Canned tomatoes work beautifully in this fresh-tasting, crowd-pleasing appetizer that’s easy to whip up any time of year.
I’ve been making these tasty bites for more than 20 years, and they still haven’t lost their luster.
A simple tomato mixture (which may be prepared in advance) is scooped onto toasted baguette slices (which may be toasted in advance), and then topped with Parmesan. The rounds are briefly broiled, and a dusting of fresh basil provides an elevating final touch.
Don’t let the use of canned tomatoes deter you. The finished product tastes fresh and flavorful, and the use of canned tomatoes makes this a go-to appetizer any time of year.
The hot version is my favorite, but for a no-broil alternative, I occasionally spread goat cheese over the crostini (the toasted bread), and then top with the tomato mixture and a pinch of fresh basil. Making the crostini yourself yields a superior end result, but you could buy ready-made and have a crowd-pleasing, no-cook appetizer in minutes.
For those who may think bruschetta is off-limits because of a gluten allergy, there are many worthy gluten-free loaves available, and I mention a few of them in the recipe notes.
Is bruschetta the bread or the topping? And what’s the difference between bruschetta and crostini?
Originating in Italy, bruschetta is grilled bread that has been rubbed with garlic and topped with olive oil and salt. Variations include toppings like tomato, which is probably the most well known, but also other vegetables, cured meats, cheeses, and beans.
In Italy, traditional bruschetta is prepared by grilling thick slices of a rustic Italian or sourdough-type bread. The word bruschetta actually comes from the Italian word “bruscare,” meaning “to roast over coals.” Crostini, on the other hand, are sliced and toasted from a loaf with a smaller diameter, like a baguette.
Though the following recipe is called bruschetta, the bread I use as the base is technically crostini. I find that the smaller pieces of bread are easier to eat, especially when served as a passed hors d’oeuvre.
You may absolutely vary the bread to your liking, as the flavorful tomato topping will taste fabulous on any thick slice of toasted artisanal bread. A larger portion will also serve as a lovely accompaniment to lighter meals like soups and salads.
While the bruschetta is great for a party, the tomato mixture will keep for several days in the fridge, making it easy to prepare partial batches for tasty snacking and pre-dinner nibbles. No party necessary!
What kind (and length) of loaf to buy?
Freshly baked loaves come in so many shaped and sizes, and for this bruschetta you will want a long, narrow loaf.
A standard French baguette can measure up to 1 meter (39 inches), although 20 to 26 inches is more typical. When sliced into ½-inch rounds, the yield will be roughly double the length in inches. So, a 20-inch baguette will yield 40 slices (or two less if you don’t use the end pieces).
A demi baguette is half the length of a traditional baguette. Since the length of a full baguette varies from baker to baker, the length of a demi baguette will also vary.
The recipe, below, yields enough tomato mixture to top approximately 18 pieces of crostini (what the bread slices are called once toasted). That means that most demi baguettes will yield enough slices, if cut ½-inch thick, to use all the tomato mixture.
Alternatively, you may start with a longer loaf and make extra crostini, which last for at least a week and are delicious dipped into hummus, spread with soft cheeses, crumbled for croutons, and as is for general snacking. If making extra crostini for snacking, you may also wish to sprinkle the tops lightly with kosher or sea salt after brushing with the oil.
A few more tips when making bruschetta:
- If you cut the loaf on the diagonal, the slices will be larger. For a bite-size (or two-bite) appetizer, I like to slice these straight across.
- When slicing the baguette, a bread knife or serrated knife will make nice, clean cuts.
- For an extra hint of garlic flavor, slice a peeled garlic clove in half and rub the cut side over the sliced bread before brushing with olive oil.
- Drain the tomatoes well. Too much liquid in the tomato mixture will make the crostini soggy.
- For a no-bake variation on the recipe, I sometimes spread the crostini with softened goat cheese and then top with a spoonful of the tomato mixture.
Here’s how:
For an extra hint of garlic flavor, slice a peeled garlic clove in half and rub the cut side over the sliced bread before brushing with olive oil. If making extra crostini for snacking, you may also wish to sprinkle the tops lightly with kosher or sea salt after brushing with the oil.
A simple mixture, starting with canned tomatoes (I like petite diced) makes a flavor-packed topping for the crostini.
The mixture is spooned over the toasted bread rounds…
…and followed by some Parmesan cheese before briefly broiling.
A final dusting of slivered basil supplies fresh flavor and visual appeal. Enjoy the scrumptious bites straight out of the oven!
If you make the bruschetta, please comment. Your feedback is always appreciated!
Baked Tomato BruschettaPrep Time: 15 minutesCook Time: 12 minutesTotal Time: 27 minutesYield: about 18 peices
Crisp crostini are topped with a short list of pantry staples and then broiled for an appetizer that’s easy but impressive.
Ingredients
- 1 French baguette or other long, thin loaf, cut into ½-inch slices*
- 3 tablespoons extra-virgin olive oil, divided use
- 1 (14.5-ounce) can petite diced tomatoes, well drained
- 1 tablespoon (15ml) balsamic vinegar
- 3 cloves garlic, minced
- 2 tablespoons snipped fresh basil (plus extra for garnish)
- ¼ teaspoon kosher salt and a few grinds of the pepper mill
- Grated Parmesan cheese (about ¼ cup)
Instructions for the Crostini
- For the crostini: Preheat the oven to 400℉.
- Place bread slices on a baking sheet. Brush tops with 2 tablespoons olive oil. (You may have a little leftover oil, and if using a demi baguette – see notes – you will need half that amount.) Bake for 10-12 minutes or until crisp and lightly golden on top. Helpful hint: You don’t want the edges too brown at this point, as they are going back in the oven. Make-ahead tip: Once cooled, the crostini may be stored in an airtight container at room temperature for up to a week.
- For the bruschetta: In a small bowl, combine the drained tomatoes, remaining 1 tablespoon olive oil, balsamic vinegar, garlic, basil, salt, and pepper. Make-ahead tip: At this point, you may cover and refrigerate for up to a day.
- When ready to serve, allow the tomato mixture to sit at room temperature for 20 minutes or so if cold from the refrigerator. Preheat the broiler and top the bread slices with a spoonful of the tomato mixture. Sprinkle liberally with Parmesan cheese (it will look like less once broiled) and broil until the Parmesan is golden, about 2 minutes, give or take depending on oven and watching very closely so as not to burn. Sprinkle with additional basil, and serve immediately.
Instructions for the BruschettaIn a small bowl, combine the well-drained tomatoes, remaining 1 tablespoon olive oil, balsamic vinegar, garlic, basil, salt, and pepper.
Make-ahead tip: At this point, you may cover and refrigerate this mixture for up to a day.
When ready to serve, allow the tomato mixture to sit at room temperature for 20 minutes or so if cold from the refrigerator.
Preheat the broiler and top the bread slices with a spoonful of the tomato mixture. Sprinkle liberally with Parmesan cheese (it will look like less once broiled) and broil until the Parmesan is golden, about 2 minutes, give or take depending on oven and watching very closely so as not to burn. Serve immediately.
For a no-bake variation, I sometimes spread the crostini with softened goat cheese and then top with a spoonful of the tomato mixture.
Notes* Loaf details: There will be enough tomato mixture to top about 18 pieces of crostini, so you will have leftover (which are great for snacking) if starting with a full loaf. Alternatively, a demi baguette, which is half the length of a traditional baguette, may be used. When slicing the baguette, a bread knife or serrated knife will make nice, clean cuts.
* A gluten-free baguette may be used. I recently tested a frozen and thawed loaf by Against All Grain, and the outcome was quite good—while understandably not as perfect as an artisanal loaf purchased the day it was baked. Recently, a reader told me that she had good results with Schar’s gluten-free baguettes and another mentioned Udi’s is superior to Schar’s!
For an extra hint of garlic flavor, slice a peeled garlic clove in half and rub the cut side over the sliced bread before brushing with olive oil. If making extra crostini for snacking, you may also wish to sprinkle the tops lightly with kosher or sea salt after brushing with the oil.
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- 1 French baguette or other long, thin loaf, cut into ½-inch slices*
- 3 tablespoons extra-virgin olive oil, divided use
- 1 (14.5-ounce) can petite diced tomatoes, well drained
- 1 tablespoon (15ml) balsamic vinegar
- 3 cloves garlic, minced
- 2 tablespoons snipped fresh basil (plus extra for garnish)
- ¼ teaspoon kosher salt and a few grinds of the pepper mill
- Grated Parmesan cheese (about ¼ cup)
- For the crostini: Preheat the oven to 400℉.
- Place bread slices on a baking sheet. Brush tops with 2 tablespoons olive oil. (You may have a little leftover oil, and if using a demi baguette – see notes – you will need half that amount.) Bake for 10-12 minutes or until crisp and lightly golden on top. Helpful hint: You don’t want the edges too brown at this point, as they are going back in the oven. Make-ahead tip: Once cooled, the crostini may be stored in an airtight container at room temperature for up to a week.
- For the bruschetta: In a small bowl, combine the drained tomatoes, remaining 1 tablespoon olive oil, balsamic vinegar, garlic, basil, salt, and pepper. Make-ahead tip: At this point, you may cover and refrigerate for up to a day.
- When ready to serve, allow the tomato mixture to sit at room temperature for 20 minutes or so if cold from the refrigerator. Preheat the broiler and top the bread slices with a spoonful of the tomato mixture. Sprinkle liberally with Parmesan cheese (it will look like less once broiled) and broil until the Parmesan is golden, about 2 minutes, give or take depending on oven and watching very closely so as not to burn. Sprinkle with additional basil, and serve immediately.
In a small bowl, combine the well-drained tomatoes, remaining 1 tablespoon olive oil, balsamic vinegar, garlic, basil, salt, and pepper.
Make-ahead tip: At this point, you may cover and refrigerate this mixture for up to a day.
When ready to serve, allow the tomato mixture to sit at room temperature for 20 minutes or so if cold from the refrigerator.
Preheat the broiler and top the bread slices with a spoonful of the tomato mixture. Sprinkle liberally with Parmesan cheese (it will look like less once broiled) and broil until the Parmesan is golden, about 2 minutes, give or take depending on oven and watching very closely so as not to burn. Serve immediately.
For a no-bake variation, I sometimes spread the crostini with softened goat cheese and then top with a spoonful of the tomato mixture.
* Loaf details: There will be enough tomato mixture to top about 18 pieces of crostini, so you will have leftover (which are great for snacking) if starting with a full loaf. Alternatively, a demi baguette, which is half the length of a traditional baguette, may be used. When slicing the baguette, a bread knife or serrated knife will make nice, clean cuts.
* A gluten-free baguette may be used. I recently tested a frozen and thawed loaf by Against All Grain, and the outcome was quite good—while understandably not as perfect as an artisanal loaf purchased the day it was baked. Recently, a reader told me that she had good results with Schar’s gluten-free baguettes and another mentioned Udi’s is superior to Schar’s!
For an extra hint of garlic flavor, slice a peeled garlic clove in half and rub the cut side over the sliced bread before brushing with olive oil. If making extra crostini for snacking, you may also wish to sprinkle the tops lightly with kosher or sea salt after brushing with the oil.