Easy Homemade Bruschetta

by Monday, June 19, 2017

I consider this easy homemade bruschetta an oldie but a goodie. I needed something quick to bring over to a friends house for an impromptu Memorial Day pool party and I was inspired by these fresh, colorful tomatoes at Central Market. (I actually don’t like tomatoes all that much but for some reason this works for me.)

Bruschetta, tomato, basil, garlic

When it’s hot outside, I think cooler snacks are the way to go, and when you’re hanging out in a bathing suit all day, you definitely want something healthy to snack on. You know, before you have a few glasses of wine and go all in with that yummy, fresh off the grill cheeseburger….


There is a lot of chopping involved so that’s the only reason I didn’t title this ‘quick and easy homemade bruschetta’, but it’s totally manageable if you have a few minutes to spare.

Bruschetta, tomato, basil, garlic

Bruschetta, tomato, basil, garlic

Bruschetta, tomato, basil, garlicSimilar to take on guacamole, the measurements don’t need to be exact and you can play around with what you have available in your kitchen or garden. But here’s my go to recipe.


Simple Homemade Bruschetta

  • 1 pound ripe heirloom tomatoes (I like to mix up the colors but its not necessary)
  • 3 cloves minced garlic
  • 5-10 basil leaves, chopped
  • 2 Tablespoons olive oil
  • 1 Tablespoon balsamic vinegar
  • 1 French baguette, sliced
  • salt + pepper to taste

Start by dicing the tomatoes, removing the excess juice and seeds before you add it to your bowl. (You don’t have to do this but it keeps the final bruschetta mixture from having too much liquid.) Add in diced basil and chopped garlic. Drizzle with olive oil and balsamic vinegar. Sprinkle with salt and pepper to taste. Gently combine the mixture.

Cover and store in the refrigerator until you’re ready to serve.



  • 1 French baguette, sliced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 clove garlic, minced
  • Corse salt

Prehead broiler to medium high – about 450 degrees depending on your oven.

Lay sliced bread on a cookie sheet.

Melt 2 tablespoons butter and 2 tablespoons olive oil in a small saucepan, on medium low. Once melted add chopped garlic and cook for just under a minute, stirring frequently so the garlic doesn’t burn. Once the garlic is softened and fragrant, pull it off the heat.

Lightly brush the tops of each piece of bread with the melted garlic mixture. Sprinkle lightly with salt and pop the tray in the oven. Toast for about 2-3 minutes but watch it so the bread doesn’t burn.

Pull the out the tray, flip over the bread and do the same thing and on the side.


To serve, spoon about a teaspoon size of the mixture on the cooled bread, sprinkle with a tad more salt (to your liking). You can prep this ahead of time on a platter or just allow your guests to help themselves.




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