Description
Learn how to make bruschetta with fresh tomatoes, garlic, basil, and toasted baguette slices. An easy appetizer everyone loves.
Ingredients
Scale
For the Topping
- 5 Roma tomatoes (small to medium, firm), diced
- 1 1/2 tablespoons minced fresh basil
- 3 small cloves garlic, minced
- 2 1/2 teaspoons marinated sun-dried tomatoes, diced
- 2 1/2 teaspoons extra-virgin olive oil
- 1 1/2 teaspoons balsamic vinegar
- 1/2 teaspoon salt
For the Bread
- 1 long loaf baguette-style bread, cut into 3/4” slices
- 3 tablespoons freshly grated Parmesan cheese
- 1 teaspoon dried parsley flakes
Instructions
- Prepare the topping: In a medium bowl, combine diced Roma tomatoes, basil, garlic, sun-dried tomatoes, olive oil, balsamic vinegar, and salt. Stir well and let sit for at least 15 minutes to allow flavors to meld.
- Toast the bread: Preheat oven to 400°F. Arrange baguette slices on a baking sheet. Sprinkle with grated Parmesan and parsley flakes.
- Bake: Toast in the oven for 6–8 minutes or until edges are golden and cheese is lightly melted.
- Assemble: Spoon tomato mixture generously over each toasted bread slice. Serve immediately.
Notes
Use day-old bread for best crunch.
Letting the topping sit enhances flavor—up to 1 hour is ideal.
For extra garlic flavor, rub a cut garlic clove onto the warm toast before topping.