Garden Fresh Bruschetta

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While we usually think of bruschetta as the tomato portion of this recipe, the word bruschetta actually refers to preparation of the bread (cut, olive oil and garlic’d).  It isn’t always topped with tomatoes, it can be made with other ingredients too (like mushrooms or cheeses), but this tomato concoction is my favorite!

Garden Fresh Bruschetta-21

When we were travelling around Italy I think we started every meal with bruschetta.  It’s one of our all time favorite appetizers!

Over the years I’ve created with the perfect bruschetta and I make SO many batches each year.  It just takes us back to those little restaurants in Italy we miss so much.  My husband and I usually end up grabbing a bottle of wine and a loaf of bread on the deck and calling it dinner.

If you’ve never made tomato bruschetta, it’s delicious and fresh and really easy to make! The quality of this recipe completely depends on the quality of the tomatoes!  Get the ripest, juiciest you can find, I personally use any variety and just go by quality!  (I always grow tons of cherry tomatoes in the summer!)  If you have home grown garden fresh tomatoes, this is definitely a great way to enjoy them!  Some people add balsamic vinegar to their bruschetta however red wine vinegar is traditional and I prefer it because it doesn’t overpower the tomatoes.

Garden Fresh Bruschetta-22

Basil is one of those things I literally cannot keep alive so I usually buy it.  (I grow most herbs…  I just seem to have a brown-thumb when it comes to basil). If you don’t grow basil, when you go to the grocery store you can find it in the produce area in a little clam-shell package. However, if you look around they often also sell a fresh little basil plant which is around the same price but bigger and lasts longer.

Oh, one last thing… don’t skip the step of rubbing the fresh garlic on the toasted/grilled bread.  It’s so delicious and makes a big difference in creating the perfect bite!

Garden Fresh Bruschetta

While we usually think of bruschetta as the tomato portion of this recipe, the word bruschetta actually refers to preparation of the bread (cut, olive oil and garlic’d).  It isn’t always topped with tomatoes, it can be made with other ingredients too (like mushrooms or cheeses), but this tomato concoction is my favorite!

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  • 20-24 oz fresh tomatoes (4-5 roma tomatoes or 3-4 regular tomatoes) diced small
  • 1 clove garlic , minced
  • 1/4 cup fresh basil chopped fine
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon each salt & pepper (or to taste)

For Serving

  • 1 baguette
  • olive oil & fresh garlic for toasting


  1. Dice tomatoes about 1/4″ and lightly drain.
  2. Mix all ingredients and let stand at room temperature for at least 1 hour.
  3. Slice the baguette, brush with olive oil and toast or grill until lightly browned. Rub each toasted slice baguette with a clove of raw garlic.
  4. Top with tomato mixture.

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garden fresh bruschetta

Garden Fresh Bruschetta! Perfect summer appetizer and deliciously simple to make! Perfect as an appetizer & great over chicken. Use the best tomatoes you can find & fresh basil!

How to Make Garden Fresh Bruschetta

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

36 comments on “Garden Fresh Bruschetta”

  1. I like a good and simple Bruschetta recipe…some people don’t add any vinegar and I luv it in mine. I also add a bare pinch of sugar for that sweet and sour effect. Thanks for sharing!

  2. i love bruschetta and this sounds delicious. it’s also simple and easy to make.

  3. How do you handle this… do you hot water bath can jars?

    • I just use it fresh. Mix it up and it doesn’t usually last longer than one day but will stay fresh in the fridge for a couple of days.

      • Can you jar this up in big batches or have to make it fresh all the time sounds really good.

        • I do not have canning experience, so I can’t say for sure… hopefully someone else can offer some advice. :)

        • I make a large amount and divide it into mason jars. the flavors intensify the longer you have it-so you don not want to keep it too long. Normally, when I jar it, I give them out to family and friends with a card attached with the ingredients and a small note. I also cut some bread for them. Good Luck!!

    • You would not want to hot water bath this as the olive oil would make the PH not acid enough for that method. It would need to be canned with a pressure method.

  4. Made this tonight with some grilled ciabatta bread (outside grill)…& a tuna-pasta salad on the side…it was awesome! Will be using the leftover as side to my omelet in the morning…

  5. You are right!! :) I had no idea that it referred to the bread!! Thanks for the info!

    Wikipedia says:

    Bruschetta (Italian pronunciation: [bru-sket-ta] ( listen)) is an antipasto from Italy whose origin dates to at least the 15th century. It consists of grilled bread rubbed with garlic and topped with olive oil, salt and pepper. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. In some countries, a topping of chopped tomato, olive oil and herbs is sold as bruschetta.[1]

  6. instead of vinegar you can ad some pickled cucumber :)) Enjoy!!!

  7. Ya. Definitely have to have vinegar! I use balsamic instead and throw a handful of chopped sun dried tomatoes in too! Delish!

  8. What if you don’t have redwine vinegar? what is a good replacement?

  9. Does anyone have a recipe to save this by canning or freezing?

  10. Thank you for this recipe, it is excellent! My DH hates raw tomatoes but he will eat them this way, a miracle!

  11. Bruschetta is served fresh and cold. with bread….antipasto can be canned………..and served with toast points or crackers…canning the bruschetta mix would ruin the idea and the recipe..FRESH is the word

  12. I just made this and when the hubby took a bite he said mmmmm thats good and gave me the thumbs up saying “Jesus F’ing christ thats good!” We both agree this is going to be a staple in our home!

  13. Sounds delicious! Can’t wait to try this!

  14. This along with a cheese plate and some wine and I’d call that dinner too :) Looks perfect!

  15. Love your recipe. Wondered if you can make the tomato mixture ahead of time, like the day before, so the flavors can meld together.

  16. Made this tonight and it was deliciousssss! Thank you for posting your great recipes!

  17. I love a good vinegarie Bruschetts that stays togther. Oh my I’m hungry for some right now. Got to go.

  18. Yum yum. Cured the craving and was soooo much easier than the last Bruschetta I tried making. I added some red onion to mine because I needed to find a way to use up some left over in the fridge. It was good! Thanks for sharing. My husband literally picked up the serving spoon and ate it by the spoonfuls. (#childlessnewlywedperks) I figure that means he really liked it! :)

    Rating: 5
  19. It was perfect! Verry tasty.

    Rating: 5

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