I put together this Bruschetta With Balsamic Vinegar that features ripe tomatoes, garlic, fresh basil, and extra virgin olive oil drizzled atop crusty Italian bread. The vibrant mix of flavors, combined with a hint of balsamic, makes it an enticing choice for summer dinners and lively gatherings.

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I’m excited to share what I truly believe is the best bruschetta recipe ever. Its simplicity is part of its charm, and trust me, once you try combining ripe diced tomatoes with minced garlic, extra virgin olive oil, and freshly chopped basil, you won’t want to go back.

I usually start with a loaf of Italian bread sliced about 1/2-inch thick, and if you really want that extra kick, I rub it with an extra garlic clove before drizzling a bit more olive oil on top. Add a pinch of salt and fresh ground black pepper, and for those daring enough to experiment, a splash of balsamic vinegar transforms it all into a bruschetta topping recipe that can easily double as a bruschetta spread or even inspire a variation like bruschetta with parmesan.

Whether you’re into bruschetta sticks or simply love a bruschetta appetizer that’s both easy and versatile, this recipe will definitely need a spot on your summer party menu. Enjoy!

Why I Like this Recipe

I really love how the fresh tomatoes and basil burst with flavor on the toasted bread. Every bite feels like a mix of summer and home-cooked goodness that makes my tastebuds go crazy.

I also like how easy it is to whip up. Even if I’m in a rush, I can get it ready in just a few simple steps, and that makes it my go-to for quick parties or lazy evenings.

The crispy, garlic-rubbed Italian bread is another thing that wins me over. I get such a nice crunch that perfectly complements the soft, juicy tomato mix, and it just feels like I put in a little extra love.

Lastly, I appreciate the flexibility of the recipe. I can tweak the garlic or add a splash of balsamic vinegar on a whim, which makes every batch feel like a unique creation that’s perfectly tailored to my taste.

Ingredients

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Italian bread: gives hearty carbs which provide short term energy and a crisp texture.
Tomatoes: loaded with vitamins, fiber, and a tangy sweet burst that freshens every bite.
Garlic: a robust source of flavor, antioxidants, and natural immune boosting compounds.
Olive oil: heart healthy fats that add richness and help meld the ingredients together.
Basil: fresh leaves offering a peppery sweet taste that introduces a lively, natural zing.
Balsamic vinegar: adds a sweet, tangy kick that deepens the overall flavor profile.
Extra garlic: a quick rub infuses bread with a subtle, aromatic zest.
Salt and pepper: essential for rounding out taste and elevating the fresh ingredient flavors.

Ingredient Quantities

1 loaf Italian bread (baguette) sliced about 1/2-inch thick

4-5 medium ripe tomatoes, seeded and diced

3-4 garlic cloves, minced (plus an extra clove for rubbing on the bread if wanted)

1/4 cup extra virgin olive oil (plus a bit more for drizzling on the slices)

1/4 cup fresh basil leaves, chopped roughly

Salt to taste

Fresh ground black pepper to taste

Optional: 1 tablespoon balsamic vinegar

How to Make this

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1. Preheat your oven to 425°F and line a baking sheet with parchment paper.

2. Slice the Italian bread about 1/2-inch thick.

3. Arrange the slices on the baking sheet and drizzle them lightly with extra virgin olive oil.

4. Toast the bread in the oven for about 5-7 minutes until they start to turn lightly golden.

5. While the bread is toasting, mix the diced tomatoes, minced garlic, chopped basil, salt, and pepper in a bowl. If you want a tangy kick, add the balsamic vinegar too.

6. Let the tomato mixture sit for a couple minutes so the flavors can meld together.

7. Once the bread is toasted, if you like, you can rub a fresh garlic clove on each slice for extra flavor.

8. Spoon the tomato mixture generously onto each piece of the toasted bread.

9. Drizzle a little extra olive oil over the top if you feel like it.

10. Serve immediately and enjoy your best bruschetta as a tasty starter for your summer dinners and parties.

Equipment Needed

1. Preheated oven set to 425°F
2. Baking sheet lined with parchment paper
3. Sharp knife and cutting board for slicing bread and chopping tomatoes, basil, and garlic
4. Mixing bowl for the tomato mixture
5. Spoon for mixing ingredients and spooning the mixture onto the bread
6. Measuring cups and spoons for the olive oil and balsamic vinegar

FAQ

Q: Can I use another type of bread instead of Italian bread? A: Yeah, you can but italian bread works best because it holds the tomato mixture well. If you use another type like sourdough, just make sure it’s thick enough so it doesn't get soggy.

Q: Do I need to peel the tomatoes or just seed them? A: You only need to seed the tomatoes. Peeling isn’t necessary and the skin adds a nice texture to the bruschetta.

Q: Is the balsamic vinegar important? A: No, it really isn’t required. It adds a tangy sweetness but if you’re not a fan or dont have any, just leave it out.

Q: How long should I let the tomato mixture sit before serving? A: Letting it marinate for about 10 to 15 minutes can help all the flavors combine, but you can also serve it right away if youre in a rush.

Q: Can I make this ahead of time? A: You can prep the tomato mixture ahead of time but its best to toast the bread just before serving so it stays nice and crunchy.

The Best Bruschetta Recipe Substitutions and Variations

Italian bread: If you can’t find Italian bread, you can try using a French baguette or sourdough bread for a slightly different texture.
Tomatoes: Instead of medium ripe tomatoes, you can use grape tomatoes or canned diced tomatoes (just be sure to drain them well).
Garlic: If you don’t have fresh garlic, a bit of garlic powder can work as a quick alternative. Use about 1/8 teaspoon for each clove.
Extra virgin olive oil: In a pinch, a good quality canola oil or avocado oil can be substituted, although the flavor might be a bit different.
Fresh basil: If you’re out of basil, dried basil can be used (about a third of the amount) or even a bit of oregano if you’re feeling adventurous.

Pro Tips

1. Try toasting the bread until its edges are a bit extra crispy if you like a crunchier texture. A slightly longer toasting time can really make the bruschetta pop without drying the inside too much.

2. Let the tomato mixture chill out for a few extra minutes if you can. Giving it more time lets the garlic and basil really mix into the tomatoes, makin the flavor richer.

3. A little secret is to sprinkle in a tiny pinch of red pepper flakes if you’re up for a bit of heat. Even a small amount can elevate the taste without overpowering the fresh flavors.

4. If you’re feeling fancy, drizzle just a touch more olive oil on top right before serving. It adds a silky finish that ties all the flavors together and makes each bite a bit more indulgent.

The Best Bruschetta Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

300

kcal

Equipment: 1. Preheated oven set to 425°F
2. Baking sheet lined with parchment paper
3. Sharp knife and cutting board for slicing bread and chopping tomatoes, basil, and garlic
4. Mixing bowl for the tomato mixture
5. Spoon for mixing ingredients and spooning the mixture onto the bread
6. Measuring cups and spoons for the olive oil and balsamic vinegar

Ingredients

1 loaf Italian bread (baguette) sliced about 1/2-inch thick
4-5 medium ripe tomatoes, seeded and diced
3-4 garlic cloves, minced (plus an extra clove for rubbing on the bread if wanted)
1/4 cup extra virgin olive oil (plus a bit more for drizzling on the slices)
1/4 cup fresh basil leaves, chopped roughly
Salt to taste
Fresh ground black pepper to taste
Optional: 1 tablespoon balsamic vinegar

Directions

Preheat your oven to 425°F and line a baking sheet with parchment paper.
Slice the Italian bread about 1/2-inch thick.
Arrange the slices on the baking sheet and drizzle them lightly with extra virgin olive oil.
Toast the bread in the oven for about 5-7 minutes until they start to turn lightly golden.
While the bread is toasting, mix the diced tomatoes, minced garlic, chopped basil, salt, and pepper in a bowl. If you want a tangy kick, add the balsamic vinegar too.
Let the tomato mixture sit for a couple minutes so the flavors can meld together.
Once the bread is toasted, if you like, you can rub a fresh garlic clove on each slice for extra flavor.
Spoon the tomato mixture generously onto each piece of the toasted bread.
Drizzle a little extra olive oil over the top if you feel like it.
Serve immediately and enjoy your best bruschetta as a tasty starter for your summer dinners and parties.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.