Best Bruschetta Recipe (One Bowl)
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Quick and easy bruschetta recipe, homemade with simple ingredients in one pot or bowl in 20 minutes. Loaded with fresh tomatoes, basil, onion, garlic, mozzarella cheese. A delicious Italian appetizer or side dish.
Pronounced “brusketta,” this is the best homemade version of a classic appetizer. The tangy tomatoes balance the onion, garlic, and fresh basil flavor for a delicious combination. For a main course option, try my Bruschetta Chicken (One Pot).
What is bruschetta?
It’s actually stale bread and not the topping. Traditionally, Italians would slice bread, rub garlic on it, drizzle olive oil all over it, and then toast or char the bread making it perfect and sturdy for adding toppings. However, in America we tend to call the tomato, garlic, onion topping by that term, even though we are very wrong.
How to make bruschetta?
- Toss ingredients– Mix together tomatoes, onion, garlic, olive oil, vinegar, basil, salt, pepper in a bowl.
- Chill– Cover and refrigerate for at least 1 hour to allow flavors to marinate.
- Enjoy– Serve it on top of toasted bread or garlic bread along with mozzarella cheese and dig in!
What to serve with best bruschetta recipe?
It can be served as the appetizer or side to any beef or chicken main course such as Italian Pot Roast (One Pot) or Instant Pot Italian Beef or Creamy Lemon Garlic Chicken (One Pot). You can also enjoy it with baked or grilled chicken or steak and even ham.
Serve it alongside pasta such as Italian Sausage Pasta (One Pot) or Penne Alla Vodka (One Pot) or Creamy Chicken Pesto Pasta (One Pot). This would also accompany lasagna, ravioli, tortellini, gnocchi very well.
What is the difference between tomato bruschetta and crostini?
The difference is in the type of breads that’s used. The first one is made by toasting or grilling whole, wide slices of a rustic Italian sourdough bread, typically rubbed in garlic, olive oil. Crostini, on the other hand, is made by slicing and toasting smaller, rounder, finer-textured bread, similar to a baguette.
Refrigerate- Leftovers can be stored in a sealed container in the fridge for up to 2 days.
Can you freeze bruschetta dip? No, you can not freeze it because the tomatoes and onions will become soggy and “mushy” and loose their firm texture. Furthermore, the mixture will become very watery as it thaws.
Homemade bruschetta bread toppings
Cheese– Freshly grated or shredded is best. Try mozzarella, parmesan or even feta.
Add avocados– This makes the topping creamy and also adds a healthy fat.
Mushrooms- Grill mushrooms such as Portobellos, chop them finely, and mix them into the topping.
Olives– This adds a subtle Greek flavor. Either green on black olives can be used. Slice them thin.
Add bacon– Salty crumbled bacon always pairs well with tomatoes and onions.
Red peppers– Roasted are best but finely chopped fresh peppers can be used too.
Jalapenos or red chili flakes– This adds a spicy kick.
balsamic sauce/ glaze– This can be homemade or store-bought- For the homemade version, combine balsamic vinegar with a sweetener such as granulated sugar, brown sugar, or honey and cook over medium heat on the stove until it’s reduced to a thick “glaze-like” consistency.
Tips and Techniques
Fresh tomatoes vs. Canned tomatoes– Fresh will always taste better, especially since they won’t be as watery.
What kind of bread do you serve? Use a sourdough or Italian loaf. You can even use garlic bread.
What kind of onion to use? Either red onions or white onions can be used.
Use ripe tomatoes– They will produce the best flavor and texture.
Serve a crowd– Make a bigger batch by doubling or even tripling all the ingredients.
Make ahead instructions– Make the topping 1 day in advance, and keep it refrigerated until you are ready to serve. Then, top the toasted bread and serve.
Should it be served warm/ hot or cold? I serve this version cold, but you can heat it and serve it warm with melted mozzarella if you like.
Fresh basil vs. Dried basil- Nothing beats fresh basil. It will provide the brightest and tastiest flavor. It also makes for a beautiful presentation.
What to do with leftovers? Make a pasta salad. Just mix in the topping to boiled and drained pasta. Try spaghetti, macaroni, rotini or even shells. Another option is to enjoy it as a pizza topping.
More One Pot Vegetarian Appetizers
- Caprese Skewers (One Pot)
- Homemade Veggie Dip (One Pot)
- Creamy Dill Dip (One Pot)
- Spinach Artichoke Dip (One Bowl)
- Tzatziki Sauce (One Bowl)
One Pot Homemade Bruschetta
- 3 cups Roma tomatoes, Ripe, Washed, Patted dry, Finely chopped
- 1/4 cup Onion, Finely chopped, Red or white
- 2 cloves Garlic, Finely minced
- 2 tbsp Olive oil
- 2 tbsp Balsamic vinegar
- 1/3 cup Basil, Fresh, Thinly sliced
- Salt , To taste
- Pepper, To taste
- 1/2 cup Mozzarella cheese, Shredded, Optional
- Add tomatoes, onion, garlic, olive oil, vinegar, basil, salt, pepper in a medium-size bowl and toss everything together until combined.
- For best results, cover and chill in fridge for at least 1 hour to allow flavors to marinate and deepen.
- Serve it on top of toasted bread or garlic bread.
- Top it off with shredded mozzarella cheese (optional). Enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 2 days.