Michael and I had an overactive basil plant all summer, so we were REALLY into bruschetta. I was bummed when we had our first freeze and all of my basil died, but Michael recently bought me an AeroGarden as an early Christmas present, and we have basil again! This easy bruschetta was the first thing I made with my new basil. It's super refreshing, quick, and so so tasty. It really beat my cold-weather blues, and it's the perfect holiday appetizer.
Here's what you need for this quick and easy bruschetta.
- Cherry or grape tomatoes. You can use regular tomatoes if that's what you prefer, but I love the flavor of cherry tomatoes.
- Olive oil. High-quality olive oil makes all the difference!
- Balsamic vinegar
- Fresh basil
- Salt and black pepper
- Garlic
- Cannellini beans (optional). These are an optional ingredient, but I'd encourage you to try adding them! They add some protein to an otherwise veggie and carb-heavy snack, and they're super creamy, which adds some nice texture to the bruschetta.
- Crusty bread. We used a french baguette, but any skinny loaf of crusty bread will work!
Here's how you make it.
Preheat your oven to 425. Cut a french baguette into 1-inch thick slices and place them onto a baking sheet. Drizzle the slices with olive oil and bake until golden, about 8 to 10 minutes.
Combine cherry tomatoes, olive oil, balsamic vinegar, basil, salt, black pepper, garlic, and cannelllini beans in a bowl. Stir to combine and set aside.
Once the bread is toasted to your preference, top each slice with the tomato mixture and serve immediately!
Serve it with...
Quick and Easy Bruschetta
This easy bruschetta is super refreshing, quick, and so so tasty. It really beat my cold-weather blues, and it's the perfect holiday appetizer.
6
servings10
minutes10
minutes380
kcal20
minutesPrevent your screen from going dark!
Ingredients
- For the bread:
1 1 French baguette or other loaf of crusty bread
¼ cup ¼ olive oil
- For the topping:
8 ounces 8 cherry tomatoes, chopped
2 tablespoons 2 olive oil
2 teaspoons 2 balsamic vinegar
¼ cup ¼ basil leaves, cut into ribbons
¼ teaspoon ¼ salt
¼ teaspoon ¼ pepper
4 cloves 4 garlic, minced
1 cup 1 cannellini beans (optional)
Directions
- Preheat oven to 425.
- Cut french baguette into 1-inch thick slices and place onto a baking sheet. Drizzle with olive oil and bake until golden, about 8 to 10 minutes.
- Combine the topping ingredients in a bowl. Stir to combine and set aside.
- Once the bread is toasted to your preference, top each slice with the tomato mixture and serve immediately!
Notes
- If you want to serve the bruschetta at a later time, cover the tomato mixture and place into the refrigerator. Toast the bread when you're ready to serve.
- The cannellini beans are an optional ingredient, but I'd encourage you to try adding them! They add some protein to an otherwise veggie and carb-heavy snack, and they're super creamy, which adds some nice texture to the bruschetta.
Amy says
Quick and easy! Easy and delicious appetizer.