Easy Bruschetta Recipe
We’ve been making this easy Bruschetta Recipe for years and years. It’s a fresh and tasty appetizer that is so quick to make.
During the summer months we usually have tomatoes coming out of our ears, and that means an abundance of tomato sandwiches, fresh salsa, sauces and this Bruschetta Recipe. This bruschetta is our favorite way to use them right away. It’s such a quick, easy, and versatile recipe. While it can be served on toast, in classic bruschetta form, we also eat it with chips, over grilled or baked chicken, or atop a hamburger. It’s some crazy good stuff. And so easy! So simple, but powerfully tasty! The balsamic vinegar, basil, and tomato flavors meld together to create an addictive combination that is devoured in no time. A bushel of tomatoes don’t stand a chance!
To get started, you’ll need only a few things: diced tomatoes, fresh chopped basil, balsamic vinegar, extra virgin olive oil, salt and pepper. Mix everything together in a medium bowl and that’s it! You’re done. Serve right away, or cover and refrigerate until needed. The longer the ingredients mingle, the better it gets.
It can be served as a bruschetta (toast) topping, but it’s equally as nice on chips, crackers, or my favorite, melba toast. I don’t know who Melba was, but I like that Melba, and her toast. That toast rocks. The melba toast pairs nicely with this topping because the juice/dressing soaks into the toast quite nicely without it getting too mushy. The toast stays nice and crunchy, plus it’s a lighter option than most chips and crackers.
A few tips for making Tomato Basil Bruschetta:
- When shopping for Balsamic Vinegar, you will find a wide range of quality and prices on the market. For a recipe such as this bruschetta, where the balsamic vinegar won’t be cooked, I think a better quality vinegar works nicely. A little will go a long way! We tend to go for the middle priced balsamic vinegar to use for this and similar recipes, and use less expensive vinegars for things like marinades where more will be used and eventually cooked. That’s just my 2¢.
- Fresh Basil is a must for this. Dry basil just won’t give the same depth of flavor and can add a weird texture. Look for fresh basil or grow your own!
- Don’t toss any liquid leftover. It makes a great salad dressing.
- 2½ cups tomato, diced (about 4-5 medium sized tomatoes)
- 2 tablespoons fresh basil, chopped
- 1 tablespoon balsamic vingear
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- extra salt and pepper to taste
- In a medium sized bowl add the diced tomatoes and basil, along with the balsamic vinegar, olive oil, salt and pepper.
- Mix all ingredients together well.
- Add additional salt and pepper to taste.
- Serve right away, or cover and refrigerate until needed.
Originally posted July 2, 2010. Updated June 23, 2015.