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Best Bruschetta Ever

Best Bruschetta Ever

  • Prep

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This is a great garlicky bruschetta recipe. Serve it on slices of French bread. It's a wonderful accompaniment to tomato pastas.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 47 kcal
  • 2%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 1.5g
  • < 1%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 40 mg
  • 2%

Based on a 2,000 calorie diet


  1. In a medium bowl, mix tomatoes, dried basil, Parmesan cheese, olive oil, garlic, seasoning salt and ground black pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving.
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Very Nice, BUT... here's what I added/changed: Balsamic Vinegar 2 cloves Roasted Garlic (not raw) Fresh diced Basil (more) Vidalia diced Onion(sweet) Since Parmesan is very strong, I halved the amount and used ONLY freshly grated Aged Parmigiano Reggiano Parmesan and the other half I used Freshly grated Pecorino Romano. On the bread I: Quickly toasted the bread on high heat on each side for 90 seconds (this gives you a very nice texture of crispy outside with a pliable inside (which keeps the toast from "shattering" when bitten. Plus the bread still has a nice flavor. And Most Important: Use San Marzano Tomantoes instead of Romas... they have much more flavor and are Sweeter than romas. This really gets your taste buds going with the contradictions of flavors. If you can grow and use them from your garden, Even better! If you want mini pizzas: do the MooseArella thingy. I have read many variations and all are very good!


It was definitely missing something, so I did what someone else suggested and added maybe a tablespoon of balsamic vinegar, and I used fresh basil, instead of dried. I also added some freshly diced onion for a little kick, and it was perfect. Also, I would let it set out for a bit after refrigeration, and serve it on garlic bread... wonderful!


Fantastic!! Restaurant quality! I should have doubled the recipe. I followed other reviewers' suggestions and added balsamic vinagar. I put the ingrediants on freshly made italian herb bread and toasted it in the oven at 350 degrees for maybe fifteen minutes. I'll definitely be making this again.