Easy Bruschetta Recipe

Bruschetta is a super easy appetizer that doesn’t look easy. It takes about 20 minutes to make and is always a hit at parties.

Toss out the idea of leftovers, because this is definitely NOT a keep-around kind of dish.

Easy Tuscan Bruschetta is a party appetizer that’s gone in under 10 minutes. It only takes 20 minutes to make, requires a basic oven, and only 6 simple ingredients.

Why the Seeds Have to Go

Here’s a little trick that will elevate this appetizer for sure: seed your tomatoes. It’s going to take about 2 minutes tops, I promise.

The reason why this is important is because that gelatinous material is extremely watery and will start to release that water immediately. You’d end up with a sad, soggy mess instead of those perfectly crunchy pieces of bread.

Not only does seeding improve texture, it will improve flavor as well, concentrating the tomatoey-ness.

Now, if you’re thinking this sounds like it’s going to take forever, breathe. You do NOT need to remove each and every seed.

If the meaty middle has been scooped out you’re in business.

What Goes Into the Topping

Roma Tomatoes (2 lbs)

• Roma tomatoes are the best because they’re less watery and have more meat, making them ideal for dishes like this. They’ll hold their shape and won’t get all mushy when diced.
• Don’t buy tomatoes that smell like tomato. Avoid tomatoes that feel rough or mealy, and underripe tomatoes.

Fresh Basil (6 leaves)

• Rip off 6 leaves and dice. You can add a little more if you’re a basil lover.

NOTE: Fresh basil is required. Dried basil is a dull, brownish green color and doesn’t hold its vibrant, fresh flavor.

Use about 6 large leaves or about 10 of the tiny ones if you get them in a clamshell.

How to Make Easy Bruschetta

Choose ripe tomatoes with lots of character. Remove stem ends.

Slice in half, lengthwise, then REMOVE AS MANY SEEDS AS YOU CAN. The watery gel around the seeds adds too much moisture which can result in soggier bruschetta.

Spoon out the seeds as best you can, then dice and place in a medium bowl. Stack basil leaves on top of each other and cut into thin ribbons (called chiffonade).

Finely mince or press the garlic. When working with pungent foods such as garlic, I want to disperse the flavor evenly and avoid chunks.

More than two cloves of raw, pungent garlic will overpower balsamic vinegar and basil, so stick to the recipe. Grate fresh cheese from a wedge whenever possible.

Add all of the remaining ingredients to the tomato mixture. Toss to combine and season with salt, if needed.

Use aged balsamic vinegar, which has a thicker consistency. The acidity provides a bright, balancing flavor in this recipe.

Cut the French bread into ¾-inch slices; anything less than ¾-inch slices and the bread will be too flimsy to support the bruschetta mixture. Coat both sides with garlic butter spread.

Arrange on a sheet pan and bake as directed.

Spread each slice with the garlic butter or garlic-flavored spread on both sides. Arrange in one layer on a rimmed baking sheet.

Bake at 350 degrees for 10 minutes then flip over and bake for 5 more minutes. It should be nice and crisp and a light golden brown on both sides.

If they’re not perfectly crisp, you’re going to be sad. Trust us.

Spread the tomato mixture over the warm, garlicky bread and serve.

The Two Things Worth Knowing Before You Serve This

If you want to get ahead on this dish, prepare the tomato mixture (see below), then toast the bread and leave it at room temp for up to 30-45 minutes. Top the bread with the tomato mixture and serve right away.

The moisture in the tomatoes will soften the bread if you leave it topped for more than 10 minutes, which is sad.

If you’re serving this dish to a large group of guests, we highly recommend putting the bread out on a large platter with the tomato mixture in a bowl with a spoon on the side and having guests top their own. This avoids soggy bruschetta AND somehow guests will eat more when they’re helping themselves, which is less sad.

Bruschetta Questions That Come Up Every Time

Can I make any of it ahead of time?

The tomato mixture can be made up to 4 hours ahead of time. Chill, covered, in the refrigerator and stir well and taste before serving, and it may need more salt.

The flavors of basil and garlic actually intensify as it sits. Toasted bread will keep at room temp for several hours, and we’ve left it on the baking sheet, uncovered, which keeps it extra-crispy.

Covering it will steam it a little and soften it up. We recommend toasting the bread a few hours in advance.

Can I use a different type of tomato?

We prefer Roma tomatoes because they’re inexpensive and have more flesh and less water and are slightly sweeter and meaty, making them ideal for this application. When we can’t find Romas we’ve had good luck using cherry tomatoes cut into halves or quarters, if you find them at a better price.

You can use any kind of tomato, but the higher the water content, as in on-the-vine and beefsteak tomatoes, the more diligent you’ll have to be in removing all of the gel and seeds.

Can I skip the parmesan?

One more comment: If you’d like a less salty taste, you can skip the Parmesan. I also like to use Pecorino Romano, which is more salty and tangy.

I like fresh mozzarella torn into bits too!

What else can I put bruschetta topping on?

This topping is also delicious when spooned over a grilled chicken breast, or stirred into cooked pasta for a no-cook pasta sauce. To make another Italian-style appetizer, serve the topping on thick slices of toasted baguette (crostini).

Easy Bruschetta

Kate

This easy bruschetta recipe is the perfect appetizer or side. A crowd pleaser that takes minutes to make.

Want to see more recipes?

Make this warm baked crab rangoon dip to complement the cool bruschetta topping. Looking for something with a kick?

Try this chunky salsa with corn, black beans, avocado, and so much more. Or make these party-perfect soft pretzels served with a warm, yummy dipping sauce.