Fresh Tomato Basil Bruschetta - Appetizer Recipes Everyone Loves
Let’s talk bruschetta. You know, that glorious excuse to eat bread topped with juicy tomatoes, garlic, and a river of olive oil and call it classy? Yeah, that. This has been my go-to appetizer recipe since the day I nearly set off the smoke alarm broiling bread in college—true story. We’ve come a long way.
There’s just something unbeatable about ripe tomatoes kissed with sea salt and basil. I use the kind of bread that fights back when you bite it. None of that floppy stuff. Pair this with wine and suddenly you’re the host with the most, even if you forgot to vacuum.
So if you're on the hunt for party appetizer recipes or a recipe with tomatoes that actually tastes like summer, you’re in the right place. This dish fits right in with Thanksgiving appetizer recipes or those lazy evenings where dinner just means more of these. Let’s toast, literally.
Servings: 6 servings
Ingredients
- 6 ripe tomatoes, diced
- 1/2 cup fresh basil leaves, chopped
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra virgin olive oil
- Salt and freshly cracked pepper, to taste
- 1 baguette, sliced
- 1 clove garlic (for rubbing on bread)
Instructions
- Preheat oven to 400°F (200°C). Lay baguette slices on a baking sheet and toast for about 5–7 minutes until golden.
- Rub each slice with the cut side of a garlic clove for flavor. You don’t need to go overboard—unless you love garlic.
- In a bowl, combine diced tomatoes, chopped basil, minced garlic, vinegar, olive oil, salt, and pepper. Mix gently.
- Spoon mixture onto each toasted bread slice just before serving. Eat immediately to avoid soggy sadness.