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Make a fresh and delicious summer appetizer with this easy balsamic bruschetta recipe! It pairs perfectly with any meal and is sure to add a pop of color to your dinner table.
One of the best parts of summer is all of the fresh, abundant produce.
I love getting creative in the kitchen and finding new ways to incorporate farm-fresh veggies into every meal!
In the summer, zucchini lasagna is in regular rotation, and I use up lots of bell peppers with my Dutch oven stuffed pepper recipe.
Recently, I’ve been on quite a bruschetta kick. Local tomatoes are a true summer treat, and this balsamic bruschetta brings out the best of their flavor.
It makes a simple yet special appetizer with your favorite meat dish or pasta recipe. It’s exactly what a relaxed summer meal should be.
Of course, if you have a house full of boys, this alone won’t cut it. I’ll usually make my one pan chicken Alfredo to go with it. It fills them up and doesn’t take me much extra time to make!
Table of Contents
Why You’ll Love Balsamic Bruschetta
- This bruschetta recipe is better than any I’ve ever had because of the addition of balsamic vinegar. It makes for a flavorful and fresh bruschetta that my entire family devours!
- Bruschetta is the easiest recipe that will still wow dinner guests. It comes together in under 20 minutes and requires just a few simple ingredients.
- There are so many ways to customize bruschetta to suit your preferences, dietary restrictions, and ingredients you have on hand. Check out the variations ideas below or experiment as you’d like.
- Balsamic bruschetta goes with just about any meal, taking the planning and decisions out of dinnertime. Pair it with your favorite entree for an elegant and delicious meal!
Ingredients
- Tomatoes: I recommend Roma tomatoes, but any fresh, ripe tomato will work! Particularly seedy tomatoes may need the seeds removed when you dice them.
- Basil: Use fresh basil, not dried. In a pinch, a spoonful of pesto would work, too.
- Balsamic vinegar: This adds a tangy, slightly sweet flavor to the bruschetta that makes it well-balanced and delicious. Higher quality balsamic vinegar does have a better flavor, if you can find it.
- Olive oil: A good quality extra virgin olive oil offers the best flavor.
- Salt and pepper: A must for bruschetta! The salt helps draw out the tomato juice and bring all of the flavors together, and the pepper is just tasty!
- Garlic: This is optional. I don’t usually use garlic, but many people like it in their bruschetta, so feel free to use it if you prefer.
- French bread: A sturdy loaf of French bread, such as a baguette, is the best for bruschetta.
Variations + Substitutions
- French bread has a nice structure and size, but you can use any bread you enjoy! I think bruschetta would taste great with my whole grain artisan bread.
- Some people add cheese, usually Parmesan or similar, and toast it with the bread, or toss it in with the bruschetta. I never use cheese in my bruschetta, but if you want, I would suggest 1/4 cup of shredded parm.
- If you aren’t a fan of basil, feel free to use a different fresh herb. It would be tasty with fresh oregano, rosemary, or thyme.
- Give the bruschetta a spicy kick with some red pepper flakes.
How to Make Balsamic Bruschetta
Step 1. Preheat your oven to 400°F.
Step 2. Lightly brush both sides of the bread slices with a tbsp of olive oil and lay them out on a baking sheet.
Step 3. Toast in the oven for about 5–10 minutes, flipping halfway through, until they’re golden and crisp.
Step 4. While the bread is toasting, mix the diced tomatoes and chopped basil in a medium bowl.
Step 5. Drizzle in the balsamic vinegar and olive oil, and add a pinch of salt and pepper. Give it a good toss until everything is coated.
Step 6. Spoon the tomato mixture over the warm toasted bread and serve right away.
Recipe Tips + Notes
- I love garlic, but I don’t often add it to my bruschetta. It is a popular and traditional ingredient in bruschetta, though, so feel free to include it if you want!
- If you want the garlic flavor but fresh garlic is too strong for you, feel free to stir in some roasted or sautéed garlic or garlic powder.
- For an extra pop of balsamic flavor, try adding a drizzle of balsamic glaze right before serving.
- Bruschetta does not save well, so I suggest making just the right amount so you don’t have leftovers. If you need to make it ahead of time, keep the tomatoes and the bread separate until right before serving.
What to Serve with Bruschetta
Bruschetta is a versatile dish that goes great with a meat entree like cast iron flank steak or Tuscan roasted chicken. It can be served as an appetizer while dinner is cooking, or as a fun side dish.
Of course, bruschetta is an Italian recipe, so it’s best served with your favorite pasta dish! I love having it with a chicken pesto pasta bake, my dutch oven lasagna soup, or spaghetti with my venison pasta sauce. You’ll feel just like you’re in Italy!
Frequently Asked Questions
Hands down, balsamic vinegar is best for bruschetta! It adds just enough acidity, tanginess, and sweetness without being overpowering. Balsamic vinegar also complements the flavor of the tomatoes and basil perfectly.
You don’t need to let your bruschetta marinate very long – as long as it takes to toast the bread is just fine. It can marinate up to 2 days in the fridge, though, so you can make the tomato mixture ahead of time if you’d like.
To make this balsamic bruschetta gluten-free, you can simply substitute the French bread for a loaf of your favorite gluten-free bread.
It can be, but it depends on the recipe. Some bruschetta is made with cheese, either toasted onto the bread or mixed into the tomatoes. This balsamic bruschetta recipe is dairy-free as written, so those with allergies and restrictions can still enjoy!
Find Your Next Recipe
If you tried this Balsamic Bruschetta Recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Easy Balsamic Bruschetta
Equipment
Ingredients
- 6 Roma tomatoes diced
- ⅓ cup fresh basil leaves chopped
- 1 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil divided
- ¼ tsp sea salt
- ¼ tsp black pepper
- 3 cloves garlic minced (optional)
- 1 loaf of French bread
Instructions
- Preheat your oven to 400°F.
- Lightly brush both sides of the bread slices with a tbsp of olive oil and lay them out on a baking sheet.
- Toast in the oven for about 5–10 minutes, flipping halfway through, until they’re golden and crisp.
- While the bread is toasting, mix the diced tomatoes and chopped basil in a medium bowl.
- Drizzle in the balsamic vinegar, olive oil, and add a pinch of salt and pepper. Give it a good toss until everything is coated.
- Spoon the tomato mixture over the warm toasted bread and serve right away.
Video
Notes
- I love garlic, but I don’t often add it to my bruschetta. It is a popular and traditional ingredient in bruschetta, though, so feel free to use it if you want!
- If you want the garlic flavor but fresh garlic is too strong for you, feel free to stir in some roasted or sautéed garlic or garlic powder.
- For an extra pop of balsamic flavor, try adding a drizzle of balsamic glaze right before serving.
- Bruschetta does not save well, so I suggest making just the right amount so you don’t have leftovers. If you need to make it ahead of time, keep the tomatoes and the bread separate until right before serving.
- Some people add cheese, such as Parmesan or a similar cheese, and toast it with the bread, or toss it in with the bruschetta. I never use cheese in my bruschetta, but if you want, I would suggest 1/4 cup of shredded parm.
I fixed the bruschetta tonight for a friend who asked me to go to Mirmar Beach to her time-share with her. I didn’t have Roma tomatoes, so I used the grape tomatoes we had. I sauteed minced garlic because I didn’t have foil. We put smoked salmon on it with the tomato mixture and it was delicious!! I also added feta cheese to the tomato mixture. So yummy!
Oh my goodness, that sounds fantastic! I especially love the idea of topping it with smoked salmon! I am so glad to hear you liked it!
I’ve been wanting to try making bruschetta at home, and this recipe looks super doable. Love how fresh and simple the ingredients are.
Thanks so much! It really is super easy. I think you’re going to love how fresh it tastes! Let me know how it goes when you try it!