Best Ever Bruschetta
I made this a little bit ago and Ken and Amber raved about it and called it Best Ever Bruschetta! They couldn’t get enough. Ken said it was restaurant quality. I was really happy with it too. It had so many layers of flavors and full robust garlic too!! The added red pepper and sundried tomatoes added so much more color.
Here are a couple of tips. When I mention parmesan cheese in any recipe I always, always use Parmigiano Reggiano, it is “the undisputed king of cheeses”, at least when you are cooking Italian food!
If I mention olive oil I always use extra virgin but I do a buy a less expensive one for everyday cooking and an expensive one used for drizzling and where the taste of the olive oil is really important, like in this recipe.
If you love bruschetta you have to try this one!!!

Best Ever Bruschetta
This bruschetta has so many layers of flavors and full robust garlic too!! The added red pepper and sundried tomatoes added so much more color.
Ingredients
- 3 tomatoes, diced
- 2 Tbsp. sweet white onion, finely diced
- 2 cloves garlic, minced
- 1 roasted red pepper, jarred or freshly roasted and peeled and seeded
- 1/4 cup sundried cherry or regular tomatoes in oil
- 1/4 cup fresh basil
- 1 Tbsp. fresh oregano
- 1/4 cup parmesan, grated
- 2 Tbsp. extra virgin olive oil
- 1 tsp. balsamic vinegar
- salt and pepper to taste
- Baguette, sliced and brushed with olive oil and toasted
Instructions
- Dice roasted pepper, sundried tomatoes, basil, and oregano.
- Fold in all the other ingredients except the bread of course and refrigerate to let the flavors meld.
- Bring back to room temperature before serving on the toasted baguette. So very good!!
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving:Calories: 84Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 136mgCarbohydrates: 11gFiber: 1gSugar: 2gProtein: 2g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Comments & Reviews
Slice of Southern says
Hi, I just popped over to from Tasty Kitchen. I love your blog! And your Bruschetta looks delishhh! I’m having a linky party on my blog and would love for you to bring this recipe over and link up! Southern Sundays is open until Thursday night. http://www.asliceofsouthern.blogspot.com
Hope to see you there!
Anna says
Looks fancy like a restaurant appetizer. YUM!
Peter Block says
this sounds great. and your pic makes it look amazing.
Noshing with the Nolands says
Thanks everyone, it is really good. I hope you try it!!
Kiri W. says
This does look amazing 🙂 Yum!
good food says
Looks good!!!:) amazing
Julie at Burnt Carrots says
I love bruschetta! This recipe especially looks delicious with the addition of sun dried tomatoes and roasted red peppers. I also 100% agree with you on both the parmigiano reggiano and good olive oil. We finally started buying good olive oil and balsamic vinegar and go through half the amount that we usually would. You don’t need nearly as much when its so good!
Molly Kumar says
Hey Tara,
This looks so yum n fresh, I wish I could pop one right away 🙂
Will definitely try as they are my all time fav finger food & thanks for sharing !!!