Easy Southern-Style Bruschetta
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Here’s a quick and easy Southern-style bruschetta with ripe tomatoes, fresh basil, garlic, and toasted bread. Perfect for a summer snack or appetizer, this simple recipe brings fresh flavors to your table. Enjoy!
Hey y’all! Today, we’re diving into a super easy and downright delicious recipe that’s perfect for those warm Southern evenings when you want something fresh and tasty without a lot of fuss. We’re talking about bruschetta. Now, I know what you’re thinking – bruschetta might sound fancy, but trust me, this version is as simple as it gets. It’s all about fresh, juicy tomatoes, fragrant basil, and a hint of garlic, piled high on crispy toasted bread. It’s the kind of snack or appetizer that hits the spot whether you’re enjoying a quiet night on the porch or hosting a laid-back get-together with friends.
This bruschetta is perfect for using up those ripe tomatoes from the garden or the farmer’s market. And if you’ve got a little basil growing on your windowsill, even better! It’s all about taking what’s fresh and in season and turning it into something that’s downright delightful.
So, grab a glass of sweet tea or your favorite cold drink, and let’s get to making this easy Southern-style bruschetta that’ll have everyone asking for seconds.
What You’ll Need to Make Bruschetta:
Ingredients:
- Chopped tomatoes
- Chopped onions
- Minced garlic
- Basil
- Cheese
- A store bought baguette
- Oil
How to Make Bruschetta:
Slice the baguette into slices that are about 1/2 inch thick.
Chop the tomato and onion.
When chopping tomatoes, I find it’s best to have a really good serrated knife. This one will get the job done and will last a literal lifetime!
Place your chopped tomato and chopped onions in a bowl along with your garlic.
Add a splash of olive oil.
Add your basil.
Feel free to use fresh basil here if you like, or add in any other herbs you enjoy with tomatoes. I am using dried basil because it is inexpensive and lasts so long. I like to keep it on hand for my Basil Corn anyway.
Stir that all up.
Refrigerate this for about an hour, to allow flavors to blend.
Meanwhile, butter your bread and place in oven until toasted, about five to ten minutes on 350.
Once the top is toasted turn the pieces over and toast the bottom a little bit, too.
Like this.
Now put a bit of your tomato stuff on top of each piece of toast.
You can use whatever cheese you have on hand. I think mozzarella is more traditional but I had this three cheese blend in my fridge and it worked just fine.
Now put the bruschetta back in the oven and bake until the cheese is just melted.
YUM! This is kind of an appetizer but I think it makes a nice little lunch!
FAQs About Easy Southern-Style Bruschetta:
1. Can I use any type of tomatoes for this recipe?
Absolutely! While I recommend using ripe, juicy tomatoes for the best flavor, you can use any variety you have on hand. Cherry tomatoes, Roma tomatoes, or even heirloom tomatoes will work just fine.
2. Can I make the tomato mixture ahead of time?
Yes, you can! You can prep the tomato mixture a few hours ahead and store it in the fridge. Just be sure to give it a good stir before serving. The flavors will meld together nicely as it sits.
3. How should I store leftover bruschetta?
If you have any leftovers (which isn’t likely because it’s so good!), store the tomato mixture in an airtight container in the fridge for up to two days. Keep the toasted bread separate to prevent it from getting soggy.
4. What’s the best bread to use for bruschetta?
A crusty baguette or a loaf of Italian bread works best. You want something with a good crust that will hold up to the juicy topping without getting too soggy.
5. Can I add other toppings or ingredients?
Definitely! Feel free to get creative. Some folks like to add a sprinkle of grated Parmesan cheese, a few capers, or even some finely chopped red onion. Make it your own!
6. Is there a way to make this bruschetta gluten-free?
Yes! Just use your favorite gluten-free bread in place of the regular baguette. Toast it up the same way, and you’re good to go.
Ingredients
- 1 Cup chopped tomatoes
- 2 Tablespoon chopped onion
- 1-1/2 teaspoon minced garlic
- 2 Tablespoons oil Vegetable, safflower, olive, your choice
- 1 Tablespoon dried basil
- Baguette or other sturdy bread sliced in 1/2 inch slices*
- Cheddar cheese or whatever you have on hand
- Butter or margarine for bread
Instructions
- Mix tomatoes, onion, garlic, oil, and basil in a medium bowl. Refrigerate for an hour to allow flavors to blend. Butter one side of sliced bread and place in 350 oven until lightly browned, five to ten minutes (keep an eye on it). Turn over and lightly brown bottom as well. Remove from oven and top with a spoonful of tomato mixture. Sprinkle with cheese. Return to oven just until cheese is melted.
- *You can just cut circles out of regular bread and toast those to use in this if you like. Or just cut the bread slices in half and make little triangles. Either way works fine!
This looks delicious, Christy! I wish I had an abundance of tomatoes this year; ours just kinda died out. Seems like the only thing we can grow successfully so far is jalapenos.
Denise in Dallas
You know I think your tomatoes and my bell peppers all had the same idea!
Gratefully,
Christy
Oh goodness-that was supposed to say olive oil-not oil, oil!
No worries, I speak and read fluent typese!
Looks good. Bruschetta is sort of becoming a hot item like Salsa came into popularity a few years ago. I never heard of it before and would have probably called it tomato relish. When I was growing up there was also no Pasta. It was just whatever it was ie macaroni, spaghetti, noodles, etc. guess we all have to get more cosmopolitian! I love oil oil but it is so expensive that I do not use it nearly as freely as I would like. I save it for things that truly benefit from that particular flavor it imparts.
You know, we never had “pasta” either, we called it just like you do! lol And I think tomato relish is a much better name, makes a lot more sense to me!
Gratefully,
Christy 🙂
P.S. Always a joy to see you Elaine!
I eased into using olive oil by using it with the corn oil…then I discovered that olive oil tastes better to me. Safflower is good, too…I know canola oil is better than corn, but I think it tastes awful!
One of these days I might get around to playing with different oils but haven’t just yet. I know I do like things cooked in peanut oil though, because my grandmother uses it a lot.
Isn’t it funny how different things taste different to folks? I have heard folks swear by canola but have never tasted it myself, on your recommendation though I will mark that one off my list!
Gratefully,
Christy
I have never used peanut oil but only today I read that catfish is usually fried in peanut oil because it has no taste and doesn’t interfere with the fish. Not that I can get catfish around here…but you know, good general info to have! 😉
If you ever have a few spare minutes, google canola oil and read what it was originally intended for and why other countrys won’t use it. Good for one of those moments that make you go hmmmm…
If olive oil has not gone rancid, it is delicious for bruschetta! I actually combine balsamic vinegar, olive oil, minced garlic (sautéed in the olive oil), and salt, with quartered grape tomatoes (fresh basil if I have it, but not that big of a deal if I don’t). Can’t recommend the use of the vinegar enough! I make a similar vinaigrette to go in my panzanella…can use red wine vinegar, white wine vinegar, or balsamic…it’s wildly good! BTW…for panzanella, I fry cubes of French bread in olive oil…could eat the bread alone as a crunchy snack! The olive oil gives it almost a popcorn flavor.
Once we were at an Italian restaurant, my son saw bruschetta on the menu. Of course, he butchered the name when he asked what it was, an I told him tomato stuff on toast. After that night, it surpassed cheese sticks as his go-to appetizer 🙂
HA! Great minds think alike!!! lol
YUM!! Christy this looks so great! You are making me hungry! I love bruschetta or tomato stuff on bread…lol…My mom and I went to the Olive Garden and got something like this and it was soooo good! Anyway, you can bet I’m gonna be making this. I love your recipe for broiled tomatoes, so I know this is gonna be just as good! Thanks! Hope you have an awesomely wonderful day!
God Bless,
Vickie
Hey Vickie! I love those broiled tomatoes, too!
You know what I been doing this year? I got some fresh mozzarella, the kind that comes in like a little ball. I slice a tomato kinda thick, sprinkle with salt and a tad of sugar, then italian seasoning, spray it with a quick spray of cooking oil, broil it til browned, top with a slice of that mozzarella and put back in oven til that is a little browned, then eat the WHOLE BLESSED THING all by myself! hehehehe
I’m awful, I know 🙂
Gratefully,
Christy
Oh MY Gosh!!! I will have to try that! Thanks for the idea!..mmm
Add a dribble of balsamic vinegar reduction on top! Love it.
OMGoodness that looks so yummy. We also have an over abundance of tomatoes this summer and hubby picked a wheel barrow full of onions, really gotta get some recipes going for all of them. This one looks like a good start!
A wheel barrow full of onions! WOW sounds like y’all have quite a wonderful bounty on your hands!! Gonna be some year round good eatin’ at your house for sure!
Gratefully,
Christy