I am kind of obsessed with bruschetta.
Aaaand by kind of obsessed I mean one hundred percent obsessed. Obviously.
Which is really very strange because I don’t like tomatoes. I don’t despise them but I don’t enjoy them. And what is bruschetta? Tomatoes. Ninety percent tomatoes.
But for some reason when you add some garlic, salt, pepper, basil, and a touch of balsamic vinegar to the tomatoes they transform into the most delicious bite that you could ever eat.
Yeah. Ever.
IT’S SO GOOD. HOW. WHY.
I don’t know how it works…but it tastes like heaven in your mouth.
I keep my bruschetta very simple. Just a few ingredients to amp up those tomatoes and make everything taste exactly right. No need for mozzarella. No need for a fancy balsamic reduction. No need for any special tomatoes. Just simple, delicious ingredients that combine into absolute perfection.
So. Bruschetta 101. You have two main elements: 1. the tomatoes 2. the bread.
The tomatoes. First you remove the seeds and juicy “pulp” from the inside of the tomato so it doesn’t water down the mixture and dilute the other ingredients. We really just need the meat of the tomato. Throw in some finely minced garlic, basil, salt, pepper, and a touch of balsamic. Stir that together and let it sit in the fridge while you are getting your bread ready.
The bread. Wheat French. Half a loaf. Smeared with softened butter and baked until it has reached golden brown perfection. Rubbed with a garlic clove to add an extra layer of flavor that contributes to this dish’s unfair perfection.
Throw some extra basil on top.
Take a bite. Cry tears of happiness.
Seth’s family was here visiting this weekend, meaning they were here for food blog central on Saturday when I was cooking all my stuff for this week. So they had some of this bruschetta and it was a huge hit.
It’s definitely a crowd pleaser! And they are only 150 calories per toasty, garlic-y, flavor packed piece.
I have to stop talking for a second so I can show you what is happening as I type.
This is us. Right now. I just took it from my computer. This has been happening for the past 30 minutes and I am in kitty heaven.
Kitty. Heaven.
You can’t see this, but Boone is a foot to our left sleeping on the couch.
This is my happy place. Sleepy, cuddly animals. Going on about delicious bruschetta.
Maybe Mondays aren’t so bad.
Watch how to make this Perfect Bruschetta here!
Have a happy, happy Monday and a wonderful rest of the week!! I’ll see ya on Wednesday :).
PrintPerfect Bruschetta
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 7-10 pieces of bruschetta 1x
Ingredients
- For the tomatoes:
- 2 pounds of roma tomatoes (or any good, ripe tomato)
- 2 cloves of garlic, very finely minced
- 5 basil leaves (plus more for garnish), rolled up and sliced into thin strips
- 2 teaspoons balsamic vinegar
- Salt and pepper
- For the bread:
- 1/2 loaf of wheat french bread (about 7–10 slices)
- Softened butter for spreading onto the bread
- 1 clove of garlic
Instructions
- Preheat your oven to 350 degrees
- Quarter your tomatoes, and pull out all the seeds and “pulp” out of the middle with your fingers and discard so you are just left with the meat of the tomato
- Chop the tomatoes up into small, bite size pieces
- Transfer your tomatoes into a medium bowl and add in your garlic, basil, balsamic vinegar, and salt and pepper to taste
- Store in the fridge until the bread is ready
- Slice your loaf of wheat french bread into about 1 1/2 inch slices (ish)
- Spread softened butter onto both sides, place the bread on a baking sheet, and place in your preheated oven for 10 minutes
- Remove the bread from the oven, flip all of the slices over, and bake for another 5 minutes, or until golden brown on both sides
- Slice the tip off of one garlic clove so you have a flat surface
- Rub the garlic clove across the top of each toasted bread slice
- Spoon the tomato mixture onto the bread, top with a little more basil, and serve!
*Nutrition information is for one piece of bruschetta out of seven servings*
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries
Want more yummy appetizer recipes? Check these out:
Caprese Salad Bites with Garlic Balsamic Reduction
Buffalo Chicken Potato Skins with Greek Yogurt Ranch
This recipe was fabulous, it was such a hit with friends and family, this definitely is a keeper😊
Thank you so much for sharing🙏
★★★★★
I’m so glad you loved this recipe, Sue! Thanks for the comment!
Hi! I tried this recipe last sunday as a starter for my family and it was appreciated!! Thank you Annie!! ;)
Iris recently posted…Piperina e Curcuma Plus: il miglior integratore naturale per dimagrire
★★★★★
Yay! So glad you tried it and liked it, Iris!!
Hi
Also you say scoop the inside of the tomatoes out so i did but i put the pips and juice into a separate bowl
1 tomatoe pips / juice
2 1tbs garlic powder
3 1 tsp dried basil
4 1 tsp olive oil
5 salt
6 pepper
7 1 tbs balsamic vinegar
Mix all together and brush mixture onto both sides of the bread it was beautiful because i always think the best flavour off the tomatoes is the inside so why waste it 👍
Yum! Thanks for the comment, David!
I tried this recipe and it was off the chain… daughter loved it.. Will defiantly be making this again
I absolutely LOVE bruschetta! That you for this FANTASTIC look into your food prep!
★★★★★
I do too! It’s so addicting. Thanks, Noah!
Always make bruschetta but always used EVOO. Do you ever se it. Will try when my tomatos got ripe. You s is definitely healthier. A bit of finley chopped onions adds a bit of tang. Thanks for you blg
★★★★★
The little bit of onion sounds like a great addition! It will be so yummy when you get your ripe tomatoes. Bruschetta is just the best!
Although it ups the calories, this is fabulous (even more) with a light spread of goat cheese on th bread before the tomatoes…yummy!
★★★★★
Yummm – this makes my mouth water just thinking about it!
YES!!!
Can’t wait to take this to a wine tasting party. But I’m wondering how far in advance I can do the bread? Is an hour or so ok? I don’t want to have to bring the bread to the party undone so will do at home right before. Sound ok?
I think an hour or so before is okay! You don’t want to make it tooooo far ahead or the bread will stale, but I think you’d be good with an hour for sure!
I made he bruschetta the day before and the bread as my guests were chatting amongst themselves (and drinking wine). Made this along with a garlic mushroom appie on the same toasted baguette and both disappeared very quickly! :) Thanks again Annie!
HI Annie,
Saw a variety to this at a wedding show last month. Going to make it this weekend for my son’s in-laws to be! :)
Yay! Let me know how it works out!
Turned out great. My daughter-in-law to be is not a fan of mushrooms (my other appie) so I made these for her. They disappeared quickly :-)
Yay! So glad they turned out well for you guys, Sandy!
I’ve made this 4 times I think, and it turned out perfect every time! Thank you for this recipe!
★★★★★
Comments like this make my day :). I’m so glad you love this recipe, Ivana!
Hi can you make this ahead of time and put in fridge? Bruschetta looks delish. I’m addicted to it too
Good question, Bella! You can make it ahead, but be careful not to make it too far in advance or the tomatoes won’t be nearly as good. I wouldn’t do it anymore than one day in advanced, and even that would be pushing it a little bit. Making it earlier on in the day would be totally fine – even better than fresh, actually (because the flavors have time to marry).
OOH! this is so typically spanish!
Thanks, Ana!
Hello from the Mediterranean-Greece, in particular!
It’s my daughter’s first bd on Sunday-throwing a small party & I ‘ll be definitely having these cuties! Thank you for the recipe.
Love the cat too!
Hello!! Aw, yay! That makes me so happy :). You must let me know how they turn out!
Annie, Thank you so much for the recipe! I have made it a few times and it has been a great hit.
Thought I would share with you a version that I played with and am so excited. I added a little Chili Olive oil and small amounts of Parmesan ( finely grated store bought) I added this little at a time so it would not clump. OMG. Flavour explosion. Am taking it to a party on a big wooden platter with a ceramic hand painted ceramic small round bun pan I am putting in the freezer. If it is a hit maybe I can send Pic. Classic version is a great flavour and this will be a new twist. Maybe you could put standard I one bowl and kicker version as a flavour zing.
I’m so glad this recipe has been successful for you Virgina – yay!! Ohhh, your “kicker” version sounds absolutely wonderful. I’ll have to try that sometime (SOON)!
Hi there!
Okay, dumb question, BUT, I am making this as an appetizer to take to a party tonight & was wondering…what is the best way for me to make this ahead of time?
I plan to make the bruschetta topping this afternoon & store in the fridge, but when is the best time to bake the bread?
Can i do that part ahead of time & assemble once I get there so it doesn’t get soggy or do i need to bake the bread there as well?
Hey Heather, I am sorry that I didn’t see this yesterday! I am probably too late in my response now, but I will answer your question anyway. You could toast the bread before you leave the house and store it in an airtight bag or container. However, I think you would get your best results if you baked the bread there. You could slice it and brush it with olive oil in advance, throw that all in a Ziploc bag, and bake it when you get to your party. If that’s not an option, though, baking them in advance will still be yummy :)!
Awwwww kittttyyyyyy!!! <3 Mine always tries to sit on my keyboard and then settles for the floor next to me. :D Your bruschetta looks awesome! Garlic can do magical things to all vegetables!
Jess @ Flying on Jess Fuel recently posted…Quinoa and Black Bean Veggie Burgers
Ugh, she always tries to sit on my keyboard too and it’s so annoying when I am trying to get stuff done! I agree…love garlic!!
Wow! This bruschetta indeed sounds and looks perfect. Completely agree that simple is best! YUM. :)
Thanks, Anu :).
That really does look perfect. Those tomatoes looks incredibly fresh and juicy.
Dannii @ Hungry Healthy Happy recently posted…Comment on Crunchy Pesto Ciabatta by Beth
Thanks, Dannii! The tomatoes are so yummy :).
Mmmm, I absolutely love bruschetta! Love how simple your version is, it looks incredible! Aaw and your kitty is super adorable too!
Thanks, Kelly! Yessss she is super cute!
You made this just for me, didn’t you? Because you know I have POUNDS of tomatoes coming out of my garden, and I can’t eat them up fast enough. I love bruschetta! And yours really does look perfect. And how cute is your kitty?!
Natalie @ Tastes Lovely recently posted…Triple Berry Crumble (made with frozen fruit!)
★★★★★
I did :). JUST for you!! So jealous of your fresh tomatoes…freeze some and send them to me!
LOVE bruschetta! It is definitely my idea of the perfect summer appetiser! This looks divine, Annie. The colours are beautiful! :D
Jess @ whatjessicabakednext recently posted…Rosemary Sea Salt Focaccia
Thanks, Jess!
I love bruschetta too! I agree that simple is best and this looks perfect to me! I think the kitty agrees!
Rachelle @ Beer Girl Cooks recently posted…Blueberry Mousse Shooters
Thanks, Rachelle! The kitty did agree :). She licked the bowl.
I am Annie’s favorite Mother-In-Law that was visiting for the weekend while my favorite daughter-in-law was making her food blog magic . . . the bruchetta was YUM YUM YUM. And she made it in about 10 minutes!
:).
I’m the biggest sucker for bruschetta! I always order it for an appetizer and love making my own, too. This looks fantastic, Annie! I will have to try out your version!
Gayle @ Pumpkin ‘N Spice recently posted…Cheesy Guacamole Toast
Me too, Gayle! Thank you :).