Classic Tomato Basil Bruschetta

Classic Tomato Basil Bruschetta

🕒 Time

• Prep: 15 minutes

• Cook: 5–8 minutes

• Total: ~20 minutes

🍽 Serves

• 4–6 people (or 2 very determined people)

Ingredients

For the topping

• 4–5 ripe Roma or cherry tomatoes, finely diced

• ¼ cup fresh basil leaves, thinly sliced (chiffonade if you’re feeling fancy)

• 1–2 cloves garlic, minced very finely

• 2 tbsp extra-virgin olive oil (use the good stuff)

• 1 tsp balsamic vinegar (optional but highly recommended)

• Salt, to taste

• Freshly ground black pepper, to taste

• Optional:

  • A pinch of red pepper flakes

  • A few drops of lemon juice

For the bread

• 1 baguette, sliced into ½–¾ inch pieces

• Olive oil, for brushing or drizzling

• 1 clove garlic, cut in half (for rubbing)

For topping (optional but delicious)

• Freshly grated Parmesan or crumbled feta

• Burrata or fresh mozzarella (if you want to go extra)

Instructions

1. Prepare the tomato mixture

1. Dice the tomatoes and place them in a bowl.

2. Add minced garlic and sliced basil.

3. Drizzle in olive oil and balsamic vinegar.

4. Season with salt and black pepper (start light, adjust later).

5. Gently mix and let it sit for 10 minutes—this lets the flavors hang out and get cozy.

👉 Taste and adjust: more salt? more basil? trust your instincts.

2. Toast the bread

You can use an oven, grill, or stovetop.

Oven method (easy & even):

1. Preheat oven to 400°F (200°C).

2. Arrange baguette slices on a baking sheet.

3. Brush or drizzle lightly with olive oil.

4. Toast for 5–7 minutes, flipping once, until golden and crisp.

3. Garlic magic

While the bread is still warm:

• Rub the cut side of the garlic clove over each slice.
  This adds garlic flavor without overpowering everything.

4. Assemble

1. Spoon the tomato mixture generously onto each toast.

2. Finish with grated Parmesan or feta.

3. Optional: drizzle a tiny bit more olive oil on top.

Pro Tips (these matter)

• Use ripe tomatoes—this dish lives or dies by them.

• Don’t assemble too early or the bread will get soggy.

• If tomatoes are watery, drain a little juice before topping.

• For a flavor boost, lightly salt the tomatoes first and let them rest 5 minutes.

Variations if you want to flex

• Avocado bruschetta: Add diced avocado at the end

• Caprese style: Tomatoes + basil + fresh mozzarella

• Roasted tomato version: Roast tomatoes at 375°F for 20 minutes

• Protein add-on: Prosciutto, anchovies, or grilled shrimp