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!
Hi Christy-
Thanks for this awesome recipe! I’ve made it twice in the last week and it’s delish!! I’m looking for ways to use up our tomateos, too!
Jennifer
I prefer regular cooking oil, but my husband has very high cholesterol so we have to use olive oil. I usually get the extra light so I can also use it for baking.
Here in the Pacific Northwest, our wet spring turned into a wet summer. My tomatoes are just now starting to bloom & hopefully will ripen by the time the fall rains start in Sept. I use Northwesten varieties, but it is still a challenge some years to get a good tomato crop. I have one bell pepper now that is about the size of a good sized lemon.
In this part of the country, we prize our red raspberries & blueberries. I’ve picked about 9 gallons of raspberries-I make jelly & then freeze some. The blueberries are running late this year but I see several batches of blueberry muffins on the horizon.
I had amazing tomatoes this year, too – “had” meaning it’s so hot now here in Houston, they have rebelled and stopped producing. But this if my first year to ever get to give some away (I’m selfish with my tomatoes) and I got very popular there for a few weeks. There is nothing better than a big red tomato fresh off the vine. (and I am with you on the high heels, sister!)
Ohhhhhhh….and if you have many tomatoes you might want to try this simple salad. In Italian it’s called Insalata Caprese, and I guess call it that if you want to sound really impressive, but otherwise Capri Salad.
So, slices of tomato, slices of mozzarella (the actual white balls of mozzarella), some torn basil leaves thrown over and a little bit of salt and pepper, and a light drizzle of oil (which usually is olive oil). But if you don’t want to use olive oil there is no reason why you can’t deviate from the ‘original’ recipe and perhaps a light drizzle of your favourite type of dressing. I like mine with some dark balsamic vinegar.
I’m sure your tomatoes are beautiful, so they will really shine which is the whole point of not dousing it with the oil/dressing/vinegar/etc.
Yum, yum, yum I do love bruschetta! Cause you know, I’m practically Italian what with growing up my entire life around my friends and their Italian families, and I’ve had the very good fortune of eating their grandmothers’ bruschetta. Never had it with cheese though, but it looks fantastic with some cheese! Definitely will be trying it out.
So, what kind of shoes are they? I need a pair. 🙂
Christy,
Since I haven’t been feeling well since April, due to gallbladder surgery, then blood clots afterwards, I haven’t planted a garden or a single flower this year. But, I’m making a special store-run tomorrow to get the bread and maybe if my mom’s tomatoes are ready, she’ll donate a few to the cause! The last time I checked her garden (on Sunday) they were still green. OMG! Fried green tomatoes! YUMMMY!!
Thanks again for keeping us laughing and giving us good eats!
Veronica