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This Classic Tomato Bruschetta is one of the appetizers that people beg me to bring to parties. It is so simple and I can usually create it from my garden's harvest. It's quick, easy and inexpensive to make. You've got to try this!
I have a confession to make. I can't eat a plain tomato. Like to the point where doing so, could potentially end with me loosing lunch or dinner. I love tomato sauce, salsa, & well obviously, this Classic Bruschette Recipe. If the tomato is marinated, we are good to go, but put a plain fresh tomato in my salad or on my burger and risk a beating! Just kidding, I'm pretty mild mannered, most of the time.
My husband doesn't like plain tomatoes either, which works out well. He got us on the gardening train about 10 years ago and we had so many stinking tomatoes, so we started trying some recipes with them and this Classic Bruschetta recipe was born. The balsamic vinegar marinates them perfectly and there are no seeds in it, and I chow it down! Total WIN!
If you love fresh ingredient appetizers, be sure to check out my homemade pico de gallo recipe or texas cowboy caviar.
For a main course, try my Zucchini Roll Up recipe or Italian Manicotti.
Ingredients:
Vine Ripe or Roma Tomatoes- The perfect tomatoes for this recipe for their shape and texture
Garlic- freshly chopped for strong flavor
Fresh Oregano, Parsley and Basil- These herbs bring in so much fresh flavor and an aromatic touch.
Olive Oil & Balsamic Vinegar- Creates a simple and delicious marinade
Salt & Pepper- For seasoning
French Bread Loaf- Thinly sliced french bread serves as the ideal base
Parmigiano-Reggiano Cheese- Nutty cheese to lightly top off the bruschette before serving
Frequently Asked Questions About The Recipe:
I prefer to serve the bruschetta cold or at room temperature on warm, thinly sliced french or ciabatta bread.
Slice the tomatoes in half and remove the stem and seeds. Then, chop the tomatoes into small to medium size chunks, depending on how you prefer it. See the instructions below for visuals.
Absolutely! The biggest thing is the tomatoes. Make sure they are firm to the touch and not mushy or mealy.
You can marinate up to overnight, but you will want to drain the excess marinade after an hour. I made this recipe heavy on the balsamic, so it can soak up the vinegar quickly.
How to Make Classic Tomato Bruschetta:
Slice the tomatoes in half and remove the stem and seeds. Chop the tomatoes into small to medium size chunks.
Add the fresh herbs, garlic, salt and pepper, balsamic vinegar and olive oil into the bowl.
Stir and cover. Place in the refrigerator for at least 30 minutes to let the marinade do its magic.
About 15 minutes before serving, preheat your oven to 350 degrees.
While preheating, slice your bread thinly, lightly pour a little olive oil over the slices or brush on, sprinkle with a pinch of salt, and bake for about 8 minutes in the oven.
After pulling the bruschetta from the fridge, you will notice there is quite a bit of olive oil/vinegar mixture in the bottom of the bowl, drain this or transfer the bruschetta into a serving bowl without the remaining liquid.
Serve by spooning the bruschetta onto the bread. Place parmigiano-reggiano cheese in a separate bowl, just in case anyone wants to add a little cheese on top of their bruschetta. Trust me, they will want to.
Print
Classic Tomato Bruschetta
- Total Time: 60 minutes
- Yield: 4 servings 1x
Description
Classic Tomato Bruschetta is one of the appetizers that people beg me to bring to parties. It is so simple and I can usually create it from my garden's harvest. It's quick, easy and inexpensive to make!
Ingredients
- 4 vine ripe tomatoes (Roma's work very nicely here too, but I use 6 tomatoes then)
- 1 teaspoon minced garlic
- ½ cup of freshly chopped herbs. I used equal parts of fresh oregano, parsley and basil
- ⅓ cup olive oil
- ⅓ cup balsamic vinegar
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- French bread loaf or Ciabatta bread (I prefer a long skinny loaf that I can slice thinly)
- ¼ cup of Parmigiano-Reggiano cheese, finely grated
Instructions
- Slice the tomatoes in half and remove the stem and seeds. Chop the tomatoes into small to medium size chunks (See above for photos)
- Add the fresh herbs, garlic, salt and pepper, balsamic vinegar and olive oil into the bowl.
- Stir and cover. Place in the refrigerator for at least 30 minutes to let the marinade do its magic.
- About 15 minutes before serving, preheat your oven to 350 degrees. While preheating, slice your bread thinly, lightly pour a little olive oil over slices or brush on, sprinkle with a pinch of salt, and bake for about 8 minutes in the oven.
- After pulling the bruschetta from the fridge, you will notice there is quite a bit of liquid at the bottom. Drain the remaining liquid or transfer bruschetta to a serving dish without the extra marinade.
- Serve by spooning the bruschette onto the bread and topping with the parmigiano-reggiano cheese.
Notes
I like to serve the french bread, bruschetta and parmigiano-reggiano cheese all in separate dishes, so that everyone can make their own. It also stay very fresh this way..no soggy bread here.
- Prep Time: 10 minutes
- Refrigeration Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: bake
- Cuisine: italian
Keywords: classic bruschette, easy appetizers, garden appetizer ideas, garden fresh ingredient recipes
Make sure to let me know in the comments if you made it!
Holly
Took this to a party and it was gone in minutes! Everyone loved it.
★★★★★