My family’s favorite bruschetta recipe, just the way my Italian father-in-law taught me to make it! This quick & easy appetizer recipe is always a hit!
- 2 pounds tomatoes, diced small
- 1/4 cup red onion, minced
- 1/4 cup fresh basil leaves, thinly sliced
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1 baguette, sliced on the bias into 1/4-inch thick slices
- 2 whole garlic cloves, peeled
- In a large bowl, mix together the tomatoes, red onion, basil, 1/4 cup olive oil, balsamic, salt, and pepper. Set aside.
- Preheat broiler to high.
- Place baguette slices on a baking sheet and drizzle lightly with olive oil, flipping slices and rubbing them around a bit to get oil on both sides. Broil until golden brown, about 3-5 minutes, then flip and broil for another minute or 2, until golden brown. You may need to do this in 2 batches if using a large baguette.
- While the bread is still warm, rub the cut side of a garlic clove all over one side of each piece of baguette.
- Transfer toasted baguette slices to a serving platter and top each with a few spoonfuls of the tomato mixture.
If making the tomato mixture in advance, cover the bowl and put it in the refrigerator. Take out at least 10 minutes before serving.
The crostini can be toasted and rubbed with garlic ahead of time. Let cool completely and store in an airtight container until ready to serve.
Leftover crostini may need to sit for a few minutes with the tomato mixture on top in order to soften up enough to enjoy.
The tomato mixture is also great on top of your favorite meat or fish.
Keywords: crostini, easy appetizer, tomato