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With all the flavorful ingredients that go into making this bruschetta, it really is a crowd-pleaser. This bruschetta with fresh garlic and basil is quick and easy to make, and it can be adapted to any occasion. Whether you make this bruschetta for a fancy dinner party or a game-day snack, you better make enough, because I guarantee it’ll WOW your guests and leave them wanting more!

This bruschetta with fresh garlic and basil pairs perfectly with freshly baked crostinis… YUM!

What is Bruschetta

Bruschetta is an antipasto, which is an appetizer or first course. It was originally made with grilled bread, olive oil, garlic, and salt.

The term bruschetta actually refers to toasted bread.

So, why does the term bruschetta often refer to the topping that we put on the bread? That’s a fantastic question and unfortunately, there is no good answer. At some point in history, Americans started referring to the topping as bruschetta, instead of the bread itself.

In fact, we often refer to the bread as a crostini. The main difference between bruschetta and crostini is the size of the bread that’s used. Bruschetta refers to larger pieces of bread, sliced sourdough for example, whereas crostini refers to smaller bread, such as a sliced baguette.

The different types of toppings for bruschetta are endless. Here in the United States, we typically use a mixture of fresh vegetables, whereas in Italy, where bruschetta originated, cured meats are typically the star of the dish.

Ingredients

Ingredient Notes

For the bread, I chose to use a gluten-free baguette because I wanted my lovely fiance to enjoy this appetizer as much as I did. You can use whatever you’d like. A baguette is typically used for small, bite-sized appetizers. If you want to make this a super fresh and healthy lunch, you can opt for larger bread… totally up to you!
I prefer Roma tomatoes because they typically have more flesh and fewer seeds than other tomato varieties however, any tomatoes will work well for this recipe.

Recipe Notes

When making the crostinis, they can be grilled or baked.
This recipe can be prepared ahead of time. Simply prepare the bruschetta mixture and refrigerate it in an air-tight container and It will stay good for up to a week. Once you’re ready to serve it, toast the bread and assemble it.

Equipment

1 small-sized mixing bowl
1 non-stick baking sheet (if baking crostinis)

How to use this Recipe

The beauty of Flavor Ratios is that we blend flavor combinations according to OUR OWN preferences. All recipes you find on this site serve as a guide. Who am I, to limit the amount of garlic or basil you put in your bruschetta? That would be wrong, and honestly, it’d keep me awake at night knowing your appetizer could’ve been better! Read more.

How to Make Bruschetta with Fresh Garlic and Basil

Preheat oven to 425 degrees.
Slice the baguette into 1/2-inch slices and place on a non-stick sheet pan.
Drizzle the slices with a generous amount of olive oil and sprinkle with salt and pepper.
Bake bread at 425 degrees for approximately 8 minutes. Be sure to check on your bread periodically because it may cook faster or slower depending on its thickness.
While your bread is in the oven, place the garlic, basil, onion, tomatoes, and a tablespoon of olive oil into a small mixing bowl, and stir to combine.
Season the mixture with salt and pepper to taste.
Remove your bread from the oven when it’s GBD (golden, brown, and delicious). The best way to check for doneness is a golden-brown color and it is hard to the touch.
Assemble your bruschetta by placing about a tablespoon of the tomato mixture on top of a baguette slice and then top with a pinch of the parmesan cheese.
Repeat for the remaining slices.
Enjoy your flavorful creation!

Watch how to make Bruschetta with Fresh Garlic and Basil