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Bruschetta on a white platter.
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Bruschetta

Bruschetta, the classic Italian appetizer featuring fresh tomatoes, basil, and garlic crostini, is a cinch to make at home in just 20 minutes. Pair this easy Bruschetta with any Italian entree and you'll feel like you're in a Roman restaurant (or your neighborhood trattoria!).
Course Appetizer, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 10 servings
Calories 389kcal

Ingredients

For the crostini:

  • 1 baguette sliced on the bias into 1/4-inch slices (about 20 slices, see note 1)
  • 1/4 cup olive oil (see note 2)
  • 2 cloves garlic peeled

For the bruschetta:

  • 2 medium tomatoes cored, seeded and diced (see note 3)
  • Salt and freshly ground black pepper
  • 1/4 cup fresh basil leaves chiffonade (see note 4)
  • 2 cloves garlic minced
  • 1/4 cup olive oil

Instructions

For the crostini:

  • Preheat oven to 350 degrees. Arrange baguette slices in a single layer on a rimmed baking sheet.
  • Brush the slices evenly with olive oil. Bake until lightly toasted, about 15 minutes. Once cool, gently rub one side of each crostini with the peeled garlic.

For the bruschetta:

  • In a medium bowl, add tomatoes. Sprinkle with salt and allow to sit for 10 minutes. Drain tomatoes, stir in basil and garlic. Drizzle with ¼ cup olive oil and season to taste with salt and freshly ground black pepper.
  • Refrigerate to allow flavors to meld. Serve crostini topped with tomato mixture, or serve a bowl of tomato mixture separately on a platter with crostini.

Video

Notes

  1. Baguette: This Bruschetta recipe starts with my toasted baguette recipe, just with extra garlic to complement the garlic in the tomato mixture. I recommend using a crusty French baguette, but a fluffier Italian baguette will work, too.
  2. Olive oil: Substitute 4 tablespoons melted butter for the olive oil on the garlic crostini if desired.
  3. Tomatoes: Use 2 medium tomatoes, 4 small or plum tomatoes, or about 12 cherry tomatoes.
  4. Fresh basil: To chiffonade, stack several basil leaves on a cutting board, then roll the stack of basil into a log. Working from one end of the log to the other, use a sharp knife to carefully slice ribbons of basil. Keep the tip of your knife in contact with the board and make a continuous cutting motion going forward.
  5. Yield: This Bruschetta recipe makes about 10 appetizer portions.
  6. Storage: Store leftover tomato mixture covered in the refrigerator for up to 4 days. Leftover toasted baguette slices can be stored in an air-tight container at room temperature for 2 to 3 days.
  7. Make ahead: Prepare the tomato mixture up to 1 day in advance. Store covered in the refrigerator.
  8. Topping remix: If you have any extra tomato mixture, try it over grilled chicken, scrambled eggs, or hummus.
  9. Sauce things up: For a little extra tang, drizzle with balsamic glaze.

Nutrition

Calories: 389kcal | Carbohydrates: 14g | Protein: 3g | Fat: 37g | Saturated Fat: 5g | Sodium: 155mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 237IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg