Bruschetta Recipe

 

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Get your party started with this classic Bruschetta Recipe! It’s versatile enough to work for a fancy dinner party or a game day get-together, and the fresh tomatoes, basil, and crusty bread are guaranteed to please all. 

My Tips for Perfect Bruschetta

• Use the BEST Tomatoes. If your tomatoes are lackluster, your bruschetta will be too. I like plum or Campari tomatoes because they don’t have as much liquid and seeds in them as beefsteak, but you can use any kind you like as long as they are fresh, ripe, and flavorful.
• Add a Pinch of Sugar for Balance. A pinch of sugar—grab a generous pinch and sprinkle it all over the tomatoes, then stir so it’s evenly distributed—can help tame the flavor of your bruschetta if the tomatoes are particularly acidic. It’s not always needed, so give the tomato mixture a taste and judge from there.
• Don’t Assemble Unless You’re Serving Immediately. If you’re passing out bruschetta to your guests, go ahead and assemble it. But if you’re doing more of a casual get-together where the apps are going to be sitting out for a few hours, I recommend setting out the baguette rounds on a platter and the tomato mixture in a bowl so everything can assemble their own and the bread won’t get soggy.

Recipe Variations

• Add Some Parm. A sprinkle of freshly grated Parmesan on top is delish, or use a vegetable peeler to make thick shavings to stir in with the bruschetta topping.
• Make It Caprese Style. Layer a thin slice of fresh mozzarella on the baguette before adding the tomatoes. (A thick slice will make your bruschetta unwieldy to eat!)
• Spread on Some Ricotta. For some creaminess, spread ricotta onto the toasts before adding the tomatoes.
• Give It a Balsamic Drizzle. Thick, syrupy balsamic glaze adds a little somethin-somethin, both visually and in terms of flavor. It’s another great way to balance the flavor of acidic tomatoes in this bruschetta recipe.
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