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Delicious bruschetta topped with tomatoes and basil served at a gathering

The Best Bruschetta

A timeless appetizer filled with vibrant flavors that can impress your guests at any gathering.
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Prep Time 30 minutes
Cook Time 6 minutes
Total Time 36 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

Tomato Mixture
  • 3 cloves garlic, minced Adds aromatic depth; consider using garlic powder in a pinch.
  • 3 cups finely diced Roma tomatoes The star of the dish; heirloom tomatoes can add a beautiful taste.
  • ½ cup chopped fresh basil Brings freshness; use parsley if basil is unavailable.
  • 2 tablespoons balsamic vinegar Adds acidity; red wine vinegar is a good alternative.
  • 2 teaspoons kosher salt, divided Enhances flavors; sea salt works nicely as well.
  • 2 teaspoons fresh black pepper, divided Provides heat; use red pepper flakes for an extra kick.
  • ½ teaspoon crushed red pepper flakes Adds spice; omit for a milder flavor.
  • ⅓ cup fresh grated Parmesan cheese Offers a nutty flavor; nutritional yeast serves as a vegan option.
Bread
  • 1 baguette cut into ½ inch slices Perfect for toasting; any crusty bread will work well.
  • ¾ cup olive oil, divided Good quality enhances flavor; avocado oil is a great substitute.
  • 1 teaspoon garlic powder Adds depth; omit if using fresh garlic.

Method
 

Preparation
  1. In a medium bowl, combine minced garlic, ½ cup olive oil, Parmesan cheese, diced tomatoes, chopped basil, vinegar, 1 teaspoon kosher salt, 1 teaspoon black pepper, and red pepper flakes. Stir to combine evenly, cover, and refrigerate for at least 30 minutes to let the flavors meld.
  2. Preheat oven to 425°F. Line a large baking sheet with parchment paper and set aside.
  3. Slice the baguette into ½-inch pieces.
Toasting the Bread
  1. In a small bowl, whisk together the remaining ¼ cup olive oil, 1 teaspoon kosher salt, 1 teaspoon black pepper, and garlic powder.
  2. Brush the mixture on both sides of the bread slices and place them onto the prepared baking sheet.
  3. Bake for 6 minutes, flipping once halfway through, until they are golden and crispy. Allow to cool on a wire rack.
Assembly
  1. Spoon the tomato mixture onto the cooled toasts and sprinkle with more Parmesan cheese if desired.

Notes

Serve immediately after assembly for the best texture contrast. Consider preparing the tomato mixture in advance and toasting the bread just before serving.