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If you want that perfect appetizer that uses fresh and tasty ingredients then you need to whip up some of this Bruschetta with Garlic Crostini! The perfect summer treat. 

Bruschetta on white plate

I love a good appetizer, that can really make a meal in my personal preference. They are something that I love to make and love to eat and could eat just a variety of appetizers if I could.

This Bruschetta with Garlic Crostini is super fresh, light, and “fancy” as I have had people call it. It really isn’t that fancy because it is so easy to put together.

This is one of my favorite recipes to serve during the summer months when we have guests over, everyone has loved it and we ourselves can’t get enough.

Most of the time we have to double it! But the good thing about this is that it travels well too! When I can travel with recipes that I can either serve there or put together where I’m going it’s a win.

Some of my other favorite appetizers that we have on our site include Roasted Shrimp Cocktail, BBQ Bacon Meatballs and Caprese Panzanella Salad.

Bruschetta in bowl with crostini around it

WHY THIS RECIPE WORKS:

  • With fresh ingredients this comes out very tasty!
  • You can easily double this recipe to serve more people.
  • The crostini creates the best “vessel” to hold your bruschetta and also tastes amazing.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Heirloom tomatoes
Grape tomatoes
Basil
Garlic
Parmigiano reggiano cheese
Olive oil
Oregano
Kosher salt
Pepper
French bread loaf
Italian seasoning

Ingredients needed to make Bruschetta with Garlic Crostini

HOW TO MAKE BRUSCHETTA WITH GARLIC CROSTINI:

  1. In a large bowl, add the diced heirloom tomatoes, grape tomatoes, basil, oregano, olive oil, garlic, and parmesan cheese, stir until combined.
  2. Cover with plastic wrap and place in the fridge for at least an hour so the flavors can combine.
  3. 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.
  4. In a small bowl, mix the olive oil with the Italian seasoning, set aside.
  5. 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.
  6. 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.
  7. 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.

Step by step photos on how to make Bruschetta with Garlic Crostini

How simple is this recipe! Honestly, this Bruschetta with Garlic Crostini really is a hit that we can not get enough of. The garlic on the crostini gives a nice extra punch of flavor.

I CAN’T FIND HEIRLOOM TOMATOES, WHAT CAN I USE?

If you can’t find heirloom tomatoes you can substitute with beefsteak tomatoes instead, we want a large tomato in this recipe alongside a smaller tomato for the texture!

DO I HAVE TO MAKE THE CROSTINI?

While this is a great way to serve you bruschetta you do not have to make it. You can use the bruschetta as a dip instead and use crackers or chips for dipping. 

Although I highly recommend making the crostini as French bread is super cheap if you can’t find one or would rather not use one you have other options.

Bruschetta with Garlic Crostini overhead on white plate

HOW TO STORE:

The bruschetta itself will last in the refrigerator covered in an airtight container for up to 2 days. The bread itself doesn’t store long so only make as much crostini as you will be serving then make more when you plan on serving more.

TIPS AND TRICKS:

  • You can substitute heirloom tomatoes with beef steak.
  • You can substitute the fresh oregano with 1/4 tsp dried.
  • This needs to set up in the refrigerator for 1 hour so the flavors can combine.
  • You can absolutely double this recipe if you are serving more people!
  • Regular parmesan can be used for this recipe as well.

Hand holding up one Crostini with Bruschetta on top

If you want a fun, easy, fresh, and tasty appetizer recipe, then you have to make this Bruschetta with Garlic Crostini, you won’t regret it!

If you like this recipe you might also like:

If you’ve tried this BRUSCHETTA WITH GARLIC CROSTINI let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

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5 from 1 vote

Bruschetta with Garlic Crostini

Author Dana at ThisSillyGirlsKitchen.com
Prep: 15 minutes
Cook: 5 minutes
Chill 1 hour
Total: 1 hour 20 minutes
If you want that perfect appetizer that uses fresh and tasty ingredients then you need to whip up some of this Bruschetta with Garlic Crostini! The perfect summer treat. 
Servings 6

Ingredients
  

For the bruschetta:

For the Garlic Crostini:

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

Calories: 448kcal | Carbohydrates: 43g | Protein: 12g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 6mg | Sodium: 578mg | Potassium: 346mg | Fiber: 3g | Sugar: 4g | Vitamin A: 936IU | Vitamin C: 15mg | Calcium: 149mg | Iron: 3mg
Nutrition Disclaimer
Course Appetizer
Cuisine American

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5 from 1 vote (1 rating without comment)

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21 Comments

  1. Love the freshness, and your new bloggy look! wtg 🙂

  2. You have a new picture and design! Love it! Thaks for coming to Saturday Dishes! sharing your bruschetta on fb and twitter!

  3. Oh wow that looks delicious and simple! So tempted to try it thank you 🙂

    Thank you for link up with the I Love My Post Blog Hop

    Sarah
    Life in a Break Down
    xx

  4. This is such a celebration of fresh tomatoes. Thank you for sharing your bruschetta with us on foodie friday.

  5. Amazing pictures! This looks delicious! Although, as much as I love tomatoes, I might be inclined to make and eat an entire loaf of the garlic crostini, forgetting to add the bruschetta! Visiting from Show Off Weekend Blog Party

  6. Oh yummy! This looks so good. Thanks for sharing.
    Sarah
    Creative Ramblings

  7. We love bruschetta, especially when tomatoes and basil are fresh from the garden. It’s a favorite of my youngest daughter. Visiting from All My Bloggy Friends link party.

  8. This looks AMAZING and I have most of the ingredients available in my garden right now. This is going on my menu for Week 1 of football! Thanks for sharing. Visiting from the Sugar Bee Crafts post party!

  9. Dana, I have been CRAVING bruschetta and yours looks incredible. Thanks so much–I’m totally putting this on next week’s menu!

  10. Looks yummy! perfect for an end of the summer party 🙂 Thanks for sharing at Share Your Stuff Tuesdays!

  11. I haven’t have Bruschetta in years! Yours looks really delicious! Thanks for sharing at Submarine Sunday!

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