What I love about this Italian bruschetta recipe
If you remember, I posted about the smoked salmon crostini with dill cream that we made for the English library’s silent auction a while ago. Well, we also made simple tomato basil bruschetta.
I had made this recipe before, but it was really garlicky and a little overwhelming. This time I wanted to make sure that the bruschetta wouldn’t be too much for the silent auction’s guests that might not like garlic as much as me.
The two appetizers turned out amazing and we received a ton of compliments on the food.
Here’s what you’ll need to make it
What are the best tomatoes for bruschetta?
I normally opt for Roma tomatoes or grape tomatoes. I also love to make this tomato basil bruschetta with heirloom grape tomatoes with a variety of colors for visual appeal.
I can usually find them at Costco or my normal grocery store. No matter which tomatoes you choose, you will want to use the best tomatoes you can get your hands on.
It makes a huge difference on flavor. If you can’t find good tomatoes, I honestly wouldn’t make this at all. I know that’s tough to hear, but trust me, bland tomatoes will ruin your day.
How to make Italian Bruschetta
Mix ingredients. In a large bowl, mix together all of the ingredients.
Marinate. Allow the bruschetta to marinate for at least 30 minutes for the flavors to blend.
This recipe would be great with:
- Our favorite vegan wines
- Almond cheese ball
- The best flank steak marinade
- Italian sausage and peppers pasta
More appetizer recipes you’ll love:Print
This Italian bruschetta is bursting with fresh, herbaceous flavor and juicy summer tomatoes. It is a perfect appetizer for a summer meal and super simple to make!
- 4 cups diced tomatoes
- 1/2 cup red onion, minced
- 2 large garlic cloves, minced
- 1/4 cup olive oil
- 8 fresh basil leaves, chopped
- Salt & pepper to taste
- In a large bowl, mix together all of the ingredients.
- Allow the bruschetta to marinate for at least 30 minutes for the flavors to blend.
Last Updated on December 7, 2020 by Melissa Belanger