For a quick appetizer or side idea, try this easy bruschetta recipe! There’s only a handful of ingredients that goes into it, so the secret to making it a no fail recipe is the quality of ingredients you put in.
Bruschetta ingredients
- Sourdough Italian or french bread, cut into 1/4-inch slices
- 2 cups of diced tomatoes (2 baskets of medley cherry tomatoes)
- Thinly sliced fresh basil
- 1 tablespoon balsamic vinegar
- 2 teaspoons extra-virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Optional: Ricotta or Mozzarella cheese
How to make bruschetta
- Heat the oven to 425 degrees, while that’s pre-heating, cut the bread and brush on olive oil. Toast for about 10 minutes.
- Mix tomatoes with olive oil, balsamic vinegar, basil, salt and pepper.
- Spoon over bread
Extra: tips on making bruschetta
Adding cheese
This is great without cheese, but to give it a little something extra, add mozzarella cubes or freshly grated parmesan to the tomato mixture. If you don’t want to mix cheese in the mix, you can also spread ricotta or burrata before spooning the tomatoes on.
Garlic options
I didn’t add garlic, but there are 3 ways you can add garlic flavor:
- Minced raw garlic to the tomato mixture
- Cut a peeled clove of garlic in half and rub over the toasted bread
- Quickly saute the garlic in olive oil without letting it crisp, let it cool and then add it to the tomato mixture
Save the tomato juice
The tomatoes LOVE salt, so you may need to use a little more but taste as you go. When you add salt, it will give off more juice as it marinates, so you may need to use a slotted spoon to drain before spooning on your bread. But I recommend not discarding this as you can use extra bread to dip into it. I like to spoon a little extra over the bread too, especially if you cut your bread a bit thicker.
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