Delicious, fresh, and flavorful bruschetta. Easy to make and perfect as an appetizer!
Bruschetta is one of my favorite appetizers. Even though it’s made with few ingredients, they all compliment each other perfectly. It’s like a flavor bomb in your mouth.
Ingredients
Baguette – I typically use a French baguette when making bruschetta but you can use any kind you prefer.
Cherry tomatoes – cherry tomatoes are sweeter and juicier than grape tomatoes. Their also bigger so it’ll be easier and faster to get the yield you need.
Fresh basil – tomatoes with basil never fails. It’s the perfect herb for bruschetta. If you don’t have it on hand, thyme or oregano are great substitutes.
Garlic – adds extra flavor and nice aroma.
Olive oil, salt, and freshly ground black pepper – adds and enhances flavor.
Making Bruschetta
Toasting the bread – brushing the bread slices with olive oil and sprinkling with salt enhances and adds to the flavor. Having the oven temperature at 425°F gives the bread that perfect toast without it burning too quickly. Also, you must make sure to flip them half way through so both sides will be an even golden brown.
Use fresh ingredients – this is important when making bruschetta to achieve maximum flavor. Using garlic powder or dried basil just won’t taste same. Even grinding your own black pepper will give a better aroma and taste.
Bruschetta
Ingredients
- ½ large baguette cut into ¼in. thick slices
- 1 cup cherry tomatoes diced
- 2 tbsp fresh basil finely chopped
- 2 garlic cloves minced
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- vegan Parmesan (optional) for garnish
Instructions
- Preheat oven to 425°F. Place foil on a baking sheet.
- Brush your baguette slices with olive oil and lightly sprinkle with salt. Place the baguette slices on the baking sheet and toast for 10-15 minutes, turning them over half way through until both sides are golden brown.
- While the bread is toasting, mix together all of the ingredients in a bowl and store it in the fridge until the bread is done.
- Top each bread slice with a spoonful of the tomato mixture, pouring leftover juice on top of them as well. Garnish with Parmesan and serve.