Garlic Bread Bruschetta
This post may contain affiliate links. See our discloure policy.
My garlic bread bruschetta is packed with garlic, tomatoes, and dairy-free cheese. Grilled to perfection and perfect for entertaining or holidays, this recipe is so easy to make and uses ingredients you probably already have in your kitchen. Garlic butter is smeared over the baguette slices and grilled to perfection. Top it with a homemade tomato bruschetta mixture, and you’ve got a gorgeous appetizer you’ll be proud to serve your guests.
Appetizers are great for a party, but they also make for simple and yummy lunches. I could eat these bruschetta garlic bread bites every day! You can also try this incredible recipe for veggies and hummus, puff pasty pinwheels, or these sweet and savory sweet potato skins.
Table of Contents
What is bruschetta?
Bruschetta is an Italian dish that consists of grilled or toasted bread topped with various ingredients. It is typically served as an appetizer and can be customized with different toppings like tomatoes, fresh herbs, cheese, or cured meats.
What to Serve With Garlic Bread Bruschetta
Here are 3 ways I like to serve bruschetta:
- As an appetizer: Garlic Bread Bruschetta is an excellent choice to kickstart a meal or as a tasty finger food for social gatherings.
- As a side dish: Pair it with a hearty pasta dish or serve it alongside a vibrant salad to complement the flavors and add depth to your meal.
- As a light lunch: Enjoy a few slices of this bruschetta with a side of mixed greens for a satisfying and flavorful lunch option.
No matter how you serve it, it will be a hit!
Ingredients
- 6 tablespoons salted butter, room temperature
- 3 cloves garlic minced or put through a garlic press
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon dried parsley
- 1 baguette sliced 1/2 inch thick on the diagonal
- 10 ounces grape or cherry tomatoes, sliced in half
- 1 tablespoon extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 5 fresh basil leaves, julienned
- 1/2 teaspoon Kosher salt
- shredded parmesan, for serving
Instructions
STEP ONE: Prep the butter spread. In a small bowl, stir together the butter, garlic, freshly cracked black pepper, and dried parsley. If using unsalted butter add ½ teaspoon salt. Spread each baguette slice with garlic butter and place them on a plate.
STEP TWO: Grill the bread. Heat a gas grill to medium. When the grill is ready, place the bread slices onto the grill. Grill the bread, turning once and watching carefully; about 3-5 minutes.
STEP THREE: Combine the bruschetta topping. In a medium-sized bowl, mix together the tomatoes, olive oil, balsamic vinegar, fresh basil leaves, and salt.
STEP FOUR: Assemble. Top each garlic toast with a spoonful of the tomato mixture. Sprinkle with shredded parmesan. Serve!
Tips and Recipe Notes
- You can use a grill pan on the stove instead of an outdoor grill. Preheat the grill pan to medium-high heat. When hot, brush olive oil directly on the grill pan. Add bread slices, cook for 2 minutes, and flip to the other side. Continue flipping until the bread is nice and toasty.
- Adding small mozzarella balls to the tomato mixture gives it a fun little Caprese twist.
- To julienne your basil, stack your 5 basil leaves on top of each other. Roll the leaves into a small rope-like shape. Thinly slice through the rolled leaves until you have sliced through the entire roll.
- Any rustic type of bread will work for this recipe, including ciabatta and sourdough.
How to Store Bruschetta
After this garlic bread bruschetta has been assembled, it won’t keep very well. The tomato mixture will make the bread soggy, so I suggest eating it fresh. But you can store the garlic butter as well as the tomato mixture separately in the fridge. Keep them sealed in an airtight container or cover tightly with plastic wrap for 2-3 days.
Can I make this gluten-free?
Sure! Just use gluten-free bread. You can also use dairy-free cheese to make this vegan.
FAQs
If you can eat dairy, a sprinkle of feta is delicious. I also enjoy a drizzle of balsamic glaze or reduction.
This recipe calls for cherry tomatoes or grape tomatoes, but the best tomatoes for bruschetta are fresh ones! If you have tomatoes growing in your garden, use them, no matter what variety.
When deciding whether a food is healthy for you, you need to consider your own dietary needs and the advice of your doctor. However, generally speaking, bruschetta is a healthy option. It’s full of fresh ingredients, and this recipe, in particular, uses vegan cheese and mayo, so it reduces the added calories and fat that come from dairy products.
More Appetizer Recipes
Garlic Bread Bruschetta
Ingredients
- 6 tablespoons salted butter room temperature
- 3 cloves garlic minced or put through a garlic press
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon dried parsley
- 1 baguette sliced 1/2 inch thick on the diagonal
- 10 ounces grape or cherry tomatoes sliced in half
- 1 tablespoon extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 5 fresh basil leaves julienned
- 1/2 teaspoon Kosher salt
- shredded parmesan for serving
Instructions
- Prep the butter spread. In a small bowl, stir together the butter, garlic, freshly cracked black pepper, and dried parsley. If using unsalted butter add ½ teaspoon salt. Spread each baguette slice with garlic butter and place them on a plate.
- Grill the bread. Heat a gas grill to medium. When the grill is ready, place the bread slices onto the grill. Grill the bread, turning once and watching carefully; about 3-5 minutes.
- Combine the bruschetta topping. In a medium-sized bowl, mix together the tomatoes, olive oil, balsamic vinegar, fresh basil leaves, and salt.
- Assemble. Top each garlic toast with a spoonful of the tomato mixture. Sprinkle with shredded parmesan. Serve!
Video
Notes
- You can use a grill pan on the stove instead of an outdoor grill. Preheat the grill pan to medium-high heat. When hot, brush olive oil directly on the grill pan. Add bread slices, cook for 2 minutes, and flip to the other side. Continue flipping until the bread is nice and toasty.
- Adding small mozzarella balls to the tomato mixture gives it a fun little Caprese twist.
- To julienne your basil, stack your 5 basil leaves on top of each other. Roll the leaves into a small rope-like shape. Thinly slice through the rolled leaves until you have sliced through the entire roll.
- Any rustic type of bread will work for this recipe, including ciabatta and sourdough.
Nutrition
If you make this recipe or any of my others, we would love to hear your thoughts. You can find us on Facebook and Pinterest!
