Crusty bread is sliced and coated with garlic infused olive oil and then toasted to crispy perfection. Topped with fresh tomato and basil salad that is mixed with white balsamic vinegar and olive oil. This classic Italian bruschetta is a great appetizer recipe for entertaining guests.
This recipe for classic bruschetta is the perfect way to use up all those fresh tomatoes from your summer garden. Or do like I did and head to your local farmers market.
Fresh tomatoes are diced to bitesize pieces. Then tossed with fresh basil and minced garlic. We mix our tomato bruschetta salad with olive oil and white balsamic vinegar to add a fruit and sweet flavor.
What Is Bruschetta Recipe?
Bruschetta is an Italian antipasto recipe that is often served before a meal. Crusty bread is sliced and then rubbed with fresh roasted garlic and olive oil before it's toasted.
We like to infuse our olive oil with minced garlic before it's spread onto the bread. Either way, you do the garlic the bread turns out with a nice garlic flavor.
A sprinkling of parmesan or provolone cheese on the bread right before being toasted brings in more flavor.
The toasted garlic bread is then topped with a tomato salad. This tomato bruschetta recipe is made with fresh tomatoes, basil, minced garlic, olive oil, and white balsamic vinegar. Then season lightly with salt and pepper.
How To Make
Making classic bruschetta is simple and only requires a few ingredients. Using the freshest ingredients will really bring in the flavors to this homemade bruschetta tomato salad.
This easy appetizer recipe can be made all year long but I really enjoy making it during the summer months. I feel I can find fresher tomatoes, garlic, and basil at our local farmer's market.
I start with the tomato and dice them into bitesize pieces. As I dice the tomatoes up I do try and remove as many of the seeds as I can. I also will drain any extra tomato juice from the bowl when they are all diced up. These two steps will help cut back the amount of tomato juice. Which allows the flavor of the olive oil and balsamic vinegar to stand out.
As I mince the fresh garlic up I reserve one tablespoon to add to olive oil. Let the garlic infuse with the olive oil for a while before it's brushed on the bread before toasting.
The fresh basil is cut into chiffonade pieces. Simple stack the fresh basil pieces on top of each other and roll them into a cylinder. Then slice the basil into thin slices.
For a classic Italian bruschetta recipe, olive oil and balsamic vinegar are mixed together. I have used the darker balsamic vinegar but prefer the sweetness of the white. Mix all the ingredients together in a large bowl and allow to marinate together for 20 minutes before serving.
Slice the bread into ½ slices and coat both sides with garlic infused olive oil. Sprinkle on either shredded parmesan or provolone cheese. I have used both and they both add a delicious flavor to the bread.
What Goes Best With
I have served the tomato bruschetta recipe on ciabatta or French bread as an appetizer for grilled chicken. It would also go great with steak or any type of grilled vegetables.
This would be a great addition to any charcuterie board. The fresh taste of this classic bruschetta really goes well with wine and cheese. We enjoyed this appetizer at our favorite pizza place, so it does pair well with pizza.
Bruschetta should be served cold but on warm garlic bread. We have enjoyed this recipe warm and it did taste wonderful. The tomatoes did get a bit soggy so that took away the fresh taste of this recipe.
The best bread is a crusty type of bread. We have used a French loaf which was good but we really like to use Ciabatta bread. Sourdough bread would be another great crusty type of bread to use.
Bruschetta will last stored in the refrigerator covered up to three days. After that, it will start to lose its freshness.
Any type of tomatoes will do to make bruschetta. I like to use Roma but will use whatever type is the freshest. A variety of tomatoes would bring lots of flavor to this delicious appetizer recipe.
This classic bruschetta recipe is perfect to serve at your next dinner party or to enjoy as an evening snack.
My Creative Manner is answering the question "what's there to eat" with simple recipe creations ~ Jen
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Classic Bruschetta Recipe
A classic recipe for Italian Bruschetta. Fresh tomatoes and basil are mixed together with an olive oil and balsamic vinegar dressing. Then topped onto garlic toasted bread that has a bit of melted cheese on it.
Tomato Bruschetta Ingredients
- 4-6 Large Tomatoes ~ diced any variety
- ¼ Cup Extra Virgin Olive Oil
- 5 Gloves Garlic minced
- 1 Tablespoon Balsamic Vinegar I used white
- ½ Teaspoon salt
- ¼ Teaspoon Black Pepper
- ⅓ Cup Basil chopped into chiffonade (ribbons)
- ¼ Cup Parmesan Cheese shredded
- 3 Tablespoons Olive Oil
- 1 Large Baguette
Into a large bowl add the diced tomatoes and drain off any extra water from the tomatoes.
Cut the basil into ribbons and add to the bowl with the tomatoes.
Finely mince the fresh garlic. Reserve 1 tablespoon of the garlic and add into a bowl with the olive oil from the toast ingredients. Mix the garlic and olive oil together then set aside to marinate together.
Add the remaining garlic into the bowl with the tomato and basil.
Add in the olive oil, balsamic vinegar, salt, and pepper. Gently stir all the ingredients together and let sit to marinate for 15 minutes.
For The Toast
Preheat oven to 400 ℉.
Cut the baguette into ½ inch slices. Place onto a sheet pan that is lined with parchment paper or silicone liners.
Brush the garlic infused olive oil onto both sides of the bread slices. Top one side of the bread with a sprinkle of parmesan cheese and bake for 5-7 minutes in the 400 ℉ oven.
Place the toast on a platter with a bowl of the tomato bruschetta.
Top a slice of toast with a heaping spoonful of the tomato bruschetta and enjoy.
For the balsamic vinegar, I used white but the darker balsamic vinegar will work as well.
The baguette can be any type of crusty bread, I have used a French loaf as well as ciabatta.
The nutritional value may vary depending on the ingredients used.
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