Bruschetta

Ingredients

• 1baguette, cut into 1.3 cm slices
• 300 g (2 cups)tomatoes, finely chopped
• 2 clovesgarlic
• 6 leavesbasil, finely chopped
• 50 g (½ cup)Parmesan cheese
• ¼ tspsalt
• ½ tsppepper
• 3 tbsp (45 ml)olive oil
• to tasteonion, as mentioned in the method
• 120 ml (½ cup)balsamic vinegar, for the optional reduction

Instructions

1. 1

   Heat the grill

   Set the oven grill to high. Arrange the baguette slices on a large baking tray.

2. 2

   Oil the bread

   If you like, brush both sides of the slices lightly with olive oil and season with a little salt and pepper.

3. 3

   Toast the slices

   Grill the bread for about 1–2 minutes on each side, until toasted. Set it aside.

4. 4

   Mix the topping

   In a medium bowl, toss together the tomatoes, garlic, onion, basil, Parmesan, salt, pepper and olive oil. Taste and adjust the salt and pepper if needed.

5. 5

   Top the bread

   Spoon the tomato mixture onto the toasted slices and drizzle with balsamic reduction.

6. 6

   Reduce the vinegar

   To make the reduction, put 120 ml (½ cup) balsamic vinegar in a small saucepan over medium heat and bring it to the boil. Lower the heat and simmer for about 10 minutes, stirring occasionally, until it coats the back of a spoon. Leave it to cool before using.

What is bruschetta?

Bruschetta is an Italian appetiser built around toasted bread, often finished with fresh tomatoes, herbs and olive oil. Its appeal is the contrast between crisp bread and a juicy, savoury topping.

This version adds Parmesan and a balsamic drizzle. The method mentions onion, although no quantity is specified in the ingredient list.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 8g protein, 35g carbs, 10g fat.

The baguette supplies most of the carbohydrates, while olive oil contributes much of the fat. Parmesan adds some protein and fat, with smaller amounts of protein coming from the bread and vegetables. Serve the bruschetta with a generous salad or vegetables to make the plate more balanced.

Choosing the bread

Baguette: cut it into even slices so the pieces toast at roughly the same rate. A loaf with a firm crust gives the topping a sturdy base.

Oil: brushing the bread is optional. The recipe also uses olive oil in the tomato mixture, so a light hand with the extra brushing keeps the slices from becoming greasy.

Getting the topping right

Tomatoes: chop them finely so each slice gets a balanced topping. If they are especially watery, let excess juice drain briefly before mixing.

Seasoning: mix the salt and pepper through the topping, then taste it before serving. Parmesan contributes savoury flavour, so adjust the seasoning gradually.

Toasting and timing

Grill: stay close while the bread cooks; 1–2 minutes per side can be enough, and slices may brown quickly under a hot grill. Turn them once both sides have toasted.

Assembly: top the bread shortly before serving. This gives the topping less time to soften the toast.

Making the balsamic reduction

Simmer: keep the vinegar at a gentle simmer after bringing it to the boil, and stir occasionally as directed. It is ready when it coats the back of a spoon.

Cooling: let the reduction cool before drizzling. It thickens as it cools, so avoid reducing it much further than the stated cue.

Serving ideas

Serve the slices as a starter or alongside a main meal. They pair well with a green salad, grilled vegetables or a simple soup.

For a buffet, keep the toasted bread and tomato mixture separate until just before serving, then assemble in batches.

Recipe notes & tips

• Cut the baguette into even slices for more consistent toasting.
• Grill in batches if the tray is crowded, so the slices brown evenly.
• Taste the tomato mixture before adding more salt or pepper.
• Keep the topping separate from the bread until close to serving.
• Let the balsamic reduction cool before drizzling it over the bruschetta.

Variations

• Add onion: finely chop a little onion and mix it into the tomato topping.
• Use another herb: swap some or all of the basil for finely chopped parsley.
• Skip the reduction: finish with a small extra drizzle of olive oil instead.
• Try another cheese: use a little crumbled feta in place of Parmesan.
• Add chilli: mix a pinch of chilli flakes into the tomato topping.

Common mistakes to avoid

• Overtoasting the bread: watch it closely under the grill and remove it as soon as it is crisp and coloured.
• Soggy slices: spoon on the tomato topping just before serving.
• Watery topping: drain excess tomato juice before mixing.
• Over-reducing the vinegar: stop when it coats the back of a spoon, then let it cool.
• Oversalting: taste the mixture after adding Parmesan before adjusting the seasoning.

How to store

Store leftover topping in an airtight container in the refrigerator for up to 3 days, as stated in the recipe. Do not leave the bruschetta out for more than 2 hours; toasted bread is best kept separate and topped just before eating.

Frequently asked questions