Italian Bruschetta Recipe
This Goat Cheese Bruschetta with Balsamic Glaze is an elevated twist on the classic—every showstopping bite is crunchy, creamy, juicy, and loaded with bright, savory goodness! This recipe is packed with chef-level tips, from choosing the best tomatoes to toasting the bread to perfection, and tasty variations so you can customize it to your occasion or pantry (See post for details). Whether you’re hosting a dinner party or just craving something special, this post will guide you to perfect bruschetta every time!
Servings 30 toasts
Ingredients
Tomato Bruschetta Topping
- 1 1/2 pounds ripe cherry/grape, or Roma tomatoes diced (cored/seeded if using Roma)
- 1/2 cup fresh basil leaves, chiffonade sliced (measure the leaves, then slice)
- 3 garlic cloves, minced
- 1/2 shallot, diced
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon freshly cracked salt, plus more to taste
- 1/4 teaspoon freshly cracked pepper
- 2 tablespoons extra virgin olive oil
Toasts
- 1 baguette, sliced on the diagonal into 1/2-inch thick slices
- Extra virgin olive oil for brushing
- 5.3 oz. pkg. Garlic Fine Herb Goat Cheese (like Boursin —optional, see Notes)
- Balsamic glaze optional (store-bought or see Notes for homemade)
Instructions
Bruschetta Topping:
- Note: You can multitask by slicing and preparing the toasts while the bruschetta is marinating.
- If using Roma tomatoes, core the tomatoes before dicing. For all tomatoes, leave extra seeds and juices on the cutting board, then transfer the tomatoes to a large bowl. Stir all the Bruschetta ingredients EXCEPT the olive oil. Marinate for 30 minutes.
- Before serving, drain off the excess juices, then stir in the two tablespoons of olive oil—taste and season with additional salt, pepper, or garlic.
Make the Toasts
- Preheat the oven to 400°F. Line the toasts on an extra-large parchment-lined baking sheet. Lightly brush each side of the bread with olive oil.
- Bake at 400°F for 5 minutes, then broil on high heat for 1 to 2 minutes or until the edges are golden brown. If not using the garlic goat cheese, rub one side of the bread lightly with the cut side of a garlic clove.
Serving
- You can either:Option 1: Assemble yourself by spreading the goat cheese on each piece of toast, topping with the tomato mixture, and then drizzling with balsamic glaze. Don’t add the tomato mixture until just before serving.Option 2: Arrange the crostini, goat cheese, bruschetta topping, and balsamic glaze separately on a platter, allowing guests to assemble their own.
Video
Notes
- If not using the garlic goat cheese: Rub one side of the bread lightly with the cut side of a garlic clove after toasting.
- Balsamic glaze: A luscious, syrupy drizzle that adds a sweet-tangy finish and restaurant-worthy flair to every bite. You can make your own or use store-bought.
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- To make your own: Whisk one cup of balsamic vinegar with two tablespoons of brown sugar in a small nonreactive saucepan. Bring the mixture to a boil over high heat, then reduce the heat to a simmer and cook just until the consistency of syrup, approximately 8-10 minutes, stirring occasionally. Don’t reduce too much because it will thicken slightly off the heat. If it becomes too thick, stir in a little water over low heat.
How to Prep Ahead
- Tomato topping: Chop and mix the tomato mixture up to one day in advance, but omit the salt and olive oil (salt will make the mix extra watery because it draws juices out of the tomatoes). Store it in an airtight container in the fridge. For the best flavor, bring it to room temperature before serving, then drain excess liquid. Add the olive oil and salt.
- Toasted bread: Slice and toast the bread up to a few hours in advance. Once cooled, store in an airtight container at room temperature. If needed, re-toast for a minute to refresh crispness.
- Assembly: Wait to assemble until right before serving to keep the toast crispy and the tomatoes fresh and juicy,