Bruchetta Served Cold

As we gear up for Jennifer’s baby shower, I can’t help but reminisce about our Amazing girls’ trip to Italy. Remember that incredible bruschetta that we had? I was sooo inspired to recreate that magic for the baby shower!

Bruschetta Recipe


  • 1 baguette, sliced into 1/2 inch pieces
  • 4 ripe tomatoes, finely chopped
  • 2 cloves garlic, minced
  • 1 small red onion, finely chopped
  • A handful of fresh basil leaves, chopped
  • Extra virgin olive oil
  • Balsamic vinegar (optional)
  • Salt and pepper, to taste


  1. Prepare the Bread:
    • Preheat your oven to 375°F (190°C).
    • Arrange the baguette slices on a baking sheet.
    • Lightly brush each slice with olive oil.
    • Bake in the oven for about 10 minutes or until the bread is slightly golden and crisp.
  2. Make the Tomato Topping:
    • In a mixing bowl, combine the chopped tomatoes, minced garlic, chopped red onion, and basil.
    • Drizzle with a good amount of olive oil. Add a splash of balsamic vinegar if desired.
    • Season with salt and pepper. Mix well.
    • Let the mixture sit for about 15-20 minutes to allow the flavors to meld.
  3. Assemble the Bruschetta:
    • Once the bread is toasted and cool enough to handle, spoon the tomato mixture onto each slice.
    • Drizzle a little more olive oil over the top if desired.
  4. Serve:
    • Arrange the bruschetta on a serving platter.
    • Serve immediately or let it sit for a few minutes to allow the bread to absorb some of the tomato juices.


  • For extra flavor, you can rub a clove of garlic on the toasted bread before topping it with the tomato mixture.
  • You can also add other ingredients like chopped olives, capers, or cheese (like mozzarella or feta) to the tomato mixture for variety.

This bruschetta recipe is perfect as a cold appetizer and is sure to be a hit at any gathering! Enjoy!

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