Skip to main content

Classic Bruschetta Recipe

Classic Bruschetta Recipe

Authentic Italian Bruschetta! Learn how to make a crowd-pleasing tomato bruschetta. The parmesan toasts take these over the top and you will love that drizzle of Balsamic Glaze.

Italian Tomato Bruschetta on a platter
This is the ultimate summer party appetizer and a great way to use up those sweet and juicy summer tomatoes. We grow tomatoes and basil in our garden and homegrown ingredients will make the best bruschetta you will try!

We recreated this bruschetta recipe after trying it on a date night at Bardonay – a fancy restaurant in Eagle, Idaho. We ordered their bruschetta as an appetizer and my husband and I were smitten.

The way they toasted their bread with cheese and drizzled all over with balsamic glaze was a winning combination and we couldn’t stop eating it. You’ll love how easy it is to re-create this restaurant-quality appetizer at home. The flavor profile makes me think of the classic Caprese Salad.

Up close bruschetta topped with tomatoes and basil

What is Bruschetta?

Bruschetta is pronounced ‘brusketa’ in Italian. Most people think bruschetta is referring to the tomato topping but it’s actually referring to the toasted bread which is typically served with tomatoes or a variety of toppings like our Roasted Pepper Bruschetta.

Adding cheese to the toasts adds a little salty bite and makes them irresistible. You’ll want to munch on them before you even add the toppings.

Parmesan garlic bruschetta toasts on baking sheet

Ingredients for Tomato Bruschetta:

  • Roma Tomatoes – firmer and less juicy than other varieties, these are ideal for bruschetta. Dicing with a food chopper makes the process quick and easy.
  • Basil – for best results use fresh basil (not dried)
  • Garlic – add this to taste. We love plenty of garlic and use 4 cloves for the tomatoes and 1 clove for the toasts.
  • Balsamic vinegar – adds a rich layer of flavor
  • Extra virgin olive oil – using the best quality extra virgin will give you the best flavor.
  • Salt and Pepper – this simple seasoning is all you need

    Ingredients for tomato bruschetta with roma tomatoes, basil, oil, balsamic, salt and pepper

More Fresh Tomato Recipes:

  • When our garden tomatoes are ripe (and we always have tons), we love finding creative ways to use them up. This bruschetta and the tomato recipes below are the ones we make over and over.

    P.S. To make the most of our extra tomatoes, we make as many batches of Roasted Tomato Salsa and stock up our freezer for winter.

  • Tomato bruschetta topping in a bowl

How to Chop Basil:

  • Basil is a delicate herb so be careful not to crush it. The best method for chopping basil is to Chiffonade – you want to chop it once and not go over it again with a knife as you would with parsley or the leaves will become bruised.

    1. Stack the basil leaves and gently roll them together into a tube.
    2. Use a sharp knife for a clean cut through the basil leaves
    3. Chiffonade – or thinly slice the rolled basil into thin ribbons.

      How to chop basil with the chiffonade method into ribbons.

How to Make Bruschetta Toasts:

  • This process couldn’t be easier. Infusing the olive oil with minced garlic then topping them with a little parmesan is an easy way to turn these into the best tasting garlic parmesan bruschetta.

    1. Infuse oil with minced garlic and brush onto both sides of toasts.
    2. Sprinkle with parmesan cheese.
    3. Bake at 400˚F for 5 minutes then broil 1-2 minutes until golden.

      step by step making parmesan garlic bruschetta toasts

How to Serve Bruschetta:

  • For this classic tomato bruschetta, we arrange the toasts on a platter and keep the tomato mixture in a separate bowl. This way, everyone can assemble their own bruschetta and the toasts will stay crisp under the tomatoes.

    Biting through a crunchy toast topped with juicy tomatoes is a delicious mouthful.

    Bruschetta toasts served on a platter with a bowl of tomato topping

Can I Freeze Bruschetta?

  • The tomato mixture is best enjoyed fresh and I would not recommend freezing it. Frozen tomatoes will become mealy and won’t look or taste vibrant after thawing.

    The toasts could be made a day ahead and even frozen for longer storage. Before serving, thaw and re-crisp in the oven or air fryer.

    Tomato Bruschetta on a toast

Classic Italian Bruschetta Recipe

  • Prep Time: 15 minutes
     
    Cook Time: 7 minutes
     
    Marinating Time: 15minutes 
     
    Total Time: 37 minutes
    Italian Tomato Bruschetta on a platter
    Authentic Italian Bruschetta! Learn how to make a crowd-pleasing tomato bruschetta. The crisp parmesan toasts take these over the top and you will love the drizzle of balsamic glaze.
    Author: Natasha Kravchuk
    Course: Appetizer
    Cuisine: Italian
    Keyword: Bruschetta, italian bruschetta, tomato bruschetta
    Skill Level: Easy
    Cost to Make: $6-$10
    Calories: 62
    Servings:  bruschetta toasts

Ingredients

INGREDIENTS FOR TOMATO BRUSCHETTA:

INGREDIENTS FOR TOASTS:

Instructions

Make the Tomato Topping:

    1. Core and dice tomatoes (or use a food chopper). Drain any excess juice and transfer tomatoes to a medium bowl.

    2. Stack basil leaves and roll them into a tube. Using a sharp knife, thinly slice the basil into ribbons and transfer to the bowl with tomatoes.

    3. Finely mince 5 garlic cloves. Mix 1 tsp of minced garlic into 3 Tbsp olive oil and set aside. Add remaining minced garlic to the mixing bowl with tomatoes.

    4. Season tomatoes with 2 Tbsp olive oil, 1 Tbsp balsamic, 1/2 tsp salt and 1/4 tsp black pepper. Stir gently to combine and set aside to marinate for 15-30 minutes. Serve with bruschetta toasts and a drizzle of extra virgin olive oil or balsamic glaze.

Make the Bruschetta Toasts:

      1. Preheat oven to 400˚F with a rack in the center of the oven. Place toasts on a parchment-lined baking sheet. Cut toasts into 1/2” thick slices, slicing diagonally.

      2. Arrange toasts on the prepared baking sheet and brush the garlic infused olive oil on both sides of toasts. Sprinkle tops with parmesan cheese and bake at 400˚F for 5 minutes then broil on high heat for 1 to 2 minutes or until the edges are golden brown.

Comments

Popular posts from this blog

Pechugas de pollo rellenas de arándanos y espinacas con queso brie

Pechugas de pollo rellenas de arándanos y espinacas con queso brie Ingredientes: 4 pechugas de pollo deshuesadas y sin piel Sal y pimienta al gusto 4 oz de queso brie, en rodajas 1 taza de espinacas frescas, salteadas 1/2 taza de arándanos rojos secos 1 cucharada de aceite de oliva Romero fresco, para decorar Opcional: arándanos rojos frescos para decorar Instrucciones: Prepara las pechugas de pollo: Precalienta el horno a 375 °F (190 °C). Corta con cuidado cada pechuga de pollo en forma horizontal para crear un  bolsillo. Sazona ambos lados con sal y pimienta. Rellena el pollo: Rellena cada bolsillo con rodajas de brie, espinacas salteadas y un puñado de  arándanos rojos secos. Usa palillos para asegurar si es necesario. Dorar y  hornear: En una sartén apta para horno, calentar el aceite de oliva a fuego medio. Dorar  cada pechuga de pollo rellena durante 2-3 minutos por lado hasta que se dore. Transferir la sartén al horno y hornear durante 15-20 minutos, o hasta que el pollo  est

Masa filo en capas con queso brie, salsa de arándanos y nueces

Masa filo en capas con queso brie, salsa de arándanos y nueces  Ingredientes: 12 láminas de masa filo, descongeladas 8 oz (225 g) de queso brie, en rodajas finas ½ taza de salsa de arándanos (casera o comprada) ½ taza de nueces tostadas picadas gruesas 3 cucharadas de miel (más extra para rociar) 4 cucharadas de mantequilla derretida (para pincelar la masa filo) Tomillo fresco (opcional, para decorar) Instrucciones: Precaliente el horno: Precaliente el horno a 375 °F (190 °C) y cubra una bandeja  para hornear grande con papel pergamino. Prepara las capas de masa filo: Coloca una hoja de masa filo y úntala ligeramente con mantequilla derretida.  Coloca otra hoja encima y úntala con más mantequilla. Repite hasta que tengas  una pila de 6 hojas. Corta la pila en rectángulos (de unos 10 x 10 cm) y colócalos en la bandeja para  hornear preparada. Repite con las hojas de masa filo restantes para crear más  capas. Hornea la masa filo: Hornea los rectángulos de masa filo durante 8 a 10 minu

Tarro de queso y aceitunas marinado

Tarro de queso y aceitunas marinado Ingredientes 1 taza de queso en cubos (cheddar, mozzarella o provolone) 1 taza de aceitunas mixtas (verdes, kalamata o negras) 1/2 taza de pimiento rojo cortado en cubitos 1 diente de ajo picado 1 cucharadita de orégano seco 1/2 cucharadita de tomillo seco Perejil fresco picado Sal y pimienta negra al gusto 1 taza de aceite de oliva virgen extra Instrucciones Prepara los ingredientes: coloca el queso en cubos, las aceitunas, el pimiento rojo  cortado en cubitos y el ajo picado en un tarro de vidrio limpio. Agrega hierbas y condimentos: espolvorea el orégano, el tomillo, el perejil fresco,  la sal y la pimienta sobre los ingredientes en el tarro. Vierte el aceite de oliva: llena el tarro con aceite de oliva, asegurándote de que  todos los ingredientes estén cubiertos. Revuelve suavemente para mezclar todo. Marina: cierra el tarro y refrigera por al menos 2 horas (o durante la noche para un  sabor más intenso) antes de servir. Presentación: Sirva di