Best-Ever Bruschetta

This is the appetizer people hover around. It’s fresh, punchy, and ridiculously simple—perfect for weeknights, cookouts, and holiday spreads. Our Garlic Olive Oil brings savory depth while Traditional Balsamic adds a sweet-tangy finish that makes tomatoes and basil sing.

Ingredients (8–10 servings)

Topping

• 2 1/2 cups Roma tomatoes, finely diced (seeds removed if very juicy)
• 1/3 cup fresh basil, thinly sliced
• 1/4 cup freshly grated Parmesan
• 3 Tbsp The Olive Leaf Garlic Olive Oil
• 2 Tbsp The Olive Leaf Traditional Balsamic
• 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper

Toasts

• 1 baguette, sliced 1/2” thick (about 20–24 slices)
• Olive Leaf Garlic Olive Oil, for brushing (or a neutral EVOO)
• 1 garlic clove, halved (optional, for rubbing)

Directions

1. Toast the bread. Brush baguette slices with a little oil. Broil 1–2 minutes per side until golden, or grill for light char. If using, rub warm toasts with the cut side of a garlic clove.
2. Make the topping. In a bowl, mix tomatoes, basil, Parmesan, Garlic Olive Oil, Traditional Balsamic, salt, and pepper. Let stand 10–15 minutes so the juices marry.
3. Assemble & serve. Spoon topping onto warm toasts right before serving. Drizzle any bowl juices over the platter.

Tips & Easy Swaps

• Keep it crisp: Top right before serving, or set out toasts + bowl for DIY assembly.
• Tomato tips: Any ripe tomato works; drain excess liquid for neater bites.
• Cheese swap: Try fresh mozzarella pearls or whipped ricotta under the topping.
• Flavor twists: Use Basil or Black Pepper Olive Oil; swap in Fig or Neapolitan Herb Balsamic.
• Make-ahead: Mix topping up to 4 hours ahead; cover and chill. Bring to room temp and stir before serving. Toasts can be made earlier the same day.

Why Traditional Balsamic Works

Traditional Balsamic adds gentle acidity and caramelized sweetness that balances the garlicky olive oil and concentrates tomato flavor—no reduction needed and no color change to the bread.