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Bruschetta is the fresh, garlicky, tomato-piled appetizer that disappears first at every party, with juicy diced tomatoes and basil spooned over crisp garlic crostini. I started making this every summer when our garden tomatoes came in all at once, and now the girls beg for it as an after school snack. If you love our homemade garlic rosemary focaccia, this bruschetta is the fresh, no fuss starter to serve right alongside it.
Bright, fresh, and ready in minutes of hands on time, this bruschetta tastes like summer on a crunchy slice of bread.
Bruschetta Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 5 minutes
- ⏳ Total Time: 1 hour 20 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 448kcal
- 🌶️ Flavor Profile: Fresh, juicy tomatoes and basil on crisp garlic crostini
- ✋ Difficulty: Easy, on par with our Italian sliders
Quick Answer
To make Bruschetta, dice fresh heirloom and grape tomatoes and toss them with chopped basil, oregano, minced garlic, grated parmesan, olive oil, salt, and pepper. Chill the mixture for at least an hour so the flavors meld. Slice a French baguette, brush it with seasoned olive oil, broil until golden, and rub the warm toast with a cut garlic clove. Spoon the tomato mixture over the crostini just before serving.
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Why This Recipe Works
Click to see the technique science
- Chilling melds the flavors. Letting the tomatoes sit with the garlic, basil, and oil for an hour lets everything taste brighter and more cohesive.
- Two tomatoes add texture. Meaty heirloom tomatoes and sweet grape tomatoes give the topping both juicy body and little bursts of sweetness.
- Parmesan adds savory depth. A handful of freshly grated parmigiano reggiano stirred right into the topping makes it rich and savory, not just fresh.
- Garlic two ways. Minced garlic in the topping plus a clove rubbed on the warm toast layers in mellow, fragrant garlic flavor.
- Broiling beats baking. A quick pass under the broiler gives the crostini crisp edges and a golden top without drying out the bread.
- Assemble at the last minute. Spooning the topping on just before serving keeps the crostini crunchy instead of soggy.
Why You’ll Love This Recipe
- Fresh and fast. The topping comes together in minutes and the crostini broil in just a few more.
- Perfect for a crowd. It is an easy make-ahead appetizer for parties, much like our baked cream cheese wontons.
- Garden fresh. It is the best way to use up a summer haul of ripe tomatoes and basil.
Key Ingredients
Here is a look at what goes into this bruschetta. Fresh, simple ingredients are the whole secret.
- Heirloom Tomatoes: Ripe, meaty heirloom tomatoes are the star. Their rich flavor and lower moisture keep the topping from getting watery.
- Grape Tomatoes: Quartered grape tomatoes add little pops of sweetness and color to the mix.
- Fresh Basil and Oregano: Thinly sliced basil and a little fresh oregano bring that classic Italian herb flavor.
- Parmigiano Reggiano: Freshly grated parmesan adds a salty, savory richness. Grate it yourself for the best flavor.
- French Bread and Garlic: A crusty baguette brushed with olive oil and Italian seasoning makes the crostini, finished with a rub of fresh garlic, like the garlic crust on our homemade focaccia.
See recipe card for exact quantities.
Variations and Substitutions
Bruschetta is endlessly adaptable. Here are a few easy twists.
- Add balsamic: Drizzle the finished bruschetta with balsamic glaze for a sweet, tangy finish.
- Make it creamy: Spread a little ricotta or goat cheese on the crostini before topping.
- Different herbs: Swap the basil for fresh parsley or add a pinch of red pepper flakes for heat.
- Cheese swap: Use shaved parmesan or crumbled feta instead of grated parmigiano.
- Bruschetta dip: Serve the tomato mixture in a bowl with the crostini on the side for easy scooping, like our street corn dip.
How to Make Bruschetta
- In a large bowl, combine the diced heirloom tomatoes, grape tomatoes, basil, oregano, garlic, parmesan, olive oil, salt, and pepper. Cover and chill for at least an hour.
- Slice the French bread on the diagonal into 1/4 inch slices. Mix the olive oil with the Italian seasoning and brush it on both sides of each slice.
- Broil the bread until lightly golden, flipping once, then rub the warm toast with the cut side of a garlic clove.
- Spoon the chilled tomato bruschetta over the warm crostini just before serving and enjoy right away.
Recipe Tips & Tricks
- Use ripe tomatoes. The better the tomatoes, the better the bruschetta, so pick the ripest ones you can find.
- Drain excess juice. If your tomatoes are very juicy, drain off some liquid before topping so the crostini stays crisp.
- Chill for flavor. Do not skip the hour in the fridge; it makes a real difference in taste.
- Watch the broiler. Crostini go from golden to burnt fast, so stay close and pull them as soon as they toast.
- Grate your own cheese. Freshly grated parmesan blends into the topping far better than the pre-shredded kind.
- Assemble last. Top the crostini right before serving so they stay crunchy.
Serving Ideas and Suggestions
This bruschetta is a perfect start to any Italian meal or party spread. Set it out alongside our baked cream cheese wontons and sausage pinwheels for an appetizer table everyone will love.
Serve it before a big plate of our spaghetti and meatballs or baked tortellini for a cozy Italian dinner at home.
It is also a beautiful addition to a summer cookout or wine night. Pair it with a crisp Italian pasta salad and a chilled glass of white wine for an easy, breezy spread.
Bruschetta FAQs
A crusty French baguette or an Italian loaf is the best bread for bruschetta. Slice it on the diagonal so you get long, sturdy crostini that hold up to the juicy tomato topping without falling apart.
Yes. You can make the tomato topping up to a day ahead and keep it covered in the refrigerator, and you can toast the crostini a few hours ahead. Just wait to assemble the bruschetta until right before serving so the bread stays crisp.
No, there is no need to peel the tomatoes for bruschetta. Just dice them and, if they are very watery, drain off some of the excess juice so the topping is not too wet.
Store the tomato topping in an airtight container in the refrigerator for up to 2 days. Keep any leftover crostini separate at room temperature, and assemble fresh when you are ready to serve.
Absolutely. The tomato bruschetta is delicious served as a dip with crackers or chips, spooned over grilled chicken or fish, or tossed with hot pasta. The garlic crostini are a classic pairing but completely optional.
If you cannot find heirloom tomatoes, ripe Roma or vine tomatoes work great in bruschetta. Choose the ripest, most flavorful tomatoes available and scoop out some of the watery seeds for the best texture.
Looking for more easy party starters? Our Baked Cream Cheese Wontons are the next crowd pleaser to add to your table.
Need an easy party centerpiece? Our baked brie in puff pastry is gooey, golden, and topped with honey walnuts.
Round out an appetizer spread with our spanakopita triangles.
Love easy Italian apps? Our Italian stuffed mushrooms taste like mini meatball subs.
Bruschetta with Garlic Crostini
Ingredients
For the bruschetta:
- 3 large heirloom tomatoes small diced
- 1/2 pint grape tomatoes quartered
- 5 leaves fresh basil chiffonade (thinly sliced)
- 1 clove garlic minced
- 1/2 cup parmigiano reggiano cheese freshly grated
- 2 Tbs extra virgin olive oil
- 1/4 tsp fresh chopped oregano
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Garlic Crostini:
- 1 each french bread loaf
- 1/2 cup olive oil
- 1 tsp dried Italian seasoning
- 2 garlic cloves
Instructions
- In a large bowl, add the diced heirloom tomatoes, grape tomatoes, basil, oregon, olive oil, garlic, and parmesan cheese, stir until combined.
- Cover with plastic wrap and place in the fridge for at least an hour so the flavors can combine.
- While the bruschetta is chilling, make the crostini. Turn the oven on to the low broil setting and place a rack on the highest setting in the oven.
- In a small bowl, mix the olive oil with the Italian seasoning, set aside.
- Slice the bread on the diagonal in 1/4th inch slices. Place the slices on a sheet tray in a single layer, you may need two sheet trays for this. Brush olive oil mixture onto the sliced bread on both sides.
- Place the sheet tray under the broiler until lightly toasted, keep an eye on it so it doesn’t burn. Flip and toast on the other side.
- While the toast is still warm, cut the garlic gloves in half and rub the cut side of the garlic directly onto the bread. Serve with the bruschetta.
Nutrition
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fresh, a little bit fancy and oh so yummy Thank you for sharing at the Thursday Favorite things hop xo
I haven’t have Bruschetta in years! Yours looks really delicious! Thanks for sharing at Submarine Sunday!
Yum! This looks delicious! Pinned 🙂
~Katie @ Upcycled Treasures
Looks yummy! perfect for an end of the summer party 🙂 Thanks for sharing at Share Your Stuff Tuesdays!
Love love love bruschetta! Thanks for sharing. ~ Pary Moppins
Bruschetta is one of my favourite ways to use fresh tomatoes. Thanks for sharing at Simple Supper Tuesday.