Easy Bruschetta

For a quick cocktail hour snack, you can whip this bruschetta up in no time. I usually have all of these ingredients on hand. In a pinch, you could use canned San Marzano tomatoes, but fresh is best. While it’s more traditional to serve on sliced baguette, I didn’t have any, so I reached into the freezer for some Naan, a versatile staple in our house. For extra prettiness, we sprinkled some violets from our lawn on top!

Easy Bruschetta


  • 4 Roma tomatoes

  • 2 tablespoons balsamic vinegar

  • 2 cloves garlic

  • 1/4 cup extra virgin olive oil, plus extra for brushing

  • Fresh basil and/or oregano, torn

  • 1/2 teaspoon Kosher salt

  • Parmigiano-Reggiano, grated

  • Baguette or Naan


  1. Preheat the oven to 375°F .

  2. Dice the tomatoes, remove seeds and strain.

  3. Combine garlic with balsamic vinegar in a medium bowl. Whisk olive oil into the mixture.

  4. Fold tomatoes and herbs into the olive oil and add salt.

  5. Brush the bread with olive oil and place on a baking tray. Spoon bruschetta onto the bread and sprinkle each with grated cheese.

  6. Bake for 15-20 minutes, or until cheese is melted and bread is toasty.

Easy Bruschetta | @beesandbubbles

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