This Easy Bruschetta Recipe is a healthy Summer classic with just 8 ingredients! Juicy tomatoes, tossed with sun-dried tomatoes, garlic, balsamic vinegar, and fresh 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 grape and sun-dried tomatoes!
Ingredients
Just 8 ingredients needed for this fresh, Summer appetizer!
- Grape Tomatoes and Sun-Dried Tomatoes – I love the freshness from the grape tomatoes and the sweet, chewiness you get from the sun-dried.
- Garlic – adds a nutty flavor.
- Oil – I use the oil from the jar of sun-dried tomatoes but olive, grapeseed, or safflower oil will also work.
- Balsamic Vinegar – adds a touch of tang and sweetness to compliment the tomatoes.
- Fresh Basil – provides freshness and sweet, peppery flavor.
- Salt – enhances other flavors.
- 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! Seriously. There’s nothing worse than a hard, dry, flavorless tomato-filled bruschetta.
As for variety, you can really use any tomato you like. I use tri-colored grape tomatoes for some extra color but I also love Roma 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!
- Sun Dried Tomato and Roma Tomato Bruschetta
- Strawberry Goat Cheese Bruschetta
- Roasted Butternut Squash Bruschetta
- Cherry Bruschetta
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.
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 grape tomatoes, sun-dried tomatoes, garlic, oil, vinegar, basil, and salt together in a large bowl.
- Stir to combine.
- Taste and re-season, if desired.
- Cover and store in fridge until ready to serve on sliced ciabatta!
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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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Jennifer @ Show Me the Yummy