation of the bread itself. Traditionally grilled bread is covered with olive oil and garlic. You can then top bruschetta with lots of extras (pesto, mushrooms, ricotta etc) but my favourite way is chopped fresh tomatoes with a drizzle of balsamic glaze. Making bruschetta this way is so quick and easy. It’s great as an appetiser at a party, and you can even just place all the ingredients in a DIY bar style to let your guests help themselves. I also just love to serve it as a snack or even a light dinner when I can’t be bothered cooking a whole meal.
WHAT YOU’LL NEED
You only need a few simple every day ingredients to make your own bruschetta at home (full measurements listed in the printable recipe card below)…
Crusty Bread Garlic Clove Grape Tomatoes - OR you can use any fresh ripe tomatoes you like! Red Onion Extra Virgin Olive Oil Basil Salt & Pepper Balsamic Glaze
How to make easy bruschetta - step by step
Combine tomatoes, red onion, basil and oil in a bowl. Season with salt and pepper (photos 1 & 2). Lightly brush both sides of each slice of bread with oil and place on a baking tray. Place the tray under the grill / broil until the bread is golden and crusty - approx. 2 minutes on each side (photo 3). Rub the cut side of the garlic clove on one side of the toast, then top with the tomato mixture, drizzle some balsamic glaze on top and serve immediately (photo 4).
Is bruschetta served warm or cold?
Bruschetta is best served with bread that has just been freshly toasted. To save time you can make the tomato mixture and balsamic glaze ahead. Then just grill / broil your bread when you’re ready to serve.
How do you keep bruschetta from getting soggy?
There’s two ways to keep your bruschetta from getting soggy. The first is to ensure the bread is properly grilled / broiled before loading with toppings. The second is to only top your bread with the tomato mixture right before you’re going to serve.
Is bruschetta healthy?
You could do a lot worse than eating a couple of slices of Bruschetta as part of a balanced diet. Bruschetta is made with fresh tomatoes, bread and good quality olive oil, which all have their own health benefits. If you’re worried about or can’t eat bread - try topping grilled chicken with the tomato mixture and balsamic glaze instead. A perfect low-carb, paleo, whole30 and gluten friendly option.
TOP TIPS
Use a crusty bread I find sourdough is best, but a baguette or ciabatta work too. Use ripe tomatoes I prefer to use grape tomatoes in this recipe, but you can easily make it with full sized tomatoes. Just make sure your tomatoes are ripe and fresh for the best taste. Use a good quality extra virgin olive oil (EVOO) Use a light flavoured, good quality EVOO - it makes all the difference. Season your tomato mix Once you’ve mixed your tomato, basil, red onions and olive oil, season it with salt and pepper. Rub bread with garlic Rub your toasted slices of bread with the cut side of a garlic clove before topping with the tomato mix. Drizzle over balsamic glaze I wholeheartedly believe the key to GREAT bruschetta is a balsamic glaze drizzled on top. It’s very easy to prep and can be kept in the fridge for up to a month.
SERVING SUGGESTIONS
Bruschetta is such a versatile starter. I even enjoy eating it as a light dinner or snack. The most obvious pairing would be other Italian dishes - pizza, pasta etc. But think outside the box and pair it with whatever you like.
Having a party? Here’s some more appetisers to try!
Halloumi Fries Tomato and Feta Bruschetta Sizzler Cheese Toast Cucumber Bites Appetizer Easy Pizza Pinwheels Spinach and Ricotta Rolls Pita Bread Chips The BEST Healthy Guacamole Spinach and Feta Pinwheels
If you’ve tried this Easy Bruschetta I’d love to hear how you enjoyed them! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes. TIPS FOR THE BEST BRUSCHETTA:
Use a crusty bread
I find sourdough is best, but a baguette or ciabatta work too.
Use ripe tomatoes
I prefer to use grape tomatoes in this recipe, but you can easily make it with full sized tomatoes. Just make sure your tomatoes are ripe for the best taste.
Use a good quality extra virgin olive oil (EVOO)
Use a light flavoured, good quality EVOO - it makes all the difference.
Season your tomato mix
Once you’ve mixed your tomato, basil, red onions and olive oil, season it with salt and pepper. Rub bread with garlic Rub your toasted slices of bread with the cut side of a garlic clove before topping with the tomato mix.
Drizzle over balsamic glaze
I wholeheartedly believe the key to GREAT bruschetta is a balsamic glaze drizzled on top. It’s very easy to prep and can be kept in the fridge for up to a month.
