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The Best Bruschetta Recipe You'll Ever Make

The Best Bruschetta Recipe You'll Ever Make

Crisp toasted bread is rubbed with garlic and topped just before serving with ripe tomatoes, fresh basil, olive oil, balsamic vinegar, salt, and pepper. This classic-style appetizer makes about 24 bruschetta.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Tomato Topping
  • 6 medium medium ripe Roma or plum tomatoes, seeded and finely diced
  • 1/4 cup fresh basil leaves, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
Bread
  • 1 loaf baguette or Italian loaf, sliced diagonally into 1/2-inch pieces
  • 1 clove garlic clove, halved, for rubbing toasted bread
  • as needed extra-virgin olive oil for brushing or drizzling the bread

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 before mixing.
  2. Add the chopped basil, minced garlic, olive oil, balsamic vinegar, kosher salt, and black pepper. Stir gently so the tomatoes stay fresh and distinct rather than turning into a puree.
  3. Let the tomato mixture stand for 10–20 minutes so the flavors combine. Drain off excess liquid before topping the bread.
  4. Heat the oven to 425°F (220°C). Arrange the bread slices on a baking sheet and brush or drizzle them lightly with olive oil.
  5. Toast the bread for 5–8 minutes, turning once if needed, until the edges are crisp and the centers are lightly golden.
  6. Rub the cut side of the halved garlic clove over the hot toast. Spoon the tomato mixture onto the bread immediately before serving.

Notes

Use the ripest tomatoes available and drain excess tomato juice to keep the toast crisp. Toast and rub the bread with garlic first, then add the topping just before serving.