Best Bruschetta Recipe

Ash Tyrrell

Best Bruschetta Recipe

I remember the first time I made this bruschetta—it smelled like summer, like fresh tomatoes in my grandma’s garden, and basil picked right from the windowsill. I chopped, mixed, toasted, drizzled—and every single bite reminded me why this simple appetizer is such a crowd-pleaser. The combination of crisp bread, juicy tomatoes, garlic, and fragrant basil always hits the spot.

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Total Time 40

Ingredients Method Notes

Ingredients

2 pounds ripe tomatoes about 5-6 medium tomatoes — I use fully ripe ones for sweet, juicy flavor. In summer, heirloom or vine-ripened are best.
½ teaspoon fine sea salt plus more to taste — salt brings out tomato sweetness; I sprinkle a little early to help draw out excess liquid.
½ cup finely chopped white onion about ½ medium — adds a mild crunch and balances sweetness. Red onion works too but is sharper.
½ cup chopped fresh basil about ¾ ounce — fresh basil is non-negotiable; dried basil just doesn’t give the same aroma or texture.
2 cloves garlic pressed or minced — fresh garlic gives the punch; use more or less depending on your love for garlic.
1 baguette French bread — crusty, slivered loaf is perfect; soft or stale bread won’t hold up well under the juicy topping.
4 to 5 tablespoons extra-virgin olive oil divided — I use part of it in the tomato mix and part brushing on bread; quality matters.
Thick balsamic vinegar for drizzling — a thicker one makes prettier, tastier drizzles; if you only have runny balsamic, reduce it a bit.

Method

First I dice the tomatoes (leaving excess juice behind on the cutting board helps), then I stir in the salt. I add chopped onion, basil, and garlic, and let the mixture sit for a while to marinate, so the flavors mingle.
I slice the baguette diagonally into about ½-inch pieces, brush both sides with olive oil, then bake at 450°F until each slice is crisp and golden (usually 6-9 minutes).
Just before serving, I drain any excess tomato juice (so bread doesn’t get soggy), mix in the remaining olive oil, and adjust salt. I spoon the tomato salad onto the crisp toasts, drizzle thick balsamic vinegar over, and finish with flaky salt if I have it.

Notes

I always let the tomato mixture sit for at least 10-15 minutes before topping the bread—it lets salt draw out juices and flavors meld.
I preheat the oven really well; putting cold bread in doesn’t crisp it the same way.
I use a baking sheet lined with parchment—easy clean-up and helps prevent sticking.
I avoid cutting thick bread slices; thinner slices toast better and are easier to eat.
I taste the tomato mix before adding balsamic—sometimes the tomatoes are sweet enough, and too much balsamic overpowers them.