How to Make Bruschetta
I love that different restaurants have different variations of bruchetta but this classic type is my favorite. I can make a whole meal of just this.
Servings 4
Calories 253kcal
Ingredients
- 5 medium Roma tomatoes, cored and diced
- 2 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil, plus additional for bread
- 3 tablespoons balsamic vinegar
- Kosher salt, as needed
- 2 tablespoons thinly sliced fresh basil, additional for garnishing (optional)
- 1 French baguette, sliced into 1/2”-thick slices, approximately 15 slices
Instructions
- Preheat broiler to high.
- Add the diced tomatoes to a large mixing bowl. Add the garlic, olive oil, and balsamic and gently stir to combine.
- Season with salt to taste and top with chopped basil. Let sit to marinate while making the crostini.
- Add additional olive oil as needed to a shallow bowl for dipping the crostini. Dip one side of each slice of bread into the oil then place olive-oil-side up on a baking sheet.
- Broil until golden brown, about a minute.
- To serve, arrange the crostini on a platter. Top each piece of bread with a spoonful of the tomato mixture. Finish with additional basil and serve.
Notes
Use ripe, firm tomatoes and drain any excess liquid before marinating to keep your bruschetta fresh and flavorful—not watery.
Nutrition
Calories: 253kcal | Carbohydrates: 36g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 394mg | Potassium: 290mg | Fiber: 2g | Sugar: 7g | Vitamin A: 699IU | Vitamin C: 12mg | Calcium: 84mg | Iron: 3mg
