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How to Make Classic Bruschetta in Minutes

Classic Bruschetta

Fresh diced tomatoes and basil are tossed with olive oil, salt, pepper, and optional balsamic vinegar, then served on crisp garlic-rubbed toast. It is a bright, simple appetizer that comes together in about 20 minutes.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Tomato Topping
  • 4 about 600 g (1 1/3 lb) Ripe Roma or vine-ripened tomatoes, seeded and finely diced
  • 1/4 cup Fresh basil leaves, thinly sliced or torn
  • 2 tablespoons Extra-virgin olive oil
  • 1 tablespoon Balsamic vinegar, optional
  • 1/2 teaspoon, plus more to taste Fine salt
  • 1/4 teaspoon Freshly ground black pepper
Toast
  • 8-12 slices Rustic Italian loaf or baguette, cut into 1/2-inch slices
  • 2 cloves Garlic cloves
  • As needed Extra-virgin olive oil for brushing
Finishing
  • As desired Extra-virgin olive oil for drizzling

Method
 

Step-by-Step
  1. Dice the tomatoes finely and place them in a bowl. If they are especially juicy, remove the seeds and excess liquid first so the topping will sit neatly on the toast.
  2. Add the basil, 2 tablespoons of olive oil, salt, pepper, and optional balsamic vinegar to the tomatoes. Stir gently to combine without crushing the tomatoes.
  3. Let the tomato mixture stand for 10–15 minutes so the flavors can combine. Drain off excess liquid if it becomes too wet.
  4. Brush the bread slices lightly with olive oil. Toast or grill them at about 425°F (220°C) for 5–8 minutes, turning once if needed, until crisp and lightly browned.
  5. Rub the hot toast with the cut side of one garlic clove. Use the second clove to lightly rub additional slices if desired, keeping the garlic flavor balanced.
  6. Spoon the tomato mixture over the bread immediately before serving. Drizzle with the remaining olive oil if desired.

Notes

Assemble bruschetta just before serving because tomato juices can soften the bread. For very juicy tomatoes, drain the topping briefly before spooning it onto the toast. Balsamic vinegar is optional; many traditional Italian versions omit it.