Classic and refreshing, bruschetta is the crowd-pleasing party app you can always count on. This easy appetizer is proof that sometimes the most simple ingredients are the most delicious. Toasted bread rubbed with garlic is topped with an herby, garlicky tomato mixture in this recipe for the freshest addition to any spread. While this dish is perfect for putting your summer tomatoes to use in the best possible way, you can still make this dish any time of year! Follow our top tips for acing this bruschetta for your summer BBQ or holiday dinner party.
What kind of tomatoes should I use?
Juicier tomatoes work, but drier varieties like roma are really perfect. In fact, drying tomatoes a bit is key for bruschetta. The key is to keep the toast like toast should be: Dry. When you use juicy tomatoes, you will no doubt get a powerful (and delicious) tomato result, but if the tomatoes are too wet, the toast will be soggy.
The trick: Salt your tomatoes. After they have been diced, add them to a large strainer or colander over a bowl, and toss with some salt. Let sit 5 minutes, and the liquid will gather at the bottom of your bowl. If you're preparing bruschetta with out-of-season tomatoes, this salting trick drastically improves their quality!
What is the best bread for bruschetta?
You really want a crisp, sturdy base that will hold up your bruschetta tomato mixture without getting soggy. Ciabatta is a popular option, but we went with a large, sliced baguette in this recipe. We toasted our slices until beautifully golden and just crisp enough for the perfect base for our tomatoes. If you prefer to keep your tomato mixture from sliding off the toasted bread, consider a schmear before you top them with the mixture: Think pureed white beans or whipped ricotta.
Tip: Rub your toasted bread with halved garlic cloves to really take things up a notch.
What should I serve with bruschetta?
If you're serving this up as a crowd-pleasing party app, pair it with our toasted ravioli and baked feta bites to complete your spread. Or, serve this as a side to your Italian dinner (hint: our sheet-pan panzanella or creamy chicken marsala would pair perfectly with this refreshing dish).
Made this recipe? Let us know what you think in the comments!
extra-virgin olive oil
cloves garlic, thinly sliced
large tomatoes, diced
kosher salt, divided
thinly sliced basil
balsamic vinegar
Pinch of crushed red pepper flakes
large baguette, sliced ¼" thick on the bias
extra-virgin olive oil, for brushing
cloves garlic, halved
Nutrition (per serving): 151 calories, 3 g protein, 18 g carbohydrates, 1 g fiber, 3 g sugar, 7 g fat, 1 g saturated fat, 333 mg sodium
Makinze is currently Food Editor for Delish, where she develops recipes, creates and hosts recipe videos and is our current baking queen.. Reigning from Oklahoma, she's also our go-to for all things regarding Midwestern cuisine. She's also our expert pie crimper.
