Bruschetta (original) (raw)

Sure, you could wrap everything in bacon for your holiday appetizer spread if you wanted to, but when you offer something fresh and colorful, I find it always disappears first! This easy Bruschetta recipe comes together in minutes and keeps the whole crowd happy before sitting down for your big holiday meal. The texture combination of the crispy toasted baguette, the juicy, ripe tomatoes, and the fresh basil is absolutely perfect. I never worry about leftovers when I serve this easy appetizer!

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What is Bruschetta?

Bruschetta is the perfect appetizer for any occasion. It doesn’t matter if it’s the holiday season or a hot summer day; it’s one of my all-time favorite finger foods to serve. This recipe is a traditional Italian antipasto (appetizer) made from toasted bread, topped with fresh tomatoes, basil, and garlic. It’s also one of the best ways to use up slightly stale bread and make it taste delicious!

Here’s what you’ll need to make this homemade bruschetta recipe:

• Slicer Tomatoes: Any ripe tomatoes will work, but I went for slicer tomatoes because they looked ripest at the store. Choose whatever fresh tomatoes suit your budget—you need about 3 cups total once diced small. I don’t recommend using canned tomatoes, though! Fresh is best for this recipe.
• Shallot: Not all recipes call for shallots, but I like the mild flavor it adds. If you have onion on hand, I recommend dicing it very small and soaking or straining the onion in cold water to cut some of the bite.
• Garlic: Mince it up as finely as possible. You want the garlic to be evenly distributed throughout the topping to infuse every bite with flavor.
• Fresh Basil: I just love the flavor fresh basil brings to this recipe. So, please, use fresh! Dried basil doesn’t replicate the same taste and texture.
• Olive Oil: Mix this in with all the topping ingredients to bring everything together.
• Salt & Black Pepper: Simple seasonings are all you need here!
• Balsamic Vinegar: I mix a little balsamic vinegar into the topping for a little tang and sweetness. It’s absolutely delicious and adds another layer of flavor.
• Baguette: I almost always use a baguette whenever I make this appetizer. They’re pretty easy to find where I live and are pretty inexpensive. However, you can use ciabatta, sourdough, or any other crusty bread. If it’s sturdy enough to hold toppings once toasted, it’ll work well. Also, your bread can be fresh or slightly stale, so that day-old loaf won’t go to waste!

What Else Can I Add?

In Italy, ‘bruschetta’ refers to a slice of grilled or toasted bread traditionally drizzled with olive oil and rubbed with garlic, rather than the fresh tomato mixture we commonly think of. It’s often topped it with all sorts of things like cured meats and cheese, which means the possibilities for variations are endless! Here are some fun additions to this recipe I think you’ll enjoy:

• Prosciutto or other cured meats
• A sprinkle of Parmesan cheese
• Caramelized onions
• Burrata cheese or a sliced ball of fresh mozzarella (the kind you’d use in a Caprese salad, not shredded)
• Roasted red peppers
• A drizzle of homemade balsamic glaze

1. To save a little time and money, I simply toast my baguette slices and then pile on the toppings. But if you want to lean towards the traditional route, you can brush the bread with olive oil, grill it, and then rub it with a fresh garlic clove before adding the toppings. Either way, it’s delicious!
2. Dice everything into small pieces for easy eating. This will also help the topping stretch further so you can pile each slice high with flavor!
3. Be sure to deseed your tomatoes before dicing them, as too many seeds can make the mixture watery. This is really easy to do—just slice the tomatoes in half and use a spoon to scrape out the seeds.
4. I highly recommend letting your tomato mixture marinate in the bowl for 15 minutes before serving. The flavors meld together nicely, and the salt will draw out excess liquid from the tomatoes. This is my secret to perfectly crisp, not soggy, tomato bruschetta! You can either drain this liquid or use a slotted spoon to scoop the tomato mixture onto your bread.

How to Serve

This easy recipe is the best stand-alone appetizer or addition to a larger holiday spread. I’ll be serving my recipe for bruschetta alongside marinated olives, cheese, cranberry orange relish, and crackers for a festive antipasto platter this year! But it’s just as delicious when served with a hearty dinner option like antipasto pasta salad—it’s loaded with flavor and makes a great make-ahead meal. Lasagna or chicken parmesan are always crowd pleasers. Or, for something different, use the tomato mixture to make bruschetta pasta or as a topping for homemade pizza or a salad.

Make It Ahead

Recipes I can prep beforehand are a LIFESAVER for me during the busy holiday season. So, while this recipe is best made fresh, you can get a head start by prepping the topping mixture and storing it in an airtight container in the fridge for up to 3 days. When ready to serve, toast your baguette slices and top with the prepared mixture.

The salt will draw more liquid from the tomatoes as they sit, so don’t forget to strain them before topping the baguette slices. I don’t recommend assembling this dish until right before serving, though, as the bread will get soggy!

Bruschetta Recipe

Cost 8.63recipe/8.63 recipe / 8.63recipe/1.07 serving

This easy Bruschetta recipe is a delicious and budget-friendly appetizer made with fresh tomatoes, basil, garlic, and a crunchy baguette base.

Step-by-step photos can be seen below the recipe card.

• ▢ 3 slicer tomatoes, seeded and diced small (about 3 cups diced)* ($3.63)

• ▢ 1 small shallot, diced small ($0.88)

• ▢ 2 cloves garlic, minced ($0.06)

• ▢ 2 Tbsp fresh basil, minced (about 1 small clamshell)** ($1.78)

• ▢ ¼ tsp salt ($0.01)

• ▢ ¼ tsp freshly cracked black pepper ($0.04)

• ▢ 3 tsp olive oil ($0.18)

• ▢ 2 tsp balsamic vinegar ($0.08)

• ▢ 1 baguette, cut into ¼-½ inch slices and toasted ($1.97)

• Seed and dice tomatoes, dice shallot, mince garlic, and mince basil. Gather salt, pepper, olive oil, and balsamic vinegar.

• Stir to combine and let sit for 15 minutes.

• Add 2 Tbsp of the tomato mix to each piece of sliced and toasted baguette.

• Drizzle with balsamic glaze*** (if desired!) and serve.

See how we calculate recipe costs here.

*You could substitute any affordable tomato for the slicer tomatoes I used. Roma is often less expensive, but the slicer tomatoes looked better when I was at the store, so that’s what I went for! I don’t recommend canned tomatoes, as the texture is too soft.

**Don’t skip the fresh basil, as it provides the defining flavor of this recipe. It does up the price quite a bit, but the flavor cannot be replicated with dry herbs. It’s worth the splurge!

*** Optional: Whip up a quick batch of our homemade balsamic glaze for drizzling over each portion. It takes this appetizer to the next level!

Serving: 1serving (4 bites)Calories: 111kcal (6%)Carbohydrates: 19g (6%)Protein: 4g (8%)Fat: 3g (5%)Sodium: 270mg (12%)Fiber: 2g (8%)

The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional. Percentages are of daily value.

how to make Bruschetta – step by step photos

Seed and dice 3 tomatoes, dice 1 small shallot, mince 2 cloves garlic, and mince 2 Tbsp fresh basil. Gather ¼ tsp salt, ¼ tsp pepper, 3 tsp olive oil, and 2 tsp balsamic vinegar.

Stir to combine and let sit for 15 minutes. Add 2 Tbsp of the tomato mix to each piece of sliced and toasted baguette.

Drizzle with balsamic glaze (if desired!) and serve! This simple appetizer is super fresh, easy to make, and the perfect way to kickstart your holiday meal.

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Jess RiceJess Rice finds joy and purpose in instructing aspiring chefs and home cooks alike. Chef Jess was recently working as a Chef Professor at Niagara College in Canadian wine country, teaching international students from all over the world food theory and classic culinary techniques before moving back to Nashville. Her diverse experience also includes working (literally) every position in a restaurant to traveling all over the world as a private chef to celebrities and rock ‘n roll legends. As a successful restaurateur, she helped shape the local food scene in Nashville with the debut of her raw vegan restaurant AVO and its innovative and flavorful offerings. Jess’ passion for culinary excellence is evident in her diverse roles within the dynamic world of food. She’s excited to share her love for food with our readers at BudgetBytes