How to Make the Best Bruschetta Recipe Ever
There really isn’t anything better than a sweet-tart bruschetta with garden fresh tomatoes and basil and a splash of balsamic vinegar with a delicious olive oil. Top it on a toasted baguette slice and you have a taste of heaven. Here is my version and its one of the best bruschetta recipes ever…at least to my family. 🙂
In this house during the Summer months especially, we love a good bowl of bruschetta and some toasted fresh baguette. It’s something you can whip up in no time at all and enjoy as an appetizer or do as we do – add some prosciutto or salami and a glass of red wine and make a meal of it. I think every family probably has their own version of a Bruschetta recipe. They are all pretty much the same – fresh tomatoes, garlic, basil, olive oil and balsamic vinegar. But I take mine just a tiny step further with something I added a few years ago and realized it made soooo much of a difference.
Without a doubt, the BEST Bruschetta anyone can make starts with vine, ripened tomatoes. I don’t think anyone reading this will argue with that. But, several years ago I wanted to make a Winter Version of Bruschetta (I will share that one day) and well, fresh vine-ripened tomatoes weren’t too at that time. So, I decided to use what was available. Because I don’t care for tomatoes grown in green houses, I decided to roast them to impart some flavor. I placed several tomatoes, chopped, on a sheet pan with minced garlic, sea salt and pepper, a drizzle of balsamic vinegar and a generous coating of virgin olive oil. I only roasted them just long enough for them to get slightly soft, so just a few minutes.
I don’t know if it was the light roasting that melded the garlic and oil and vinegar or what, but it was one of the best Bruschettas I’d ever eaten.
In the Summer time, I don’t mess with fresh tomatoes from my garden or the fabulous Heirloom ones I get at the farmer’s market. But, I do roast the garlic. I Shared How to Roast Garlic HERE on this Post. Roasting the garlic prior adds an element of sweetness to the recipe and is especially good if you don’t care for the taste of raw garlic like my Hubbs.
If you are in a crunch and don’t have time to roast garlic, you can sauté it. I have found if I saute’ the garlic in olive oil and add some sprigs of whole basil and some whole peppercorns, I create an amazing flavored oil that I can use in the bruschetta recipe. Yes, that’s my secret! I create a flavored olive oil instead of using plain olive oil.
I love to make up large batches of Bruschetta and use it in various recipes or have it handy for a quick snack. It’s great as a topper on Grilled Fish and Shrimp. I love it on tacos too! Grilled Fish Tacos with Bruschetta is one of our Summer faves!!! I also make an amazing Bruschetta Chicken. I will share that soon, too. If I have leftover Bruschetta I place it in an air tight jar and store it in the fridge up to a week or so.
Fave Items I Love to Make This Recipe:
- Garlic Mincer: This is one of my most used kitchen gadgets. It minces and presses the garlic!
- Pro Tomato & Veggie Dicer: I promise you will never dice tomatoes and veggies by hand again.
- Colavita Organic Balsamic Vinegar: One of the best Vinegars I have found. Under $8!
- Colavita Olive Oil: The taste of this oil is amazing!!!
How do you like making your Bruschetta? Is this one of your Summer faves, too? I was very disappointed that I lost almost all of my tomatoes in my garden this Summer to blight, but my patio Roma and Cherry tomatoes did great, as well as my basil. I hope you get the chance to try this out – I think you will find that the roasted garlic or sautéed garlic makes all the difference in the world.
Enjoy this printable recipe….
- About 8 Small Tomatoes or 2 Large Ones
- 1/3 Cup fresh, chopped Basil
- 2 whole leaves fresh basil
- 2-3 cloves fresh garlic, chopped
- 5-6 whole peppercorns
- 1/4 Cup Freshly grated parmesan cheese
- 1 Tablespoon Balsamic Vinegar
- 2 teaspoons Extra Virgin Olive Oil
- 1/4 teaspoon sea salt
- pinch of sugar
- 1/4 teaspoon fresh black pepper
- 1 baguette, sliced and slightly toasted
- Dice tomatoes and drain away any excess liquid. Too much tomato liquid will dilute the other flavors. Set aside. Heat a small pan to medium-high heat and add olive oil, whole basil leaves, peppercorns and garlic. Stirring often, saute' garlic until tender. Do NOT allow garlic to burn as it will become bitter. Remove pan from heat. Pull out basil leaves and peppercorns from oil. Add chopped tomatoes and remainder of ingredients to still warm pan. Stir well. Pour bruschetta in a bowl, cover and chill in the fridge for about an hour. Serve chilled or at room temperature on toasted baguette. Sprinkle with finely grated parmesan cheese and basil leaves, as desired.
Check out these other super Summer recipes from The Everyday Home…
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