Bruschetta is simply an appetizer that consists of a tomato-basil topping served on crostini toasts. It is best made with the freshest tomatoes possible (i.e., from the garden) but can certainly be made year-round with good quality supermarket tomatoes.
There is nothing complicated about Bruschetta. It’s simply a matter of combining chopped tomatoes, red onion, minced garlic, olive oil, and balsamic vinegar, all seasoned with salt and pepper. I like to use a white or rosé balsamic vinegar in this recipe as I find a dark balsamic can give a dull/murky look to the mixture. I tend to use a Pinot Nero Rosé white balsamic for dishes where I want a light balsamic.
Let the mixture stand for a few minutes to let the flavors mix and mingle. No matter what kind of tomatoes are used, they will still release their juices. Some leave all the juice in the Bruschetta topping mixture but I find that can create some soggy crostini issues. For this reason, after the tomato mixture has sat for a few minutes, I usually drain off any excess liquid and then add the fresh basil.
My preference is to use plum (aka Roma) tomatoes because they are meatier and have less seeds and gelatinous matter than do many other tomato varieties. But, really, almost any variety of tomato can be used to make Bruschetta.
Fresh basil is required for this recipe. Dried basil just will not cut it in Bruschetta. Roll a little stack of basil leaves together and cut them into ribbon strips, a process known as chiffonade.
To make the crostini toasts, use a French baguette or other long bread and slice it, on the diagonal, into slices about 1/3” – ½“ thick. Combine olive oil and garlic salt together and brush on both sides of the bread slices and bake, on a rimmed baking sheet, until golden brown. Some brush just olive oil on the bread before toasting the slices then rub fresh garlic over the bread slices when they come out of the oven. Either way works but I find combining the garlic salt with the oil is more subtle on the garlic taste. If you can find garlic infused olive oil, that would work on its own, too.
I have included a balsamic reduction as a drizzle for the Bruschetta; however, this is optional. A light drizzle of a balsamic reduction does add to the flavor profile of Bruschetta but the antipasto is perfectly fine without it. If you do decide to do the balsamic reduction, use a good, high quality dark balsamic vinegar. Heat it, along with a small amount of brown sugar and a bit of salt, on the stove until it reduces to about half. It should coat the back of a spoon when it has thickened sufficiently. Let it cool then transfer it to a small plastic squeeze/squirt bottle which will make drizzling the Bruschetta easy.
To serve, I top the crostini with the bruschetta mixture, sprinkle with crumbled Feta, and often (but not always) give a light drizzle of a balsamic reduction.
If I have currant tomatoes, and am serving Bruschetta as an appetizer/first course at the table, I love to garnish the antipasto with a small vine of the teeny-tiny tomatoes as shown in the photos above and below.
An alternative serving option would be to leave the Bruschetta topping in a serving bowl and serve it on a platter surrounded with the crostini toasts and let guests serve themselves.
Bruschetta
Ingredients:
For Balsamic Reduction (optional)
2/3 cup high quality dark balsamic vinegar
½ tbsp brown sugar
Pinch fine sea salt
For Crostini Toasts:
1 French baguette (or other long bread), sliced on the diagonal, into slices 1/3” – ½“ thick
2-3 tbsp olive oil
¼ – ½ tsp garlic salt mixed with the olive oil
For Bruschetta Topping:
1 lb plum tomatoes, diced small (seeds and gelatinous material removed and discarded)
2 tbsp red onion, diced small
1-2 cloves garlic, minced
1 tbsp olive oil
1½ tsp white or rosé balsamic vinegar
¼ tsp fine sea salt
Fresh cracked pepper, to taste
1 tbsp olive oil
Apx ¼ cup fresh basil, chopped into ribbon strips (chiffonade cut)
Crumbled Feta
Method for Balsamic Reduction:
Over medium heat, bring the balsamic vinegar, brown sugar, and salt to a boil then reduce heat to simmer. Whisk mixture frequently, simmering until it has reduced to about one-half and thickened enough to coat the back of a spoon. Cool, then transfer to a small plastic squeeze/squirt bottle.
Method for Crostini Toasts:
Preheat oven to 400°F.
Slice the bread, cut on the diagonal, into slices apx. 1/3” – ½“ thick
Mix 2-3 tbsp olive oil and ¼ – ½ tsp garlic salt together in small bowl. Using a pastry brush, brush both sides of each bread slice with the olive oil. Place bread slices, single layer, on foil-lined, rimmed baking sheet. Toast the bread in the oven, flipping the slices partway through, until bread is toasted golden brown – apx. 8-12 minutes in total.
Method for the Bruschetta Topping:
In medium-sized bowl, mix the diced tomatoes, red onion, garlic, 1 tbsp of olive oil, balsamic vinegar, and salt and pepper together. Let mixture stand for 15-20 minutes then drain off excess liquid. Add the remaining tablespoon of olive oil, and basil. Stir. Transfer mixture to serving bowl.
To serve:
Top crostini with tomato mixture and sprinkle with crumbled Feta. If desired, drizzle lightly with balsamic reduction. Serve immediately.
Yield: Apx. enough for 10-12 crostini
[NOTE: Actual yield will depend on size of French baguette or other long bread used and thickness of slices]
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Classic Bruschetta with Balsamic Reduction
Ingredients
For Balsamic Reduction (optional)
- 2/3 cup high quality dark balsamic vinegar
- ½ tbsp brown sugar
- Pinch fine sea salt
For Crostini Toasts:
- 1 French baguette (or other long bread), sliced on the diagonal, into slices 1/3” - ½“ thick
- 2-3 tbsp olive oil
- ¼ - ½ tsp garlic salt mixed with the olive oil
For Bruschetta Topping:
- 1 lb plum tomatoes, diced small (seeds and gelatinous material removed and discarded)
- 2 tbsp red onion, diced small
- 1-2 cloves garlic, minced
- 1 tbsp olive oil
- 1½ tsp white or rosé balsamic vinegar
- ¼ tsp fine sea salt
- Fresh cracked pepper, to taste
- 1 tbsp olive oil
- Apx ¼ cup fresh basil, chopped into ribbon strips (chiffonade cut)
- Crumbled Feta
Instructions
Method for Balsamic Reduction:
- Over medium heat, bring the balsamic vinegar, brown sugar, and salt to a boil then reduce heat to simmer. Whisk mixture frequently, simmering until it has reduced to about one-half and thickened enough to coat the back of a spoon. Cool, then transfer to a small plastic squeeze/squirt bottle.
Method for Crostini Toasts:
- Preheat oven to 400°F.
- Slice the bread, cut on the diagonal, into slices apx. 1/3” – ½“ thick
- Mix 2-3 tbsp olive oil and ¼ - ½ tsp garlic salt together in small bowl. Using a pastry brush, brush both sides of each bread slice with the olive oil. Place bread slices, single layer, on foil-lined, rimmed baking sheet. Toast the bread in the oven, flipping the slices partway through, until bread is toasted golden brown – apx. 8-12 minutes in total.
Method for the Bruschetta Topping:
- In medium-sized bowl, mix the diced tomatoes, red onion, garlic, 1 tbsp of olive oil, balsamic vinegar, and salt and pepper together. Let mixture stand for 15-20 minutes then drain off excess liquid. Add the remaining tablespoon of olive oil, and basil. Stir. Transfer mixture to serving bowl.
To serve:
- Top crostini with tomato mixture and sprinkle with crumbled Feta. If desired, drizzle lightly with balsamic reduction. Serve immediately.
Recipe Notes
Yield: Apx. enough for 10-12 crostini
[NOTE: Actual yield will depend on size of French baguette or other long bread used and thickness of slices]
[Copyright My Island Bistro Kitchen]
You may also enjoy these other appetizer recipes from My Island Bistro Kitchen:
Savory Mushroom and Quinoa Crostini
PEI Mussels Steamed in Beer
Baked Stuffed Fingerlings
The Bistro’s Best Deviled Eggs
Chunky Cranberry Salsa
Rhubarb Salsa
Peach Salsa
Strawberry Crostini with Balsamic Glaze
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