This is seriously the best bruschetta recipe ever. Juicy ripe tomatoes are mixed with balsamic reduction, garlic, a whole bunch of basil, and diced onions. Serve it over a crisp crostini drizzled with even more balsamic reduction for the perfect appetizer straight from Italy!
I oven crave an easy bruschetta, it’s one of my go-to appetizers. If I am entertaining, you better believe some garden fresh bruschetta will be on the table alongside bacon wrapped brussel sprouts and cream cheese stuffed mushrooms. In the summer time, there is nothing like enjoying a classic bruschetta recipe on the patio with a pisco sour or a sangria. It’s seriously heaven!
What Is Bruschetta
According to Wikipedia, bruschetta is a classic Italian anitpasto consisting of a crostini rubbed in garlic, drizzled in olive oil, and topped with a tomato or cured meat topping.
In Western culture, bruschetta is almost always used to refer to the tomato bruschetta topping that goes along with the crostini.
Bruschetta is often drizzled in balsamic reduction, and is known to have a strong garlic and acidic flavor. This pairs perfectly with the basil, creating the best bruschetta recipe you’ll ever try.
A lot of bruschetta recipes don’t contain onions, but I love adding a bit of minced white onions or shallots to mine. If you aren’t a fan, you can omit them and it will still taste uh-maz-ing!
What Kind Of Bread Do You Use For Bruschetta
When I make the best bruschetta, I always use a baguette. I find that the crustiness contrasts the softness of the tomato bruschetta perfectly.
If you’d like, any rustic bread you can find at your bakery will taste great too.
How To Make Bruschetta
To make the best bruschetta recipe ever:
- PREP: prep the tomatoes, onion, basil, and garlic
- MIX: mix the ingredients in a bowl and chill
- BAKE: bake the crostini with olive oil
- TOP: top the crosttini with the tomato bruschetta mixture
The great thing about homemade bruschetta is being able to make it in advance. As it is a cold antipasto, you can make it well ahead and top the crostini when you’re ready to serve it. The flavors will actually intensify the longer the tomato bruschetta sits, so it’s a win-win!
How To Drain Tomatoes For Bruschetta
When I make this easy bruschetta, I just place a sieve or fine strainer over the bowl. As you dice the tomatoes, place them in the strainer. Then, just dump the liquid in the bowl out and pour the tomatoes in. It’s simple!
How To Make Bruschetta Bread
To make crostini, it’s really simple:
- Slice the bread with a slight angle about 1/4″ thick
- Brush each slice with olive oil
- Rub a clove of peeled garlic on each slice
- Bake at 375°F until golden
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The Best Bruschetta Recipe
Ingredients
- 4 roma tomatoes diced
- 4 cloves garlic minced
- ¼ cup onion finely diced
- 1 tablespoon olive oil
- 1 tablespoon balsamic reduction
- ¼ cup fresh basil chopped
For serving:
- 12 crostinis
- balsamic reduction garnish
Instructions
- In a medium mixing bowl combine all bruschetta ingredients. Chill for around 30 minutes to allow flavors to intensify.
To serve:
- Top each crostini with bruschetta mixture. Drizzle with balsamic reduction and top with more fresh basil, if desired.
Tried This Recipe? Let me know how you liked it below!
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8 thoughts on “The Best Bruschetta Recipe”
How long will the tomato mixture last in the fridge?
About 24 hours, the tomatoes will put out a lot of liquid and lose texture once cut.
I’m assuming red onion, right?
Hi Sheridan, I use white onion in this recipe. I have used red onion, and it is just as delicious!
Can’t wait to try this, Looks so good!
Let me know how you like it!
Looks amazing…….but I add crumbled Feta cheese to everything! Trying out your recipe soon!
Feta goes perfectly with bruschetta, I love adding it to my crostini too. Let me know how you like it!