Classic Bruschetta Recipe

Bruschetta is unsurpassed in simplicity, elegance, and flavor. This quick-fix dish is ideal when all the burners are busy and you need an appetizer in a pinch. Registered dietician and recipe developer Jaime Shelbert from Wholly Nourished has brought us the perfect rendition, keeping things simple with this classic bruschetta recipe.

Originating in Italy, bruschetta has become a sensation across the globe, and it's easy to see why. The simplicity of the appetizer doesn't take away from the flavor of fresh tomatoes, basil, and olive oil. And, of course, who can resist the easy, quick preparation behind the dish? "I love how quick and easy this classic dish is to prep," Shelbert says. "While bruschetta can be enjoyed anytime of year it's best during the summer when tomatoes are in season." Of course, you can find these ingredients year-round, so even in winter, a bite of fresh bruschetta can help you reminisce about warmer weather. Once you get started, you'll see this requires minimal mounds of culinary skill. On to the kitchen we go!

Gather the ingredients to make classic bruschetta

While this dish is simple, there is still importance in the details. For this recipe, you'll need either grape or cherry tomatoes, extra virgin olive oil, balsamic vinegar, salt, black pepper, fresh basil leaves, a baguette, and a clove of garlic. Shelbert tells us that "really any type of tomato is fine to use. I prefer to use the smaller variety like cherry or grape tomatoes because they are easy to prep — no need to seed them and they have a sweet flavor that I love."

Chop the cherry tomatoes

To get started on this recipe, preheat the oven to 375 F. Cut the cherry tomatoes into quarters and place them in a small serving bowl afterwards. Take liberty to peel the garlic as well. Once the tomatoes are prepared, dress them with 2 tablespoons from the olive oil and the balsamic vinegar. Season the mixture with salt and pepper, then stir.

Next, chiffonade the fresh basil by layering the leaves in a pile and then rolling them up vertically, like a cigar. With a sharp knife, starting at one end, make slices along the rolled basil leaves to form ribbons.

Combine the tomatoes and basil

Sprinkle the basil ribbons into the serving bowl with the dressed tomatoes. Mix them together to ensure that there is an even distribution of the tomatoes, basil, olive oil, vinegar, and seasonings. Allow this to marinate as you prepare the table. Your guests will be intrigued by the inviting colors and flavors. As Shelbert explains, "Bruschetta is great for serving a crowd and at parties. It is always a hit and one of the first things to go."

Bake and baste the baguettes

Slice the baguette in half horizontally, then slice each piece in half again, this time vertically. Place the baguettes, open-facing, onto a baking sheet. With the 2 remaining tablespoons of olive oil, brush the tops of the bread. Slide the pan into the oven to brown for eight minutes. Afterwards, remove the baguettes from oven. Rub the clove of garlic across the baked bread. Cut the baguette quarters into smaller, serving-sized pieces and garnish them with the tomato and basil mixture.

Serve this classic bruschetta and enjoy

Now, you're ready to serve this classic bruschetta and enjoy! "I usually serve this with a pasta dish or with a grilled meal in the summer," Shelbert says. "It can be served as an appetizer or right along side a meal." Add a creative spin on the dish with details your guests will love. "Ideas include topping the bruschetta with feta, parmesan, diced avocado, or olives for example," Shelbert adds. This light addition will be a fantastic compliment to any meal! And, as for leftovers: "Bruschetta is best eaten fresh, however you could reserve the leftover topping in an airtight container in the fridge for up to 3 days," Shelbert notes. We hope you'll relish this exquisite appetizer as we have!

Classic Bruschetta Recipe
5 from 34 ratings
There's nothing like refreshing, flavorful bruschetta, and this classic recipe makes the appetizer easy to whip up.
Prep Time
Cook Time
slices of bruschetta
Total time: 20 minutes
  • 1 ½ cups grape or cherry tomatoes
  • ¼ cup extra virgin olive oil, divided
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 large basil leaves
  • 1 (12-ounce) baguette
  • 1 large clove garlic, peeled
  1. Preheat the oven to 375 F.
  2. Quarter the tomatoes and place them into a small bowl.
  3. Add 2 tablespoons of olive oil, the balsamic vinegar, salt, and pepper to the tomatoes, then stir.
  4. Chiffonade the basil by stacking the leaves in a pile. Roll the basil leaves vertically like a cigar. Starting at one end, make slices along the rolled basil leaves, making ribbons. Sprinkle the basil into the bowl of tomatoes. Stir well and set aside to marinate.
  5. Slice the baguette in half horizontally, and slice the halves in half again vertically. Place the baguette on a baking sheet and brush with the 2 remaining tablespoons of olive oil. Place in the oven and bake for 8 minutes.
  6. Remove the baguette from oven and rub each slice with the clove of garlic.
  7. Cut the baguette into the desired number of pieces and top with the tomato mixture, then serve.
Calories per Serving 246
Total Fat 10.5 g
Saturated Fat 1.6 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 31.9 g
Dietary Fiber 1.8 g
Total Sugars 4.2 g
Sodium 344.5 mg
Protein 6.6 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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