This easy bruschetta recipe combines toasted baguette slices with a tomato, basil, garlic, balsamic vinegar, and olive oil topping. The resulting tomato bruschetta is flavorful, fresh, and perfect for serving as a vegan snack or appetizer!
Cut the tomatoes into halves and remove most of the seeds. Finely dice the tomatoes and add them to a mixing bowl.
Also, finely chop the basil and the garlic and add both to the tomatoes along with the balsamic vinegar, sea salt, ground pepper, and about 1/2 tablespoon of olive oil.
Stir with a spoon and leave to marinate for at least 15 minutes (up to 60 minutes is fine). After marinating, taste the tomato mixture and adjust any of the flavors as needed; more garlic, balsamic, salt, pepper, etc. Then drain off the excess marinade (you can use it for your next salad).
Meanwhile, preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
Slice the bread (you can use French bread or Ciabatta) and brush each slice with the remaining 1 1/2 tablespoons of olive oil. I used homemade Gluten-Free French Bread.
Transfer the bread to the prepared baking tray and toast it in the oven for about 10-15 min until golden brown, turning halfway through. I recommend rubbing each toasted baguette slice with a halved garlic clove for an even yummier result!
Arrange the toasted bread on a plate or wooden board with the bowl of the bruschetta mixture on the side. Or top each slice with some tomato mixture and serve immediately. Enjoy!
Notes
You can optionally drizzle your bruschetta bread with a little balsamic glaze or with more olive oil.
Nutrition Facts
Bruschetta Recipe
Serving Size
1 slice
Amount per Serving
Calories
80
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
5
%
Carbohydrates
11
g
4
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.