Classic Bruschetta
Crispy toasted bread topped with a bright, garlicky tomato mixture makes this bruschetta the easiest appetizer!
Servings: 12 Slices
Ingredients
- 1 baguette
- olive oil
- 5 diced Roma tomatoes
- ¼ cup shredded mozzarella cheese
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 2 minced garlic cloves
- ¼ cup thinly sliced basil
- salt and pepper to taste
- balsamic glaze
Instructions
- Slice 1 baguette and place it on a baking sheet. Brush the tops of the slices with olive oil and broil for 2-3 minutes, until browned. Remove from the oven and allow to cool.
- In a medium-sized bowl, combine 5 diced Roma tomatoes, ¼ cup shredded mozzarella cheese, 1 tablespoon balsamic vinegar, 1 tablespoon olive oil, 2 minced garlic cloves, ¼ cup thinly sliced basil, and salt and pepper .
- Top the bread with the mixture and drizzle with balsamic glaze, and serve.
Notes
Leftover Instructions
- Fridge: Bruschetta is best served the day it’s made, but the tomato mixture can be stored in an airtight container in the fridge for up to 3 days. Stir before serving, then spoon it over toasted bread.
- Make Ahead: I don’t recommend making the tomato mixture more than a few hours ahead. You can slice and toast the baguette 1 day in advance, then cool completely and store it in an airtight container at room temperature
Nutrition
Calories: 101kcal | Carbohydrates: 12g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 145mg | Potassium: 94mg | Fiber: 1g | Sugar: 2g | Vitamin A: 257IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg
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