Looking for a quick and easy appetizer? This Italian dish is perfect for you. This appetizer can be made in under 20 minutes or less.
You might ask what is bruschetta? Bruschetta is an antipasto from Italy and is commonly made by toasting bread and topping it with different cheeses, vegetables, meats, beans, and olive oil.
This bruschetta is what I like to call a simple bruschetta recipe. It is made with beautiful ripe tomatoes, garlic, olive oil, fresh basil, and drizzled with balsamic vinegar. This appetizer can be made gluten free substituting the french bread with gluten free bread.
After toasting your bread, top with bruschetta mix and drizzle with balsamic glaze. Eat immediately after serving. If left out for to long the bread will become soggy. Leftover bruschetta mixture will last in a covered container for 1 to 2 days.
Looking for a quick and easy appetizer? This italian dish is perfect for you.
- 2 tomatoes, chopped
- 1 cup yellow or red cherry tomatoes, chopped
- 3 cloves of garlic, chopped
- 10 basil leaves, chopped finely
- 1 loaf of french bread, cut into ½ inch slices
- 1 tsp of salt
- 1 tsp of pepper
- ¼ cup of olive oil
- Balsamic glaze for drizzling
- Preheat your oven to 400 degrees.
- In a mixing bowl combine the tomatoes, 1 Tbsp of the olive oil, salt and pepper and mix. Cover and place in the fridge to chill.
- Cut the bread into ½ inch slices and place bread on a pan.
- In a small mixing bowl pour the rest of the olive oil and garlic and mix.
- Using a spoon scoop out the garlic and olive oil onto the bread slices and brush evenly. Place in the oven and bake for 3-4 minutes.
- Top bread with bruschetta mixture and drizzle with balsamic glaze and fresh basil. Eat immediately.
- Leftover bruschetta mixture will keep in a airtight container for 1 to 2 days.
- Love garlic? Add additional chopped garlic or garlic powder to the mixture.
- Don’t have french bread? Sourdough, Italian, or gluten free bread will also work.
- Add vegan cheese to your bruschetta by sprinkling it into the mixture.