There’s something about a light, easy appetizer that just really elevates a dinner for me. One of my favorite ways to do that, especially in summer, is with a classic tomato bruschetta. It’s fresh, vibrant, and comes together in minutes with just a handful of ingredients.
Whether you’re hosting guests or just want to treat yourself on a weeknight, this quick and easy bruschetta is a staple. And as a bonus, I’ll share a few extra ways you can use bruschetta at the end.
My favorite way to enjoy this recipe is on some toasted sourdough with a crisp glass of white wine on my balcony. I like to pair this with a Pouilly-Fumé. Doesn’t get better than that!
Ingredients
- French baguette or sourdough bread, sliced
- 2 cups ripe cherry tomatoes, diced
- ¼ cup red onion, finely chopped (you can also use shallot for a milder flavor or leave out entirely if you are not an onion fan)
- 2–3 garlic cloves, minced
- ¼ cup fresh basil, chopped
- 2 tablespoons extra virgin olive oil, plus more for brushing the bread
- 1 tablespoon balsamic vinegar
- Flaky sea salt
Instructions
Start by preparing the bread. Slice your baguette or sourdough into ½-inch thick pieces and lightly brush each side with olive oil. Toast the slices in a preheated oven at 400°F (200°C) for about 7–9 minutes, flipping halfway through, until they’re golden and crisp.
While the bread toasts, prepare the topping. In a medium bowl, combine the diced tomatoes, finely chopped red onion, minced garlic, and fresh basil. Drizzle with the extra virgin olive oil and balsamic vinegar. Season generously with salt and freshly cracked black pepper, then stir gently to combine.
Let the mixture sit for 10–15 minutes so the flavors can deepen.
When the bread is ready, let it cool slightly, then spoon the tomato mixture generously onto each slice. Finish with a sprinkle of flaky sea salt. For a little extra flavor, drizzle some balsamic glaze on top if you’d like.
Serve and enjoy, preferably with a glass of chilled white wine and good company.
Now that I’ve given you the basic recipe for bruschetta, whether you want to repurpose leftovers or just want to try something new, here are a few additional ways to use the tomato mixture.
- Boursin Bruschetta Dip: Spread an even layer of Boursin cheese in a square pan, top generously with the tomato mixture, and drizzle with balsamic glaze. Serve with pita chips, bagel chips, or toasted bread. This is a great appetizer to bring to a dinner party or girls night!
- Bruschetta Chicken: Spoon the tomato bruschetta over grilled chicken with a slice of melted mozzarella for an easy, caprese inspired dinner. Serve with a grilled peach summer salad (recipe coming soon!).
- Bruschetta Pasta Salad: Toss the tomato bruschetta into a bowl with cooled, cooked pasta for a super easy pasta salad. Add some mozzarella pearls, chicken or shrimp, bell pepper, and spinach. Then top with a drizzle of olive oil or Italian dressing, parmesan, and red pepper flakes to taste. Feel free to add whatever additional ingredients you want, this recipe is totally customizable!
I hope you enjoy this recipe!
Come in, stay a while.
The Sunday Spoon 
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