This homemade fresh bruschetta is made with garden ripe tomatoes and basil. This easy yet elegant appetizer is a total crowd pleaser!
Hosting a party? Having a date night in? Looking no further for the perfect appetizer! This fresh and vibrant snack comes together in just 20 minutes. To round out the spread, serve it with some Sausage Stuffed Mushrooms or Oven Baked Firecracker Wings.
Easy, Yet Elegant!
I quickly fell in love with bruschetta about 4 years ago when I was working at Sur La Table. It was always a quick, easy and elegant appetizer we could serve to our culinary class attendees, and it always disappeared in seconds!
While I love using roma tomatoes, we always have an abundance of cherry tomatoes in our garden during the summer, so today’s recipe includes pictures featuring them! You can easily use either for this tasty recipe, especially if it’s not cherry tomato season.
Ingredient Tips
- Vinegar: Balsamic vinegar is the vinegar you want to use for an authentic bruschetta, but I also like to use red wine vinegar.
- Garlic: 2-3 teaspoons of minced garlic will equal 2 cloves of garlic
- Tomatoes: A ripe tomato will be bright red, give a little when you squeeze it, and be heavy for its weight. An unripe tomato will be as firm as a baseball
- Bread: If you don’t want to make your own little slices of bread I recommend using pre-made crostinis or even crackers!
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