Italian Bruschetta Recipe
This Goat Cheese Bruschetta with Balsamic Glaze is an elevated twist on the classic—every showstopping bite is crunchy, creamy, juicy, and loaded with bright, savory goodness! This recipe is packed with chef-level tips, from choosing the best tomatoes to toasting the bread to perfection, and tasty variations so you can customize it to your occasion or pantry (See post for details). Whether you’re hosting a dinner party or just craving something special, this post will guide you to perfect bruschetta every time!
Ingredients
Instructions
Bruschetta Topping:
Note: You can multitask by slicing and preparing the toasts while the bruschetta is marinating.
If using Roma tomatoes, core the tomatoes before dicing. For all tomatoes, leave extra seeds and juices on the cutting board, then transfer the tomatoes to a large bowl. Stir all the Bruschetta ingredients EXCEPT the olive oil. Marinate for 30 minutes.
Before serving, drain off the excess juices, then stir in the two tablespoons of olive oil—taste and season with additional salt, pepper, or garlic.
Make the Toasts
Preheat the oven to 400°F. Line the toasts on an extra-large parchment-lined baking sheet. Lightly brush each side of the bread with olive oil.
Bake at 400°F for 5 minutes, then broil on high heat for 1 to 2 minutes or until the edges are golden brown. If not using the garlic goat cheese, rub one side of the bread lightly with the cut side of a garlic clove.
Serving
You can either:Option 1: Assemble yourself by spreading the goat cheese on each piece of toast, topping with the tomato mixture, and then drizzling with balsamic glaze. Don’t add the tomato mixture until just before serving.Option 2: Arrange the crostini, goat cheese, bruschetta topping, and balsamic glaze separately on a platter, allowing guests to assemble their own.
