Easy Bruschetta

Ingredients

• 907 g (2 pounds)Roma tomatoes, seeded and diced
• 120 ml (1/2 cup)fresh basil, chopped
• 2 clovesgarlic, minced
• 25 g (1/4 cup)Parmesan cheese, grated
• 30 ml (2 tablespoons)extra-virgin olive oil
• 30 ml (2 tablespoons)balsamic vinegar
• 2.5 ml (1/2 teaspoon)salt
• 1.25 ml (1/4 teaspoon)freshly ground pepper
• 1French baguette, sliced diagonally into 1.3 cm (1/2-inch) slices
• To tasteParmesan cheese, shredded
• To taste, optionalbalsamic glaze

Instructions

1. 1

   Mix the topping

   In a medium-sized bowl, combine the tomatoes, basil, garlic, grated Parmesan, olive oil, balsamic vinegar, salt and pepper.

2. 2

   Prepare baguette

   Set the oven grill to high. Arrange the baguette slices on a baking sheet and spread shredded Parmesan evenly over each one.

3. 3

   Broil the slices

   Grill the baguette slices for 2–4 minutes, until the cheese has melted and is lightly browned.

4. 4

   Top and serve

   Spoon the bruschetta mixture onto each slice and serve.

5. 5

   Add glaze

   If using, drizzle balsamic glaze over the topped baguette slices.

What is bruschetta?

Bruschetta is an Italian antipasto built around toasted bread, often topped with tomatoes, garlic and herbs. This version keeps the topping fresh and adds Parmesan for savouriness, with extra cheese melted over the bread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 205 calories, 7g protein, 28g carbs, 8g fat.

The baguette provides most of the carbohydrates, while olive oil and Parmesan contribute much of the fat; the cheese also supplies some protein. Pair a serving with a salad or vegetables for a more balanced plate.

Choosing the ingredients

Tomatoes: Roma tomatoes are meaty and work well diced for a spoonable topping. Remove their seeds as directed so the mixture is less watery.

Basil and garlic: Fresh basil gives the topping its fragrant, herbal character, while minced garlic spreads through the tomatoes.

Parmesan: Grated Parmesan is mixed into the tomato topping; shredded Parmesan melts over the baguette. The two preparations give the finished bruschetta both savoury topping and cheesy toast.

Keep the topping fresh

Mix the tomato ingredients together in the bowl as directed, taking care not to crush the diced tomatoes. The olive oil and balsamic vinegar coat the ingredients and bring the flavours together.

The recipe does not call for resting the mixture, so it can be spooned onto the bread once the slices are grilled.

Watch the grill

Arrange the baguette slices on a baking sheet with Parmesan spread evenly over each one. Keep an eye on them during the 2–4 minutes under the grill: the cheese should melt and brown slightly, not burn.

Build each slice

Let the grilled slices come out of the oven before adding the tomato mixture. Spoon the topping on just before serving so the bread retains some crunch.

Finish with balsamic glaze if you like a sweeter, more concentrated balsamic accent.

Serving ideas

Serve the bruschetta as a starter alongside an Italian meal, or arrange the slices on a platter for sharing. It also works well with a simple salad or a bowl of soup.

Recipe notes & tips

• Dice the tomatoes evenly so the topping is easy to distribute across the bread.
• Seed the tomatoes as specified to keep excess liquid out of the mixture.
• Spread the shredded Parmesan in an even layer so it melts consistently.
• Stay close to the oven while grilling, as the cheese can brown quickly.
• Add the tomato topping shortly before serving to help the bread stay crisp.

Variations

• Add red onion: Finely dice a little red onion and mix it into the tomato topping.
• Use another herb: Swap some of the basil for chopped parsley for a different herbal note.
• Add chilli: Mix a pinch of chilli flakes into the topping for gentle heat.
• Try mozzarella: Use grated mozzarella on the bread for a milder, stretchier cheese topping.
• Skip the glaze: Leave off the balsamic glaze for a sharper, less sweet finish.

Common mistakes to avoid

• Leaving tomato seeds in: The topping can become watery; seed the tomatoes before dicing.
• Cutting uneven slices: They may toast at different rates; aim for slices around 1.3 cm thick.
• Uneven cheese coverage: Some bread may brown before other slices; spread the Parmesan evenly.
• Walking away from the grill: The cheese can go from browned to burnt quickly; watch it throughout the 2–4 minutes.
• Topping too early: The bread can soften; spoon on the tomato mixture just before serving.

How to store

Store leftover tomato topping in a covered container in the fridge and use within 2 days. Keep toasted baguette slices separate in an airtight container and refresh them briefly under the grill; assemble just before serving.

Frequently asked questions