Vegetarian Recipes
Bruschetta
Sure, you could wrap everything in bacon for your holiday appetizer spread if you wanted to, but when you offer something fresh and colorful, I find it always disappears first! This easy Bruschetta recipe comes together in minutes and keeps the whole crowd happy before sitting down for your big holiday meal. The texture combination of the crispy toasted baguette, the juicy, ripe tomatoes, and the fresh basil is absolutely perfect. I never worry about leftovers when I serve this easy appetizer!
What is Bruschetta?
Bruschetta is the perfect appetizer for any occasion. It doesn’t matter if it’s the holiday season or a hot summer day; it’s one of my all-time favorite finger foods to serve. This recipe is a traditional Italian antipasto (appetizer) made from toasted bread, topped with fresh tomatoes, basil, and garlic. It’s also one of the best ways to use up slightly stale bread and make it taste delicious!
Ingredients
Here’s what you’ll need to make this homemade bruschetta recipe:
- Slicer Tomatoes: Any ripe tomatoes will work, but I went for slicer tomatoes because they looked ripest at the store. Choose whatever fresh tomatoes suit your budget—you need about 3 cups total once diced small. I don’t recommend using canned tomatoes, though! Fresh is best for this recipe.
- Shallot: Not all recipes call for shallots, but I like the mild flavor it adds. If you have onion on hand, I recommend dicing it very small and soaking or straining the onion in cold water to cut some of the bite.
- Garlic: Mince it up as finely as possible. You want the garlic to be evenly distributed throughout the topping to infuse every bite with flavor.
- Fresh Basil: I just love the flavor fresh basil brings to this recipe. So, please, use fresh! Dried basil doesn’t replicate the same taste and texture.
- Olive Oil: Mix this in with all the topping ingredients to bring everything together.
- Salt & Black Pepper: Simple seasonings are all you need here!
- Balsamic Vinegar: I mix a little balsamic vinegar into the topping for a little tang and sweetness. It’s absolutely delicious and adds another layer of flavor.
- Baguette: I almost always use a baguette whenever I make this appetizer. They’re pretty easy to find where I live and are pretty inexpensive. However, you can use ciabatta, sourdough, or any other crusty bread. If it’s sturdy enough to hold toppings once toasted, it’ll work well. Also, your bread can be fresh or slightly stale, so that day-old loaf won’t go to waste!
What Else Can I Add?
In Italy, ‘bruschetta’ refers to a slice of grilled or toasted bread traditionally drizzled with olive oil and rubbed with garlic, rather than the fresh tomato mixture we commonly think of. It’s often topped it with all sorts of things like cured meats and cheese, which means the possibilities for variations are endless! Here are some fun additions to this recipe I think you’ll enjoy:
- Prosciutto or other cured meats
- A sprinkle of Parmesan cheese
- Caramelized onions
- Burrata cheese or a sliced ball of fresh mozzarella (the kind you’d use in a Caprese salad, not shredded)
- Roasted red peppers
- A drizzle of homemade balsamic glaze
Recipe Tips & Suggestions
- To save a little time and money, I simply toast my baguette slices and then pile on the toppings. But if you want to lean towards the traditional route, you can brush the bread with olive oil, grill it, and then rub it with a fresh garlic clove before adding the toppings. Either way, it’s delicious!
- Dice everything into small pieces for easy eating. This will also help the topping stretch further so you can pile each slice high with flavor!
- Be sure to deseed your tomatoes before dicing them, as too many seeds can make the mixture watery. This is really easy to do—just slice the tomatoes in half and use a spoon to scrape out the seeds.
- I highly recommend letting your tomato mixture marinate in the bowl for 15 minutes before serving. The flavors meld together nicely, and the salt will draw out excess liquid from the tomatoes. This is my secret to perfectly crisp, not soggy, tomato bruschetta! You can either drain this liquid or use a slotted spoon to scoop the tomato mixture onto your bread.
How to Serve
This easy recipe is the best stand-alone appetizer or addition to a larger holiday spread. I’ll be serving my recipe for bruschetta alongside marinated olives, cheese, cranberry orange relish, and crackers for a festive antipasto platter this year! But it’s just as delicious when served with a hearty dinner option like lasagna or chicken parmesan. Or, for something different, use the tomato mixture to make bruschetta pasta or as a topping for homemade pizza or a salad.
Make It Ahead
Recipes I can prep beforehand are a LIFESAVER for me during the busy holiday season. So, while this recipe is best made fresh, you can get a head start by prepping the topping mixture and storing it in an airtight container in the fridge for up to 3 days. When ready to serve, toast your baguette slices and top with the prepared mixture.
The salt will draw more liquid from the tomatoes as they sit, so don’t forget to strain them before topping the baguette slices. I don’t recommend assembling this dish until right before serving, though, as the bread will get soggy!
Bruschetta Recipe
Ingredients
- 3 slicer tomatoes, seeded and diced small (about 3 cups diced)* $3.63
- 1 small shallot, diced small $0.88
- 2 cloves garlic, minced $0.06
- 2 Tbsp fresh basil, minced (about 1 small clamshell)** $1.78
- ¼ tsp salt $0.01
- ¼ tsp freshly cracked black pepper $0.04
- 3 tsp olive oil $0.18
- 2 tsp balsamic vinegar $0.08
- 1 baguette, cut into ¼-½ inch slices and toasted $1.97
Instructions
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Seed and dice tomatoes, dice shallot, mince garlic, and mince basil. Gather salt, pepper, olive oil, and balsamic vinegar.
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Stir to combine and let sit for 15 minutes.
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Add 2 Tbsp of the tomato mix to each piece of sliced and toasted baguette.
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Drizzle with balsamic glaze*** (if desired!) and serve.
See how we calculate recipe costs here.
Notes
**Don’t skip the fresh basil, as it provides the defining flavor of this recipe. It does up the price quite a bit, but the flavor cannot be replicated with dry herbs. It’s worth the splurge!
***Optional: Whip up a quick batch of our homemade balsamic glaze for drizzling over each portion. It takes this appetizer to the next level!
Nutrition
how to make Bruschetta – step by step photos
Seed and dice 3 tomatoes, dice 1 small shallot, mince 2 cloves garlic, and mince 2 Tbsp fresh basil. Gather ¼ tsp salt, ¼ tsp pepper, 3 tsp olive oil, and 2 tsp balsamic vinegar.
Stir to combine and let sit for 15 minutes. Add 2 Tbsp of the tomato mix to each piece of sliced and toasted baguette.
Drizzle with balsamic glaze (if desired!) and serve! This simple appetizer is super fresh, easy to make, and the perfect way to kickstart your holiday meal.
More Easy Appetizers
The post Bruschetta appeared first on Budget Bytes.
Vegetarian Recipes
How to Make Crispy Hash Browns
Potatoes are THE budget-friendly kitchen staple. They’re cheap and can be used in about a bazillion different ways. When I was asked for a tutorial on How to Make Crispy Hash Browns almost 9(!) years ago, I jumped on it. And all these years later, I still use this same method to get perfectly golden, crispy hash browns every time. I love making an indulgent breakfast on the weekends, and this recipe makes the perfect base for what I like to call my ultimate hash browns. Scroll to the bottom of the post to see what I topped them with to take them to the next level. 😉
“Just made these with frozen hashbrowns. My husband took one bite and asked “Wow, what’s the secret to making them crispy?” I replied with “Beth.” 😂”
Erin
Easy Recipe for Crispy Hash Browns
Just like any breakfast potatoes, I’m sure everyone makes their hash browns differently. BUT, there are three things that I’ve found to be key to making really great golden brown hash browns: rinsing the starch off the potatoes, drying the potatoes well, and using an adequate amount of oil. Yes, that’s right, OIL! If you don’t use enough oil, the potatoes will dry and tend to go from white to burnt. Use enough, and you’ll get crispy yet moist potatoes with a beautiful spectrum of golden brown color.
This recipe only uses 3 simple ingredients (potatoes, oil, and seasoning salt), so each ingredient really matters! That’s why I like to keep things simple and focus on technique. And I’m happy to say this easy recipe has never failed me yet. 😁
Crispy Hash Browns Recipe
Ingredients
- 2 large russet potatoes (about 2 lbs.)* $1.76
- 4 Tbsp cooking oil, or as needed** $0.16
- Seasoning salt to taste $0.05
Instructions
-
Peel the potatoes, if desired. Use a large-holed cheese grater or food processor to shred the potatoes. Place the potatoes in a colander and rinse well, or until the water runs clear. Let the potatoes drain.
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Squeeze the potatoes of their excess water by pressing against the side of the colander or squeezing in your fist. Or, place the potatoes in a clean, lint-free dish towel, roll them up, then press to remove excess moisture.
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Heat a large cast iron or non-stick skillet over medium heat***. Once hot, add a tablespoon of cooking oil. Tilt the skillet to spread the oil over the surface. Add about 1/3 of the shredded potatoes or enough to cover the surface of the skillet in a solid, yet thin layer (1/2 inch thick or so). Let the potatoes fry, without disturbing, until deeply golden brown on the bottom (3-5 minutes). Season lightly with seasoning salt.
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Flip the potatoes, and drizzle with additional oil if needed. Let the potatoes cook on the second side without disturbing until golden brown and crispy again. Season lightly on the second side.
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If needed, flip and cook one more time to achieve the ratio of brown to white that you like. Repeat the process until all of the potatoes are cooked. Serve hot.
See how we calculate recipe costs here.
Notes
**You must use an oil with a high smoke point, like canola, corn, peanut, or sunflower oil. Butter obviously gives amazing flavor, but the butter solids tend to burn, so you’ll want to use clarified butter or ghee instead. I didn’t have the patience to clarify any butter, so I just used canola oil.
***I always use my 10″ cast iron skillet because it offers non-stick protection while giving really even heat and a nice surface for crisping. While stainless steel is also great for crisping, starchy foods (like potatoes) tend to stick a lot more on stainless, so it can be tricky. If you’re not well practiced with keeping food from sticking on stainless steel, I’d suggest either cast iron or a non-stick skillet.
Nutrition
How to Make Hash Browns step-by-step photos
Clean the potatoes: Start with two russet potatoes (about 2 lbs). You can either scrub them clean and leave the skin on or peel them. Gather the other ingredients.
Shred the potatoes: Use a large-holed cheese grater or a food processor to shred the potatoes. I found that the potatoes shredded fairly easily with the cheese grater, so it wasn’t worth cleaning out the food processor.
Rinse the shredded potatoes: Place the shredded potatoes in a colander and rinse them really, really, really well. The water running from the colander should be clear. Then, let them drain.
Dry the shredded potatoes: Making sure the potatoes are as dry as possible is my secret to keeping them crispy. If they have too much water on them, that water will turn to steam while they cook, which basically steams the potatoes and makes them soft. So, you can either let them drain a long time in the colander, squeeze them dry with your hands, or roll them up in a clean, lint-free towel and press them dry. I chose the towel method.
Make the hash browns: Heat a large cast iron or non-stick skillet over medium heat. Once it’s hot, add about a tablespoon of oil. Spread the oil over the surface of the skillet, then add about 1/3 of the shredded potatoes or enough to cover the bottom of the skillet in a solid but thin layer (only about 1/2 inch thick). You’re shooting for maximum surface contact here, so if they’re packed in there too thick, some won’t touch the skillet…and they’ll generate steam again and make everything mushy.
While the potatoes are cooking, sprinkle on a little seasoning salt. This is the kind I use, but you can use whatever brand you like. I love the little bit of extra flavor and kick that seasoning salt adds to the crispy hash browns compared to just plain salt and pepper.
Now, the key here is to not touch them long enough for them to get really nice and brown and crispy. If you mess around with them, stirring or flipping too often, they won’t form a nice crust, and the long strands will kind of break down. So, LEAVE THEM BE. 😊 Then, once they’re very golden, flip them. You might need to drizzle on a little more oil at this point to help the second side crisp up.
Then, LET THE SECOND SIDE BE until it’s also golden and crispy. Now, depending on how many potatoes you have in the skillet, you may want to flip and cook one last time to get most of the potatoes crispy, but that’s up to you. Some people like a 50/50 ratio of crispy to soft, some people like almost all crispy. Repeat the process a couple more times or until you’ve cooked all the potatoes.
Topping Ideas!
These crispy hash browns are great on their own and all, but why not make them ULTIMATE by adding lots of yummy toppings? I did a fried egg, some avocado slices, diced tomato, sliced jalapeño, green onion, and a dollop of sour cream. Waffle House ain’t got nuthin’ on my hash browns.
Serving Suggestions
On those days when I don’t want to add any toppings, I like to serve these homemade hash browns with something equally delicious to make it a complete breakfast! I love piling them up alongside candied bacon for the perfect sweet-and-savory combo. Air fryer hard-boiled eggs are also great because they’re hands-off and cook themselves while I tend to the potatoes! But if I’m feeding a crowd, I’d go for something like a frittata or sheet pan pancakes since they’re both easy to make and can serve a lot of people at once.
Storage & Reheating
Let your leftovers cool and store them in an airtight container in the fridge for up to 3 days. Reheat them in a skillet with a little oil or in the air fryer to crisp them back up again!
More Breakfast Potato Recipes
Our Crispy Hash Browns recipe was originally published 4/8/16. It was retested, reworked, and republished to be better than ever 3/20/25.
The post How to Make Crispy Hash Browns appeared first on Budget Bytes.
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