Tomato Bruschetta Recipe (with Baguette)
An easy tomato bruschetta recipe made with toasted baguette, garlic, olive oil, and Parmesan. Prep the topping, toast the bread, then assemble right before serving so the slices stay crisp.
Ingredients
Ingredients
Step-by-Step Method
Slice the bread
Cut the baguette into 1/2-inch (about 1–1.5 cm) slices and place them on a baking sheet.
Toast until lightly golden
Toast in a preheated 400°F (200°C) oven for 8–10 minutes, turning once, until the edges are lightly browned. A skillet works too—just toast both sides until dry and crisp.
Rub with garlic
While the bread is still warm, rub the cut side of the garlic clove over the top of each slice so the flavor sticks.
Mix the tomato topping
In a bowl, combine diced Roma tomatoes with olive oil. If your tomatoes are very juicy, drain them briefly first to keep the bread from getting soggy.
Assemble
Spoon the tomato mixture onto the toasted slices, then sprinkle with freshly grated Parmesan.
Serve right away
Serve immediately for the best crunch. If you need to prep ahead, keep the topping and toast separate and assemble at the last minute.