Bruschetta is the perfect appetizer to take to a summer party because it’s easy prep and everyone loves it. The only downside is it’s so good you won’t be taking any leftovers home. I know, just double it.
We happen to think bruschetta is one of the best summer appetizers. It’s fresh, it takes advantage of summer tomatoes, and it’s so simple that it lets each component shine all on its own.
Not to mention that the combination of juicy tomatoes and fragrant basil on garlic crostini is out. of. this. world. It’s why we feel pretty strongly that simple is best when it comes to Bruschetta. It doesn’t need cheese or a balsamic glaze – it doesn’t even need garlic in the bruschetta itself. We rub the garlic right onto the bread, just like in our Best Homemade Garlic Toast.
The ingredients are pretty basic, but just make sure your tomatoes are perfectly red and ripe. If they aren’t quite ripe, the flavor and texture just isn’t there. It’s worth the wait for ripe tomatoes, we promise.Print
- 1 French baguette (about 10 oz.)
- 1 Tbsp. olive oil
- ¼ tsp. salt
- 1 clove garlic
- 1 lb. Roma tomatoes (about 4)
- ¼ oz. fresh basil, chiffonade
- Preheat oven to 350°F.
- Slice baguette into thin slices.
- Brush with olive oil and sprinkle with a pinch of salt.
- Place on a baking sheet and bake for about 15-20 minutes, until golden brown.
- Rub each slice with the cut end of a clove of garlic as soon as you remove from oven.
- Dice tomatoes and discard watery seeds.
- Gently toss tomatoes with olive oil and salt. Taste and add more salt if desired.
- Right before serving, thinly slice basil (chiffonade).
- Spoon tomato mixture onto crostini and top with a sprinkle of fresh basil.