Classic Bruschetta Recipe
A classic Italian antipasto made with fresh tomatoes, garlic, and basil, this tomato bruschetta recipe is bright and delicious, and super easy to make! You'll love it!
loaf French bread, made into crostini
Roma tomatoes, seeds removed, diced small (about 8 tomatoes)
thinly sliced or minced fresh basil
extra virgin olive oil, divided
finely chopped red onion
minced garlic (about 1 clove), or to taste
coarse ground black pepper
In a large mixing bowl, combine tomatoes, basil, olive oil, onion, balsamic vinegar, garlic, salt, and pepper. Stir to combine.
Cover, and let tomato mixture stand at room temperature for 30 minutes for flavors to combine.
When ready to serve, spoon tomato mixture on top of bread and serve immediately.
If needed, you may refrigerate for up to an hour before serving. Serve at room temperature. If you want the basil to be brighter green and not brown, wait to add it until immediately before serving.
If you love balsamic, try drizzling these with balsamic reduction or glaze (link).
You can also add 1/4 cup grated Parmesan cheese to add a cheesy twist to this classic bruschetta.