The Best Bruschetta
Bruschetta is one of those classic summer eats everyone always loves. Juicy cherry tomatoes tossed with toasted garlic, balsamic vinegar, fresh basil, and spooned over crusty grilled bread; it’s unbelievably delicious and easy!Jump to Recipe
What is bruschetta?
Traditional bruschetta and its history actually refers to the bread only. The toppings are basically extra. This makes perfect sense. There are so many versions I always wondered which one was the real deal, but the only thing classic about it is the bread. A little fun fact for you. 😉
My good friend Jaime shared this “bruschetta version” with me years ago and it’s been my go-to whenever I get a craving for toasty bread and fresh tomatoes. It’s honestly irresistible and simply delicious! And nothing says warm sunny days quite like tomatoes and basil, and this recipe couldn’t be more perfect for using up garden fresh veggies. Although traditionally a summer favorite, we eat this stuff year round it’s so good!
Does it matter what kind of balsamic vinegar you use?
Yes! Typically if you’re cooking with balsamic vinegar it’s not as crucial that the quality be high-grade. However, using vinegar in dressings or condiments, or marinades in recipes that don’t require cooking, you’ll want to use a better quality vinegar. This happens to be one of my favorites. It tastes amazing and it’s affordable!
Check it out here!
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What makes this Bruschetta different from other recipes?
Two things – Toasted garlic and grilled bread. Something about those golden bits of cooked garlic, marinated with the tomatoes, balsamic vinegar, and basil, is just brilliant. Plus, raw garlic can often times be overpowering taking over the whole dish. Toasting it tones it down a little, allowing you to taste all the fresh ingredients.
Also, I love to grill the baguette slices verses crisping them up in the oven. The edges get a little charred in spots making it extra yummy. And make sure to crisp the bread well on both sides. The juices from the tomato topping kinda seep in the nooks and crannies of the toasted bread and soften it just a bit. It’s absolute perfection! Gosh, I am ready for round two!
We love to share this bruschetta at parties or serve as an appetizer. This could even pass as a meal (in my books) with a glass of wine. Why not!
The Best Bruschetta
- 2 pints cherry tomatoes, halved or cut in quarters
- 2-3 garlic cloves minced
- 2 tbsp olive oil
- 1/4 cup fresh basil, chopped
- 2 tbsp good balsamic vinegar
- 1 baguette, sliced 1/4-1/2 inch thick
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- Start by heating up a small skillet to medium heat and add 1 tablespoon of olive oil. Add garlic and stir constantly until the garlic is lightly golden. If the garlic gets too dark in color it can taste bitter so keep an eye on it. Add the toasted garlic to a medium size bowl and let cool for just a couple minutes.
- Add tomatoes, basil, balsamic vinegar, salt and pepper to the bowl with the garlic. Give it a good toss and refrigerate for at least 30 minutes, or up to 2 hours before serving.
- While tomatoes marinate, brush one side of the bread with olive oil. Heat a grill pan or outdoor gas grill and toast on both sides until crisp. You want there to be some charred bits on the bread. That's what makes it so yummy.
- Lay out toasted slices of bread on a serving plate and set the bowl of marinated tomatoes on the side with a spoon. Let everyone serve themselves!
- Oven method- Lay out slices of bread in a single layer on a large sheet pan, brush evenly with olive oil or melted butter and place in a 350℉ oven for 12-15 minutes, or until golden and crispy.
- Skillet method- Heat a skillet to medium high heat and brush sliced bread with olive oil or butter. Toast bread on both sides until golden crispy. Note: This can be done in the same pan you cook the garlic in to cut down on dirty dishes.
Here are a few more of my favorite kitchen essentials and recommendations for this recipe.