Easy Homemade Bruschetta
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Homemade Bruschetta is easier than you think to make. It’s also a perfect party appetizer recipe that can be made ahead of time!
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Italian Bruschetta is one of those simple recipes that you will turn to again and again once you learn to make it. I first fell in love with fresh bruschetta when I first married my husband and he was stationed in Italy. There are so many variations of bruschetta but today I’m sharing a basic homemade balsamic Bruschetta recipe that you can whip up in minutes!
For more recipes from our time in Italy, see our authentic Homemade Pesto, Pasta Carbonara, or Bellini Cocktail!
Ingredients
Homemade bruschetta has just a few basic ingredients. The important thing is to choose freshest tomatoes and basil possible so that their flavors shine!
- extra virgin olive oil
- garlic-minced, not chopped, gives the most flavor
- roma tomatoes-be sure they are fresh and ripe!
- parmesan-freshly shredded for the best flavor
- balsamic vinegar-this is an essential ingredient for an authentic bruschetta taste
- kosher salt-use regular salt if you don’t have kosher
- ground black pepper
- basil-fresh basil cut into ribbons make this recipe!
- French bread-slice and broil on a baking sheet until golden brown before serving
How to Cut Basil Ribbons
Authentic Italian bruschetta calls for basil ribbons. If you haven’t cut basil ribbons before, no worries, it is very easy!
- Buy fresh basil at the store and remove the leaves from the stem.
- Stack the leaves on top of each other so they cup one another, then roll into a cigar-like roll.
- Once rolled use a knife to thinly slice the roll and you will have ribbons! I told you this was easy!
(If you want to impress your friends and family, this chopping technique is called chiffonade!)
Step by Step
This is literally one of the easiest recipes I’ve shared here on the blog, anyone can make this yummy appetizer!
Simply sauté the garlic in the olive oil for about a minute until it’s fragrant (don’t burn it!) Then after it cools mix all the ingredients together and serve with the toasted French Bread. This recipe is wonderful to make ahead of time the day of a party and store in the refrigerator until it is time to serve.
How to Serve
A firm toasted bread like French bread is the most common way to serve bruschetta but you could also serve it with other types of bread, crackers, or even Melba toast.
You can also serve the bruschetta over baked chicken breast, with crackers, or with eggs for breakfast.
Tips for best results
- This bruschetta is best served fresh, it doesn’t taste as good the next day so try not to make more than you’ll eat in one sitting. If you want to store it, keep in an airtight container for up to 3 days in the fridge.
- Buy fresh basil and tomatoes within a day or so of making the bruschetta for the best flavor.
- Freshly shredded Parmesan cheese is preferred to pre-shredded for both flavor and texture.
I hope you enjoy this easy bruschetta recipe as much as we do! If you try it, please comment and rate it below, I love hearing from you!
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Easy Balsamic Bruschetta
- Total Time: 6 minutes
- Yield: 12 1x
Description
Homemade Balsamic Bruschetta is easier than you think to make. It’s also a perfect party appetizer recipe that can be made ahead of time!
Ingredients
- 1/4 cup extra virgin olive oil
- 1.5 tablespoons minced garlic
- 7 roma tomatoes, diced
- 1/3 cup freshly shredded Parmesan cheese
- 1 tablespoon balsamic vinegar
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup basil, cut into ribbons
- 1 loaf French bread, sliced 1/2 inch thick and toasted
Instructions
- In a small skillet, heat olive oil over medium low heat. Add garlic and sauté until fragrant, about 1 minute. (Do not burn it!)
- Remove mixture from heat and pour into a large bowl. Allow to cool.
- Meanwhile, chop tomatoes, shred cheese, and cut basil into ribbons.
- Once cool, add tomatoes, cheese, basil, vinegar, salt, and pepper. Toss to mix.
- Serve on bread and garnish with additional cheese and basil if desired.
Notes
- How to cut basil ribbons: Stack the leaves on top of each other so they cup one another, then roll into a cigar-like roll. Once rolled use a knife to thinly slice the roll and you will have ribbons!
- This bruschetta is best served fresh, it doesn’t taste as good the next day so try not to make more than you’ll eat in one sitting. If you want to store it, keep in an airtight container for up to 3 days in the fridge.
- Leftovers are wonderful served over eggs or chicken breast.
- Buy fresh basil and tomatoes within a day or so of making the bruschetta for the best flavor.
- Freshly shredded Parmesan is preferred to pre-shredded for both flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Category: appetizer
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size:
- Calories: 74
- Sugar: 2.7 g
- Sodium: 199.7 mg
- Fat: 5.5 g
- Carbohydrates: 5.3 g
- Protein: 1.9 g
- Cholesterol: 1.6 mg
Yummy!! <3
delish!