This post may contain affiliate links which won’t change your price but will share some commission.
A delicious and super simple appetizer that’s ready in less than 10 minutes. It’s bright, fresh, and bursting with flavor. The perfect bite for a light lunch, brunch, or simply an afternoon snack.
Why This Recipe Works
- With the first bite, you get the freshness of ripe tomatoes, the tangy sweetness of balsamic vinegar, and the pop of fresh basil all on top of crispy olive oil toast.
- You can make homemade bruschetta any time because it’s super simple and ready in less than 10 minutes.
- It’s an easy make-ahead recipe.
What Goes in This Recipe?
- Roma Tomatoes – I like to use these Roma tomatoes for dishes like bruschetta and salsa because the skin is firmer and it holds up in the dip.
- Fresh Mozzarella Cheese – This recipe is best using fresh cheese. You can buy fresh mozzarella in most grocery stores.
- Fresh Basil – Basil is a big star in this recipe and fresh is the only way to go. I love to grow my own basil. It’s a hearty herb that can easily be grown inside or outside.
HOW TO MAKE HOMEMADE BRUSCHETTA
- Start by slicing the bread, brushing it with olive oil, and toasting it in the oven for 8-10 minutes.
- Slice the Roma Tomatoes – I like to cut them into quarters and then half each of the quarters, remove and discard the seeds and center, then dice them small.
- Cut the basil into ribbons. This is called a Chiffonade cut.
- Place tomatoes, basil, salt, pepper, olive oil, and balsamic vinegar into a bowl and mix them together.
- To serve, place the fresh mozzarella cheese into a small dish, spoon the bruschetta mixture around the bowl. Pour any remaining liquid over the fresh cheese and garnish it with basil leaves. Serve the toasted bread on the side.
FAQs
A chiffonade cut is ribbons of basil. To make the long thin ribbons, stack 4-5 basil leaves on top of each other. Roll them together tightly longwise. Slice them perpendicular to get thin ribbons.
I like to use a French baguette because I find that when you toast it, it stays crispy and holds up to the tomatoes, balsamic, and cheese.
Yes, I highly recommend toasting the bread. If you don’t the moistness of the tomatoes and vinegar will make soft bread soggy.
You can toast the bread the day before. Make sure it’s completely cooled to room temperature and then place the slices into a zip top bag until you are ready to use them.
I like to use the leftovers within 1-2 days. In fact, my husband says the bruschetta tastes even better the day after it’s made.
Krazy Kitchen Mom Tips
- If you want to make and serve this recipe immediately, make sure the toast is cooled to room temperature before topping it with the tomato mixture and cheese.
- You can use pre-sliced mozzarella, just make sure it’s fresh.
- Another way to prepare the bread is to make garlic bread slices by brushing each slice with a mixture of olive oil and garlic powder before toasting it.
- If you have leftover bruschetta and no leftover toast, you can use it to top chicken or fish or spoon it over fresh lettuce for an amazing bruschetta salad.
Other Fresh Recipes
- Crescent Roll Veggie Pizza – one of my most popular recipes!
- Fresh Mango Salsa
- Roasted Beet and Goat Cheese Salad
- Melon Prosciutto Salad
Follow me on Facebook
Follow me on Pinterest
Easy Homemade Bruschetta
Ingredients
- 3-4 large Roma Tomatoes
- 4 TBS extra virgin olive oil 3 for the toast and 1 for the tomato bruschetta
- 3 TBS balsamic vinegar
- 1 TBS salt
- 1 TBS pepper
- 15-20 fresh basil leaves
- 1 loaf French bread
Instructions
- Preheat oven to 350°
- Slice the loaf of bread.
- Brush both sides of the bread with a little olive oil.
- Bake the bread for 5 minutes, flip it and bake for another 5 minutes. If it's not crispy enough, cook it for an additional 4-5 minutes.
- Let the bread cool at room temperature.
- Cut the tomatoes, into quarters and then half each quarter.
- Remove and discard the seeds and inside flesh of the tomatoes.
- Dice the tomatoes small.
- Chiffonade cut the basil.
- Mix the diced tomatoes, basil, vinegar, olive oil, salt, and pepper together. Taste for seasoning and add more salt and pepper if needed.
- To serve, place the fresh mozzarella cheese into a small dish, spoon the bruschetta mixture around the bowl. Pour any remaining liquid over the fresh cheese and garnish it with basil leaves. Serve the toasted bread on the side.
Notes
- If you want to make and serve this recipe immediately, make sure the toast is cooled to room temperature before topping it with the tomato mixture and cheese.
- You can use pre-sliced mozzarella, just make sure it’s fresh.
- Another way to prepare the bread is to make garlic bread slices by brushing each slice with a mixture of olive oil and garlic powder before toasting it.
- If you have leftover bruschetta and no leftover toast, you can use it to top chicken or fish or spoon it over fresh lettuce for an amazing bruschetta salad.
Recipe is easy to follow, simple to make, and delicious beyond words.