This Easy Bruschetta Recipe is a super simple, no fail recipe for my favorite Italian antipasto. Try my recipe and say good bye to store bought bruschetta. Quick, delicious and a guaranteed crowd pleaser!

drizzling balsamic reduction over bruschetta
Today, I have for you a super simple and easy bruschetta recipe that I’ve been making for years. To me, bruschetta is the ultimate appetizer because everyone loves it. I haven’t met anyone who doesn’t and I’m sure you’ll say the same thing once you start serving this recipe up.

This recipe is bright and fresh, one that is so tasty you’ll forget how light it is. Although I admit that I have purchased bruschetta mixes in the past, trust me I don’t know what possessed me, it is probably one of easiest appetizers you can make. Basically all you have to do is chop and mix. So scroll on for this simply delectable antipasto.

What Is Bruschetta?
Bruschetta is an Italian appetizer that is made up of grilled bread and topped with tomatoes mixed with olive oil, garlic, and salt. In my recipe I like to incorporate fresh red onion, fresh basil, sharp Parmesan cheese, and lots of fresh olive oil. This easy bruschetta is perfect for those who want a light course to start off a big meal, or for those craving a quick healthy snack packed full of flavor.

process shots for making bruschetta

Ingredients In Bruschetta
Baguette – A fresh bread is perfect, grilled till is has a nice crunch.
Tomatoes – I used heirloom tomatoes for this recipe but feel free to use any tomatoes you’d like.
Garlic – Use as much or little as you like.
Onion – Today I used red onion as I find it has the best flavor raw.
Basil – Fresh is best but dried basil will work as well. Thai basil has quite a different flavor profile so be sure to look for Italian basil.
Parmesan cheese – We want fresh sharp cheese, Parmesan or Pecorino is perfect.
Salt & pepper – To taste.
Olive oil – We want a good quality olive oil for this recipe.
How To Make Bruschetta
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

Toast the bread: Turn your oven on to the broil setting. Place the baguette slices on a large baking sheet. Place under the broiler and toast on both sides for about 1 to 2 minutes per side. Set aside.
Prepare bruschetta: In a medium size bowl toss together the tomatoes, garlic onion, basil, cheese, salt, pepper and olive oil. Taste for seasoning and adjust with salt and pepper if needed.

Finish dish: Spoon bruschetta on the toasted bread slices and drizzle with balsamic reduction if preferred.

Some Tips
To add extra flavor to the dish you could brush the slices with a bit of olive oil on both sides and season with a bit of salt and pepper before broiling.
Balsamic reduction is an amazing topping. You can usually buy balsamic reduction, found together with all the vinegars and oils. To make your own follow this easy recipe for an amazing flavor addition to your future dishes.
Don’t refrigerate your tomatoes before using as they will taste way better at room temperature.
Storing Leftovers
Bruschetta is best served fresh, however if you have leftovers, store it (not on bread) in an airtight container in the refrigerator for up to 3 days. Do not leave bruschetta out for more than 2 hours.

EASY BRUSCHETTA RECIPE

This Easy Bruschetta Recipe is a super simple, no fail recipe for my favorite Italian antipasto. Try my recipe and say good bye to store bought bruschetta. Quick, delicious and always a crowd pleaser!
INGREDIENTS
▢1 baguette cut in 1/2 inch slices
▢2 cups tomatoes finely chopped, see recipe notes
▢2 cloves garlic minced
▢¼ medium onion finely chopped
▢6 leaves basil finely chopped
▢½ cup Parmesan cheese freshly grated
▢¼ teaspoon salt or to taste
▢½ teaspoon pepper or to taste
▢3 tablespoon olive oil
Optional
▢1/4 cup balsamic reduction

Turn your oven on to the broil setting. Place the baguette slices on a large baking sheet. If preferred you could brush the slices with a bit of olive oil on both sides and season with a bit of salt and pepper. Place under the broiler and toast on both sides for about 1 to 2 minutes per side. Set aside.
In a medium size bowl toss together the tomatoes, garlic onion, basil, cheese, salt, pepper and olive oil. Taste for seasoning and adjust with salt and pepper if needed.
Spoon bruschetta on the toasted bread slices and drizzle with balsamic reduction if preferred.

RECIPE NOTES
I used heirloom tomatoes, but you could use any tomatoes you like. Usually Roma tomatoes are used.
Balsamic reduction is a glaze made from balsamic vinegar. You can usually buy balsamic reduction, found together with all the vinegars and oils. To make your own balsamic reduction add about 1/2 cup of balsamic vinegar to a small saucepan and place over medium high heat. Bring to a boil, then reduce heat to a simmer and let it simmer for about 10 minutes or until the vinegar reduces down. Make sure to stir occasionally. It is done when it coats the back of a spoon. Let it cool before using.

Leftovers: Store leftover bruschetta (not on bread) in an airtight container in the refrigerator for up to 3 days. Do not leave bruschetta out for more than 2 hours.
Nutrition: Nutritional information includes balsamic reduction and baguette. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Calories: 220kcal (11%)Carbohydrates: 23g (8%)Protein: 7g (14%)Fat: 10g (15%)Saturated Fat: 2g (13%)Cholesterol: 5mg (2%)Sodium: 488mg (21%)Potassium: 177mg (5%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 505IU (10%)Vitamin C: 7.4mg (9%)Calcium: 138mg (14%)Iron: 1.5mg (8%)