Bruschetta Recipe (Sheet Pan)
This Bruschetta Recipe makes golden baguette slices topped with juicy tomato-basil goodness. Fresh, zesty, garlicky, and party-perfect!
Ingredients
- 1 1/2 pounds Roma tomatoes cored, seeds removed, and diced (about 7–8 tomatoes)
- 1/4 cup finely diced red onion
- 1/4 cup fresh basil thinly sliced into ribbons (chiffonade), plus more for garnish
- 2 cloves garlic minced (about 2 teaspoons)
- 2 tablespoons extra virgin olive oil divided
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 loaf baguette or French bread sliced on the bias into 1/2–1-inch thick slices
- 3 tablespoons extra virgin olive oil
Optional Toppings:
- Feta mozzarella, ricotta, or parmesan cheese
- Balsamic glaze for drizzling
Instructions
- Prepare the Tomato Mixture: (Optional) For deeper tomato flavor, place diced tomatoes in a colander, sprinkle lightly with salt, and let drain for 10 to 60 minutes. In a medium mixing bowl, stir together 1 1/2 pounds Roma tomatoes, 1/4 cup finely diced red onion, 1/4 cup fresh basil, 2 cloves garlic, 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Let marinate 10 to 30 minutes for best flavor.
- Toast the Bread: Adjust oven rack 5–8 inches below the broiler and preheat broiler. Arrange bread slices in a single layer on a 13x18-inch sheet pan. Brush both sides with 3 tablespoons extra virgin olive oil. Broil 1 to 3 minutes per side, until lightly golden and crisp. Watch closely to prevent burning.
- Assemble the Bruschetta: Remove the sheet pan from the oven. Top each toasted slice with the marinated tomato mixture. Garnish with extra basil and, if desired, Feta cheese or Balsamic glaze for drizzling.
- Serve & Enjoy: Serve immediately for the crispiest texture.
Notes
Make-Ahead Tips: Tomato mixture can be made up to 24 hours ahead and chilled in an airtight container. Assemble just before serving.
Storage: Store leftover tomato mixture separately in the refrigerator up to 2–3 days. Toast bread just before eating for best results.
Freezing: Bread can be frozen ahead and reheated, but assembled bruschetta does not freeze well.
Customization Ideas: Spread ricotta or goat cheese on toasted bread before adding the tomato topping for an extra creamy twist.
Nutrition
Serving: 1 | Calories: 130cal | Carbohydrates: 6g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Sodium: 201mg | Sugar: 4g | Fiber: 2g | Calcium: 18mg | Iron: 0.5mg