This post may contain affiliate links. Please read our disclosure policy.
This bruschetta for one features crisp toasted bread topped with fresh tomatoes, basil, garlic, and olive oil. It’s a classic Italian appetizer made in a small batch and ready in minutes.
Featured Comment
“This was absolutely perfectly portioned and delicious!”
– Wenda
Why You’ll Love This Recipe
- Fresh Tomato Flavor: Juicy tomatoes, fresh basil, and garlic create classic Italian bruschetta flavor.
- Quick to Make: Ready in minutes with simple prep and minimal ingredients.
- Crisp, Toasted Bread: Oven-toasted bread stays firm and holds the tomato topping without getting soggy.
- Simple Ingredients: Made with fresh, everyday ingredients you can find year-round.
- Perfectly Portioned: Makes bruschetta for one or two using just 3 to 4 slices of bread.
There’s something deeply satisfying about bruschetta made the classic way. Crisp, warm bread topped with juicy tomatoes, fresh basil, and just enough garlic and olive oil to bring everything together. I love how the flavors stay clean and vibrant, and how every bite feels fresh and balanced. It’s simple food done well, and that’s what makes it so enjoyable.
Looking for more small batch appetizer recipes? Try our crunchy buffalo cauliflower, loaded deviled eggs, small batch jalapeño poppers, and single serve baba ganoush.
Ingredients
If you have any ingredients leftover from this small batch bruschetta recipe, check out our Leftover Ingredients Recipe Finder.
- Tomatoes: Fresh tomatoes are the foundation of classic bruschetta. This recipe uses one Roma tomato, which yields about 1/2 cup or 3 ounces when chopped. Roma tomatoes work well because they are firm and less watery, but any ripe, fresh tomato can be used. If you have extra tomatoes, use them in Caprese pasta for one, a breakfast sandwich, or single serve ratatouille.
- Basil: Fresh basil adds brightness and aroma to the tomato mixture. Use 2 to 3 large basil leaves, finely chopped. Extra basil can be used in single serve lasagna soup and Tuscan chicken for one.
- Parmesan cheese: Freshly shredded Parmesan adds a salty, savory layer that balances the tomatoes. About 1 tablespoon is all you need.
- Garlic: A fresh garlic clove provides sharp, authentic flavor. Finely mince or grate it so it blends evenly into the tomato mixture. Garlic powder is not recommended here.
- Olive oil: Extra virgin olive oil adds richness and helps bring the ingredients together. Use 1/2 tablespoon in the tomato mixture and a little more for brushing the bread. Light olive oil can be used if needed, but extra virgin offers the best flavor.
- Balsamic vinegar: A small amount of balsamic vinegar adds depth and a subtle tang. Just 1/4 teaspoon is enough to enhance the tomatoes without overpowering them.
- Salt and black pepper: Use 1/8 teaspoon each to season the mixture and bring out the natural flavors of the tomatoes and basil.
- Bread: Crusty bread is essential for bruschetta. A homemade French bread works especially well, but sourdough, ciabatta, or Italian bread are all good choices. Slice and toast the bread so it stays crisp under the tomato topping.
Recipe Variations
Try one of these easy bruschetta variations using the same base ingredients.
- Cheesy Bruschetta: Add shredded mozzarella and broil just until the cheese melts and bubbles.
- Mediterranean Bruschetta: Stir chopped olives or capers into the tomato mixture for a briny, savory flavor.
- Avocado Bruschetta: Add thin slices of avocado under the tomato topping for a creamy contrast.
- Spicy Bruschetta: Sprinkle red pepper flakes over the tomatoes for a touch of heat.
- Prosciutto Bruschetta: Top with thin slices of prosciutto for a salty, savory finish.
How To Make Bruschetta
These step-by-step instructions show how to make bruschetta for one using simple ingredients. Ingredient amounts and full details are in the recipe box below. This recipe uses the oven to toast the bread, but grilling the bread with olive oil and a rubbed garlic clove is a great option if you prefer a smoky flavor.
- Heat the oven to 450°F (230°C). Position an oven rack in the upper third of the oven, about 5 to 6 inches below the broiler.
- Chop the tomato and place it in a small bowl.
- Add the Parmesan cheese, minced garlic, olive oil, balsamic vinegar, salt, and black pepper. Stir until well mixed.
- Thinly slice the basil and gently stir it into the tomato mixture.
- Slice the baguette into four 1/2-inch thick pieces. Brush one side of each slice with olive oil and place them olive oil side down on a baking sheet.
- Toast the bread for 5 to 6 minutes, until the edges are lightly browned.
- Transfer the toasted bread to a plate with the olive oil side facing up. Spoon the tomato mixture over each slice and serve immediately.
Expert Tips
- Drain the Tomatoes: After chopping, consider letting the tomatoes sit for a few minutes and drain off excess liquid to prevent soggy bruschetta.
- Toast the Bread Well: Toast the bread until firm and lightly golden so it holds the topping without softening too quickly.
- Serve Right Away: Bruschetta is best enjoyed immediately while the bread is crisp.
Frequently Asked Questions
Bruschetta is a classic Italian appetizer made with toasted bread topped with fresh tomatoes, garlic, basil, olive oil, and salt.
A crusty bread like a French baguette works best. Sourdough, ciabatta, or Italian bread are also good options because they toast well and hold the topping.
You can prepare the tomato topping a few hours ahead and refrigerate it. Toast the bread and assemble just before serving for the best texture.
Drain excess liquid from the tomatoes and toast the bread until firm. Brushing the bread with olive oil also helps create a barrier.
The tomato topping can be stored in the refrigerator for up to one day, but bruschetta is best assembled and eaten right away.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this “bruschetta recipe for one” or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Bruschetta For One
Equipment
Ingredients
- ½ cup chopped tomatoes
- 1 tablespoon shredded Parmesan cheese
- 1 clove garlic -minced
- ½ tablespoon olive oil -plus more for brushing on bread
- ¼ teaspoon balsamic vinegar
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 2-3 large basil leaves -thinly sliced
- 4 slices crisp artisan bread -French bread, a baguette, sourdough or Italian bread work well
Instructions
- Heat the oven to 450°F (230°C). Position an oven rack in the upper third of the oven, about 5 to 6 inches below the broiler.
- Chop the tomato and place it in a small bowl. If the tomato is very juicy, let it sit for a few minutes and drain off excess liquid.
- Add the Parmesan cheese, garlic, olive oil, balsamic vinegar, salt, and black pepper. Stir until combined.
- Stir in the basil just until evenly mixed.
- Brush one side of each slice of bread with olive oil and place them olive oil side down on a baking sheet.
- Toast for 5 to 6 minutes, until the edges are lightly browned and the bread feels firm.
- Transfer the toasted bread to a plate with the olive oil side facing up. Spoon the tomato mixture over each slice and serve.
Notes
- Drain the Tomatoes: After chopping, consider letting the tomatoes sit for a few minutes and drain off excess liquid to prevent soggy bruschetta.
- Toast the Bread Well: Toast the bread until firm and lightly golden so it holds the topping without softening too quickly.
- Serve Right Away: Bruschetta is best enjoyed immediately while the bread is crisp.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This was absolutely perfectly portioned and delicious!
On point! Thank you so much for posting this delicious recipe!