Fresh Basil is a must for this. Dry basil just won’t give the same depth of flavor and can add a weird texture. Look for fresh basil or grow your own! For larger tomatoes, you may want to blanch them (for 1 minute in boiling water- after cutting a tiny ‘X’ at the base), then peel them. Chop in half, remove most of the seeds, then finely dice the tomato. After marinating, taste the tomato mixture and adjust any of the flavors as needed; more garlic, balsamic, salt, pepper, etc. Then drain off the excess marinade (you can use it for your next salad). Step 2: Toast the bread

Prepare Bread:Slice a baguette and line it on a baking sheet. Then, brush the top with olive oil and broil it 2-3 minutes until brown. When it’s brown then you can remove from the oven. First, cut the tomatoes in half and scoop out most of the seeds. Then, finely dice the tomatoes and add them to a mixing bowl. If you make this scrumptious bruschetta dip, or you have a question ,let me know by leaving a comment. I would love to hear from you! x Second, it’s absolutely great for sharing, the perfect appetizer for summer gatherings. You can make a large batch, as well as toasting the bread slices ahead of time, and let everyone to spoon the scrumptious dip onto their bread slice or amazing garlic crostini. Tomatoes: I used Roma tomatoes. Make sure to use the ripest tomatoes you can – they are the star of the show, after all.

40 comments on “Easy Bruschetta Recipe”

With tomato season around the corner, it’s time for one of my favorite warm-weather appetizers: bruschetta! This easy bruschetta recipe is made with juicy ripe tomatoes, fresh basil, and zesty balsamic vinegar. Piled on top of a crunchy toasted bread slice, what’s not to love?

Brushing the bread slices with olive oil helps your toasts become the best, crunchiest versions of themselves. The seasoned oil allows the bread to toast up crisp, while giving flavor. How to Make Bruschetta Yes- though it’s not typical. To enjoy the tomato bruschetta warm, place the topped tomato bread under the broiler for a few minutes until warmed.If you plan to serve the bruschetta immediately, arrange the toasted bread on a platter, topped with a little of the tomato mixture, and optionally drizzle with a little extra olive oil or a balsamic glaze. A few hours or overnight is best, but the bruschetta tomato topping will be good in the refrigerator airtight for up to 3 days. Drain excess juice that forms as it marinates. Tips for the Best Bruschetta Step 2: Sprinkle in salt and pepper to taste, red wine vinegar, and stir. Add olive oil. The mixture should be nice and shiny. Let it sit in the refrigerator for about an hour to allow the flavors to mingle. How to Make Bruschetta—Balsamic Glaze

Mozzarella Cheese: Shredded cheese lays smoothly over the top of the tomato mixture and softens with the warm bread. Mix Together:In a medium-sized bowl combine the tomatoes, mozzarella, balsamic, olive oil, garlic, basil and salt and pepper. A drizzle of balsamic glaze adds massive flavor, while just making it look pretty. The added taste the glaze gives pairs beautifully with the balsamic vinegar you added to the tomato mixture! Garlic Cloves: It is best fresh and minced. If you don’t have any fresh garlic cloves then you can use minced garlic from a jar. 1 garlic clove equals about 1/2 teaspoon of minced garlic.Last week I posted a recipe for a homemade gluten-free baguette, and I couldn’t get this bruschetta out of my head, so, as the bread was beginning to go a little stale, that’s exactly what I did with it. Yes, bruschetta may traditionally be served as a cold antipasto during the warmer months, but I’ll never say no to fresh, ripe tomatoes and warm homemade bread– no matter what time of the year! Balsamic vinegar can ‘muddy’ the color of the tomatoes somewhat. To avoid this, feel free to omit it from the marinade and drizzle a little balsamic glaze over the prepared and topped bruschetta when serving. Bruschetta is all the delicious blend of tomatoes, onions, garlic and basil together in olive oil. When this blend is placed on top of crunchy mozzarella covered chips, you can’t stop at just one! This is an EASY recipe for bruschetta that you can whip up in one minute. These easy to find ingredients mean you can make bruschetta all year long.