Imagine a crunchy slice of bread, topped with fresh tomatoes, fragrant basil, a drizzle of olive oil and a touch of balsamic vinegar. It’s simple, yet satisfying. Whether you’re hosting a party, looking for a light meal or just craving something tasty, bruschetta is always a good idea. So, grab a glass of wine and let’s make it.
Bruschetta – pronounced (Brew- Sket-ta) is an Italian appetizer or “antipasti”. It’s one of my favorite appetizers. It’s sweet, savory and packs so much flavor. I wish I was bruschetta lol. ITS SO GOOOD. And very easy to make. The balance of flavors make this tomato “salad” super refreshing and the perfect thing to snack on this summer.
What is Bruschetta?
This delicious appetizer originated in Tuscany, but is enjoyed throughout Italy with many variations. Traditionally Bruschetta is an Italian starter dish that consists of bread toasted and rubbed with garlic and olive oil and topped with tomatoes and salt.
But as with all my recipes, I LOVE to add my own spin to classic dishes. I make my bruschetta with a capers twist. Diced tomatoes, garlic, fresh basil, a drizzle of balsamic vinegar and olive oil. Seasoned with salt & pepper and a little Italian dressing. All topped on a crispy ciabatta slice.
Honestly the pieces of bread were TOO small lol. I sometimes use a LARGE piece of bread because it’s that good!
How to make Bruschetta?
Bruschetta is very easy to make. The recipe starts by slicing appetizer-sized bread then brushing it with olive oil. Either broil in the oven or toast in a cast iron to allow the bread to get toasty. Once toasted, brush with garlic if desired.
For the tomatoes- all you need is a little patience for the prep. Once everything is sliced and diced combine all your fresh ingredients. Then add olive oil, balsamic, and season to your liking.
What you’ll need
Tomatoes- I used grape tomatoes but feel free to use your favorite tomato.
Basil- fresh is best
Bread- use any bread/ baguette you prefer. I used ciabatta loaf sliced in to appetizer-sized pieces.
Garlic- finely minced. The more the better!
Extra Virgin Olive Oil- helps get the toast extra crispy and delicious.
Balsamic Vinegar– not traditional. But this adds an acidic, sweet and rustic notes to the tomatoes.
Seasonings- I used a variation of Italian seasonings, salt & pepper to add some great flavor.
Mozzarella- optional, but I like to top my bruschetta with it.
Looking for more delicious appetizers? Try some of my favs
Jerk Meatballs Sliders
Spinach Dip Chicken Sliders
- 1 Ciabatta loaf cut into 1/4 inch pieces
- 1 cup grape tomatoes diced
- 1/4 cup fresh basil
- 4 cloves garlic finely minced
- 2 tbsp extra virgin olive oil
- 2-3 tbsp Balsamic vinegar
- salt + pepper
- Italian seasoning
- mozzarella shredded, optional
- Preheat oven to 400 degrees.
- Cut ciabatta loaf into 1/4 inch pieces. Brush both sides with olive oil. Bake in the oven for about 6-8 minutes, or until golden brown. Flipping hallway through
- Combine tomatoes (remove seeds/insides if desired), basil, garlic and add to a bowl. Add in olive oil and balsamic vinegar. Season with salt, pepper and Italian seasoning. Mix until well combined. Taste and adjust if needed.
- Spoon tomatoes on the bread. Top with shredded mozzarella if desired. Serve immediately and enjoy.
Did you make it?
Tag @cookwithci on Instagram and hashtag #CookwithCi