I have both openly admitted to eating Pico de Gallo straight from the bowl with a spoon. If you’re like me, then chances are you’ll love Bruschetta, which I like to think of as the Italian version of Pico de Gallo. Bruschetta is simple to make. A mix of fresh tomatoes, basil, and onions, flavored with balsamic vinegar and piled on little garlicky toasts.
Ingredient Notes
- Tomatoes – You can really use any type of tomato. I like nice plum tomatoes on the vine, romas also work great.
- Onion – onion is not traditionally included in bruschetta, but I love it as an optional addition! White, yellow, or red onion is fine, you’ll just want to mince it very fine so it doesn’t overpower the dish.
- Basil – fresh basil is best here.
- Olive Oil and Balsamic – you’ll want to use good extra virgin olive oil and a quality balsamic.
How to make Bruschetta
- Dice up the tomatoes and onions, toss in the basil and flavor with balsamic vinegar, olive oil, and salt and pepper.
- Drizzle baguette slices with olive oil and toast in the oven. For extra garlic flavor, rub a garlic clove on the surface of each toasted bread slice.
*If you want a little twist on flavor, try adding in some Oven Roasted Tomatoes, sun dried tomatoes, or capers.
And if this looks good, then check out this fun variation: Fresh Fruit Bruschetta
That’s it! Fresh bruschetta is so simple to make and incredibly delicious. It makes a great appetizer or side dish, especially during the summer months when fresh tomatoes and garden basil are plentiful!
Frequently Asked Questions
Can you make Bruschetta ahead of time? You can definitely make it several hours ahead of time, it’s actually better if it can sit for a bit before enjoying.
How do I store Bruschetta? Just keep it in an airtight container in a fridge.
Can I freeze Bruschetta? Bruschetta is best enjoyed fresh.
Bruschetta
Ingredients
- 2 cups diced tomatoes squeeze out seeds before dicing1/4 cup finely diced red onion2 tablespoon balsamic vinegar2 tablespoons extra virgin olive oil1/4 teaspoon kosher salta few cracks black pepper1/4 cup finely minced fresh basil leaves1 french baguette or bread of your choice
- additional olive oil1 large garlic clove
Instructions
- Combine tomatoes, onion, balsamic vinegar, olive oil, salt and pepper. Lightly mix and then add basil. Feel free to add more olive oil, balsamic, salt and pepper. It's very flexible! Let sit for 30 minutes if you have the time to let flavors develop.
- To prep baguette, preheat oven to 400 degrees. Slice bread into 1/4 inch slices and place on a baking sheet and drizzle lightly with oil. Bake for about 10 minutes. Slice large garlic clove in half length wise and gently rub on surface of baguette slices.
- Spoon bruschetta mix onto baguette slices.
Questions & Reviews
Add some fetta. You'll thank me. 🙂
Ohhhhhh…..thank Youuuuuuuu!!!!
Thanks so much Anna- we're glad you found us!
I am a brand-spanking new reader and I have been HOOKED to your blog for the past hour looking through all of these recipes. Just wanted to say "thanks" because, to me, someone who struggles every day to come up with something both tasty and somewhat healthy to eat for dinner, it seems like a lot of work to keep up a blog like this one of this caliber. But man, your hard work is going to make *my* life so much easier from now on! THANKS!! 🙂
Should have rad through the comments first!
I make Pico de Gallo all the time and have a hard time with the onions. won't even tell you what they do to my poor hubby. I use little green onions now. I chop up the white parts and sautee them in a cute little skillet (has to be a cute one), cool and add to the mix. Has really helped. I leave as much crunch as I dare.
Of course the greens are chopped and used fresh in my salsa or whatever when the hubby is gone . . . OK I'll admit it, I sneak some into the Pico if I think I can get by with it . . .
The old tomato vines are starting to produce now that the heat is letting up a bit, have to make some of these with my homemade sour dowgh.
I lover my Misto as well. I got it and will get more at Bed, Bath & Beyond using one of their coupons, which never expire. Only $ 8 that way.
p.s. In the past few days, I've made spicey honey chicken salad, cheesey garlic rolls, fudgy mint brownies, slow cooker french-dip subs, and probably some other ones I can't remember of the top of my head they have all been TO DIE FOR! We've fought over the few leftovers we've had. Thanks for all the good stuff!!!
ohhhhh I'm salivating just reading this. YUM!!! I'm liking the mozarella on there too, gonna have to try that.
Is eating ridiculous amounts of pico straight from the bowl with a spoon weird? Because I'm known to do that quite often. 🙂
This looks so good! I love your blog and have been following for quite a while now. I have loved every one of your recipes that I have tried. Keep up the good work!
My husband will love this!
If you like feta you will LOVE it on bruschetta bread. I sprinkle it on before it goes in the oven and it gets nice and warm and soft. I wish I had some now. Thanks for the post now I know what I am making for an app tomorrow.