The Garlic Diaries

Food and Life with a Punch of Flavor

  • About Me
  • Recipes
  • Life
    • Marriage
    • Parenting
    • Meal Plans
    • Random
  • Contact Me

Perfect Bruschetta

August 24, 2015 by Annie Chesson 51 Comments

Jump to Recipe

Perfect Bruschetta - Simple, fresh, and seriously amazing. This is the best bruschetta I’ve ever had!

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.

Perfect Bruschetta - Simple, fresh, and seriously amazing. This is the best bruschetta I’ve ever had!

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.

Perfect Bruschetta - Simple, fresh, and seriously amazing. This is the best bruschetta I’ve ever had!

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.

Blitz

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.

Perfect Bruschetta - Simple, fresh, and seriously amazing. This is the best bruschetta I’ve ever had!

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 :).

Print

Perfect Bruschetta

★★★★★

5 from 7 reviews

  • Author: Annie Chesson
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 7-10 pieces of bruschetta 1x

Ingredients

Scale
  • 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

  1. Preheat your oven to 350 degrees
  2. 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
  3. Chop the tomatoes up into small, bite size pieces
  4. Transfer your tomatoes into a medium bowl and add in your garlic, basil, balsamic vinegar, and salt and pepper to taste
  5. Store in the fridge until the bread is ready
  6. Slice your loaf of wheat french bread into about 1 1/2 inch slices (ish)
  7. Spread softened butter onto both sides, place the bread on a baking sheet, and place in your preheated oven for 10 minutes
  8. 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
  9. Slice the tip off of one garlic clove so you have a flat surface
  10. Rub the garlic clove across the top of each toasted bread slice
  11. Spoon the tomato mixture onto the bread, top with a little more basil, and serve!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

*Nutrition information is for one piece of bruschetta out of seven servings*

Screen Shot 2015-08-24 at 5.58.03 PM

Perfect Bruschetta - Simple, fresh, and seriously amazing. This is the best bruschetta I’ve ever had!

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

Baked Egg Rolls

Buffalo Chicken Potato Skins with Greek Yogurt Ranch

 

Pin It

Filed Under: 30 Minute Meals, All Recipes, Appetizers, Game Day, Sides, Snacks, Vegetarian Tagged With: 30 minutes, Appetizers, balsamic, Basil, bruschetta, Easy, game day, garlic, Healthy, starters, Tomatoes, Vegetarian

« Quinoa Mac and Cheese
Pasta Salad with Creamy Avocado Sauce »

Want posts delivered directly to your inbox? Subscribe to The Garlic Diaries today!

Comments

  1. Sue k says

    March 27, 2021 at 5:15 pm

    This recipe was fabulous, it was such a hit with friends and family, this definitely is a keeper😊
    Thank you so much for sharing🙏

    ★★★★★

    Reply
    • Annie Chesson says

      April 5, 2021 at 3:59 pm

      I’m so glad you loved this recipe, Sue! Thanks for the comment!

      Reply
  2. Iris says

    October 24, 2018 at 6:21 am

    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 dimagrireMy Profile

    ★★★★★

    Reply
    • Annie Chesson says

      October 24, 2018 at 1:30 pm

      Yay! So glad you tried it and liked it, Iris!!

      Reply
      • David Love says

        November 20, 2018 at 4:00 pm

        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 👍

        Reply
        • Annie Chesson says

          November 30, 2018 at 12:57 pm

          Yum! Thanks for the comment, David!

          Reply
  3. Sandra says

    July 7, 2018 at 2:01 pm

    I tried this recipe and it was off the chain… daughter loved it.. Will defiantly be making this again

    Reply
  4. Noah says

    June 1, 2018 at 3:43 pm

    I absolutely LOVE bruschetta! That you for this FANTASTIC look into your food prep!

    ★★★★★

    Reply
    • Annie Chesson says

      June 5, 2018 at 11:24 am

      I do too! It’s so addicting. Thanks, Noah!

      Reply
  5. Bill says

    April 17, 2018 at 2:23 pm

    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

    ★★★★★

    Reply
    • Annie Chesson says

      May 1, 2018 at 9:59 am

      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!

      Reply
  6. Susan says

    January 1, 2018 at 4:47 pm

    Although it ups the calories, this is fabulous (even more) with a light spread of goat cheese on th bread before the tomatoes…yummy!

    ★★★★★

    Reply
    • Annie Chesson says

      January 4, 2018 at 12:52 pm

      Yummm – this makes my mouth water just thinking about it!

      Reply
    • Missy says

      July 25, 2018 at 6:08 pm

      YES!!!

      Reply
  7. Leslie L says

    November 28, 2017 at 4:21 pm

    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?

    Reply
    • Annie Chesson says

      November 28, 2017 at 5:32 pm

      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!

      Reply
    • Sandy says

      November 28, 2017 at 7:01 pm

      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!

      Reply
  8. Sandy Lang says

    November 3, 2017 at 1:56 pm

    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! :)

    Reply
    • Annie Chesson says

      November 6, 2017 at 4:07 pm

      Yay! Let me know how it works out!

      Reply
      • Sandy says

        November 7, 2017 at 5:24 am

        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 :-)

        Reply
        • Annie Chesson says

          November 7, 2017 at 9:57 pm

          Yay! So glad they turned out well for you guys, Sandy!

          Reply
  9. Ivana says

    December 8, 2016 at 1:32 pm

    I’ve made this 4 times I think, and it turned out perfect every time! Thank you for this recipe!

    ★★★★★

    Reply
    • Annie Chesson says

      December 8, 2016 at 3:43 pm

      Comments like this make my day :). I’m so glad you love this recipe, Ivana!

      Reply
  10. Bella says

    September 26, 2016 at 12:16 am

    Hi can you make this ahead of time and put in fridge? Bruschetta looks delish. I’m addicted to it too

    Reply
    • Annie Chesson says

      September 27, 2016 at 6:25 pm

      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).

      Reply
  11. Ana says

    June 9, 2016 at 3:27 am

    OOH! this is so typically spanish!

    Reply
    • Annie Chesson says

      June 10, 2016 at 9:53 am

      Thanks, Ana!

      Reply
  12. Kleopatra says

    May 27, 2016 at 9:04 pm

    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!

    Reply
    • Annie Chesson says

      May 28, 2016 at 4:56 pm

      Hello!! Aw, yay! That makes me so happy :). You must let me know how they turn out!

      Reply
  13. Virginia says

    February 20, 2016 at 10:54 am

    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.

    Reply
    • Annie Chesson says

      February 21, 2016 at 5:04 pm

      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)!

      Reply
  14. Heather says

    December 31, 2015 at 2:26 pm

    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?

    Reply
    • Annie Chesson says

      January 1, 2016 at 11:16 pm

      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 :)!

      Reply
  15. Jess @ Flying on Jess Fuel says

    August 26, 2015 at 4:12 pm

    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 BurgersMy Profile

    Reply
    • Annie Chesson says

      August 26, 2015 at 6:10 pm

      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!!

      Reply
  16. Anu-My Ginger Garlic Kitchen says

    August 26, 2015 at 4:26 am

    Wow! This bruschetta indeed sounds and looks perfect. Completely agree that simple is best! YUM. :)

    Reply
    • Annie Chesson says

      August 26, 2015 at 2:26 pm

      Thanks, Anu :).

      Reply
  17. Dannii @ Hungry Healthy Happy says

    August 26, 2015 at 12:50 am

    That really does look perfect. Those tomatoes looks incredibly fresh and juicy.
    Dannii @ Hungry Healthy Happy recently posted…Comment on Crunchy Pesto Ciabatta by BethMy Profile

    Reply
    • Annie Chesson says

      August 26, 2015 at 2:26 pm

      Thanks, Dannii! The tomatoes are so yummy :).

      Reply
  18. Kelly - Life Made Sweeter says

    August 25, 2015 at 4:10 pm

    Mmmm, I absolutely love bruschetta! Love how simple your version is, it looks incredible! Aaw and your kitty is super adorable too!

    Reply
    • Annie Chesson says

      August 26, 2015 at 2:27 pm

      Thanks, Kelly! Yessss she is super cute!

      Reply
  19. Natalie @ Tastes Lovely says

    August 25, 2015 at 1:29 pm

    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!)My Profile

    ★★★★★

    Reply
    • Annie Chesson says

      August 25, 2015 at 3:01 pm

      I did :). JUST for you!! So jealous of your fresh tomatoes…freeze some and send them to me!

      Reply
  20. Jess @ whatjessicabakednext says

    August 25, 2015 at 8:29 am

    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 FocacciaMy Profile

    Reply
    • Annie Chesson says

      August 25, 2015 at 3:00 pm

      Thanks, Jess!

      Reply
  21. Rachelle @ Beer Girl Cooks says

    August 24, 2015 at 9:30 pm

    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 ShootersMy Profile

    Reply
    • Annie Chesson says

      August 25, 2015 at 3:00 pm

      Thanks, Rachelle! The kitty did agree :). She licked the bowl.

      Reply
  22. Rhonda Chesson says

    August 24, 2015 at 8:24 pm

    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!

    Reply
    • Annie Chesson says

      August 25, 2015 at 2:57 pm

      :).

      Reply
  23. Gayle @ Pumpkin 'N Spice says

    August 24, 2015 at 8:16 pm

    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 ToastMy Profile

    Reply
    • Annie Chesson says

      August 25, 2015 at 2:57 pm

      Me too, Gayle! Thank you :).

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

CommentLuv badgeShow more posts

Search

  • Facebook
  • Instagram
  • Pinterest

Annie Chesson
I am a passionate Christian, wife, cooking addict, and mom to the two sweetest boys in the world! Join me in my journey to create delicious, flavorful food. More About Me...

Subscribe to The Garlic Diaries

view my food post on usrg.com

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress