Bruschetta (Bru’sketta)

I love bruschetta. Sometimes I make a big batch and eat it for dinner multiple nights in a row. This, obviously, is a product of having a husband who tours a lot… And frozen pizza for the kids is easy AF (I’ll be over here accepting my “Mother of the Year award shortly). Traditionally, bruschetta is an antipasto starter dish in which the bread is grilled. This was likely a way to use bread that was becoming stale. The bread itself, that we sometimes refer to as “crostini” is the actual bruschetta. The toppings are optional (As if!). As a starter, or an appetizer… Or as a multi day dinner, ahem… This tomato topping is my absolute favorite. I was taught to make bruschetta by two Italian cooks, my friend Anna Scalise and my dear friend Jackie Catanio Huerta. I’ve taken my favorite parts from both of their recipes and combined them into one that is my “go to” when it comes to this delicious antipasto treat! We grew tomatoes and basil this year and my bruschetta was how the majority of it was used. Take this to your next gathering! It’s even better the next day (trust me) and travels easily. Have tomatoes but nowhere to go? Whip up a batch of this stuff, open a bottle of wine and dive on in, bitch!

You will need the following: 

  • 4-5 tomatoes, diced
  • 3-4 cloves garlic, minced
  • 3-5 sprigs of fresh basil, stems removed and finely chopped
  • 1/4-1/2 cup balsamic vinegar
  • 1/4 cup olive oil
  • 3-5 Tblsp brown sugar
  • 1 baguette loaf

*Note: the above ingredients are not exact for a reason. This should be played with to suit your taste. If you’re a gatlic lover, use more. Like a sweeter bruschetta? Use all the brown sugar. You enjoy the acidity of the vinegar the most? Use less sugar and more balsamic. It’s all up to you!


  1. Slice your baguette in rounds about a half inch thick. Lay them in a single layer on a large cookie sheet and drizzle with olive oil. Sprinkle with garlic and salt or garlic salt and pop into a 425 degree oven for 8-10 minutes. Traditionally the bread is hand rubbed with garlic, but I don’t have time for that shit. IJS 
  2. Combine remaining ingredients in a bowl and mix until the sugar is completely dissolved into the vinegar and oil mixture.

To serve, you may eat this immediately! I have many times. However, if you have the time, let it sit for a few hours or over night for best results. Spoon the tomato mixture onto your bruschetta and enjoy! It really is that simple. Swearing Mom out.



One Comment Add yours

  1. chefkreso says:

    Yummy, so simple to make but so tasty 😄

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