Bruschetta
Simple and fresh tomato bruschetta, made with cherry tomatoes, served on warm crostinis. Serve as an appetizer, or make a meal out of it with a light salad. Perfect for summer, and a great use for your home grown tomatoes.
This recipe holds a special place in my heart because it is the first recipe I ever “created” on my own, back in college. I picked out my favorite elements from other bruschetta recipes I have had (there are a ton of variations!) and this turned out delicious.
The secret is using cherry tomatoes, which thin flesh and natural sweetness make this so light and delicate. I’ve also found this is much better if you use a soft, fluffy baguette like an Italian loaf. If the bread is too thick and dense, it makes it tricky to eat. You and your family will love this. Let’s get cooking!
Here’s what you’ll need: about 2 cups of cherry tomatoes, 1 small red onion, basil, olive oil, good balsamic vinegar and shredded mozzarella (option).
Start by quartering your grape tomatoes.
Then finely chop about 1/4 cup of red onion. I usually use a little less than half of a small red onion. Be careful not to add too much onion, it will overpower the dish. Remember, you can always add more.
Now grab about 10 basil leaves. Hello lovelies.
Roll them up,
chiffonade in to thin strips,
and add to the tomatoes and onions.
Drizzle in about 1 tbs of olive oil and 2 tbs of balsamic vinegar.
Salt and pepper, then toss to combine. Resist eating it all at this point. It is going to smell heavenly. Cover and refrigerate about 20 minutes to allow flavors to marry.
While the bruschetta is in the fridge, start making the crostinis. Slice the baguette about 1/2″ thick on the diagonal so the slices are larger and can hold more. More is better.
Arrange the sliced bread on a baking sheet (covered in parchment paper for easy clean up) and drizzle with olive oil. You only need to drizzle 1 side with olive oil, it will seep through to the other side.
Toast in preheated oven set at 450 degrees. Cook about 5 minutes until they get nice brown. Flip over and toast the other side.
If you want to make these crostinis even better, top them with a light sprinkling of shredded mozzarella. Optional, but gives them a salty and creamy bite. Put back in the oven until the cheese is melted and bubbly.
Top the crostinis with the brushetta, and enjoy!
Bruschetta
Ingredients
- 2 cups grape tomatoes
- 1/2 small red onion
- 10 basil leaves
- 1 tbs olive oil
- 2 tbs balsamic vinegar
- salt & pepper
- 1 loaf Italian bread
- shredded mozzarella, optional
Instructions
- 1. Quarter the grape tomatoes, finely chop the onion and chiffonade the basil. Combine in a small mixing bowl, add olive oil, balsamic vinegar, salt & pepper, toss to combine, cover and refrigerate for 20 minutes.
- 2. While the bruschetta is in the fridge, make the crostinis. Cut 1/2" thich on diagonal, arrange on baking sheet, drizzle with olive oil and toast in preheated 450 degree oven about 5 minutes per side, flipping when brown and toasted. Top with shredded mozzarella and melt in oven, optional.
- 3. Top crostinis with brushetta, and enjoy!
24 Comments on “Bruschetta”
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This looks so good! I love your site! Thanks for sharing!
Thanks Kloe! So funny you commented on this one, because I was just thinking about how I can’t wait until I plant all my tomatoes and get to make this bruschetta all summer long! It’s like you read my mind. Thanks for stopping by!
This looks AMAZiNG! Love bruschetta it yummy and perfect on bread thanks for sharing the recipe
Thanks Anna! Love that viewed so many of my posts : ) This bruschetta is making me miss summer. Can’t wait to start growing tomatoes again soon!
This will be a great use for all my tomatoes next summer, it seems like I can’t use them up fast enough!
It really is! I had so many tomato plants this summer, therefore we had a lot of bruschetta : )
Thanks for the comment too!
That looks so delicious!! I love your site Natalie! I’ve got to get my hands on some tomatoes now :D
Thanks V! I’m so glad you like my site! You and Brendan would love this, so yummy! Can’t wait for camping in Big Sur in 2 weeks : )
excellent post, i certainly love this website, carry on it
Thanks James!
Congrats on launching Tastes Lovely!! I’m so proud of you Nat! This looks so delicious I can’t wait to attempt to make it. I doubt it’ll look half as good as yours but it’s definitely worth a try. Can’t wait for your future posts :)
Thanks Chantal! I’m so glad you came to check it out! It will look as good, I promise : )
Nat! I just printed out your recipes and put them in my “must make these” folder :) I think I’m going to do the bruschetta tomorrow night! Can’t wait to see more!
xoxo
I’m so glad! You’ll love it!
love the new blog!! can’t wait to keep reading :)
Thanks Caitlin! I love reading your blog :)
Natalie! I love your new blog! It has such a clean look, and your writing, as always, is charming. This recipe looks really good – I absolutely love bruschetta.
Thanks Caryn! That’s so nice of you to say!
This looks phenomenal! I can’t wait to try it!
Thank you so much Sheldon! I will literally make this for you any time you want.