Classic Tomato Bruschetta
This classic tomato bruschetta is made with fresh Roma tomatoes, basil, garlic, and a splash of balsamic—served on crisp, garlicky Parmesan toasts. It’s bright, flavorful, and perfect for entertaining or a simple summer snack.
Ingredients
For the Tomato Topping:
- 6 Roma tomatoes diced (1 ½ lbs)
- ⅓ cup basil leaves chopped
- 5 garlic cloves divided
- 1 Tbsp balsamic vinegar
- 2 Tbsp extra virgin olive oil
- ½ tsp sea salt
- ¼ tsp black pepper
- Balsamic glaze optional
For the Toasts:
- 1 baguette
- 3 Tbsp extra virgin olive oil
- ⅓ cup shredded parmesan cheese
Instructions
- Dice tomatoes, drain excess juice, and place in a bowl.
- Slice basil into ribbons and add to tomatoes.
- Mince garlic; mix 1 tsp with olive oil for toast and add the rest to tomatoes.
- Season tomato mix with olive oil, balsamic, salt, and pepper.
- Stir and marinate 30 min.
- Preheat oven to 400°F. Slice baguette and brush with garlic oil.
- See full steps with tips & photos → https://mischacrossing.com/classic-tomato-bruschetta-recipe/
Notes
- Use day-old bread for best texture—it crisps up beautifully in the oven.
- For extra flavor, rub the toasted baguette with a cut garlic clove before topping.
- This tomato mixture also works well on crostini, grilled chicken, or tossed with pasta.
- Best served immediately once assembled to avoid sogginess.