Classic Tomato and Basil Bruschetta
Easy homemade bruschetta recipe with crispy toasted bread, fresh tomatoes, basil & garlic. Ready in 30 minutes—perfect appetizer!
Health Scores
Ingredients
- 1 loaf Italian baguette or ciabatta bread, sliced into ½-inch thick pieces
- 5 medium Roma tomatoes, diced into ¼-inch cubes
- 3 cloves fresh garlic, minced fine
- 1 whole garlic clove for rubbing
- ¼ cup fresh basil leaves, hand-torn into rustic pieces
- 4 tablespoons extra virgin olive oil, divided
- 1½ tablespoons aged balsamic vinegar
- ¼ cup red onion, finely diced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano or Italian seasoning blend
- 3 tablespoons freshly grated Parmesan cheese
- ¼ teaspoon garlic powder
- Pinch of red pepper flakes, optional
Instructions
- 1
Pat the diced tomatoes dry with clean paper towels to remove excess moisture, then transfer them to a medium mixing bowl.
- 2
Add the minced garlic, finely diced red onion, torn basil leaves, and dried oregano to the tomatoes and stir gently to combine.
- 3
Drizzle 3 tablespoons of extra virgin olive oil and the balsamic vinegar over the tomato mixture, then season with kosher salt, black pepper, and garlic powder.
- 4
Toss the topping ingredients together with a wooden spoon, then set aside at room temperature for 15 to 20 minutes to allow the flavors to marry and develop.
- 5
Preheat your oven to 425°F, then arrange the baguette slices in a single layer on a large baking sheet.
- 6
Brush the tops of each bread slice lightly with the remaining 1 tablespoon of olive oil, then place the baking sheet in the oven.
- 7
Toast the bread until the edges turn golden brown and the surface is crispy, about 5 to 7 minutes, watching closely to prevent burning.
- 8
Remove the baking sheet from the oven and immediately rub the warm surface of each toasted slice with the cut side of the whole garlic clove while the bread is still hot.
- 9
Spoon a generous portion of the tomato topping onto each garlic-rubbed bread slice, dividing the mixture evenly across all pieces.
- 10
Sprinkle the freshly grated Parmesan cheese over the top of each bruschetta and add a small pinch of red pepper flakes if desired for a subtle heat.
- 11
Arrange the finished bruschetta on a serving platter and present them to your guests immediately while the bread is still warm and crispy.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Italian baguette | whole grain or sprouted bread | Increases fiber content and provides more sustained energy without blood sugar spikes |
| Extra virgin olive oil | Avocado oil | Higher smoke point and similar anti-inflammatory properties with a more neutral taste |
| Roma tomatoes | Cherry tomatoes, halved and quartered | Cherry tomatoes contain higher levels of lycopene and naturally contain less water, reducing sogginess |
| Parmesan cheese | Nutritional yeast or no cheese | Reduces saturated fat and sodium while maintaining savory umami flavor through plant-based proteins |
| Balsamic vinegar | Red wine vinegar or fresh lemon juice | Lower sugar content in red wine vinegar or vitamin C boost from lemon without added sugars |
| White garlic | Black garlic (fermented) | Fermented garlic is easier to digest and contains more bioavailable antioxidants for gut health |
Nutrition Information
Per serving (serves 4)
| Calories | 298 |
| Total Fat | 12g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 502mg |
| Carbohydrates | 41g |
| Fiber | 4g |
| Sugar | 3g |
| Protein | 11g |