The Ultimate Bruschetta Recipe

The Ultimate Bruschetta Recipe: A Garden-to-Table Delight

This bruschetta is one of my top requested recipes at parties and family events. It's a super delicious and easy-to-make recipe, and the great thing is you can make a large batch to feed large crowds.

If you'd like a printable PDF of this recipe, click HERE, and I will email it to you. 

Check out the video version of this recipe on my YouTube channel

• 5 cups diced tomatoes. Try to use a combination of larger beefsteaks, slicers, and cherry tomatoes. Also, try to use a mix of different tomato colors. This ensures that there is a combination of flavors from sweet, to savory, to acidic which really makes this bruschetta recipe stand out. My absolute favorite tomatoes to grow for making this bruschetta is Ananas Noire for sweet, Japanese Trifele for savory, Yellow Pear for sweet and fruity, and a red tomato like Triple L Crop or Texwine for acidity. 
• 3/4 cup fresh chopped basil
• 4 TBS finely minced garlic (optional)
• 2 crusty baguettes 
• extra virgin olive oil
• 1 TSP salt. Might need more after you do a taste test at the end to adjust for your flavor preference. 

• 1/2 cup of a good quality balsamic vinegar
• 1 TBS honey
• A condiment squeeze bottle to make drizzling the balsamic glaze easier

1. Preheat the oven to 350F. Cut the baguette bread into diagonal slices that are about 1/2 inch thick. Arrange the slices on flat cookie sheets.

2. Pour 1/2 cup of extra virgin olive oil into a bowl. Mix in 1 TBS of dried Italian herbs. Use a brush to brush the top side of each baguette slice. Once the oven comes to temperature, slide the cookie sheets into the oven and bake for 7 to 15 minutes until each bread slice is toasted. 

3. Wash all of the produce and herbs. Dice the tomatoes. I like to use a food chopper to quickly dice the tomatoes into even pieces. You can find the same food chopper I use HERE. Chop the fresh basil. Mince the garlic. 

4. Mix the diced tomatoes, chopped basil, minced garlic, 1/2 cup of extra virgin olive oil, 1 TSP of salt, and a splash of balsamic vinegar in a bowl. Taste. Add more salt if you prefer.

5. Start making the honey balsamic drizzle. Use a small pot that has a very good non-stick coating. Add 1/2 cup of balsamic vinegar and 1 TBS of honey. Mix on low medium heat until the drizzle thickens up and starts to form bubbles. Take it off the heat and pour into a condiment squeeze bottle. 

6. Once the bread slices are toasted, it’s time to assemble. Place some of the bruschetta mixture on each bread slice, making sure to get a bit of the juice as well. Drizzle the balsamic glaze over the top.