The best bruschetta recipe you have ever made is at your fingertips. I have made bruschetta so many times, and over the years I really think I've perfected it.
I grew tomatoes one year when I lived in Maryland. There is something about the soil in Maryland that makes them so delicious, and it's difficult to find tomatoes that taste that good in Florida.
We eat a lot of salads so I'm always in search of really fresh veggies and fruit. I love going to farmer's markets where I can usually find better quality than at my local grocer.
I could eat bruschetta every day. In fact, we have a dinner of appetizers at least three or four times a month.
Start with red, ripe tomatoes. Aren't these gorgeous?
What You Need to Make Bruschetta
You will need fresh tomatoes, fresh garlic, fresh basil, EVOO, flaky salt like Maldon, a baguette, and the optional balsamic glaze for topping. It's super easy to make!
How to Make the Best Bruschetta Recipe
Chop the garlic.
Cut up tomatoes into bite-sized pieces.
Chop the remaining basil.
Cut the baguette into slices.
Drizzle olive oil on bread slices and bake at 350º until lightly browned.
You have a couple of choices for serving the bruschetta. If you're having a gathering, you may want to serve the tomato mixture in a bowl alongside the bread slices.
Depending on how fancy you want to be, you can either place the balsamic glaze next to the bruschetta or place it in a bowl with a spoon.
I set the salt container next to the bowl as well as it's got a slight crunch when it's first added to the bruschetta.
If the tomato mixture is left on the bread for a while, it will get soggy.
As this usually disappears in minutes at my house (or at a party, for that matter) I typically cover the bread with about a tablespoon of the bruschetta and drizzle it will the balsamic glaze once it's on the table.
We had this for dinner last night along with a couple of other appetizers, and I'm glad we had some leftover for lunch! Serve this with a lovely glass of Shiraz. Yum.
Best Bruschetta Recipe
- 4 C tomatoes ripe, chopped
- 1 T garlic chopped
- ½ C fresh basil chopped
- 1 T olive oil extra virgin
- 1 baguette sliced
- salt flaky, like Maldon
- 1 Balsamic Glaze Optional, for drizzling
- Chop the garlic.
- Chop the tomatoes.
- Chop the basil
- Cut the baguette into slices.
- Drizzle olive oil on bread slices and bake at 350º until lightly browned.
- Top bread slices with tomato mixture, or serve side by side.
- Optional: Drizzle with Balsamic Reduction
Originally posted on June 23, 2014.