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Classic Bruschetta

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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.

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Rate this recipe:  

Stefanie @ Sarcastic Cooking

Monday 18th of August 2014

Girl. You know me. I would be right there with a spoon, diving into those tomatoes. I do not even require carbs haha

Stephie

Monday 18th of August 2014

And it's a special day when no carbs are required!

Kayle (The Cooking Actress)

Saturday 16th of August 2014

mmmmmmmmmmmmmmmm!!! I can never eat a raw tomato by itself but if it's in bruschetta? GIMME GIMME!!! This recipe is amazinggg

Medha @ Whisk & Shout

Friday 15th of August 2014

My mouth is watering! Not much is better during the summer than good bruschetta!

Stephie

Friday 15th of August 2014

So true! Give me some peach shortcake for dessert and that's a totally balanced meal, right? ;-)

Monet

Thursday 14th of August 2014

There is nothing like bruschetta during the height of summer. This looks just delicious!

Stephie

Friday 15th of August 2014

Thanks, Monet! I could eat tomatoes all day, every day in August. Yum.

Erin | The Law Student's Wife

Thursday 14th of August 2014

Too much brushetta is NEVER a problem in my book. PS. LOVE your new look (and that adorable profile pic!)

Stephie

Friday 15th of August 2014

Too much bruschetta? Hand me a spoon. (And thank you!)