Easy Balsamic Bruschetta
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.
Servings: 6 servings
Calories: 304kcal
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.
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.