Classic Bruschetta

I had a ton of tomatoes at the end-of-season harvest and needed to use them up really fast. And a few shallots plus a lot of basil too.

There are tons of things you can make with tomatoes, but I felt like I’d hit the end of the list. Until I found out bruschetta exists, anyway!

This recipe is so easy and tasty and can be an appetizer, snack, quick meal, or meatless dinner.

Let’s get into it.

Easy Classic Bruschetta

Recipe credit to Natasha’s Kitchen.

Time commitment:

Prep - 15 minutes

Cooking time - 5 minutes

Cooling time - 5 minutes

Ready in as little as 25 minutes!

Equipment list:

• Serving spoon

• Brush for applying oil

• 2 small bowls

• Tablespoon

• 1/3 cup measuring cup

• 1/2 teaspoon (or use 1/2 of 1 teaspoon)

• Cutting board and knife

• Baking sheet

• Oven

Ingredients:

• 6 roma tomatoes, about 1.5 pounds, diced

• 1 medium-sized shallot, diced (optional but adds great flavor!)

• 1/3 cup fresh basil leaves, chopped (can use 1/2 teaspoon dried but fresh is best)

• 5 garlic cloves, minced

• 1 tablespoon balsamic vinegar

• 2 tablespoons olive oil, plus 3 more for bread

• 1/2 teaspoon sea salt, or table salt

• 1/4 teaspoon pepper

• 1 baguette or sliced Italian bread, ~24 small-to-medium sized pieces

• 1/3 cup shredded or grated parmesan cheese

Steps to get your classic bruschetta:

1. Gather all your equipment and ingredients. Preheat your oven to 400F.

2. Dice the tomatoes to whatever size you want and be sure to remove all seeds and guts to get cleanly diced tomatoes with no juice. Chop the basil into thin ribbons (roll up and then slice sideways), mince the garlic, and dice the shallot if using.

   • TIP: Remember to dice and chop to the size/consistency you want. You’ll eat this mixture raw, so keep this in mind!

3. Add tomatoes (again, no “guts” or seeds included, just diced tomatoes), basil, and shallot into a bowl with all garlic but 1 teaspoon, 1 tablespoon balsamic vinegar, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix well and let marinate.

4. In a small bowl, mix 3 tablespoons olive oil with 1 teaspoon minced garlic.

5. Spread the garlic oil mixture over both sides of your bread. Add the grated or shredded parmesan to the tops of the bread. Bake for 5 minutes at 400F.

6. Serve by itself for a light meal or with sides like mozzarella sticks, meatballs, garlic bread, salad, etc.