Quick and Easy Bruschetta

Last Updated on November 5, 2023

This really is a Quick and Easy Bruschetta.

It is so simple to make and a real crowd pleaser for any time of year.

Saver the fresh tangy tomatoes, the sweet taste of the sauteed onion and garlic, toss in the fresh herbs, topping it off with the tang of the balsamic vinegar, What’s not to love.

The best time, of coarse, is when all the ingredients are in season, but that doesn’t mean you can’t enjoy this during the holidays!

Most of us have enjoyed bruschetta on toasted baguette with or without cheese.

But bruschetta is not just a appetizer, it can also be enjoyed as a side, as a dip, or even added on top of your main dish.

As you read this recipe, you will notice that this is made just a bit different than other bruschettas.

I sauteed the onion and garlic before adding to the tomatoes, giving this bruschetta a completely different flavor.

Sauteing is optional, but I do highly recommend trying the bruschetta this way!

Ingredients needed for this bruschetta

• Tomatoes – I used a roma tomato for the bruschetta. Roma tomatoes are lower in water content, have fewer seeds, and are very dense, making them the perfect fit for a salsa or bruschetta.
• Onion – I used a sweet onion in this recipe. I also sauteed the onion to bring out more of the sweet onion flavor.
• Garlic – I used minced garlic in this recipe. Sauteing the garlic with the onion gives it a sweeter flavor that pairs perfectly with the onion. This will prevent the garlic from over powering the bruschetta. I also used a garlic clove to prepare the bread. This adds just the right amount of garlic to the bread.
• Fresh Herbs – In this recipe I used fresh oregano. Basil or a fresh mint will work just as well. I went with oregano because I love the way it works with the fresh tomatoes.
• Oil – I used an olive oil for this bruschetta. The olive oil adds a slight fresh fruity flavor with a hint of a fresh herb taste.
• Balsamic Vinegar – This sweet yet sour complex fruity flavored vinegar adds the perfect amount of tangy flavor to the bruschestta.
• Seasonings -Dried Basil, Salt and pepper to taste.
• Baguette – A long thin crispy loaf of bread. This is a great way to serve the bruschetta as a appetizer. This is optional.
• Cheese – Add your favorite shredded vegan cheese, I used a vegan mozzarella. Top the bread before baking or on top of the bruschetta. This is optional.

How to make a Quick and Easy Bruschetta

Clean and slice the tomatoes in half, scrap all the seeds out, slice and dice, and add it to a medium sized bowl.

Note: You can save the seeds for a chili, like this recipe: How to make a Customizable Vegan Chili.

Slice, dice, and add the onion to a medium sized skillet with oil.

Next, add minced garlic and cook on a medium heat until everything starts to brown.

Once done, remove from the stove and add to the bowl with the tomatoes.

Clean the fresh herb of choice and cut into ribbons.

Add the herbs, balsamic vinegar, salt, and pepper to the tomato mixture.

Stir everything together, cover and place into the refrigerator for about a half hour.

Prepare the baguette while the buschetta is in the refrigerator.

Preheat the oven to 375°F, prepare a baking sheet with parchment paper, and set aside.

Slice the baguette into 1/2 to 1 inch slices and place them on the baking sheet.

Clean a garlic clove and cut in half.

Drizzle the slices with olive oil, and rub the garlic clove on to the baguette.

Optional, add shredded cheese before baking or sprinkle the cheese on top of the bruschetta before serving.

Place into the oven for 5 to 7 minutes, watch these carefully so that the pieces do not burn.

Remove the bread from the oven and top with the fresh bruschetta.

If you want to add cheese, shred cheese on top and return to the oven for just a couple minutes.

Remove and serve this Quick and Easy Bruschetta.

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