Easy Bruschetta Recipe

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5 from 21 votes

This classic bruschetta recipe is easy, fresh, and makes a wonderful appetizer for any party or gathering!

Prep Time10

Total Time10

Course: Appetizer

Cuisine: Italian

Servings: servings

Author: Amy Nash

Ingredients

Bruschetta

6 Roma tomatoes diced
1/2 cup red onion chopped
2 cloves garlic minced
1/4 cup fresh basil chopped
1/4 cup olive oil
1-2 teaspoons balsamic vinegar to taste
1/4 teaspoon coarse kosher salt
1/4 teaspoon black pepper
2 Tablespoons Parmesan cheese grated (optional)

Balsamic reduction (optional)

1/2 cup balsamic vinegar
1 French baguette sliced into 1/2-inch slices

Instructions

Combine the diced tomatoes, red onion, garlic, basil, olive oil, balsamic vinegar, salt, and pepper together in a large bowl. Sprinkle with the Parmesan, if desired.
6 Roma tomatoes, 1/2 cup red onion, 2 cloves garlic, 1/4 cup fresh basil, 1/4 cup olive oil, 1-2 teaspoons balsamic vinegar, 1/4 teaspoon coarse kosher salt, 1/4 teaspoon black pepper, 2 Tablespoons Parmesan cheese
Heat a broiler or grill to high heat, then toast the baguette slices on each side until lightly browned.
1 French baguette
Serve together for guests to top their toasts individually so they don't get soggy, or top each toast with the tomato mixture and serve immediately.
If desired, make a balsamic reduction to drizzle over the top of each bruschetta by bringing the balsamic vinegar to a boil over medium heat in a small saucepan, then reducing the heat to medium-low until the liquid has reduced by half, about 5 minutes. Remove from heat and allow the balsamic vinegar to cool before drizzling over the bruschetta. The reduction will continue to thicken as it cools.
1/2 cup balsamic vinegar

Notes

Leftover bruschetta will keep in the fridge for a day or two, but is best enjoyed the day it’s made. Store it in an airtight container to keep it fresh.

Nutrition

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