What is the best type of bread for making bruschetta?

For the best bruschetta, use a French baguette or another type of crusty bread. The bread should be a little drier, ideally a day or two old, to help it crisp up perfectly when toasted. This ensures a satisfying crunch and provides a sturdy base for the juicy tomato topping.

Can I make bruschetta ahead of time?

Yes! You can prepare the tomato topping up to 24 hours in advance. Just store it in an airtight container in the fridge. However, it’s best to toast the bread right before serving to avoid it becoming soggy. If you prefer, you can even serve the bread and topping separately for guests to assemble themselves.

What are some variations of bruschetta?

While the classic tomato and basil bruschetta is a favorite, there are plenty of ways to get creative. You can try adding mozzarella, ricotta, or even goat cheese for added creaminess. For an extra kick, drizzle some balsamic glaze over the top or top with grilled vegetables or prosciutto for a more hearty version.

The Best Bruschetta Recipe: A Simple, Refreshing Italian Appetizer

Name: Bruschetta Recipe
Prep time: 10 min
Cook time: 6 min
Total time: 46 min
Cuisine: Italian
Ingredients: 3 cloves garlic, minced; 3/4 cup olive oil, divided; 1/3 cup fresh grated Parmesan cheese; 3 cups finely diced Roma tomatoes, extra juice drained; 1/2 cup chopped fresh basil; 2 tablespoons balsamic vinegar; 2 teaspoons kosher salt, divided; 2 teaspoons fresh black pepper, divided; 1/2 teaspoon crushed red pepper flakes; 1 baguette, cut into 1/2-inch slices; 1 teaspoon garlic powder

Description

This bruschetta recipe is an easy, flavorful appetizer perfect for any gathering. Made with ripe tomatoes, fresh basil, garlic, and a drizzle of balsamic vinegar, it’s served on crispy toasted bread for a delightful contrast of textures.

Ingredients

Scale

3 cloves garlic, minced
3/4 cup olive oil, divided
1/3 cup fresh grated Parmesan cheese
3 cups finely diced Roma tomatoes, extra juice drained
1/2 cup chopped fresh basil
2 tablespoons balsamic vinegar
2 teaspoons kosher salt, divided
2 teaspoons fresh black pepper, divided
1/2 teaspoon crushed red pepper flakes
1 baguette, cut into 1/2-inch slices
1 teaspoon garlic powder

Cook Mode Prevent your screen from going dark

Instructions

In a medium bowl, combine minced garlic, 1/2 cup olive oil, Parmesan cheese, diced tomatoes, chopped basil, vinegar, 1 teaspoon kosher salt, 1 teaspoon black pepper, and red pepper flakes. Stir to combine evenly, cover, and refrigerate for at least 30 minutes.
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Slice the baguette into 1/2-inch thick slices. In a small bowl, whisk together the remaining 1/4 cup olive oil, 1 teaspoon kosher salt, 1 teaspoon black pepper, and garlic powder.
Brush both sides of the bread slices with the olive oil mixture. Arrange them on the baking sheet and bake for about 6 minutes, flipping halfway through, until the bread is golden and crispy.
Once the bread has cooled slightly, spoon the tomato mixture onto each slice of toast. Optionally, sprinkle with more Parmesan cheese and serve immediately.

Notes

For the best flavor, use ripe, in-season tomatoes.
Chill the tomato mixture for at least 30 minutes to allow the flavors to meld.
Toast the bread right before serving to prevent it from becoming soggy.
Leftover tomato topping can be stored in the fridge for up to 24 hours, but the bread should be toasted fresh.

Prep Time: 10 minutes
Cook Time: 6 minutes
Category: Appetizer
Method: Oven
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 4g
Sodium: 350mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 4g
Cholesterol: 5mg