Bruschetta
This bruschetta with tomato and basil recipe is an easy appetizer for holiday or game-day parties. It's made with a delicious mixture of Roma tomatoes, fresh basil, olive oil, and balsamic vinegar served on toasted bread slices.
This tomato and basil bruschetta is a fresh and tasty addition to any holiday spread. It's quick and easy to make and always a hit!
Ingredients needed
- Tomatoes: Ripe Roma tomatoes are the best variety for this recipe, but any ripe tomato can be substituted. The core and seeds are removed to reduce the moisture content.
- Fresh Basil: Fresh basil is a must when making this recipe. Do not use dried basil.
- Olive Oil: Extra virgin olive oil is recommended, but any quality olive oil that you would enjoy eating on a salad will work.
- Balsamic Vinegar: A small amount of balsamic vinegar will be added to the chopped tomatoes and made into a reduction to drizzle over the top of the finished appetizer when served.
- Salt and Pepper: Start with ¼ teaspoon of salt, taste, and add more if desired to avoid being overly salty.
- Garlic: A garlic clove is rubbed on the bread before toasting to add layer of flavor to the dish.
- Feta Cheese: The cheese crumbles are sprinkled on top right before serving. The cheese adds a bit of saltiness.
Recipe steps
Here's a breakdown of the steps needed to make the best bruschetta with tomato and basil!
Step 1
Slice the bread diagonally into ½" slices and arrange them in a single layer on a baking sheet.
Brush each side with olive oil and rub with a clove of garlic that's been cut in half.
Bake at 450°F for 7-10 minutes or until golden brown.
Step 2
Cut the tomatoes in half, remove the insides (core and seeds), and dice the flesh into small pieces.
Step 3
Mix the chopped tomatoes with olive oil, fresh basil, balsamic vinegar, salt, and pepper.
Keep the tomato mixture chilled until ready to serve.
Step 4
Serve on the toasted bread slices garnished with feta cheese crumbles and a drizzle of balsamic reduction.
How to Store
Store any leftover tomato mixture covered in the fridge for up to 2 days.
How to make a balsamic reduction
The balsamic reduction drizzled on top is totally optional, but it adds a slight sweetness that complements the mixture well.
- Place one cup of balsamic vinegar into a small saucepan and bring to a boil over medium-high heat, stirring frequently.
- Turn down the heat on the burner and simmer the vinegar until reduced to ½ cup, about 10 minutes. Allow the reduction to cool completely and transfer to a container with a lid.
How to serve bruschetta at a party
The last thing you want to serve your guests is a soggy appetizer!
To keep the bread as crisp as possible, place the toasted bread slices on a separate serving platter. Arrange the toppings beside it and allow guests to assemble their bruschetta.
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Bruschetta
INGREDIENTS
Tomato Topping
- 7 medium Roma tomatoes
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ cup chopped fresh basil
- 2 teaspoons balsamic vinegar
Bruschetta
- 1 baguette (or loaf of French bread)
- 2 tablespoons olive oil
- 1 clove garlic
Garnish
- 1 cup balsamic vinegar (for balsamic reduction)
- ¼ cup feta cheese crumbles
INSTRUCTIONS
- Toast bread: Preheat oven to 450°F. Cut the baguette into ½" thick slices, on the diagonal, and arrange them in a single layer on a baking sheet. Brush both sides with olive oil. Cut a garlic clove in half and rub each slice of bread. Bake for 7-10 minutes or until the bread is golden brown.
- Prepare tomatoes: Cut the tomatoes in half and remove guts and seeds. Dice the flesh into small pieces. Place the pieces into a mixing bowl.
- Combine: Add the olive oil, 2 teaspoons balsamic vinegar, chopped basil, salt and pepper and toss to combine. Taste for salt.
- To serve: Scoop the fresh tomato mixture onto a slice of bread and sprinkle with feta cheese and a drizzle of balsamic vinegar reduction.
Balsamic Vinegar Reduction
- Place 1 cup of balsamic vinegar into a small saucepan and bring to a boil over medium-high heat, stirring frequently. Reduce the heat to a simmer and continue to cook until it is reduced by half, about 10 minutes. Allow to cool completely.
NOTES
- Tip for serving at parties: To keep the bread from getting soggy, arrange slices of toasted bread on a serving platter alongside the bruschetta mixture, feta cheese and balsamic reduction and allow guests to assemble.
- Store any leftover tomato mixture covered in the fridge for up to 2 days.
Nutrition
This recipe was originally posted on Amy in the Kitchen.
Just made it this morning, have a party this party and the bruschetta I made is always kinda flat in favor. Love, love, love…this gives in my recipe book ❤️