About the Recipe
Bruschetta has always been one of my favorites—it’s simple, packed with flavor, and works as a light meal, appetizer, or even a quick snack. I still remember the first time I had it back in elementary school when a classmate brought some for lunch (lucky her—my lunches were never that exciting). I loved it so much I asked her for the recipe, and it’s been in my recipe book ever since.
After weeks of holiday baking and way too many cookies, I needed a break from all the sugar. That’s when I thought of bruschetta. The festive red and green colors felt perfect for Christmas, and it had been a while since I made it. But instead of sticking to my childhood recipe, I decided to mix things up with a fun twist: a deconstructed version with confit garlic and a herby vinaigrette.
The confit garlic is a game-changer—it’s sweet, mellow, and almost like garlic candy, without that harsh bite. And the herby vinaigrette? So good. It ties everything together and can double as a salad dressing or a drizzle over steak or grilled veggies. Honestly, it’s a flavor booster you’ll want to use everywhere.
This version of bruschetta has it all—fresh, juicy tomatoes, crispy bread, and plenty of rich, bold flavors. I hope you give it a try and love it as much as I do!
A Twist on the Classic: The confit garlic and herby vinaigrette give this bruschetta a fun and flavorful upgrade.
Versatile Vinaigrette: Drizzle it on the bruschetta or use it on salads, steak, or roasted veggies.
Make-Ahead Friendly: Prep the garlic and tomato mix ahead of time, so it’s ready when you need it.
The Perfect Balance: Crispy bread, juicy tomatoes, and sweet, caramelized garlic come together for an irresistible bite.
Holiday-Friendly: The festive red and green make it a great addition to any holiday spread!
What You'll Love
Can I make the confit garlic ahead of time? Absolutely! You can make it a few days in advance and store it in a jar with olive oil in the fridge. Just bring it to room temperature before using.
What kind of bread is best for bruschetta? A good crusty baguette or sourdough is perfect. You want something that crisps up nicely but holds the toppings without getting soggy.
Can I use cherry tomatoes instead of regular ones? Of course! Cherry or grape tomatoes are great—they’re sweet and bite-sized, making them super easy to prep.
How do I store leftovers? Store the tomato mixture, confit garlic, and vinaigrette separately in airtight containers in the fridge. Assemble fresh when you’re ready to enjoy more.
Frequently asked Questions
Ingredients
1-2 cups Garlic Confit
2 cups Tomatoes (finely chopped)
1 cup Parsley
1 cup Basil
1/4 cup Oregano
4 Tablespoons Extra Virgin Olive Oil (plus a bit extra for drizzle)
4 Tablespoons Red Wine Vinegar
1/2 Teaspoon Salt
Pepper to taste
1 Baguette
Preparation
Start by making your garlic confit. You can press the link to go to the recipe, but you basically just need to peel a whole bunch of garlic, submerge it in olive oil, add some herbs (in this case I added fresh rosemary sprigs) and shove it in the oven at 325F for about 45 minutes.
Meanwhile prep your tomatoes. Chop them into small cubes. I find the smaller the better, as they tend to pile onto the baguette a little easier. Add the chopped tomatoes to a medium bowl with a tablespoon of olive oil and some salt and pepper to taste. Stir well.
Once your garlic is golden, ready and out of the oven, you can prep your little baguette toasts. Cut your baguette at an angle into 2cm thick slices. Line them onto a baking tray, drizzle with a bit of olive oil and a sprinkle of salt and pop them into the oven at 350F and toast for 25 minutes or until golden and crispy.
Meanwhile prep your herb vinaigrette. Add the parsley, basil, and oregano to a food processor with the 4 tablespoons of olive oil and red wine vinegar. Season with salt and pepper to taste. Blend until you have a nice smooth green drizzle.
To plate, take a piece of toasted baguette and with a knife spread a clove of the garlic confit over top. Top the garlic with a spoonful of tomatoes and a nice drizzle of the herby vinaigrette. Complete with a sprinkle of salt and enjoy!
You'll want to make a whole bunch of these, especially if you are hosting. I guarantee they will be a hit, so make sure to prep some extra!
