This classic tomato bruschetta with balsamic vinegar is super simple to make! It's a tasty appetizer to feed a crowd. And, it's a satisfying side dish to serve with any weeknight dinner.
Bruschetta is a popular Italian appetizer. We've loved it ever since We was a kid!
There are many variations to bruschetta. The favorite that We always go back to is the classic bruschetta.
We love the vibrant juicy tomatoes, zippy garlic, and fresh basil. Top it off with tangy balsamic vinegar on toasted, grilled, or baked sliced bread… That's appetizer heaven right there!
Bruschetta or crostini?
Nowadays, most people use the terms bruschetta and crostini interchangeably. Based on the traditional definition, some might technically call these crostini.
The main difference between the two terms is the type of bread you use. Bruschetta is traditionally made with thick, rustic Italian or sourdough bread. Crostini is traditionally made using thinner, smaller slices of white bread baguette.
Personally, We always associate this specific type of topping with bruschetta toppings – not crostini. And, according to Google, when most people search for this type of tomato appetizer, they search for bruschetta – not crostini.
How do you make tomato bruschetta with balsamic vinegar?
Making this classic Italian appetizer is quite simple.
In a medium bowl, mix together the tomatoes, garlic, most of the chopped basil, plus the olive oil and salt.
Brush the sliced bread with olive oil on both sides.
Top each slice with the tomato mixture.
Bake for 10 minutes in a 350°F oven. The edges should be slightly golden brown.
Drizzle a little balsamic vinegar over each slice. Then sprinkle some of the remaining fresh basil. Serve the balsamic bruschetta immediately.
Exact measurements of ingredients and instructions are in the printable recipe card toward the bottom of this post. Here are some helpful tips to guide you as you make this recipe.
Balsamic Bruschetta FAQs
Do you have to peel tomatoes for bruschetta?No, not at all! You can simply chop the tomatoes with skins on and toss them into the bowl and mix.
How do We stop the bruschetta from going soggy?Brushing both sides of each slice of bread will help prevent your bruschetta from going soggy. Olive oil adds flavor. And, it acts as a layer to protect the bread from the water content of the tomatoes.
Is bruschetta supposed to be served hot or cold?Traditional bruschetta is served hot off the grill or out of the oven. However, this bruschetta is also tasty served at room temperature.
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Classic Tomato Bruschetta with Balsamic Vinegar
By Marlynn Schotland Prep Time: 15 mins Cook Time: 10 mins Total Time: 25 mins Servings: 20 slices This classic Italian appetizer is always a hit when feeding a crowd. Also a tasty side dish for dinner!Ingredients
- 5-6 Roma tomatoes, seeded and diced (should end up with a little more than one cup of diced tomatoes)
- 2 garlic cloves, minced
- 1 tablespoon fresh basil leaves, finely chopped or sliced into strips
- 3 tablespoons olive oil, divided
- ½ teaspoon kosher salt
- 1 French baguette, sliced on the diagonal into ¾" – 1" slices
- ½ cup balsamic vinegar
Instructions
- Preheat oven to 350°F. Cover a baking sheet with aluminim foil, and set aside.
- In a medium or large bowl, mix together diced tomatoes, minced garlic, chopped basil, kosher salt, and 1 tablespoon of olive oil.
- Brush the remaining two tablespoons of olive oil onto the bread slices (lightly oil both sides). Place slices on top of the prepared baking sheet, about an inch apart from each other. Be careful not to crowd the pan.
- Top each slice with about one tablespoon of the tomato mixture. Bake for 10 minutes in a 350°F oven, or simply until the edges get golden brown.
- Drizzle a little balsamic vinegar over each slice. Sprinkle some freshly ground black pepper (if desired) and some of the remaining fresh basil over each slice. Serve immediately.
Notes
You can use more olive oil to brush the bread before baking if you wish. Be careful not to soak the bread in the olive oil; the more oil you use, the crisper your bread slices will be. Too much oil can burn the bread. Feel free to use more tomatoes if you'd like!Nutrition
Calories: 60 kcal, Carbohydrates: 8 g, Protein: 1 g, Fat: 2 g, Saturated Fat: 0.4 g, Polyunsaturated Fat: 0.4 g, Monounsaturated Fat: 2 g, Sodium: 138 mg, Potassium: 61 mg, Fiber: 0.5 g, Sugar: 2 g, Vitamin A: 134 IU, Vitamin C: 2 mg, Calcium: 17 mg, Iron: 1 mgNutrition information is automatically calculated, so should only be used as an approximation.
