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This easy bruschetta recipe is a crowd-pleasing appetizer that comes together in no time! The combination of juicy tomatoes, garlic, fresh basil, and crispy ciabatta bread will make everyone come back for more!
Why This Recipe Works
Bruschetta makes such a great appetizer in the summer. It’s fresh, light, and super easy to make. I actually love eating it the whole year round.
It’s perfect for parties, a weekend brunch, or even for a quick dinner during the week. The recipe comes together in only 15 minutes. And it feels like taking a short trip to Italy!
It’s perfect for tomato season and it’s best with homegrown juicy tomatoes. But as fresh tomatoes are available the whole year round, you could make it anytime you want.
For ultimate flavor, rub the roasted bread with fresh garlic. This makes the bruschetta real authentic and it adds a ton of flavor.
I love to top it with a mixture of freshly chopped tomatoes, red onion, garlic, fresh basil, and toasted pine nuts. The toasted pine nuts really take it to the next level!
For even more flavor, you could top it off with a bit of balsamic reduction. Balsamic reduction isthicker than balsamic vinegar and it has a fuller flavor.
What Goes Into This Recipe
- Tomatoes – this recipe it best with juicy homegrown tomatoes. If using store-bought tomatoes make sure they’re ripe.
- Bread – I like to use ciabatta bread, baguette, or rustic bread.
- Olive Oil – make sure you’re using a high quality olive oil. It makes a real difference in taste. I like to use organic extra virgin olive oil.
How To Make This Recipe
1. Step: Wash and dice the tomatoes. Place them in a medium-sized bowl.
2. Step: Finely chop the red onion and add them to the tomatoes.
3. Step: Finely chop the garlic and add it as well.
4. Step: Either tear or chop the basil and add it to the mixture.
5. Step: Toast the pine nuts in a small skillet without oil. Cook them for about 3 minutes over medium heat, until fragrant and lightly browned. Add the olive oil to the tomato basil mixture and stir. Season with salt and pepper.
6. Step: Cut your breadinto 1/2-inch thick slices. Heat a bit of olive oil in a pan (about 1-2 teaspoons) and cook it until crispy and golden. Alternatively, you could put the slices of bread on a grill.
Recipe Notes
- For ultimate flavor I think it’s better to tear the basil instead of chopping it.
- If you want you could also use a griddle pan to toast the slices of bread. In the summer, I love putting them on the grill.
- Alternatively, you could also prepare the bread in the oven (around 10 minutes at 400 °F, until crispy and golden).
- Pine nuts burn very easily. So don’t leave the stove when preparing them and pay close attention.
FAQs:
What Kind of Bread Should I Use?
I like ciabatta bread or baguette best, but the recipe works with any kind of bread.
How Long Does This Recipe Last?
It’s best to eat this recipe fresh as the bread will become soggy. However, you can store the topping and the bread in separate containers. In an airtight container in the fridge, the topping will last up to 2 days.
Just pop the slices of bread in the oven for around 5 minutes to crisp them back up.
Related Recipes:
- Panzanella
- Vegan Stuffed Mushrooms
- Antipasti
- Ravioli Salad
- Balsamic Mushrooms
- Asparagus Pasta Salad
- Vegan Bread
I Love To Hear From You!
I hope you like this easy bruschetta recipe as much as we do around here.
If you give it a try, I’d love to know what you think about it. Justleave me a comment and a star ratingbelow. Your comments really make my day!
You like my recipes and want to see more? Then follow me onFacebook,Instagram, orPinterest!
Sina
Easy Bruschetta Recipe
This easy bruschetta recipe is a crowd-pleasing appetizer that comes together in no time! The combination of juicy tomatoes, garlic, fresh basil, and crispy ciabatta bread will make everyone come back for more!
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Course: Appetizer
Cuisine: Italian
Prep Time: 10 minutes mins
Cook Time: 5 minutes mins
Servings: 4 servings
Calories: 303kcal
Author: Sina
Ingredients
- 3 large tomatoes, diced
- 2 cloves of garlic, finely chopped
- 1/2 red onion, finely chopped
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1 cup fresh basil
- salt, to taste
- black pepper, to taste
- 10 slices ciabatta bread, rustic bread, or baguette
- 1 clove of garlic
- 1/4 cup pine nuts
Instructions
Wash and dice the tomatoes. Place them in a medium-sized bowl.Finely chop the red onion and add them to the tomatoes.
Finely chop the garlic and add it as well.Either tear or chop the basil and add it to the mixture.
Toast the pine nuts in a small skillet without oil. Cook them for about 3 minutes over medium heat, until fragrant and lightly browned. Add the olive oil to the tomato basil mixture and stir. Season with salt and pepper.
Cut your breadinto 1/2-inch thick slices. Heat a bit of olive oil in a pan (about 1-2 teaspoons) and cook it until crispy and golden. Alternatively, you could put the slices of bread on a grill.
Notes
- For ultimate flavor I think it's better to tear the basil instead of chopping it.
- If you want you could also use a griddle pan to toast the slices of bread. In the summer, I love putting them on the grill.
- Alternatively, you could also prepare the bread in the oven (around 10 minutes at 400 °F, until crispy and golden).
- Pine nuts burn very easily. So don't leave the stove when preparing them and pay close attention.
Nutrition
Calories: 303kcal | Carbohydrates: 39g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Sodium: 349mg | Potassium: 310mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1092IU | Vitamin C: 15mg | Calcium: 28mg | Iron: 1mg
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