Bruschetta Recipe
This easy bruschetta recipe features garlic parmesan toasts topped with juicy marinated tomatoes and fresh basil. Crisp, flavorful, and perfect for any occasion.
Ingredients
Tomato Topping
- 6 medium Roma tomatoes, diced
- ⅓ cup fresh basil leaves, cut into thin ribbons
- 5 cloves garlic, minced and divided
- 1 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- ½ tsp sea salt
- ¼ tsp ground black pepper
- to taste balsamic glaze (optional) for drizzling
Toasted Bread
- 1 fresh baguette
- 3 tbsp extra virgin olive oil
- ⅓ cup shredded parmesan cheese
Instructions
- Core and dice the Roma tomatoes. Lightly salt and place them in a colander for 15–30 minutes to drain.
- Chiffonade the basil leaves and add them to a mixing bowl.
- Mince the garlic. Mix 1 teaspoon of it with the olive oil and set aside. Add the rest to the bowl with basil.
- After draining, add tomatoes to the bowl. Mix in balsamic vinegar, olive oil, salt, and pepper. Let sit for 15–30 minutes.
- Preheat oven to 400°F (200°C). Slice baguette diagonally into ½-inch thick pieces. Line on a parchment-lined baking sheet.
- Brush both sides with garlic olive oil. Sprinkle shredded parmesan on top.
- Bake for 5 minutes until golden. Then broil 1–2 minutes until edges are crisp and cheese is slightly browned.
- Place toasted bread on a platter. Serve tomato mixture in a bowl. Let guests top bread as they eat. Drizzle with balsamic glaze if desired.
Notes
Use a slotted spoon to drain excess tomato juice when serving. Let tomatoes reach room temperature for maximum flavor. Toasts can be made ahead and reheated for crispiness.
Nutrition Facts (Per Serving)
- Calories: 180
- Fat: 10g
- Saturated Fat: 2.5g
- Cholesterol: 5mg
- Sodium: 260mg
- Carbohydrates: 18g
- Fiber: 2g
- Sugars: 3g
- Protein: 4g