Bruschetta
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Ah, Bruschetta! The perfect appetizer for any gathering – a family dinner, girls’ night in, or casual get-togethers. This classic Italian appetizer looks impressive with its vibrant ingredients piled on top of toasted bread slices like a work of art – and it tastes heavenly, too.
Crunchy bread smothered with juicy tomatoes and basil… yes, please! Enjoying this simple but tasty dish is an easy way to make your party (or quiet night at home) extraordinary.
Ingredients, Ingredient Notes, and Substitutions
Italian or French Baguette
Diced fresh tomatoes – I prefer Roma tomatoes, but I will use the ripest tomatoes I can find. There isn’t anything you can do with tomatoes that aren’t flavorful and juicy.
Olive oil: You can use whatever olive you prefer. I think extra virgin olive oil is bitter, so I use light tasting.
Fresh basil – dried basil can be substituted in a pinch.
Garlic powder – optional; fresh minced garlic can be substituted.
Salt & Pepper
Balsamic reduction – optional
Fresh Mozzarella Cheese: You can add up to 8 ounces. Additionally, you can use a block of mozzarella cheese, feta, or whatever cheese you like.
Steps for making Bruschetta
- Slice your bread into thick, half-inch slices.
- Brush or drizzle each slice with a coating of olive oil on both sides.
- Place the pieces onto a baking sheet and bake in a preheated oven at 400 degrees Fahrenheit for 5 minutes. Flip the slices over and bake for an additional 3 to 5 minutes or until golden brown; you can grill the bread slices over low coals until both sides are golden brown. Set aside.
- For the topping, cut mozzarella cheese (if using) into small cubes and place in a bowl.
- Cut the tomatoes in half, remove seeds, and put them, cut side down, on paper towels to drain some liquid. Dice the tomatoes into cubes roughly the same size as the mozzarella cubes. Place them in a bowl with the diced cheese.
- Sprinkle garlic powder, basil, salt, and pepper over the top of the mixture for additional flavor. Add a drizzle of olive oil and gently stir to combine everything.
- This topping can be stored at room temperature or refrigerated until it’s ready to be used.
- Spread the tomato topping over the crusty bread generously and finish by drizzling balsamic vinegar or reduction over each slice as desired.
- Enjoy!
Bruschetta with Cheese
You can add finely diced mozzarella cheese. Fresh tastes the best, but it can be crumbly and give the tomatoes a white coating.
You can use freshly grated parmesan cheese, don’t use the powdered stuff in the can; that makes a mess in the bowl.
Bruschetta with Balsamic Vinegar
Add two tablespoons of straight balsamic vinegar to the tomato mixture.
I prefer adding a balsamic reduction or glaze drizzle to the top of the plated Bruschetta.
Balsamic reductions and glazes are sweeter.
Crostini v. Bruschetta
We call any bread topped with diced tomato toppings bruschetta in the United States.
Technically Bruschetta is a type of bread, as is crostini. One is made out of thick slices of crusty Italian bread – Bruschetta.
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Crostini, conversely, is thinner slices of softer bread that have been baked. You need to ask for Bruschetta al Pomodoro if you want Bruschetta topped with tomatoes.
Making either one is relatively easy. Brush both sides of the bread with a little olive oil.
Bake at 400 for 5 minutes, flip, then bake until golden brown, another 3 to 5 minutes.
Alternatively, you can grill it. Make sure your coals aren’t too hot; you want to toast the bread, not burn it. Don’t walk away from the oven or the grill. These bread slices can go from perfectly golden to scorched in mere seconds. Depending on how hot your coals are, this could take as little as 1 minute or up to 4 minutes per side.
PRO TIPS
- Use the freshest, most flavorful tomatoes you can find.
- Deseeding the tomatoes will reduce the amount of liquid and keep your bread from getting soggy.
- Dice the tomatoes on the smaller side. It’s easier to keep them on the bread.
- Don’t step away from the bread while baking or grilling. It will go from crunchy to burnt in a matter of seconds.
Storing Leftovers
Storing leftover Bruschetta is easy. First, separate the tomato topping from the bread slices to do this.
Store the tomato mixture in the refrigerator in an airtight container for up to 3 days.
Keep the bread slices in a separate container or Ziplock bag to maintain their crispiness. By storing the components separately, you can prevent soggy bread and ensure that your Bruschetta remains delicious when you’re ready to indulge again
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Tomato Bruschetta
Ingredients
- 13- ounce Baguette Bread sliced 1/4 inch to 1/2 inch thick
- 3 Tablespoon Extra Virgin Olive Oil divided
- 8 ounces Fresh Mozzarella Cheese optional
- 2 cups diced fresh tomatoes
- 1/4 teasoon Garlic Powder optional
- 2 tablespoons Tablespoons Fresh Basil cut in thin strips
- Salt to Taste
- Pepper to Taste
- Balsamic Vinegar or Reduction optional
Instructions
- Prepare the bread by slicing it into ½ inch wide pieces.
- Brush both sides of the bread slices lightly with olive oil. Reserve 1/2 tablespoon for the tomatoes.
- Bake the bread in a 400℉ oven for 5 minutes, flip the bread and bake for another 3 to 5 minutes, or until golden brown. Alternatively, grill the bread over low heat until golden brown on both sides.
- If using, cut mozzarella cheese into small cubes. Place in a bowl.
- Cut tomatoes in half and remove seeds. Turn over onto paper towels to drain some of the liquid. Cut tomatoes into cubes roughly the same size as the mozzarella cubes. Place in a bowl with tomatoes.
- Cover with garlic powder, basil, salt, and pepper. Drizzle olive oil over the top. Gently stir to mix. This can be eaten at room temperature or refrigerated.
- Drizzle with balsamic vinegar or reduction as desired.
Notes
- Use the ripest and most flavorful tomatoes you can get your hands on!
- Deseeding the tomatoes before dicing them ensure that the bread won’t get soggy from excess liquid.
- For best results, make sure to dice the tomatoes into small pieces – this will make them easier to keep on the bread.
- Finally, pay close attention while baking or grilling your focaccia – it can go from golden brown to burnt in a matter of seconds!
- Watch the bread closely when baking or grilling to prevent burning.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
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This recipe was written and tested by a human.
This article first appeared on Pear Tree Kitchen. Origin post date May 1, 2016.
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.