1. What kind of tomatoes are best for bruschetta?

Roma or cherry tomatoes are ideal for making bruschetta because they are sweet, firm, and have fewer seeds and juice. If you’re using larger tomatoes, make sure to remove excess liquid by draining the diced tomatoes before mixing with the other ingredients. This prevents your bruschetta from becoming too soggy.

2. Can I make bruschetta ahead of time?

Yes, you can prepare the tomato topping up to 24 hours in advance. Simply store the mixture in an airtight container in the fridge until you're ready to serve. However, it's best to toast the bread and assemble the bruschetta just before serving to avoid soggy bread.

3. Should bruschetta be served warm or cold?

Bruschetta is typically served at room temperature or slightly chilled. The tomato mixture should be refrigerated for at least 30 minutes to allow the flavors to meld. This step enhances the flavor, making the bruschetta eve

The Best Bruschetta Recipe

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, excess 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 features fresh, ripe tomatoes, aromatic basil, and tangy balsamic vinegar on crispy toasted bread. It’s a simple yet flavorful Italian-inspired appetizer that’s perfect for summer gatherings and casual dinners.

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, excess 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

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Instructions

In a medium bowl, combine garlic, 1/2 cup olive oil, Parmesan cheese, diced tomatoes, basil, balsamic vinegar, salt, black pepper, and red pepper flakes. Stir well and refrigerate for at least 30 minutes.
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Slice the baguette into 1/2-inch thick pieces.
In a small bowl, whisk together the remaining 1/4 cup olive oil, salt, black pepper, and garlic powder. Brush this mixture over both sides of the bread slices.
Arrange the bread slices on the prepared baking sheet. Toast in the oven for 6 minutes, flipping halfway through until both sides are golden brown and crispy.
Once the toasts have cooled slightly, spoon the tomato mixture onto each slice and garnish with extra Parmesan cheese if desired. Serve immediately.

Notes

Use fresh, in-season tomatoes for the best flavor.
Chill the tomato mixture for at least 30 minutes to allow the flavors to meld together.
Toast the bread right before serving to avoid it getting soggy.
Make the tomato topping up to 24 hours in advance and refrigerate it, but only top the bread with the mixture just before serving.

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

Nutrition

Serving Size: 1 toast with topping
Calories: 150
Sugar: 3g
Sodium: 220mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 3g
Cholesterol: 5mg