When you are in the mood for an appetizer that is a general crowd pleaser and pretty quick, easy bruschetta comes to mind quickly. The end of summer and early fall we are still yielding some very delicious tomatoes that have so much flavor and are beautiful to the eye.
Bruschetta is a flavor bomb featuring garlic, balsamic and fresh basil. The garlic and basil are best when super fresh from the Farmer’s Market. Fresh Garlic has been one of my summer obsessions!
Ingredients Needed for Easy Bruschetta
How to Make Easy Bruschetta
The Easy Bruschetta is made using a few kitchen tools, you will need access to an oven and stovetop, and saucepan. I always start by pre-heating my oven, depending on your appliance, this can take some time to pre-heat. While your oven is pre-heating, you can prep your baguette by using a cooking sheet and cutting your slices 1/4 thick and placing them evenly distributed on the sheet, and drizzle with olive oil. Once the oven is ready, you can add, and these will cook for about 10 minutes at 375 degrees.
While that happens, you will heat the olive oil on the stovetop at medium-high height and then add your minced garlic. You definitely want to keep an eye on this because you will not want to burn your garlic.
After your garlic oil mixture is done, which is usually 2 – 4 minutes, transfer to a medium-sized mixing bowl and allow to cool. Now you get to start chopping tomatoes and prepping your basil. Once all your additional ingredients are ready and your oil is cooled, mix them all and set them aside.
Your toasted baguette should be complete, and you are ready to assemble. Place about two tablespoons of mixture on each baguette slice and place on the serving dish. Once they are completed, you can garnish them with a pinch of flaky sea salt and sprinkle them with more finely grated parmesan cheese.
These are best when served slightly warm from the bread, yet once the mixture melds in the bread…it does get better.
Tips and Notes
Easy Bruschetta with Parmesan Recipe
- 2 cloves fresh garlic minced
- 1/3 cup olive oil extra virgin olive oil
- 4 medium Roma tomatoes diced with seeds removed
- 6 leaves fresh basil chiffonade
- 1 tablespoon balsamic vinegar
- 1/3 cup Parmesan cheese grated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly coursed ground
- 1/2 loaf Baguette sliced 1/4 inch thick
- Preheat the oven to 375 degrees, slice the bread and place on the cooking sheet and drizzle with a bit of extra virgin olive oil. Once the oven is preheated, cook on the middle rack for about 8 minutes. Turning at the 4-minute mark. Keep an eye on it, so the bread does not get too crisp.
- Heat the oil over medium heat and add the minced garlic. Cook for about 4 – 5 minutes, make sure to watch, so the garlic does not burn or become too brown.
- Take the oil mixture off the heat and put it in a mixing bowl to cool.
- Once the oil is cooled, add tomatoes, basil, balsamic vinegar, parmesan cheese, salt, and pepper. Mix until it is well blended and set aside.
- Once your bread is toasted (some peeps like to rub with fresh garlic clove once out of the oven – your choice), add 1 – 2 tablespoons of the Bruschetta mixture on top of the toast and plate them all up.
- Garnish with a little flaky salt and more finely grated parmesan cheese.