Bruschetta
A classic Italian appetizer featuring diced ripe tomatoes, fresh basil, and garlic on toasted crusty bread, finished with balsamic glaze and Parmesan.
Ingredients
For the topping
- 2 cups ripe tomatoes, diced Use Roma, heirloom, or vine tomatoes for best flavor.
- 2 cloves garlic, minced Reduce or omit for garlic-sensitive eaters.
- 1/4 cup fresh basil, chopped Leave some whole for garnish if desired.
- 1/4 cup extra-virgin olive oil Select a fruity, good-quality olive oil.
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, to drizzle Substitute with dairy-free alternative for vegan.
- Balsamic glaze, for finishing Use store-bought or reduce balsamic vinegar.
For the bread
- 1 piece baguette or ciabatta Any crusty bread works well.
Instructions
Preparation
- Core and dice tomatoes into small, even pieces. Gently drain any excess liquid in a medium bowl to prevent soggy bread.
- Add minced garlic, chopped basil, and olive oil to the tomatoes. Season with salt and pepper; let sit for 5–10 minutes.
Toasting the bread
- Slice the baguette on the bias into 1/2-inch to 3/4-inch slices. Toast until golden and crispy, about 1–2 minutes per side under a broiler or grill.
- While warm, rub one side of each slice lightly with a cut clove of garlic.
Assembly
- Generously spoon the tomato mixture onto each toast.
- Sprinkle with grated Parmesan and drizzle with balsamic glaze. Serve immediately.
Notes
Best eaten immediately after assembling. Store tomato topping in an airtight container for up to 2 days. Toasted bread can be stored separately at room temperature for 1 day and re-crisped if needed.