Servings: 8 bruschetta

1 loaf French bread, cut into 1/4-inch slices 1 loaf French bread, cut into ¼-inch slices
1 tablespoon extra-virgin olive oil 1 tablespoon extra-virgin olive oil
8 roma (plum) tomatoes, diced 8 roma (plum) tomatoes, diced
⅓ cup chopped fresh basil ⅓ cup chopped fresh basil
1 ounce Parmesan cheese, freshly grated 1 ounce Parmesan cheese, freshly grated
2 cloves garlic, minced 2 cloves garlic, minced
1 tablespoon good quality balsamic vinegar 1 tablespoon good quality balsamic vinegar
2 teaspoons extra-virgin olive oil 2 teaspoons extra-virgin olive oil
¼ teaspoon kosher salt ¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper ¼ teaspoon freshly ground black pepper

Preheat oven to 400 degrees F (200 degrees C).
Brush bread slices on both sides lightly with 1 tablespoon oil and place on large baking sheet. Toast bread until golden, 5 to 10 minutes, turning halfway through.
Meanwhile, toss together tomatoes, basil, Parmesan cheese, and garlic in a bowl.
Mix in balsamic vinegar, 2 teaspoons olive oil, kosher salt, and pepper.
Spoon tomato mixture onto toasted bread slices.
Serve immediately and enjoy!

Best Bread for Bruschetta  Best Bread for Bruschetta
The best bread for bruschetta has a sturdy crust and is firm enough to hold the bruschetta topping. Choose a loaf of Italian bread, such as ciabatta, for a more traditional bruschetta. This recipe uses slices of French bread, like a baguette. Slice the bread on the diagonal at least ¼-inch thick or more to make an oval shape.  The best bread for bruschetta has a sturdy crust and is firm enough to hold the bruschetta topping. Choose a loaf of Italian bread, such as ciabatta, for a more traditional bruschetta. This recipe uses slices of French bread, like a baguette. Slice the bread on the diagonal at least ¼-inch thick or more to make an oval shape.
How Do You Make Bruschetta?  How Do You Make Bruschetta?
You'll find the full, step-by-step recipe below — but here are a few of our favorite tips for making the best bruschetta every time:  You'll find the full, step-by-step recipe below - but here are a few of our favorite tips for making the best bruschetta every time:
· Quality counts: The beauty of a simple recipe like bruschetta is that it showcases the flavor of the individual ingredients. For this recipe, you can really taste the difference when you use ripe tomatoes and fresh (not dried) basil; the best olive oil and balsamic vinegar you can afford, and hand-grated Parmesan cheese instead of pre-packaged grated cheese.  · Quality counts: The beauty of a simple recipe like bruschetta is that it showcases the flavor of the individual ingredients. For this recipe, you can really taste the difference when you use ripe tomatoes and fresh (not dried) basil; the best olive oil and balsamic vinegar you can afford, and hand-grated Parmesan cheese instead of pre-packaged grated cheese.
· Add flavor with garlic: As an alternative to adding minced raw garlic to the tomato mixture, cut a peeled clove of garlic in half lengthwise and lightly rub the cut side over the slightly roughened surface of the toasted bread to impart a hint of garlic flavor. Rub on a little more garlic for a stronger flavor, if you wish. But watch out: A little garlic goes a long way.  · Add flavor with garlic: As an alternative to adding minced raw garlic to the tomato mixture, cut a peeled clove of garlic in half lengthwise and lightly rub the cut side over the slightly roughened surface of the toasted bread to impart a hint of garlic flavor. Rub on a little more garlic for a stronger flavor, if you wish. But watch out: A little garlic goes a long way.
· Be patient: Make the tomato mixture and let it sit for a couple of hours so the flavors can develop more complexity. Yes, the tomatoes may give off a lot of juice as they marinate, but if you think the mixture is too juicy come serving time, simply use a slotted spoon to lift out the bruschetta topping as you spoon it over the bread. Don't toss the liquid, though — lots of people love to dip into it with extra bread. If you're going to top the bread first before serving, save that step until the last minute so the bread doesn't get soggy as it sits.  · Be patient: Make the tomato mixture and let it sit for a couple of hours so the flavors can develop more complexity. Yes, the tomatoes may give off a lot of juice as they marinate, but if you think the mixture is too juicy come serving time, simply use a slotted spoon to lift out the bruschetta topping as you spoon it over the bread. Don't toss the liquid, though - lots of people love to dip into it with extra bread. If you're going to top the bread first before serving, save that step until the last minute so the bread doesn't get soggy as it sits.
Allrecipes Community Tips and Praise  Allrecipes Community Tips and Praise
"I made this for a bridal shower and it was a hit," says libs. "I prepared the tomato mix the night before and toasted the bread about 15 minutes before the party started. I liked the cold mix on the warm bread. I also appreciated that this could be prepared the day before!"  "I made this for a bridal shower and it was a hit," says libs. "I prepared the tomato mix the night before and toasted the bread about 15 minutes before the party started. I liked the cold mix on the warm bread. I also appreciated that this could be prepared the day before!"
"Excellent," raves MELSY. "Served on top of toasted whole wheat baguette slices that were brushed with olive oil and garlic. I also added a little extra basil as I love the flavor. Have also served this on top of slices of fresh mozzarella cheese...equally as good!"  "Excellent," raves MELSY. "Served on top of toasted whole wheat baguette slices that were brushed with olive oil and garlic. I also added a little extra basil as I love the flavor. Have also served this on top of slices of fresh mozzarella cheese...equally as good!"
"I used two 14-ounce cans of diced tomatoes instead of 8 Roma tomatoes," according to blue eyed CC. "Added about 1/4 cup of chopped red onion, too. Everyone loved it. No one could believe that I used canned tomatoes either!"  "I used two 14-ounce cans of diced tomatoes instead of 8 Roma tomatoes," according to blue eyed CC. "Added about ¼ cup of chopped red onion, too. Everyone loved it. No one could believe that I used canned tomatoes either!"
Makes the perfect light appetizer/snack! I took the advice of others & threw in an extra handful of parm, just because i love cheese. I also toasted the bread w/ a drizzle of olive oil & a sprinkle of garlic powder, dried basil & parsley. Irresistable! Thank you!  Makes the perfect light appetizer/snack! I took the advice of others & threw in an extra handful of parm, just because i love cheese. I also toasted the bread w/ a drizzle of olive oil & a sprinkle of garlic powder, dried basil & parsley. Irresistable! Thank you!