Quick and Easy Bruschetta is The perfect combination of flavorful Roma tomatoes, fresh basil, garlic, and tangy Balsamic vinegar in every delicious bite!
One of our favorite Italian restaurant appetizers is Bruschetta. Fresh and flavorful with the sharp bite of garlic and the tang of Balsamic vinegar, clinging to fresh Roma tomatoes and little ribbons of basil, served atop little garlic toasts is pretty much the perfect combination.
The good news is that restaurant quality Bruchetta is super simple to make. With pantry staples and a couple of fresh ingredients it can be assembled in just minutes. Letting it rest for at least an hour solidifies the flavor. Simple and delicious!
What You’ll Need to make Quick and Easy Bruschetta
- Roma Tomatoes – We love using Roma tomatoes because they have great flavor and stay firm but any vine ripened tomato may be used.
- Garlic – Fresh garlic is the best choice for this bruschetta. The garlic may be minced (preferred) or chopped but garlic paste may be substituted.
- Basil – Fresh basil is the best choice for the best flavor but dried basil can be used if that’s all you have.
- Olive Oil – We use extra virgin olive oil but any olive oil may be used for this recipe.
- Balsamic Vinegar – This is the secret ingredient that really boosts the flavor of this bruschetta. Use good quality balsamic vinegar for the best results.
- Pantry Spices – Kosher salt and ground black pepper.
And the Little Toasts to Serve it on
- Bread – Fresh baguette cut into thin slices or french bread cut into individual 2-3 bite portions.
- Butter – or olive oil to brush the bread slices prior to toasting.
- Pantry Spices – We use shortcuts of garlic powder and dried Italian seasoning on the little toasts. You could rub the toasts with fresh garlic if you prefer but the bruschetta itself really shines without this step.
How to make Quick and Easy Bruschetta
Quick And Easy Bruchetta is fresh, flavorful, and super easy to make. A bite of garlic, tangy Balsamic vinegar, fresh Roma tomatoes and little ribbons of basil. Served on top of little garlic toasts, it is the perfect balanced bite!
If you have fresh basil, the first thing that you want to do is to cut it into thin little ribbons. This is called chiffonade and is done by stacking up the leaves, rolling them tightly, then slicing the leaves thinly, perpendicular to the roll.
Put the basil into a small bowl and set aside. Dice the tomatoes into small pieces and add to the bowl.
Add minced garlic, olive oil, Balsamic vinegar and salt & pepper and stir to combine.
Allow the Bruschetta to rest in the refrigerator one hour to overnight. The longer it sits, the better it tastes!
Turn on the oven broiler to 500 degrees F. Raise the rack to highest position. Cut a bakery baguette into about 1/2 inch slices.
Lay out the bread slices on a baking sheet. Melt butter (or portion olive oil) and brush evenly over one side of each slice with a pastry brush.
Lightly sprinkle with garlic powder and Italian seasoning to taste. Be sure not to use garlic salt!
Place the toasts into oven and brown 2-3 minutes per side until edges are browned. Since every oven is different, be sure to keep a close eye on them so they don’t burn.
Remove the Bruschetta from refrigerator, stir well and then spoon it over the garlic toasts. Serve immediately. Enjoy!
Other tasty Appetizer Recipes You May Like
Baked Buffalo Chicken Dip – uses Deli chicken salad to add a delicious twist to a potluck favorite!
Easy Homemade Ranch Dip – just seven simple pantry ingredients to create a delicious and easy Homemade Ranch Dip!
Southwest Egg Rolls – Delicious in the deep fryer OR the Air Fryer and so easy to make.
Party Pretzel Bites – these delicious little bites are addictive and always welcomed at any gathering.
Bite Sized Sausage Rolls – flaky puff pastry filled with savory premium pork sausage and baked until golden brown.
Quick and Easy Bruschetta
Ingredients
Method
- Dice the tomatoes into small pieces and place into a small bowl. Add minced garlic and basil.
- Add olive oil, Balsamic vinegar and salt & pepper. Stir to combine.
- Allow the Bruschetta to rest in the refrigerator one hour to overnight.
- Turn on oven broiler to 500 degrees F. Raise oven rack to highest position.
- Cut the baguette into about 1/2 inch slices and lay out on a baking sheet.
- Melt butter (or portion olive oil) and brush evenly over one side of each slice with a pastry brush.
- Lightly sprinkle with garlic powder and Italian seasoning to taste.
- Place into oven and brown 2-3 minutes per side until edges are browned.
- Remove Bruschetta from refrigerator, stir and spoon over garlic toasts. Serve immediately. Enjoy!
Nutrition
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Myra says
The best bruschetta I’ve ever made! I added fresh cubed mozzarella on top of bruschetta. I didn’t add anything to the bread, to reduce the calories, and lightly toasted it. I don’t like the bread too hard, hurts the roof of my mouth. I’ve made bruschetta for years, grow my tomatoes and basil. The olive oil and garlic added so much flavor! Thanks so much!
The Bandit says
So happy to hear Myra! This is a simple recipe that lets the flavors really shine and it’s even better when you grow your own ingredients. Love the mozzarella idea too! Thanks for sharing! 🙂