It’s peak tomato season, which means it’s also bruschetta season! By bruschetta, I mean the Americanized version of authentic Italian bruschetta, featuring ripe red tomatoes, basil and garlic on golden, toasted French bread.
That’s the only way I’ve known bruschetta to be. I like to finish my bruschetta with a light drizzle of thick balsamic vinegar, for flavor and beauty bonus points. It punctuates the end result with irresistible tanginess.
Bruschetta is the perfect appetizer for summer parties. In fact, I only make bruschetta during the summertime, since ripe tomatoes are the number one key to making great bruschetta.
At its best, bruschetta is light and crisp, covered in deep red tomatoes and full of fresh flavor. At its worst, bruschetta is soggy, pink and flavorless.
Let’s boycott sad bruschetta! I’m sharing all my tips in this post. Ready to make the best bruschetta you’ve ever had?
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