The easiest bruschetta you’ll ever make
This Classic Bruschetta is easy and fun to make. First we will chop the tomatoes and add them to a dish with the remainder of the ingredients. The longest and hardest part is letting them soak in the marinade for about 30 minutes to really soak up all the flavor. Then, we will toast a baguette and finish it off with the marinaded tomatoes. It truly can’t get any easier than that.
I love making this recipe for family gatherings. You can make the marinade ahead of time and add it to the toasted baguette when ready to serve. It makes pot-lucks easy but doesn’t sacrifice any flavor or time.
I think you’ll love this recipe with ease. If so, don’t forget to take a photo and tag me over on Instagram. I love seeing your re-creations, it brings me so much joy. Also, don’t forget to leave a comment and rating below, under the recipe card, this helps my business more than you know.
Ingredients in Classic Bruschetta
The ingredient list to make these flavorful bruschetta is short and sweet. You’ll just need a few simple ingredients like tomatoes, balsamic vinegar, fresh basil, garlic and extra virgin olive oil. Grab the reminder of the ingredients below and let’s get cooking.
- roma tomatoes
- fresh basil
- balsamic vinegar
- extra virgin olive oil
- fresh or minced garlic
- salt and pepper
- balsamic glaze
How to make quick and easy Classic Bruschetta
Making this bruschetta is easy and fun, yes fun! All that you have to do is prepare the tomatoes, add them to a dish, let them soak and then top them on toasted baguette. It’s easy and stress free.
Start by washing the Roma tomatoes, then slicing and dicing them into bite sized pieces. Remove any access juice and seeds and discard. Add the diced tomatoes to a large mixing bowl.
Next, rinse the basil and separate the leaves from the stem. Discard the stem and keep the leaves. An easy step to efficiently and quickly chop the basil leaves is to layer them on top of each other then roll into a tight log. Then, using a knife chop into small pieces. Add the chopped basil to the mixing bowl with the tomatoes.
Then, add in the EVOO, balsamic vinegar, garlic, salt and pepper. Mix until ingredients are well combined, cover the bowl and let sit in the refrigerator for about 30 minutes to really soak up the flavors.
When ready, slice a fresh baguette and drizzle on some EVOO to the tops of each piece. Option to add more garlic here. Then, add the baguette slices to a baking sheet and bake at 350F for 4-5 minutes, you can also air fry for the same time and temperature. Oven times may vary, so be sure to check on them and remove once the tops are golden brown.
Remove the tomato marinade from the refrigerator, then top off each toasted baguette slice with the marinade. Drizzle with balsamic glaze and enjoy.
Tomato mixture can be stored up to 2 days in an airtight container in the refrigerator.