Let the tomato mixture rest for at least 30 minutes before serving — this is what deepens the flavor. Always use a slotted spoon when topping the toasts so excess juice stays behind and the bread stays crispy. Leftover tomato topping keeps in the fridge for up to 3 days. Toasts can be made a day ahead and re-crisped in the oven or air fryer before serving.
Classic Bruschetta
Fresh tomatoes, basil, and crispy garlic parmesan toasts come together in this classic Italian bruschetta. Simple to make, big on flavor, and always the first thing to disappear at the table.
Ingredients
Tomato Topping:
- 4 Roma tomatoes diced
- ¼ cup fresh basil chiffonade
- 4 cloves garlic minced
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- ½ tsp salt
- ¼ tsp black pepper
Toasts:
- 1 baguette
- 3 tbsp extra virgin olive oil
- 1 clove garlic minced
- ¼ cup parmesan cheese grated
To Serve:
- Balsamic glaze for drizzling
Instructions
- Dice tomatoes and drain excess juice. Transfer to a large mixing bowl.
- Stack basil leaves, roll into a tube, and slice into thin ribbons. Add to the bowl.
- Mince all garlic. Mix 1 tsp into 3 tbsp olive oil and set aside for toasts. Add remaining garlic to the tomato bowl.
- Season tomatoes with olive oil, balsamic vinegar, salt, and pepper. Stir gently and let rest for at least 30 minutes.
- Preheat oven to 400°F. Slice baguette into ½-inch diagonal pieces.
- Brush both sides of each slice with garlic olive oil. Sprinkle with parmesan.
- Bake for 5 minutes, then broil for 1 to 2 minutes until edges are golden.
- Arrange toasts on a platter. Serve tomato mixture on the side with a slotted spoon and drizzle with balsamic glaze.
Notes
Nutrition Facts
- Calories: 210 kcal
- Total Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 4mg
- Sodium: 380mg
- Total Carbohydrates: 25g
- Dietary Fiber: 2g
- Total Sugars: 4g
- Added Sugars: 0g
- Protein: 6g
- Vitamin A: 15% DV
- Vitamin C: 18% DV
- Calcium: 8% DV
- Iron: 10% DV