This truly is an Easy, Beautiful Bruschetta Recipe. But beyond that, its flavor is extremely fresh, and the crunch of the bread pairs well with the texture of the mushrooms, onions, and tomatoes. This entire appetizer can be ready to serve in less than an hour, making it easy to prepare while your Homemade Spaghetti Sauce simmers and your Homemade Italian Meatballs bake.
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Why You'll Love This Recipe
This is a matter of opinion, but it starts with the bread. It's Imperative to use sturdy enough bread that can be grilled and hold the toppings. The second most important part is using good fresh ingredients.
Not only will the flavor impress, but the presentation is amazing. I like to serve this as an appetizer with Aperol Spritz at all kinds of parties. Your friends and family will be talking about it for days! If you're also looking for a great entree to serve afterward, check out this Sous Vide Pan Seared Chilean Sea Bass!
Ingredients
Bread: You'll want to use sturdy bread that toasts nicely. I recommend a freshly baked French Baguette for the best texture and overall presentation.
Vegetables: This is where most of your flavor comes from in this Bruschetta Recipe. You'll need Sweet Onion, Cherry Tomatoes, and Sliced White Mushrooms.
Liquids: The only liquid you'll need is Extra Virgin Olive Oil.
Herbs and Spices: Make sure to have some Freshly Minced Garlic, Fresh Chopped Basil, and Dried Parsley.
Extras: You'll need some butter for the bread before toasting. For even more flavor, use this Easy Garlic Butter Recipe. Also, have some freshly shredded Gruyere Cheese to top off the Bruschetta.
See the recipe card below for full information on ingredients and quantities.
Step-by-Step Instructions
Start by slicing your loaf of bread. I recommend a French Baguette from your local bakery; you'll want to slice these about an inch in thickness.
It's very important to prep all your ingredients first to keep things running smoothly. So don't forget to slice the tomatoes in half as well.
Next, set the bread aside and heat olive oil in a cast iron skillet until the oil begins to shimmer.
Now add the Onions, Mushrooms, and Garlic to the skillet. Cook the veggies until the mushrooms and onions have started to brown.
Quickly add the fresh Basil and Tomatoes, cooking for a moment while you stir it all to combine. Remove the skillet from heat and set aside.
Begin by preheating a cast iron griddle over medium-high heat with the grill side up.
While the griddle is preheating, butter each side of the bread. I prefer salted butter, but that's completely up to you. Place your pieces of bread on the grill side of the griddle, allowing them to toast and get those beautiful grill marks. Turn them over and repeat this step.
Remove the toasted bread to your serving dish of choice and spoon the topping over each one.
Lastly, sprinkle the gruyere cheese over each piece, top with dried parsley, serve, and enjoy!
Expert Tips
- Ciabatta bread is the most common for bruschetta. But I prefer a French baguette.
- Do not skip the grilling/toasting step on the bread. This will ensure that the bread will hold up to the topping and adds an extra layer of texture.
- If you have fresh Italian parsley, certainly swap that out for the dried parsley. However, don't swap the other fresh herbs and spices for dried. This will provide so much fresh flavor that you'll want more and more of this homemade bruschetta.
Recipe FAQs
While ciabatta is the most commonly used bread for bruschetta, a French Baguette also works very well. They are both sturdy enough to hold the toppings and have wonderful flavor.
Toasting the bread for bruschetta helps keep it from getting soggy.
If your bruschetta tastes bitter, be sure you are using high-quality olive oil and that the tomatoes are ripe. Either or both of these could be the cause of bitter bruschetta.
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📖 Recipe
Easy Beautiful Bruschetta Recipe
Ingredients
- ½ Loaf of Italian Bread or Baguette - Sliced
- ½ Sweet Onion - Diced
- 4 Cloves Fresh Garlic
- 1 Handful Cherry Tomatoes-halved
- 6 White Mushrooms-quartered
- 5 Fresh Basil Leaves Chopped
- 2 Tablespoons Olive Oil
- Butter
- ½ Cup Gruyere Cheese Shredded
- 1 tablespoon Dried Parsley
Instructions
- Slice the Italian Bread Loaf into 8 even pieces and set aside.
- Place Olive Oil, Onion, Mushrooms, and Garlic in a cast iron skillet and sauté until onions and mushrooms have cooked down and begin to brown.
- Next mix in the chopped Basil then the tomatoes.
- Stir to combine, remove from heat and set aside.
- Preheat a Cast Iron Griddle over medium high heat.
- Butter both sides of each slice of bread and toast on the grill side of the griddle.
- Remove and top with the veggie mixture then top with cheese and sprinkle with dried parsley.
- Serve and Enjoy!
Video
Notes
- Ciabatta bread is the most common for bruschetta. But I prefer a French baguette.
- Do not skip the grilling/toasting step on the bread. This will ensure that the bread will hold up to the topping and adds an extra layer of texture.
- If you have fresh Italian parsley, certainly swap that out for the dried parsley. However, don't swap the other fresh herbs and spices for dried. This will provide so much fresh flavor that you'll want more and more of this homemade bruschetta.
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Jeremy says
Thank you so much! Glad you're enjoying it!