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A bowl of bruschetta surrounded by bruschetta toasts.

The Best Bruschetta

  • Author: Shelly
  • Prep Time: 10 minutes
  • Chilling Time: 30 minutes
  • Cook Time: 6 minutes
  • Total Time: 46 minutes
  • Category: Appetizer
  • Method: Oven
  • Cuisine: Italian


This is the best ever bruschetta recipe! Made with juicy ripe tomatoes, fresh basil and balsamic vinegar. Serve up this delicious Italian-inspired appetizer to kick off your summer dinners and parties.


  • 3 cloves garlic, minced (about 2 1/2 teaspoons)
  • 3/4 cup olive oil, divided
  • 1/3 cup fresh grated Parmesan cheese
  • 3 cups finely diced Roma tomatoes, extra juice drained
  • 1/2 cup chopped fresh basil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons kosher salt, divided
  • 2 teaspoons fresh black pepper, divided
  • 1/2 teaspoon crushed red pepper flakes
  • 1 baguette cut into 1/2 inch slices
  • 1 teaspoon garlic powder


  1. Make Bruschetta: In a medium bowl combine minced garlic, 1/2 cup olive oil, Parmesan cheese, diced tomatoes, chopped basil, vinegar, 1 teaspoon kosher salt, 1 teaspoon black pepper, and red pepper flakes. Stir to combine evenly, cover and refrigerate for at least 30 minutes. 
  2. Prep the toasts: Preheat oven to 425°F. Line a large baking sheet with parchment paper and set aside. 
  3. Slice the baguette into 1/2- inch pieces.
  4. In a small bowl whisk together the remaining 1/4 cup olive oil, 1 teaspoon kosher salt, 1 teaspoon black pepper, and garlic powder.
  5. Brush mixture on both sides of the bread slices and place onto the prepared baking sheet. Bake for 6 minutes, flipping once halfway through. Cool on a wire rack.
  6. Assemble: Spoon the tomato mixture onto the cooled toasts and sprinkle with more Parmesan cheese if desired. 

Keywords: easy appetizer ideas, antipasto, how to make bruschetta

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