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Classic Bruschetta made with summer-ripe tomatoes, garlic, shallots and loooooove.

Classic Bruschetta
I looooove tomatoes. Anyone else looooove tomatoes?

You know who does not love tomatoes? My mom. Sure, she can get down with tomato sauce and ketchup and tomato soup, but raw tomatoes? Momma Swope does not eat raw tomatoes.

Sometimes this is tiring. In a situation like this, however, where raw, summer-ripe tomatoes are showcased to perfection, I tend to have a “more for me” outlook on her aversion to raw tomatoes.

Crostini waiting for bruschetta topping
Because let’s be real. I could eat this entire recipe in one sitting, and this recipe makes a fair amount of bruschetta. (Don’t worry, we’ll go over what to do with any leftover topping in a moment.) Is it wrong to settle in with nothing besides a plate full of bruschetta and a glass of wine for dinner? If it is, I don’t want to be right.

Oh, so you say that this makes too much bruschetta? Well, of course you could scale down the recipe…or you could cook some pasta and toss it with the leftover bruschetta topping for the best no-cook pasta sauce you’re ever gonna have. Do I need to even tell you which option I think you should go for?

Traditional Bruschetta

5.0 from 3 reviews
Classic Bruschetta
 
Classic Bruschetta made with summer-ripe tomatoes, garlic, shallots and loooooove.
Recipe type: Appetizer
Ingredients
  • 1 pound tomatoes, diced
  • 1 shallot, finely diced
  • 2 cloves garlic, minced
  • Splash of balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons shredded basil
  • 1 tablespoon grated parmigiano reggiano cheese (optional)
  • 1 baguette
  • Butter + Olive oil for toasting the bread
Instructions
  1. In a medium bowl, toss tomatoes, shallot, garlic, balsamic vinegar, 1 tablespoon of olive oil and basil. Toss to combine. Toss in cheese, if using.
  2. Cut baguette into ⅓-inch thick slices on a slight angle. Heat ½ tablespoon of butter and ½ tablespoon of olive oil in a large skillet over medium-high heat. Add the baguette slices and cook until toasted on the bottom; flip and cook until lightly toasted on the top. Remove toast pieces to a plate and repeat with remaining bread.
  3. Top toasted bread with tomato topping and garnish with additional basil or cheese, if desired.

18 Comments

      1. Maybe I’ll serve it to him on Monday when I’m on a restricted diet and can have white bread. I’ll just look sadly at my bread.

  1. Beautiful, fresh and gorgeous. What’s not to love?? These photos are stunning by the way Stephie. I kinda want to jump into that first picture and gnaw on that crusty, tomatoey bread deliciousness. Yuuuuuum xx

  2. I’m on deck with tomatoes, too, especially when they’re doused in balsamic vinegar. In fact, I just ate a stack of tomatoes. Literally…I stacked them up and then ate them 😉 LOVE bruschetta, and believe it or not, I’ve never made it before, whaaaaa?! Looks amazing as always, my dear!

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