Crispy, cheesy, and juicy, these bite-sized toasts are ideal for starting your meal on a high note.
According to my Italian-American family, if we don’t have an appetizer with tomato and basil, we’re not doing it right. That’s why bruschetta is one of the most common antipasti we serve alongside a platter of cheese, crackers, apple slices, and olives. It does more than just satisfy our cravings—it prepares us for the meal ahead.
The word antipasti literally means “before the meal” in Italian. So bruschetta goes brilliantly right before a big pasta feast. It’s basically mini toasts topped with luscious cheese, fragrant basil, and juicy tomato. I especially enjoy nibbling on bruschetta with a glass of red wine while exchanging fond memories with my family members. There’s a comforting aroma that tomato, basil, and cheese create for Italian-American kids. But no matter your background, you’ll likely come to love this dish, too.
Honestly, it’s hard to have just one! So feel free to double the batch if needed to produce 24 pieces instead of 12. The bigger your family or guest list, the more necessary this optional step becomes. Luckily, it’s easy to do, and you won’t have any problems with leftovers, which make an excellent lunch the next day!
Tweaking your bruschetta topping
While I love this recipe as is, every now and then I like to change things up by adding a few carefully chosen ingredients. One of my favorite variations includes stirring either capers or chopped green olives through the tomatoes. Both add a little color contrast and provide a delightfully briny accent to the topping. Another simple idea is to crown each portion with a sliver of anchovy. Just remember to check with your guests to see if they’re partial to these tasty little fish! Sometimes I leave out the ricotta and serve the bruschetta as is, letting the tomatoes speak for themselves, or with a fresh grating of zesty Parmesan. Another great tip is to mix various tomato varieties. At the height of the summer season, head out to your local farmers’ market and see what’s on offer. If you’re lucky, you might even find tomatoes in all kinds of vibrant colors—not just red!
How do I store leftovers?
Once they’ve cooled to room temp, wrap leftover bruschetta slices with plastic wrap and store them in an airtight container in the fridge for up to 24 hours. Note that the tomato juice will start to soak into the toast, which will make it soggier over time. If you’re able to, store the tomato-basil mixture, cheese, and baguette pieces each in their own separate containers to avoid sogginess, then assemble and bake fresh bruschetta when you’re ready to serve them. The tomato-basil mix will stay good for up to 3 days, though it may become a bit mushy. Ricotta cheese can keep for up to 7 days and the bread for up to 3 days in the fridge. Otherwise, simply re-toast the leftover bruschetta pieces in the oven at 300°F for 5-10 minutes when you’re ready to dig in. I don’t suggest freezing this dish or its components, as the thawing process will ruin the textures.
Serving suggestions
For an awesome little antipasto before dinner, dish out bruschetta with glasses of Wine Spritzer or this Lemonade Recipe. It also goes great with other Italian appetizers like Arancini or Antipasto Salad. As for the meal that follows, I suggest Creamy Tomato Pasta and Italian Sausage Meatballs, or Italian Meatloaf and Garlic Mashed Potatoes for the omnivores—or Cucumber And Tomato Salad (with Onions) and Grilled Squash for the vegetarians.
Ingredients
- 1 pound ripe tomatoes about 3-4 medium, cored and diced
- 1/4 cup fresh basil leaves chopped
- 1 tablespoon extra-virgin olive oil plus extra for brushing the bread
- 1 1/2 teaspoons balsamic vinegar
- 3/4 teaspoon fresh thyme leaves
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 baguette sliced into 1/2-inch thick slices (about 12 slices)
- 1 garlic clove halved
- Ricotta cheese optional
Instructions
- In a medium bowl, combine the diced tomatoes, chopped basil, 1 tablespoon olive oil, balsamic vinegar, thyme, salt, and black pepper. Let the mixture sit for 10 minutes to blend the flavors.
- Preheat the oven to 400°F. Arrange the baguette slices on a baking sheet and lightly brush both sides with olive oil. Bake for 5 to 7 minutes, or until the slices are lightly golden and crisp. Flip them halfway through for even toasting.
- Take the toasted bread out of the oven. Rub the top of each slice with the cut side of the garlic clove. If using, spread some ricotta cheese onto the bread. Spoon the tomato mixture onto each slice, and add a pinch of salt and pepper if desired.
- Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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