Bruschetta Recipe
This bruschetta recipe is a summer favorite that brings fresh, bold flavor in every bite. Toasted bread, juicy tomatoes, and creamy goat cheese come together for a truly irresistible appetizer.
Perfect for entertaining, this bruschetta recipe is simple, quick, and endlessly satisfying. It’s a vibrant way to celebrate fresh ingredients and will be your go-to for warm-weather gatherings.
What You’ll Need for This Fresh Bruschetta Recipe
- Roma tomatoes – Their firm texture and low moisture content keep the topping vibrant and juicy, not soggy.
- Fresh basil – Adds that signature aromatic punch and elevates every bite with garden-fresh flavor.
- Garlic – Gently sautéed, it infuses the mix with warm, savory depth.
- Extra virgin olive oil – A luscious base that ties the ingredients together with a fruity richness.
- Balsamic vinegar – Adds brightness and tang, balancing the tomatoes and goat cheese beautifully.
- Salt and pepper – Essential to bring out the flavor of each fresh ingredient.
- Baguette – Sliced and toasted, it’s the perfect crisp vessel for holding the vibrant topping.
- Goat cheese – The secret twist! Its creamy tang adds depth and luxury to every bite.
- Balsamic glaze – A finishing drizzle that adds sweet, syrupy contrast and visual flair.
How to Make Bruschetta – Quick & Delicious Steps
Start by sautéing garlic in olive oil until golden and fragrant, then let it cool. Dice the tomatoes, drain, and pat them dry to prevent sogginess.
Mix the tomatoes with the garlic oil, sliced basil, balsamic vinegar, salt, and pepper. Let it chill and marinate for extra flavor.
Toast the baguette slices brushed with olive oil at 400°F, then broil for a golden finish. Spread each with goat cheese and spoon the tomato mixture on top.
Finish with a drizzle of balsamic glaze right before serving for the perfect finishing touch.
Tips, Tricks & Tasty Variations for the Perfect Bite
For the juiciest yet not soggy bruschetta, take time to pat the tomatoes dry and let them marinate in the fridge. This deepens the flavor and prevents a watery mix. Don’t skip the goat cheese—it’s the creamy surprise that sets this version apart from the classic. Want a little kick? Add crushed red pepper flakes or a pinch of chili oil to the mix.
For variations, try mixing in chopped roasted red peppers, swapping goat cheese for ricotta or burrata, or using heirloom cherry tomatoes for color and sweetness. Serving a crowd? Make a DIY bruschetta bar and let guests build their own.
Keep It Fresh: How to Store Bruschetta Leftovers
If you have leftovers, store the tomato mixture separately in an airtight container in the fridge for up to 2 days. The toasts should be stored at room temperature in a sealed container to maintain crispness. When ready to enjoy again, toast the bread briefly, re-spread the goat cheese, and spoon on the chilled topping. Avoid freezing, as tomatoes and goat cheese don’t thaw well in this context.
Bruschetta Recipe
Ingredients
- 8 garlic cloves minced
- 1/2 teaspoon black pepper
- 3/4 teaspoon salt
- 12 fresh basil leaves finely ribboned
- 2 tablespoons balsamic vinegar adjust to taste
- 1/4 cup extra virgin olive oil
- 8 roma tomatoes diced
- Plain goat cheese
- 1 baguette cut into 1/2-inch thick slices
- Balsamic glaze for drizzling
Instructions
- Warm the olive oil in a small skillet over medium-low heat. Add the minced garlic and sauté for roughly one minute, just until the garlic starts to take on a golden hue—avoid browning. Transfer this infused oil to a large bowl and allow it to cool slightly.
- Remove the cores from the roma tomatoes and dice them finely. Drain the excess liquid using a colander, then blot the tomatoes with paper towels to remove residual moisture. Add the dried tomato pieces to the bowl with the garlic oil.
- Arrange the basil leaves in a stack, roll them into a tight cylinder, and slice into thin ribbons using a sharp knife. Incorporate the chiffonaded basil into the tomato mixture.
- Introduce one tablespoon of balsamic vinegar along with the salt and pepper. Stir the mixture gently to combine and allow it to marinate in the refrigerator for 30 minutes.
- Preheat the oven to 400°F, positioning a rack in the center. Line a baking sheet with parchment paper and arrange the baguette slices on top. Brush each piece lightly with olive oil. Bake for 5 minutes, then switch to broil and toast for an additional 1–2 minutes, watching closely to prevent burning.
- Remove the toasted slices and spread each with a layer of goat cheese. Spoon the tomato mixture on top and finish with a drizzle of balsamic glaze before serving.