Bruschetta is an all-time summer star whether sharing the stage as an appetizer or taking the spotlight as a nice and light no-fuss meal!  Scroll down for our quick-and-easy 10-minute recipe!

There is no argument that the classic bruschetta is always a winner. But, feel free to run with the idea of yummy ingredients cascading over toasted baguettes.  Tell me more? : 

  •  Stick to the classic recipe and simply add some roasted in-season vegetables
  • Brush the toasted bread with a garlic aioli to give a kick of extra flavor and keep your toppings from toppling 
  • Sprinkle parmesan or mozzarella cheese on the toasts as they bake to give your tomatoes a nice cheesy bed 

Feeling more adventurous? 

  • Think diced and roasted summer squash with pepitas and feta !  
  • Lentils and roasted fennel in a lemon vinaigrette. 
  • Blue cheese, sliced grapes, and celery tossed onto a balsamic aioli ! 

In other words, in terms of goodness on bread - the world is your oyster (Hey!! I bet you could even come up with an “oyster-schetta”!) Ok, ok, back to the tried and true … 

Summer Bruschetta Ingredients

THE TOMATOES and SUPPORTING CAST

4 tbsp. extra-virgin olive oil

2 cloves garlic, grated or minced 

4 large tomatoes, diced (If you can get a hold of homegrown- DO IT!) 

1/4 c. thinly sliced basil

2 tbsp. balsamic vinegar 

1 tsp. kosher salt

(If you want an extra kick - Add a little dash of crushed red pepper) 

THE BREAD

1 large baguette, sliced ¼" thick 

Extra-virgin olive oil, for brushing

2 cloves garlic, halved

And as we mentioned above, have fun with it and try multiple different approaches!  

Directions

Here's our favorite go-to when we're ready whip up something quick and delightful.

  • Marinate your tomatoes: Heat olive oil in a skillet over medium-low heat. Add the minced garlic and cook until it is lightly golden, 2 - 4 minutes. Remove the garlic from heat and set aside to cool.  
  • In a large bowl, toss tomatoes, basil, vinegar, salt, and red pepper flakes. Add the cooled garlic and oil from skillet and toss to combine. Let your mixture marinate so that your tomatoes soak up all the goodness for at least 30 minutes.. 
  • When you are ready to eat: Preheat oven to 400°. Lightly brush bread slices on both sides with olive oil. Place slices on a baking sheet. Toast bread 5-7 minutes on each side. Your bread should be a lovely golden color. Remove your bread from the oven and let it cool for 5 minutes.. 
  • When your bread is cooled, rub the halved garlic cloves over the tops of your slices. And for the grand finale - spoon your tomato mix on top of bread just before serving.  
  • And NOW - all that is left to do (as my poppa used to say)-  “Mangia” !! 

Enjoy!  And stay tuned for more fun summer recipes from Food Grump!

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