Can I use any type of tomatoes for bruschetta?

While Roma tomatoes are often preferred due to their firm texture and low moisture content, you can use other types of tomatoes, such as heirloom, plum, or cherry tomatoes. Just be sure to drain any excess juice to prevent the bruschetta from becoming soggy.

How far in advance can I prepare bruschetta?

You can prepare the tomato topping up to 24 hours in advance. Store it in an airtight container in the fridge and assemble the bruschetta right before serving. This ensures the bread stays crunchy and fresh.

Can I make bruschetta without balsamic vinegar?

If you don’t have balsamic vinegar, you can substitute with red wine vinegar or even apple cider vinegar for a slightly different flavor profile. However, balsamic vinegar adds a unique tang that pairs perfectly with the sweetness of the tomatoes.

How do I keep my bruschetta from getting soggy?

To prevent soggy bruschetta, avoid topping the toasted bread with the tomato mixture until you’re ready to serve. Also, be sure to drain any excess juice from the tomatoes before mixing them, which helps keep the bread crispy.

Bruschetta Recipe: Easy & Tasty for Summer Gatherings

Name: Bruschetta Recipe
Prep time: 30 min
Cook time: 6 min
Total time: 36 min
Cuisine: Italian
Ingredients: 3 cloves garlic, minced; 3/4 cup olive oil, divided; 1/3 cup fresh grated Parmesan cheese; 3 cups finely diced Roma tomatoes, excess juice drained; 1/2 cup chopped fresh basil; 2 tablespoons balsamic vinegar; 2 teaspoons kosher salt, divided; 2 teaspoons fresh black pepper, divided; 1/2 teaspoon crushed red pepper flakes (optional); 1/4 cup red onion, finely diced (optional); 1 baguette, cut into 1/2-inch slices; 1 teaspoon garlic powder

Description

This Best Bruschetta Recipe is a classic Italian appetizer, featuring juicy, ripe tomatoes, fresh basil, and balsamic vinegar. It’s served on crispy, toasted baguette slices and is perfect for any summer gathering or casual dinner party.

Ingredients

Scale

3 cloves garlic, minced
3/4 cup olive oil, divided
1/3 cup fresh grated Parmesan cheese
3 cups finely diced Roma tomatoes, excess juice drained
1/2 cup chopped fresh basil
2 tablespoons balsamic vinegar
2 teaspoons kosher salt, divided
2 teaspoons fresh black pepper, divided
1/2 teaspoon crushed red pepper flakes (optional)
1/4 cup red onion, finely diced (optional)
1 baguette, cut into 1/2-inch slices
1 teaspoon garlic powder

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Instructions

In a medium bowl, combine minced garlic, 1/2 cup olive oil, Parmesan cheese, diced tomatoes, chopped basil, balsamic vinegar, 1 teaspoon kosher salt, 1 teaspoon black pepper, and red pepper flakes. Stir to combine evenly, cover and refrigerate for at least 30 minutes.
Preheat oven to 425°F. Line a large baking sheet with parchment paper and set aside.
Slice the baguette into 1/2-inch pieces.
In a small bowl, whisk together the remaining 1/4 cup olive oil, 1 teaspoon kosher salt, 1 teaspoon black pepper, and garlic powder.
Brush this mixture onto both sides of the bread slices and place onto the prepared baking sheet. Bake for 6 minutes, flipping once halfway through. Cool on a wire rack.
Once the crostini have cooled, spoon the tomato mixture onto each slice and sprinkle with more Parmesan cheese if desired. Serve immediately.

Notes

For best results, use fresh, in-season tomatoes.
To avoid soggy bread, only top the toast with the tomato mixture right before serving.
Feel free to add fresh mozzarella or Parmesan cheese on top of the toasts for extra richness.
Store leftover tomato mixture in an airtight container in the fridge for up to 3 days. The bread should be stored separately to maintain crispness.

Prep Time: 30 minutes
Cook Time: 6 minutes
Category: Appetizer
Method: Baking, Chilling
Cuisine: Italian

Nutrition

Serving Size: 1 slice of bruschetta
Calories: 150
Sugar: 2g
Sodium: 180mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 3g
Cholesterol: 5mg