This Easy Bruschetta Recipe is a summer classic with just 8 ingredients! Fresh, juicy tomatoes are tossed with chewy sun-dried tomatoes, balsamic vinegar, and basil.
I LOVE Summer. Not just because the weather is warm, but because Summer produce is so good.
Summer produce means fresh, juicy tomatoes; and fresh, juicy tomatoes means I can make this easy bruschetta recipe…all.the.time. Heck yes!
What is bruschetta?
Bruschetta is an antipasto (aka a starter dish/appetizer) from Italy traditionally made up of toasted bread with garlic and oil and often topped with tomatoes, vegetables, meat/beans, or cheese.
Today, we’re keeping it simple with toasted ciabatta topped with fresh and sun-dried tomatoes!
Ingredients
Just 8 ingredients needed for this fresh, Summer appetizer!
- Tomatoes: Fresh and Sun-Dried Tomatoes – I love using tri-colored grape tomatoes, because they’re so pretty, but use whatever is the freshest and juiciest at your grocery store. When looking for sun-dried tomatoes, be sure to use the kind that’s packed in oil.
- Garlic – fresh or pre-minced jarred garlic is fine.
- Oil – oil from the jar of sun-dried tomatoes or olive oil will work.
- Balsamic Vinegar – this is the best option, but if you’re in a pinch, try a splash of apple cider vinegar or red wine vinegar mixed with honey or sugar.
- Fresh Basil – use dried basil in a pinch.
- Salt – any salt (table, sea salt, kosher, etc.) is great.
- Ciabatta – a classic French baguette would also work but I love the chewiness of the ciabatta.
How to make
This easy summer recipe comes together in a flash making it a great last minute appetizer. Feel like meal prepping? This is also great made in advance, because it allows the flavors to really meld together.
- Prep your ingredients.
- Place grape tomatoes, sun-dried tomatoes, garlic, oil, vinegar, basil, and salt in a bowl.
- Stir to combine.
- Serve over ciabatta bread and enjoy!
How to prep the tomatoes
Depending on the size of the grape tomatoes, either quarter or dice them. It’s mostly about how big you like the chunks of tomato to be! As far as the sun-dried tomatoes go, mince them small enough so they can be incorporated well into the rest of the mixture!
Best tomatoes to use
In-season tomatoes! I use tri-colored grape tomatoes for some extra color but I also love Roma and Heirloom tomatoes. I also added sun-dried tomatoes for a boost of flavor and added texture. Basically, as long as your tomatoes are in-season and ultra juicy you’ll be good to go!
What bread to use
Although most people go with the traditional French baguette for bruschetta, my personal favorite bread to use is ciabatta. I think it adds just a little extra, especially when it’s toasted—crispy on the outsides while still the perfect amount of chewy in the middle!
Variations
If classic bruschetta isn’t your thing or you feel like mixing it up a little, here are some of my other delicious bruschetta recipes!
What to serve with bruschetta
Traditionally, bruschetta is served as more of an appetizer, although you could also serve it as a light lunch or dinner! Here are some of my favorite dishes to serve alongside (or after) bruschetta.
- Pear, Blue Cheese, Candied Pecan Salad
- Caesar Salad Recipe
- Pasta with Chicken Meatballs and Vodka Sauce (or check out any of our pasta/pizza recipes)
- Air Fryer Chicken Piccata
How to store
The tomato topping can be stored in an airtight container in the refrigerator for 3 days. I don’t recommend freezing it because it will affect the texture of the tomatoes.
To enjoy again, simply toast your bread and finish it off with your topping!
– Jennifer
Easy Bruschetta
Equipment for this recipe
Ingredients
- 1 (10 oz) container tri-colored grape tomatoes quartered or diced*
- 1/4 cup jarred sun-dried tomatoes (packed in oil)
- 2-4 cloves garlic minced
- 1 tablespoon oil from sun-dried tomatoes
- 1 tablespoon balsamic vinegar
- 1 tablespoon minced fresh basil
- 1/2 teaspoon salt more or less to taste
- 1 loaf ciabatta sliced (and toasted, if desired)**
Recipe Video
Instructions
- Place fresh tomatoes, sun-dried tomatoes, garlic, oil, vinegar, basil, and salt together in a large bowl.
- Stir to combine, then taste and re-season, if desired.
- If serving immediately: Allow to marinate for 15-30 minutes at room temperature.
- If serving later: Cover and store in fridge for 1 hour or until ready to serve on sliced bread!
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Notes
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
This post was originally published May 14, 2018 and has been updated to provide more detailed content.
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