Clean recipe · natashaskitchen.com
Classic Italian Bruschetta Recipe
Authentic Italian Bruschetta! Learn how to make a crowd-pleasing tomato bruschetta. The crisp parmesan toasts take these over the top and you will love the drizzle of balsamic glaze.
Original recipe: natashaskitchen.com
- Yield:
- 24 servings
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Ingredients
- 6 Roma tomatoes (1 1/2 lbs, diced)
- 1/3 cup basil leaves (chopped)
- 5 garlic cloves (divided)
- 1 Tbsp balsamic vinegar
- 2 Tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- balsamic glaze ((optional))
- 1 baguette
- 3 Tbsp extra virgin olive oil
- 1/3 cup shredded parmesan cheese
Instructions
Make the Tomato Topping:
Core and dice tomatoes (or use a food chopper). Drain any excess juice and transfer tomatoes to a medium bowl.- Stack basil leaves and roll them into a tube. Using a sharp knife, thinly slice the basil into ribbons and transfer to the bowl with tomatoes.
- Finely mince 5 garlic cloves. Mix 1 tsp of minced garlic into 3 Tbsp olive oil and set aside. Add remaining minced garlic to the mixing bowl with tomatoes.
- Season tomatoes with 2 Tbsp olive oil, 1 Tbsp balsamic, 1/2 tsp salt and 1/4 tsp black pepper. Stir gently to combine and set aside to marinate for 15-30 minutes. Serve with bruschetta toasts and a drizzle of extra virgin olive oil or balsamic glaze.
Make the Bruschetta Toasts:
Preheat oven to 400˚F with a rack in the center of the oven. Place toasts on a parchment-lined baking sheet. Cut toasts into 1/2” thick slices, slicing diagonally.- Arrange toasts on the prepared baking sheet and brush the garlic infused olive oil on both sides of toasts. Bake at 400˚F for 5 minutes then broil on high heat for 1 to 2 minutes or until the edges are golden brown.