Easy Tomato Bruschetta
This quintessential Italian antipasto is so fresh and simple to make and a beautiful appetizer for any meal or gathering. Our Easy Tomato Bruschetta is ready in minutes, is vegan-friendly, and can easily be made gluten-free, too!
You also might like our Chimichurri Steak Crostini!
It’s an Italian staple! Our Easy Tomato Bruschetta is one of my favorite simple but delicious, go-to appetizers. It’s so quick to make and is always welcome at any gathering because of the fresh flavors and because it’s vegan and can easily be made gluten-free with a gluten-free baguette. With just a few simple ingredients, you can make such a flavorful bite-sized Italian appetizer!
What is Bruschetta?
Bruschetta, pronounced correctly in Italian as “brus-ket-ta” because in Italian the “ch” makes a “k” sound. But what we’re more familiar with in America is the English pronunciation of “brus-shet-ta.” While Italians will correct you if you pronounce it in English and Americans will likely roll their eyes at you if you pronounce it correctly in Italian if you are English speaking, either way, everyone will know which classic Italian appetizer you’re talking about, no matter which way you pronounce it.
While most of us think of Bruschetta as a tomato-based appetizer, it can in fact be as simple as grilled bread rubbed with garlic and topped with just olive oil and salt. While the most popular variation is with fresh tomatoes and basil, you can also find bruschetta in Italy with cheese, beans, and other veggies.
Ingredients
- Tomatoes – Roma tomatoes are my favorite for bruschetta because of their firmer texture and the fact that they have fewer seeds.
- Red Onion – Just the right amount of crunchy kick.
- Fresh Garlic – Fresh is key here, try to avoid using the jarred for this recipe.
- Fresh Basil – Again, fresh is absolutely key. We do not suggest substituting for dried basil, it’s just not the same.
- Salt – Kosher is our go-to!
- High-Quality Balsamic Vinegar – This is the kind of recipe that high-quality balsamic vinegar has been waiting for! We love this one from Tre Olive.
- High-Quality Extra Virgin Olive Oil – Just like the olive oil you use for vinaigrettes, this is the time to use the good stuff.
Best Bread for Bruschetta
Ok now, this is where true Italians will state that this is not actually Bruschetta, but instead a crostini. In Italy, Bruschetta, from the word “brusciare” meaning ‘to burn’ or ‘to toast’, which means toasting a ciabatta loaf, while a Crostini is technically what this is because it’s sliced and toasted baguette slices. Therefore, if you want a 100% authentic bruschetta, you will need a loaf of ciabatta. But, for this quick and easy, American version, a nice crusty baguette, cut into slices and toasted like a crostini, will do.
Easy to Make
Does it get much easier than just adding it all to a bowl and giving it a good mix?
Set that bowl aside in the fridge and let all of those flavors meld together. 30 minutes at least, but up to an hour is best. Necessary? No. But it will develop the flavors more. This is also great to make in advance the day before your party.
After your tomato mixture has rested and developed its flavor more and you’re ready to serve, slice and toast your baguette!
Now for a true Italian crostini appetizer, you can’t forget the fresh garlic brush on that toasted bread. Just a little bit to add a hint of that fresh garlic flavor to your olive oil-toasted bread.
Easy Tomato Brushetta, healthy, vegan, simple to make, and a delightful and colorful little bite-sized appetizer! No baguette? No problem! You could also serve this with your favorite crackers, too. Like our Saltines From Scratch, Ritz Crackers From Scratch, or Healthy Homemade Wheat Thins. Make it gluten-free with a gluten-free bread or cracker, too!
Recipe Tips
This will reduce some of the liquid from the bruschetta after it’s rested and the flavors have developed. I do this about half of the time, mostly because I don’t mind the added liquid and it’s faster to not. Totally up to you!
This is a great recipe to make the day before and set aside in your fridge until you’re ready to serve! The next day there will be accumulated liquid from the tomatoes (if not deseeded), oil, and balsamic. I like to dip soft bread in that!
Use any of your favorite breads cut small (or not!) and toasted! While our Easy Crusty French Baguette is our favorite, we’ve also used slices of our Vietnamese Baguette, Como Bread, and No Knead Rosemary Garlic Bread, too! You could also serve this with your favorite crackers, too. Like our Saltines From Scratch, Ritz Crackers From Scratch, or Healthy Homemade Wheat Thins.
Serve with a gluten-free baguette or your favorite gluten-free cracker for a delicious vegan and gluten-free appetizer!
Add some fresh mozzarella slices to the baguette slices, or make a Roman bruschetta by topping it with anchovies or a Sicilian bruschetta by using oregano instead of basil!
You’ll get about 20-25 slices from each baguette and so you can expect about 40-50 little delicious bruschetta bites!
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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Easy Tomato Bruschetta
Ingredients
- 2 Lbs roma tomatoes
- 1/2 Cup red Onion diced
- .4 Oz fresh basil or 1/4 cup packed, chopped
- 3 cloves fresh garlic 2 minced, 1 set aside for toasted bread
- 2 Tablespoons Balsamic Vinegar the good stuff
- 1 Tablespoon extra virgin olive oil the good stuff
- 1 1/4 Teaspoon kosher salt
- 2 Baguettes
Instructions
- Slice tomatoes in half and deseed (if desired) and then dice into small even sized pieces. Add to a medium-sized bowl. Add onion, garlic, basil, and salt and mix well. Add balsamic vinegar and olive oil and mix well. Cover and store in the fridge for at least 30 minutes before serving, and up to 1 day.
- Preheat oven to 450 degrees F.
- Slice baguettes 1" thick, on an angle and line on a baking sheet. Lightly brush each slice with olive oil.
- Bake on the middle rack of the oven for 6-9 minutes. Remove from the oven and slice the 1/3 top of the reserved garlic clove off and gently rub garlic on each slice (if desired).
- Remove the tomato mixture from the fridge and give a good mix. Top with tomato mixture and serve!
