1. Can I make Classic Bruschetta ahead of time?

Yes, you can! The tomato topping can be made up to 2 days in advance and stored in the refrigerator. However, for the best texture, prepare the toasts on the same day, or reheat them before serving to regain their crispness. Always assemble just before serving to avoid sogginess.

2. What’s the best bread to use for bruschetta?

A baguette or ciabatta works best due to their firm texture and ability to crisp well in the oven. Avoid soft sandwich breads as they won’t hold the toppings well or provide the signature crunch of Classic Bruschetta.

3. Can I freeze leftover bruschetta?

You can freeze the toasted bread slices, but the tomato mixture is best enjoyed fresh. Tomatoes tend to become watery and mealy after freezing, which affects the texture and flavor. For convenience, freeze the toasts and assemble the topping fresh when needed.

Classic Bruschetta – Best Italian Starter

Name: Classic Bruschetta
Prep time: 15 min
Cook time: 7 min
Total time: 37 min
Cuisine: Italian
Ingredients: 6 Roma tomatoes (1 1/2 lbs), diced; 1/3 cup fresh basil leaves, chopped; 5 garlic cloves, minced (divided); 2 tbsp extra virgin olive oil (for tomato mixture); 1 tbsp balsamic vinegar; 1/2 tsp sea salt; 1/4 tsp black pepper; 1 baguette, sliced diagonally into 1/2″ thick pieces; 3 tbsp extra virgin olive oil (for toasts); 1/3 cup shredded parmesan cheese; Balsamic glaze (for serving, optional)

Description

Classic Bruschetta is a fresh and vibrant Italian appetizer made with diced Roma tomatoes, fresh basil, garlic, and a drizzle of balsamic glaze served over crispy garlic-parmesan toasts. It’s an easy, crowd-pleasing dish perfect for summer gatherings or elegant dinners.

Ingredients

Scale

6 Roma tomatoes (1 1/2 lbs), diced
1/3 cup fresh basil leaves, chopped
5 garlic cloves, minced (divided)
2 tbsp extra virgin olive oil (for tomato mixture)
1 tbsp balsamic vinegar
1/2 tsp sea salt
1/4 tsp black pepper
1 baguette, sliced diagonally into 1/2″ thick pieces
3 tbsp extra virgin olive oil (for toasts)
1/3 cup shredded parmesan cheese
Balsamic glaze (for serving, optional)

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Instructions

Core and finely dice the Roma tomatoes. Drain excess juice and place in a mixing bowl.
Chiffonade the basil leaves by rolling and slicing into thin ribbons. Add to the tomatoes.
Mince all 5 garlic cloves. Mix 1 tsp of the minced garlic with 3 tbsp olive oil and set aside for the toasts. Add the remaining garlic to the tomato mixture.
Add 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1/2 tsp salt, and 1/4 tsp black pepper to the tomato mixture. Stir gently and let it marinate for 30 minutes.
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Arrange sliced baguette pieces on the baking sheet. Brush both sides with garlic-infused olive oil and sprinkle with parmesan cheese.
Bake the bread slices for 5 minutes, then broil for 1–2 minutes until golden and crisp.
Serve the tomato mixture in a bowl with the toasted bread on the side. Let guests top the toasts themselves and drizzle with balsamic glaze if desired.

Notes

Use a slotted spoon when serving to avoid soggy bread.
The tomato topping can be made up to 2 hours ahead for best flavor.
Parmesan can be omitted or substituted for dietary needs.
Cherry tomatoes may be used as a substitute for Roma tomatoes.
Toasts can be made a day ahead and re-crisped before serving.

Prep Time: 15 minutes
Cook Time: 7 minutes
Category: Appetizer
Method: Baked and Assembled
Cuisine: Italian

Nutrition

Serving Size: 1 toast with topping
Calories: 62
Sugar: 1g
Sodium: 140mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 1g
Cholesterol: 1mg