Bruschetta is a mouthwatering appetizer that is as simple to prepare as affordable. It’s a delicious and economical appetizer. OG Italian budget Byte recipe is simple to make with toasty bread, served with a deliciously chopped garlic tomato and drizzled with balsamic vinegar and olive oil. Serve it for your next party and see it disappear in moments! Plus, if you serve it with a sliced baguette like ours, it’s vegan! (Other traditional options, such as boule or ciabatta, can be made using eggs and milk but are not vegan.)


When pronounced bruschetta, CH is a brutal K sound, namely brews-KEHTA. You’re not doing it correctly if you pronounce it with brew-CHEHta (as I do sometimes when I should be aware of the correct pronunciation). However, who cares? The occasional mispronunciation is a fact of the human experience. You’re creating a delicious appetizer by making it from scratch! #winning


There are no limits to what you can do. The options are endless. The traditional bruschetta is a slice of crusty or day-old bread, drizzled with olive oil, toasted, rubbed with garlic, served with chopped tomato and basil torn, and drizzled with balsamic vinegar. Simple? Yes. More significant than the whole? 100%!


You could prepare the tomatoes ahead of time. Chop, salt, and then mix them with dressing. Please place them in a sealed, airtight container in the refrigerator for up to 3 days. Cut and bake the slices of baguette until they are barely golden. Please keep them in a sealed container lined with paper towels for up to one day. Toast them for a couple of minutes to get them warm before creating them.


Six plum tomatoes ($3.24)

One teaspoon salt ($0.02)

One baguette ($2.99)

Four tablespoons olive oil, divided ($0.52)

Three cloves of garlic ($0.26)

Fresh basil leaves, 1/4 cup ($1.25)

1/2 tsp coarse ground black pepper* ($0.06)

2 tsp balsamic vinegar ($0.06)


Cover a sheet pan with parchment paper. Set a rack in the middle of the oven and then heat it to 450°F. Cut the tomatoes into pencil-sized pieces.

The tomatoes should be de-seeded. Set them aside in the colander and gently stir them, pressing down so the seeds slide into the voids.

Add salt to the tomatoes. Sprinkle generously and mix the salt throughout. Allow 20 minutes for the salt to pull the juices from the tomatoes.

Cut the baguette into diagonal slices into 1-inch-thick pieces as the salt works magic on the tomatoes.

Rub olive oil onto all sides of each slice. Put them onto the sheet pan and toast for approximately five minutes until lightly golden.

Agitate the tomatoes again to let the juices out. Chop the garlic into small pieces, as well as chop the basil. Add the basil, garlic, and pepper to the tomatoes.

Incorporate one teaspoon of balsamic vinaigrette and one tablespoon of olive oil into the tomatoes. Mix well to combine. If required, test the mixture and add salt, pepper, or balsamic.

Serve each baguette slice toasted with a generous spoonful of tomato sauce.

Transfer the bruschetta onto the serving platter. Serve it immediately.