How to Make Bruschetta

If you want the full flavor of summer, you have to know how to make bruschetta! It’s naturally gluten-free, easy to do, and chalk full of homegrown tomato, basil, and garlicky goodness! 

Homegrown tomatoes – can there be anything better?

If there is, it’s mixing those tomatoes with garlic, basil, and olive oil on toast.

The best.

I was first introduced to bruschetta through a family in our church. We never had it in our home because none of my family enjoyed the flavor of garlic, but once I tried it, I was hooked.

And this summer, as we were harvesting our heirloom tomatoes, the cravings came back.

So even though, once again, I’m the only one in the family who actually likes bruschetta, I made myself a batch bruschetta, as well as a batch of homemade bread to put it on.

It’s the epitome of homegrown flavor – everyone should know how to make bruschetta!

And y’all, it’s simple.

Literally just tomatoes, salt, pepper, olive oil, garlic, and basil to taste.

It’s hard to beat a recipe that simple!

This year, we haven’t had too many tomatoes, but I’m happy to say that at least our heirloom salad tomatoes have been prolific enough to made a few batches, and I have to say, I’m enjoying the extra sweet flavor they add to this bruschetta recipe – so while yes, roma may be the more traditional choice for how to make bruschetta, any tomato is delicious.

Just as important to note is that you do want to use fresh basil for this recipe – dried basil just won’t cut it. You can find fresh basil in the produce section of most grocery stores.

There are a number of ways you can eat this simple homemade bruschetta – on chicken, or in salad, but my favorite is on toasted garlic bread. Not bread sprinkled with garlic salt, but brushed with garlic oil, or rubbed with a cut garlic clove to really get that fresh garlic flavor. Y’all, it’s just really hard to beat.

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