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!
Love bruschetta first off. Want to say I really miss all the other cooking sites along the sides of your old site. I bookmarked some of them, but had to reset my computer and lost them all. Is there a place to see where they would be? Or would you consider putting them back in your e mails? Thanks and really like your site and recipies especially the Grilled Chicken Tenderloins!!!
Wendy
Hey Wendy! I’m working on my links page. So busy with the summer and new web design that it had to wait a bit. Hope to have it up soon!
Gratefully
Christy
Christy,
I love you,too! You always brighten my day when I read your post. In addition to getting your WONDERFUL recipes, I feel like I am listening to a dear friend when I read your posts.
This recipe looks wonderful. I will try it very soon. I made the potato salad this weekend and every last bite was eaten! I am getting ready to look for a breakfast recipe to make for work this week.
What a blessing it is to find your site. I was looking for a recipe for homemade pimento cheese and your site popped up. I have been a huge fan since!!
Thank you for sharing all of the wonderful things that you do. I love the tennis shoes!!!
Blessings,
Pam
I never knew bruschetti was so simple to make. I’ve got to try this one. I agree about it being more than an appetizer. I can make a meal out of eating those little babies.Thanks for another great recipe to add to my Southern Plate collection!
I thoroughly enjoy reading your blog and learning so much about the South, it’s cooking, the people, things to do, etc. I’m from California so most things you post I’ve never heard of. Now bruschetta I know and know well, especially during the summer. I never would have thought to put cheddar cheese on it and toast it. I’ve always marinated my garlic in olive oil over night, let’s you get the amazing flavor without the kids biting into a large piece. Chop up tomatoes, fresh basil, olive oil infused garlic, put it on toasted baguettes and viola! Easy and healthy pool side snack that won’t go bad. I think my kids will like your version more so, hey, we’ll have to give it a try this weekend.
Christy, I too have mutant tomato plants but as my hubby and I eat them three times a day when they are fresh, that’s OK by us! My favorite tomato, “Fix” is this: Cooked grits,grated cojack cheese, butter and crumbled, crisp bacon. Put in bowl, top with chopped, fresh tomatos, add a cup of coffee and you have a Divine Southern Breakfast!
Sue in madison
I am very cost aware as well and shunned olive oil for years. I did discover it at Sam’s Club. It is about 9 bucks for a 3 liter jug, I can live with that. I live in south Louisiana, my tomatoes are finished. I am originally from your area Christy, New Market to be exact. My sister lives in Madison. I have turned many friends and family on to your website. I love your attitude about cooking and purchasing groceries for cooking. I love to cook and have really enjoyed many of your recipes, many became favorites at this house. Mike
Christy-This looks amazing. I would think of it as an “elite” tomato sandwich. I love fresh tomatos and when my salad tomatos get ripe, I grab a handful from the vine and sit on my deck and devour them as I would grapes. My husband does not appreciate a good fresh tomato as much as I do, and sometimes he makes fun of my love for them. Oh well, it’s his loss and there’s that many more for me. I love “Southern Plate” and I consider it my “comfort zone”. Thanks for the time you spend making others happy.!