How To Make Fresh Bruschetta

How to make fresh homemade bruschetta with garden ripe tomatoes and basil. This bright and summery appetizer is a total crowd pleaser!

How To Make Fresh Bruschetta | lifemadesimplebakes.com

I quickly fell in love with bruschetta about 4 years ago when I was working at Sur La Table. It was always a quick, easy and elegant appetizer we could serve to our culinary class attendees, and it always disappeared in seconds! While I love using roma tomatoes, we always have an abundance of cherry tomatoes in our garden during the summer, so today’s recipe includes pictures featuring them!

How To Make Fresh Bruschetta | lifemadesimplebakes.com

Bruschetta is surprisingly easy to make. Don’t let the fancy name fool you. You’ll need a handful of cherry tomatoes, or a few roma tomatoes, fresh basil, garlic, quality olive oil and vinegar, salt & pepper. Pretty simple, right?

How To Make Fresh Bruschetta | lifemadesimplebakes.com

Let the mixture rest while you prep the baguette. Cut it on the bias, brush it with olive oil & garlic and then toast it to golden brown perfection. Now you can either serve it plain with a big pile of tomato mixture on it, OR you can spread some ricotta or fresh mozzarella on the toasts before adding the mixture. YUM!!

How To Make Fresh Bruschetta | lifemadesimplebakes.com

Hosting a party? Having a date night in? Looking no further for the perfect appetizer! This fresh and vibrant snack comes together in just 20 minutes. No matter how you serve it, it’s always a hit!

How To Make Fresh Bruschetta | lifemadesimplebakes.com

How To Make Fresh Bruschetta Recipe

How to make fresh homemade bruschetta with garden ripe tomatoes and basil. This bright and summery appetizer is a total crowd pleaser!
5 from 4 votes
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Course: Appetizer
Cuisine: Italian
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Servings: 8 servings
Calories: 161kcal
Print Recipe

Ingredients

  • 2 tbsp olive oil
  • 2 cloves garlic - minced
  • 2 1/2 cup diced tomatoes - (roma, cherry etc.), seeds removed (or a majority of them) 
  • 6-8 basil leaves - (depending on size), julienned 
  • 2 tsp red wine vinegar - OR balsamic vinegar
  • 1 tsp kosher sea salt
  • 1/2 tsp ground black pepper
For the Baguette
  • 2 tbsp olive oil - OR melted butter
  • 1/4 tsp garlic powder
  • 1 baguette - sliced on the bias, about 1/4-inch thick

Instructions

  • In a small non-stick skillet set over medium-low heat, add olive oil. When the oil is hot, add garlic and cook just until fragrant, about 1-2 minutes. Do not let it brown. Remove from heat and allow to cool for 5 minutes.
  • In a medium bowl, combine the oil/garlic, tomato, basil, vinegar, salt and pepper.
  • Meanwhile, in a small mixing bowl, combine the oil and garlic powder. Brush the baguette slices with olive oil and toast until lightly browned.
  • Top with tomato mixture and serve immediately.

Notes

- You can also top the toasts with fresh mozzarella before adding the tomato mixture.

Nutrition

Serving: 8g | Calories: 161kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 490mg | Potassium: 175mg | Fiber: 2g | Sugar: 2g | Vitamin A: 104IU | Vitamin C: 7mg | Calcium: 49mg | Iron: 2mg

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