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.
It's difficult to find tomatoes that taste that good in Florida, as hard as I've tried.
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.
We call it grazing. We put together a couple of small plates or dips like hummus, red pepper dip, zucchini meatballs, or a charcuterie platter.
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.
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.
If the tomato mixture is left on the bread for a while, it will get soggy, so you may want to serve it in batches for a larger gathering.
We had this for dinner last night along with a couple of other appetizers, and I'm glad we had some left over for lunch.
Serve this with a lovely glass of Cabernet from Hall Wines.
More Appetizer Ideas
Make three or four appetizers and enjoy the party atmosphere! There is just something about passing around the plates of starters that makes it feel like a party, even if it's only you and your family!
Plus, how easy is that? When I need a break, I serve up a few of these recipes and enjoy the evening. Take it a step further and serve on a pretty platter.
This Classic Stuffed Mushrooms recipe is onefriends often request when we're invited to a party. So delicious and three ingredients! This vegan hummus recipe is really popular, too. This cranberry brie braid is so pretty, but not difficult to make.
A bowl of tortilla chips is a nice addition, served with this wonderful fresh peach salsa.
Best Bruschetta Recipe
Ingredients
- 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
Instructions
- 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
Nutrition
Originally posted on June 23, 2014.
cathy
I love bruchetta and this looks amazing! The balsamic drizzle is the perfect compliment!
Cathy
Kelly
Thank you, Cathy! Let me know if you try it! Thanks for visiting!
Donna Hup
This looks delicious!! Thank you so much for sharing!
Kelly Stilwell
It's one of my favorite appetizers! Thanks, Donna!