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Delicious to eat and so easy to make, these tomato bruschetta are a great finger food appetizer. Made with fresh ingredients, they are sweet, tangy and super tasty!
Easy Bruschetta Recipe with Tomatoes and Basil
Make the most of the summer’s produce with this fresh and tasty tomato bruschetta recipe. Tomatoes are mixed with balsamic vinegar, herbs, and garlic before being placed on crispy slices of baguette. This Italian recipe is a wonderful appetizer to serve to friends and family. If you are a fan of bruschetta, you may also like goat cheese crostini and artichoke bruschetta too!
Classic Bruschetta Recipe
Ingredients
- 1 Italian baguette loaf sliced, or ciabatta
- 3 tablespoons of olive oil
- 3 cloves of garlic peeled and 2 finely minced and one left whole
- 6 sliced tomatoes about 3 pounds, seeded and diced
- 2 teaspoons of balsamic vinegar
- 1 teaspoon of dried oregano
- ½ teaspoon of salt
- ½ cup of thinly sliced basil
Instructions
- Preheat the oven to 400°F and line a 9×13 pan with parchment paper.
- Slice your bread as evenly as you can, and not too thick, but not too thin so it falls apart.
- Set the bread out evenly on the pan and brush on the olive oil.1 Italian baguette loaf, 3 tablespoons of olive oil
- Bake for 10-12 minutes or until toasted.
- Rub the whole garlic on the bread slices to infuse more flavor if desired.3 cloves of garlic
- Mix the tomatoes, balsamic vinegar, minced garlic, oregano, and salt together in a medium bowl.6 sliced tomatoes, 2 teaspoons of balsamic vinegar, ½ teaspoon of salt, 1 teaspoon of dried oregano
- Top the baguette slices with 1-2 tablespoons of the tomato mix and sprinkle on some basil.½ cup of thinly sliced basil
- Serve immediately.
Becky’s Tips
- Serving size is 2 pieces of bruschetta per person. This recipe makes about 30 slices.
- Fresh basil works great as a garnish, but you could also use another fresh herb like cilantro or parsley if you prefer.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Tomato Bruschetta Step by Step
Prepare the baguette: Cut the baguette into slices. Brush with 3 tablespoons of oil and bake until slightly toasted.
Infuse the bread with garlic: Rub the 3 cloves of garlic on the bread.
Mix the tomatoes: Combine the tomatoes with 2 teaspoons of balsamic vinegar, ½ teaspoon of salt, and 1 teaspoon of dried oregano.
Top the bread: Top each toast slice with tomato and 1/2 cup fresh basil.
Storage
You can slice and toast the baguette and keep it in an airtight container for 3 to 4 days. The tomato mix can be kept covered in the fridge for a couple of days.
These tomato bruschetta are best constructed close to serving, but you can make the tomato mix and toasts ahead of time.
