Classic Bruschetta Recipe (VIDEO)
Authentic Italian Bruschetta! Learn how to make a crowd-pleasing tomato bruschetta. The parmesan toasts take these over the top and you will love that drizzle of Balsamic Glaze.
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This is the ultimate summer party appetizer and a great way to use up those sweet and juicy summer tomatoes. We grow tomatoes and basil in our garden and homegrown ingredients will make the best bruschetta you will try!
Watch the Italian Bruschetta Video:
We recreated this bruschetta recipe after trying it on a date night at Bardonay – a fancy restaurant in Eagle, Idaho. We ordered their bruschetta as an appetizer and my husband and I were smitten.
The way they toasted their bread with cheese and drizzled all over with balsamic glaze was a winning combination and we couldn’t stop eating it. You’ll love how easy it is to re-create this restaurant-quality appetizer at home. The flavor profile makes me think of the classic Caprese Salad.
What is Bruschetta?
Bruschetta is pronounced ‘brusketa’ in Italian. Most people think bruschetta is referring to the tomato topping but it’s actually referring to the toasted bread which is typically served with tomatoes or a variety of toppings like our Roasted Pepper Bruschetta.
Adding cheese to the toasts adds a little salty bite and makes them irresistible. You’ll want to munch on them before you even add the toppings.
Ingredients for Tomato Bruschetta:
- Roma Tomatoes – firmer and less juicy than other varieties, these are ideal for bruschetta. Dicing with a food chopper makes the process quick and easy.
- Basil – for best results use fresh basil (not dried)
- Garlic – add this to taste. We love plenty of garlic and use 4 cloves for the tomatoes and 1 clove for the toasts.
- Balsamic vinegar – adds a rich layer of flavor
- Extra virgin olive oil – using the best quality extra virgin will give you the best flavor.
- Salt and Pepper – this simple seasoning is all you need.
Pro-Tip: Drain off the excess juice from the tomatoes once they are diced. The flavors of your tomato topping will be better and more concentrated.
How to Chop Basil:
Basil is a delicate herb so be careful not to crush it. The best method for chopping basil is to Chiffonade – you want to chop it once and not go over it again with a knife as you would with parsley or the leaves will become bruised.
- Stack the basil leaves and gently roll them together into a tube.
- Use a sharp knife for a clean cut through the basil leaves
- Chiffonade – or thinly slice the rolled basil into thin ribbons.
How to Make Bruschetta Toasts:
This process couldn’t be easier. Infusing the olive oil with minced garlic then topping them with a little parmesan is an easy way to turn these into the best tasting garlic parmesan bruschetta.
- Infuse oil with minced garlic and brush onto both sides of toasts.
- Sprinkle with parmesan cheese.
- Bake at 400˚F for 5 minutes then broil 1-2 minutes until golden.
How to Serve Bruschetta:
For this classic tomato bruschetta, we arrange the toasts on a platter and keep the tomato mixture in a separate bowl. This way, everyone can assemble their own bruschetta and the toasts will stay crisp under the tomatoes.
Biting through a crunchy toast topped with juicy tomatoes is a delicious mouthful.
Can I Freeze Bruschetta?
The tomato mixture is best enjoyed fresh and I would not recommend freezing it. Frozen tomatoes will become mealy and won’t look or taste vibrant after thawing.
The toasts could be made a day ahead and even frozen for longer storage. Before serving, thaw and re-crisp in the oven or air fryer.
More Fresh Tomato Recipes:
When our garden tomatoes are ripe (and we always have tons), we love finding creative ways to use them up. This bruschetta and the tomato recipes below are the ones we make over and over.
P.S. To make the most of our extra tomatoes, we make as many batches of Roasted Tomato Salsa and stock up our freezer for winter.
- BLT Sandwich – nothing more satisfying than biting into a thick slice of tomato
- Cucumber Tomato Avocado Salad – our most popular salad for years
- Easy Marinated Tomatoes – a satisfying side dish that keeps well refrigerated
- Creamy Cucumber Tomato Salad – with our favorite creamy dressing
- Canned Tomatoes – to preserve a bumper crop of tomatoes
Classic Italian Bruschetta Recipe
Ingredients
INGREDIENTS FOR TOMATO BRUSCHETTA:
- 6 Roma tomatoes, 1 1/2 lbs, diced
- 1/3 cup basil leaves, chopped
- 5 garlic cloves, divided
- 1 Tbsp balsamic vinegar
- 2 Tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- balsamic glaze, (optional)
INGREDIENTS FOR TOASTS:
- 1 baguette
- 3 Tbsp extra virgin olive oil
- 1/3 cup shredded parmesan cheese
Instructions
Make the Tomato Topping:
- Core and dice tomatoes (or use a food chopper). Drain any excess juice and transfer tomatoes to a medium bowl.
- Stack basil leaves and roll them into a tube. Using a sharp knife, thinly slice the basil into ribbons and transfer to the bowl with tomatoes.
- Finely mince 5 garlic cloves. Mix 1 tsp of minced garlic into 3 Tbsp olive oil and set aside. Add remaining minced garlic to the mixing bowl with tomatoes.
- Season tomatoes with 2 Tbsp olive oil, 1 Tbsp balsamic, 1/2 tsp salt and 1/4 tsp black pepper. Stir gently to combine and set aside to marinate for 15-30 minutes. Serve with bruschetta toasts and a drizzle of extra virgin olive oil or balsamic glaze.
Make the Bruschetta Toasts:
- Preheat oven to 400˚F with a rack in the center of the oven. Place toasts on a parchment-lined baking sheet. Cut toasts into 1/2” thick slices, slicing diagonally.
- Arrange toasts on the prepared baking sheet and brush the garlic infused olive oil on both sides of toasts. Sprinkle tops with parmesan cheese and bake at 400˚F for 5 minutes then broil on high heat for 1 to 2 minutes or until the edges are golden brown.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Tried the recipe this week. It was everything that I was looking for: simple and very delicious!
That’s wonderful to hear, Jeff!
Best Bruschetta I ever made – my book club friends loved it! I loved the detailed, easy to follow instructions. Best for me was the garlic infused olive oil, so much easier and tastier than rubbing each crostini with garlic.
That’s wonderful to hear, Anne! Thank you for sharing.
Is it okay to use light tasting olive oil, if I don’t have extra virgin olive oil on hand? Or will it ruin the taste?
Hi Tanya. Light olive oil is fairly neutral in flavor. It won’t ruin anything, it just won’t have that same classic flavor of bruschetta.
Can this be canned or water bathed?
This looks great. Can’t wait to try it!
Hi Jill, I haven’t tested that to advise. If you do an experiment, we’d love to know how it goes.
Hi Natasha !
Just made this with home grown Roma tomatoes. We love it.
I have an abundance of tomatoes. Can I make up a few batches and freeze it ?
Great to hear that you loved it! The toasts could be made a day ahead and even frozen for longer storage. Before serving, thaw and re-crisp in the oven or air fryer. The tomato mixture is best enjoyed fresh but it will still be ok the next day.
I made this for an appetizer for our family dinner tonight. It was a hit. Half made with gluten free bread and the gluten free-ers went wild! That cheese layer underneath is great. I have never don’t that. Thank you Natasha!
That’s great to hear, Laurie! So glad it was enjoyed.
I made this for two get togethers and both times it was gone in a flash. I paired wine with it and everyone loved it!!
It’s such a great combo, glad that everyone loved it!
My husband and I loved how this recipe turned out! We didn’t do the glaze, but we didn’t feel anything was missing without it.
Hi Amber! That’s wonderful. I’m glad it was enjoyed.
Hi Natasha, can I use dry basil and if so want amount would you recommend?
Hi Dale! It won’t be quite the same with dry. There is something special about fresh basil for this dish. You can definitely add dry to your preferred taste.
Best Bruschetta! The parmesan garlic baguette toasts make all the difference.
This bruschetta recipe is off the charts good! From the toast to the bruschetta, it is perfection!
This is my go to appetizer for entertaining. Thank you so much, can’t wait to try more of your recipes! Your videos are adorable!!
That’s great to hear, Martha!
Wouldn’t the parchment paper catch on fire once you start broiling the bread on a parchment lined baking sheet?
Hi Aggie! No, I’ve never had this issue. You can also purchase parchment paper that has a higher heat resistance.
I love this recipe, it was the 1st thing that went as far as the appetizers go. I did make it with homemade sourdough bread however. Which made it that much more special. thank you
You’re welcome, Monica! I’m so glad you enjoy the recipe.
Delicious. Just as good as our favorite Italian restaurant! Thank you for sharing.
Thank you, Sara! I’m so glad you liked the recipe.
Excellent! I’m taking this as an appetizer for a dinner party. Had to try first so just used 5 slices of bread, and mixed a smaller portion of the tomato mixture. I did top it off with 1/2 of the small mozzarella balls, and put this mixture on the toasted bread under the broiler for 1 minute..Yum! Thx Natasha for a great recipe!
You’re welcome, so glad to hear that you liked it!
Whenever I am looking for a recipe and I see it’s from Natasha I know it’s going to be good!!! She is amazing.
Thank you for that wonderful compliment, Kristin!
Hi Natasha I have made this Bruschetta so many times it’s very delicious. I want to make this for a party and want to toast the bread ahead. how many hours can I keep the toasts
The toasts could be made a day ahead and even frozen for longer storage. Before serving, thaw and re-crisp in the oven or air fryer. The tomato mixture is best enjoyed fresh but it will still be ok the next day.
I am going to make these this weekend. If I make them Sundayn, night, will they be good for monday morning?
The toasts could be made a day ahead and even frozen for longer storage. Before serving, thaw and re-crisp in the oven or air fryer. The tomato mixture is best enjoyed fresh but it will still be ok the next day.
I have to make this it looks soooo good. Two things first, you said you are you using a basalmic glaze, where do you make or find that glaze? Second, you said the best virgin oil you can use the better you are, do you have examples of the top three virgin oils that you recommend?
Hi Rich! In the recipe card, you’ll see the balsamic glaze and extra virgin olive oil in red font. If you click on the red words, they are a link to the recipe for balsamic glaze, and the other one links to the extra virgin olive oil I used. I hope you love the recipe.
This was my first time making bruschetta and boy was it a hit!
It doesn’t seem like the reduced balsamic woukd make a difference, but it does! So delicious . I made that and beef bolognese, just a perfect dinner. Thank you.
Yay, love it! Thanks for your good comments and review, Hyedi.
Best bruschetta I’ve had! My family all deemed this a make again. Thanks for recipe!
Hi Blake! That’s wonderful. So glad it was a hit.
Delicious! I added more basil just because I love basil!! Such a quick and easy recipe.
I bet that could work, Kristina! I’m so glad you enjoyed this recipe!
Tried this recipe tonight and was not disappointed. The bruschetta was gone before the pasta was finished. It was absolutely delicious. I will definitely make this again, soon.
We’re glad you enjoyed them!
Thank you for last answer.
Also when and how can one save these toasts for them to stay crisp.
I had put them in tupperware container several hours later and were not as crisp as freshly baked. thank you for answer.
Hi Margriet. Let them cool completely before putting them in an air-tight container. You can always toss these back in the oven or air fryer for a couple of minutes and they’ll crisp right back up.
before putting toast under broiler, should broiler first have been heated ?
Hi Margriet. I preheated my oven to 400˚F then baked them at 400˚F for 5 minutes then broil on high heat for 1 to 2 minutes or until the edges are golden brown.
after toasts have been in oven for 5 minutes do I take them out to wait for broiler to get hot to put them back in under the broiler for 1 or 2 minutes.
thanks,
Margriet
delicious though
Hi Margriet, I just keep them in the oven and switch on the broiler and keep an eye on them for when they are done.
I just made this but without the toast part since I can’t eat bread without issues. I was craving the tomato mixture. I liked your idea of letting the garlic infuse in the oil for the bread but since I wasn’t making the bread part I started by measuring the minced garlic, oil, vinegar, salt (1/4 tsp table salt) and black pepper into a bowl so the flavors could mingle while I prepared the tomatoes and basil. It is absolutely amazing! I ate a large bowl of just the tomato mixture and am about to eat another one. Thanks for the recipe! I’ll be making this often!
So glad to hear you enjoy this recipe, Darlene! Thank you for your wonderful feedback. 🙂
Hi Natasha
I have an abundance of Ruby Dipper tomatoes growing in my garden. Can I use them for this recipe and how many cups of tomatoes would I need?
Thank you
Hi Adriana. Yes, that would be fine. I am not sure how many cups you’d need. It would be best to measure them out. I used 1 1/2 lbs, diced in this recipe.
Thank You Natasha. I lived in Italy from ’94~’05.
I wanted something I could remember and you did it.
“Hai succeso di fare”
Grazie
So glad you found this recipe, Chet. 🙂
Absolutely delicious. We just returned from Italy and the bruschetta was so yummy. My boss gave me some tomatoes from her garden and immediately thought, bruschetta! This recipe was so yummy. I’ll definitely make again. I loved how you roll the basil and than slice. It looks so nice! Thanks for another great recipe!
Hi Michelle, I hope you had an amazing trip! So glad you love this recipe.
I made this Bruschetta over the weekend at a friend’s house. It was so easy and absolutely delicious. Everyone loved it and wanted more. Your video and recipe made it so easy to make. Thank you for sharing.
You’re so welcome! I’m happy to know that you enjoyed this recipe.
You’re welcome! I’m so happy you enjoyed it, Sabrina!
I tried this last night using Roma tomatoes from our local grocer, they weren’t as ripe as I would have liked, but it didn’t matter. Using the simple marinade made everything come together perfectly. Thanks much!
That’s wonderful! Thank you for the feedback, David!
First time I made a bruschetta it was perfect. Simple ingredients and easy to make. I love recipes like this. It is sooo good. Just the right appetizer along side with a cheeseboard and wine. Thanks Natasha.
You’re welcome and great job for making a perfect bruschetta on your first try!
Hi is it fresh parmesan cheese ?
Looking forward to making it for some friends
Thanks Catherine
Hi Catherine! Yes, you can reference the images above to see which type I used. It was shredded parmesan. You can freshly shred or use pre-packaged shredded. I hope you love the recipe! 🙂
Can you prepare this one day ahead of serving it? Both the tomatoes and toasts?
The toasts could be made a day ahead and even frozen for longer storage. Before serving, thaw and re-crisp in the oven or air fryer. The tomato mixture is best enjoyed fresh but it will still be ok the next day.
I’ve made this two times, but spread ricotta on top of the baguetts and typed with the bruchetta; delish. Thank you!
Sounds delicious!
You are amazing.
Love the food you make.
You have saved me from stress several times.
Make your recipes a lot.
Thank you so much.
Thank you for sharing, Marianne. I’m so glad to hear that. It made my day.
Thanks for your great recipe. can I make the tomato mixture one day in advance and keep it in the fridge for a day?
I would not recommend it. The mixture is best when it’s fresh. If you refrigerate be sure to keep it in an air-tight container and use it as soon as possible. If you’re just looking to save time, the toasts could be made a day ahead and even frozen for longer storage. Before serving you would just thaw and re-crisp in the oven or air fryer. Hope that helps!
Everytime I make bruschetta I leave it in the fridge for hours before serving on bread. To me it’s a must! Everything marinates together and it’s even better the next day.
Thank you so much for sharing that with us, Courtney!
I love everything I have made on your website. Just made the bruschetta and it is fabulous. I am spending my day cooking and so far I have made the easy chicken salad, bruschetta, white chicken chili is on the stove as I type, and then onto spinach stuffed chicken breast!! I plan to freeze the uncooked stuffed chicken until ready to use. I LOVE your website and recipies! I have made many and this is the first time I have ever made a comment. Why is that?? I don’t know. The only recipe I have had that I had trouble with was the all-butter pie crust. To be honest I always have issues with everyy recipe I have tried for pie crust.
Hi Susan, yay! I’m happy to hear that you are enjoying the recipe. Thanks for taking the time to share your review with us, we appreciate it!
I have made this so many times and it’s always a hit! Thank you so much!!!
Wonderful feedback! Great to hear that this recipe is always a huge hit, thank you for sharing.
Hi! If I’m traveling a half hour to Christmas Eve, will the toast stay good enough During travel?
Hi Natalie, I imagine that will work! We usually have ours plated before eating and at times that exceed 30 minutes. Another option is to, of course, top it once you arrive.
Can you make bruschetta bread from scratch?
Hi Liana, I bet you could! You would need a recipe for one baguette.
Made these Saturday night for a dinner party. OMG so very very good. And the balsamic glaze was the best. Thank you love your recipes.
Happy to hear that it was a hit! Thanks for your good comments and feedback, Gail.
Oh. My. Gosh.
It’s a party in my mouth.
And I was told…
These are Very. Very. Very. Good!
I’m so glad this was a hit, Patti!
Great simple recipe, we used tomatoes, basil and garlic from our garden
That sounds fresh and wonderful. I’m glad you enjoyed this recipe, Katie. Thank you for sharing that with us!
Okay, so I finally made this. It was so good! I did not do the glaze drizzle this time due to having lower back and leg pain from spending to much time in the kitchen, but I’ll try it the next time. My baguette slicing needs some work but it all eats the same 🙂
I’m so happy you enjoyed this recipe, Ericka! Thank you for sharing that with us!
Amazing!!! My boyfriend and I made this tonight and served it with thehiddenveggies’ pesto alfredo pasta recipe. 🤤🤤🤤
The only thing we changed about this is that we used shredded vegan mozzarella & vegan parmesan on top, instead of just regular parmesan. (The brand we used for both is Violife.)
Letting the garlic sit in the olive oil for about an hour while we cooked the rest of our meal really made a difference! It was amazing. I’m gonna do this with other recipes from now on. 🙂
Thank you for the awesome recipe, Natasha!
Very nice, thanks for sharing that with us, Amara. Glad it was a hit!
I would really like to purchase the food chopper you used to make bruschetta. Where can I purchase it? Thank you
Hi Pam, I use the Vidalia Chop Wizard to make chopping so easy.
You forgot to tell everyone to put the cheese on the bread before putting it in the oven. 🙂
Hi Sue, thank you so much for bringing that to my attention. I fixed that important little detail in the recipe card. I hope you love the bruschetta!
These are a hit! I felt like I was eating in a fancy Italian restaurant. One of my favorite recipes of yours and will be a favorite all year long!
I’m so glad you enjoyed this recipe, Dorothy! Thank you for sharing your wonderful review!
I can’t wait to make these! I can’t see where the cheese comes in? I’m guessing it’s put on the toast when you broil it?
Oh I just looked back on the pics showing how to make everything and saw it on the toast. I had jumped to the recipe and it’s not mentioned in the recipe card
I’m glad you found it, Margaret! I hope you love this recipe!
Absolutely perfect! I had Bruschetta at an Italian restaurant called The Mellow Mushroom in a North Carolina mountain city called Blowing Rock. It was so delicious and your recipe taste exactly the same. One question though on the nutrition chart. What are you considering a serving size?
Thanks so much!
Jenny
You’re welcome, Jenny! I’m happy you loved this recipe. The serving size is 24 bruschetta toasts.
Love this recipe…thank you! Can I make the tomato dressing a day before and keep it in the fridge?
Hi Blazeand, we prefer it fresh. It is best enjoyed fresh, and I would not recommend freezing it or storing it more than the same day in the fridge.
Hi Nathasa, this is my first time making bruschetta! I would like to know what is the best brand to get for balsamic vinegar and also what is the difference between extra virgin olive oil and olive oil?
You can try the balsamic vinegar of Modena is made in Italy and a great choice. (look up flavor profiles of balsamic vinegar) Extra-virgin olive oil is made from pure, cold-pressed olives, whereas regular olive oil is a blend, including both cold-pressed and processed oils. I recommend checking this info in google as there are a lot of explanations on the difference between the two oils.
most excellent! i had to dig some parsley out of the snow, lol….no basil this time of year, but it was great! thanks, as usual!
Glad it was worth it and that you loved it!
May I say that you are absolutely delightful! I am new to your website but just love your sparkly personality and superb recipes! The perfect combination! Much success and looking forward to all that you magically create! 🙂
I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment
You make such delicious recipes, and are so awesome to watch Natasha😊. This is one of my favorites, and I’m going to make it next week. I don’t see the recipe for the balsamic glaze. Did I miss it? Thx again for sharing your wonderful recipes. I look forward to them every day, and make them quite often. God bless. ❤💚💜🍓
Hi RonnieSue, we have it linked in the recipe, but you can also find it HERE. I hope this is helpful.
I made this today and it is beyond AMAZING! I will be serving at our February Wine Tasting and pairing it with a nice Italian red wine. We loved the flavor and the toasts were great with the Parmesan on them!!!
Sounds like a perfect plan! Enjoy and I hope this becomes a hit at the wine tasting.
This was delicious, I added this to my Sunday brunch. It was perfect and fresh. My version I added shredded mixture of Parmesan, Asiago, and Romano cheese on the baguette. Thank you for a great recipe. Your recipes are always awesome. Love watching your videos.
That’s just awesome! Thank you for sharing your wonderful review, Crystal!
Was a group Favorite!
Super yummy!!
I’m wondering how long this will last?
Hi Taylor, please see the section titled “Can I Freeze Bruschetta?” which has some helpful tips.
Can you please share your balsamic glaze recipe? I have loved every recipe I make from your site. Thank you. 😘
Thank you so much! Here’s my Balsamic Glaze Recipe.
Served as an appetizer on Christmas Day!! Rave Reviews! We served Cioppino for dinner and some the of the Bruschetta toasts being dunked in the bowls and the balsamic glaze being drizzled on all sorts of things! This will become a regular!!!
That’s so great! It sounds like you have a new favorite!
Need your recipe for baguettes I can’t find it. Would appreciate the recipe.I do remember you let the dough sit overnight. Thank you
Hi Ruth, I don’t have a recipe for a baguette, but you can find our bread recipes HERE and our canape recipes HERE.
Can I add red onions to this recipe
Hello Margaret, it depends on your personal preference but I personally like this without onions.
Hi.nathasha
Ur foods r best.love it.but hear it’s v difficult find things we need.😊🙂 trying ur banana moist bread. It’s really delicious.
Hi Riyasha, we have the search bar in the top right corner of the website. Click here to find our Banana Bread recipes.
This was delicious. Perfect and fresh, even in this season. My version was a little garlic forward because I scaled the recipe back and added too much. This is going in my permanent rotation. I plan to serve this and use the mixture to also make tomato and pesto topped chicken. Thank you for a great recipe.
I’m so happy you enjoyed that. Thank you for sharing that with us!
What is the stainless steel slice called that you scoop up your veg with? Where can I get one – UK? 😉
Hello Su, You can see the kitchen tools that I use here in my Amazon Affiliate Shop.
I let the tomatoes just create their own juices, then add a tablespoon or so of chopped capers and some chopped black olives. I skip vinegar all together. Natural flavors all come out that way.
Sounds delicious! Thanks for sharing that with us, Ken.
This bruschetta is delicious! It’s hard to stop eating it! I will be making this again and again!
I am loving your recipes and enjoy watching your videos. You have a great sense of humour!
That’s just awesome Debbie! Thank you for that great review!
The parmesan cheese was omitted from the directions. I remembered to sprinkle it on, and it was fabulous. Thanks for a great recipe.
So great to hear that it was wonderful with the parmesan cheese! Thank you for sharing that with us, Laura.
Great video,
love the quirky humor.
😀
Thank you! So glad you’re enjoying my videos.
Oh my goodness!!! These are so delicious! Thank you for sharing all of your tips! Since I’m recovering I’ve been watching your videos and trying out your recipes. You always make me laugh – and your recipes are the BEST!!!
You’re welcome, Kathleen! I’m so happy you enjoyed this recipe!
This is now 2 for 2, I made your Cowboy Caviar, and it was a hit, now this Bruschetta is Fabulous! Thanks for the great videos, and wonderful recipes!!!
Awesome! Thank you so much for your awesome review, we appreciate it.
Wonderful! I grilled sourdough slices of bread, basted in olive oil on both sides and a very light sprinkle of salt. Spread burrata on the grilled bread and topped with your bruschetta. Finished with thin ribbons of prosciutto. Great light lunch!
That’s so great Marianne! Thank you for sharing that great review with me!
I made this put it over pasta and sprinkled on some parmesan cheese so good.
I’m so happy you enjoyed it!
Great idea!
Do you serve them hot? How do you keep them hot for a pot-luck, say?
Hi Elizabeth, we serve the toast at room temperature and the topping is slightly chilled. I hope that helps.
I am obsessed with these. Have made them several times in the past week for my family. A great summertime appetizer!
That’s so awesome Valerie! Thank you for that great review!
Ok, I just want to say I love love love you! I’m excited about cooking again and confident too. So thank you so much and God bless!
Aww! You’re so nice! Thank you for that wonderful review, Judy! I’m so inspired reading this!
Thank you Natasha for the recipe. I did not make the balsamic glaze. I just added the balsamic to the other ingredients and still came out. Amazing!
I’m so happy you enjoyed that.
This is the best bruschetta recipe Ever!!! I did add some fresh mozzarella cheese ( my personal preference for any bruschetta), and it was just perfect, better than any restaurant one. It is def a keeper!!! Thanks again Natasha.
That’s so great! It sounds like you have a new favorite!
Love your comments! Thank you for your excellent review of this recipe, I am so glad you enjoyed it!
Thank you Natasha for your great recipes! I love your recipe videos, they are so creative. Please continue spoiling us with them
You’re so nice! Thank you for that wonderful compliment Lana!
You’re welcome, Lana. Will surely do!
Served this at a picnic this weekend… everyone was raving!! love all your recipes Natasha! Your Videos are quick, fun and easy to follow…you are my go to girl!
You’re so nice! thank you for that wonderful compliment Amy!
Natasha, love the chopper you used for the tomatoes in this recipe. I have same one for 20 maybe longer. Perfect for when I make fried potatoes. Chop tators and onions together…easy
Yes, I love it too! So useful tool.
Made this tonight. What a great recipe and so easy!!! It was a hit!!
Thank you! I am so glad you loved this recipe.
I made recipe tonight and it was great! Just a note: you forgot to add the parmesan cheese step in the recipe. Thanks so much!
I’m so happy you enjoyed that Karen! Thank you so much for sharing that with me!
Natasha is such a delight! We truly enjoy each video and can not wait to try all her recipes. Thank you!
Thank you for that wonderful compliment, Mary! You’re so nice!
I’m glad you added the correct pronunciation, having lived in Italy for 5 years, I always cringe when it’s pronounced wrong! The first time I learned to make it, I was going to a NATO school in Latina, Italy. They grilled the bread and then rubbed a clove of garlic on it, then sprinkled kale olive oil over it and added sea salt. Basic but yummy!
Yum! That sounds really good also and I’m glad I got the pronunciation correct.
Oh Natasha,I love Watching you so much,you are so funny,your videos are fab,you really should be on the tv.Your food is fabulous and to be honest I think I should rid myself of all my cookery books and just refer to you for your mouthwatering ideas/recipes
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
Can I use any vinegar I have like Apple vinegar or other.
I haven’t tested any other vinegar here. We always stick with balsamic. You can also omit the vinegar and just use extra virgin olive oil and season to taste.
Whenever I buy a baguette, it gets hard and stale within a day.
Could you use a small loaf of French bread?
Hi Liz, we toast these to our liking and use them fresh. Most baguettes come in paper bags, storing them in an airtight container, foil, or ziplock bag will help them stay fresh, but be warned, the crust will suffer due to trapped moisture.
This is delicious. Also, your tips for chopping basil were so helpful. I have been crushing it for a long time! Thanks.
You’re welcome, Laura! I’m so glad you enjoyed that!
Can I use any vinger I have like Apple vineger or other.
I haven’t tested any other vinegar here. We always stick with balsamic. You can also omit the vinegar and just use extra virgin olive oil and season to taste.
So good! This makes a perfect appetizer, snack, or even a light meal. I love it!
Thank you for the wonderful review and I completely agree – it makes for a very tasty lunch. I love using a larger piece of bread when I’m making a meal out of it. Thanks for sharing that tip!
Seriously the best appetizer!! I could eat way more than I should! The balsamic glaze takes these over the top!
Hi Natalie, I’m so glad you loved the bruschetta!