Traditional Bruschetta Recipe
Recipe information
Make Traditional Bruschetta in just 30m. Tomato, garlic, basil bruschetta on a crispy crostino topped with balsamic glaze.
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Ingredients
Crostini
Tomato mixture
Finish
Crostini
1. Slice and toast
Preheat oven to 200°C (400°F). Slice the baguette on the diagonal into 12 slices about 1/2-inch (1.2 cm) thick. Arrange slices in a single layer on a baking sheet.
2. Brush and season
Brush both sides of each slice lightly with 3 tablespoons extra-virgin olive oil. Sprinkle the tops with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
3. Bake until crisp
Toast in the preheated oven for 8–10 minutes, flipping once halfway through, until edges are golden and centers are crisp. Remove from oven and let cool slightly.
4. Rub with garlic
Peel 1 of the 3 garlic cloves and cut it in half. While crostini are still warm, gently rub the cut side of the garlic over the top surface of each slice to impart a subtle garlic flavor. Set aside to cool completely.
Tomato mixture
5. Prepare tomatoes
Core and seed the 4 tomatoes (optional for very juicy tomatoes) then dice into approximately 1/4-inch pieces. Place diced tomatoes in a medium bowl.
6. Mince garlic
Peel the remaining 2 garlic cloves. Mince finely and add to the tomatoes. Reserve a tiny pinch of minced garlic if you prefer a stronger bite for mixing into the tomato base.
7. Add seasonings and basil
Add 2 tablespoons extra-virgin olive oil, 1 teaspoon red wine vinegar, 3/4 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper, and the chiffonaded basil leaves to the tomatoes. Gently toss to combine.
8. Rest to meld flavors
Let the mixture sit at room temperature for 10–15 minutes so the flavors marry. Taste and adjust seasoning with additional salt, pepper, or vinegar if needed.
Assembly & Finish
9. Spoon tomato onto crostini
Spoon approximately 1 heaping tablespoon of the tomato mixture onto each crostini, allowing excess liquid to remain in the bowl so the crostini stay crisp. Distribute mixture evenly to make about 12 bruschette.
10. Garnish and glaze
Drizzle about 2 tablespoons balsamic glaze lightly over the assembled bruschette. Top each with a small whole basil leaf. If using, add a few shavings of parmesan to each piece.
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