I’m incredibly disappointed in myself for not having made bruschetta a staple in my house long before this. We order it in all its delicious forms every time we’re at an Italian restaurant. While I’ve never been to Italy (on my bucket list for sure) I imagine they eat bruschetta as much as we eat chips and guacamole. I’m sure it’s found at every summer barbecue, every game night, and every restaurant. I bet everyone has a slightly different version but that they’re all equally delightful.

I actually made this for the first time to put on top of chicken as a gluten free, carb free dinner. I was taste-testing and Michael had to stop me from eating the bruschetta so there’d be enough for the chicken! This is excellent as is on top of warm bread, but it would also be fabulous with some fresh mozzarella cheese and eaten as a salad.

This calls for 1/4 cup of basil, but I didn’t really measure. Basically I just bought the small fresh herb packet that was only four ounces and used it all. The basil is crucial in this but you can use a little more or a little less. Chiffonade means to cut the basil in long thin strips. All you need to do is stack the basil leaves on top of each other, roll them up, and then chop!

Basically this appetizer me long for spring and summer. For barbecues, lemonade, and sunshine. Alas, there’s snow in the forecast this week for Rapid City. Sigh. April showers and all that, South Dakota style . . .



For basic bruschetta:

  • 1 ½ cups cherry tomatoes, quartered
  • 3 cloves garlic, minced or 1 1/2 teaspoons pre-minced
  • ½ small red onion, chopped
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon olive oil
  • 4 oz fresh basil, chiffonade (about 1/4 cup)
  • ½ teaspoon salt
  • 1 French baguette, sliced

Additional fun toppings:

  • Pesto
  • Parmesan cheese
  • Mozzarella cheese
  • Balsamic vinegar reduction


  • Mix all the ingredients for the bruschetta together in a medium bowl
  • Toast your bread slices to your desired crispness. I prefer ours slightly brown but still soft enough to bite into without the whole thing flaking and falling in my lap.
  • For the simplest version of this appetizer, top your warm bread with the fresh bruschetta, add a sprinkle of Parmesan cheese and dig in!
  • For a little more work you can slice fresh mozzarella cheese and place thin rings on top of your bread before baking. Top with bruschetta and warm the whole thing up! Mmmm melted cheese…
  • Another fun take is to layer pesto, mozzarella, bruschetta and then top with a balsamic reduction! A little more work, but also delicious!

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