This bruschetta recipe is a family favorite and one I make often.

Ripe tomatoes are diced and tossed with fresh basil, olive oil, garlic, and a splash of vinegar. It’s all spooned over garlic rubbed crostini.

Make and serve bruschetta as a classic Italian-style appetizer.

plated Bruschetta Recipe on bread pieces

What is Bruschetta?

When traveling in Italy, I started almost every meal with bruschetta. The best bruschetta recipe is fresh and simple.

While the word bruschetta is thought of as the tomatoes, bruschetta refers to the preparation of the bread (cut, olive oil, and garlic rubbed), not the tomato topping.

This Bruschetta recipe is easy to prepare. Toast slices of baguette and rub the bread slices with garlic and a drizzle of olive oil. The toppings can vary but often include fresh tomatoes & basil.

ingredients to make Bruschetta on a wooden board

Ingredients for Bruschetta

Garden-fresh bruschetta is perfect as an appetizer, a side dish, or a snack served with crostini.

Tomatoes – Use fresh ripe tomatoes, I choose Roma tomatoes or vine-ripened tomatoes but cherry tomatoes work as well. While dicing the tomatoes, place them in a colander to drain.

Bread – Slices from a baguette, hold the toppings, and soak up the marinade. Once toasted, rub the bread with a fresh peeled clove of garlic before serving.

Marinade While some recipes use balsamic vinegar, red wine vinegar is more traditional. Use a great quality extra virgin olive oil and fresh basil.

Extras – Finely diced cucumbers, minced red onion, slices of fresh mozzarella cheese, Greek olives, or parmesan cheese petals make bruschetta into a new appetizer every time!

ingredients to make Bruschetta in a glass bowl

How to Make Bruschetta

  1. Dice the tomatoes and lightly drain per the recipe below.
  2. Gently toss the tomatoes and basil with the remaining ingredients in a medium bowl.
  3. Slice the bread, place it on a baking sheet, and bake until toasted. Rub the warm bread with a clove of raw garlic.
  4. Spoon the tomato mixture overtop and enjoy.
baked bread on a baking sheet to make Bruschetta

Don’t Skip the Garlic!

Don’t skip rubbing the warm, toasted baguette slices with fresh cloves of garlic. It adds so much flavor to this recipe. Once you try it, the garlicky warm toast will be a go-to for dipping in soups, serving snacks, or even avocado toast!

fresh Bruschetta in a white bowl with tomatoes , bread and seosonings in the background

Storing Bruschetta

  • Make the tomato mixture up to 4 hours in advance, the flavors will only get better!
  • The toasts can be made ahead of time and stored in an air-tight container. Ensure the bread is cooled before sealing or it won’t stay crisp. Leftover bread can be made into croutons.
  • The tomato mixture will last up to 3 days. Add it to sour cream for a quick dip, fold into an omelet, or mix it into deviled eggs!

More Delicious Toast Toppers

Did your family love this Bruschetta? Be sure to leave a rating and a comment below!

Bruschetta Recipe on bread pieces
5 from 79 votes↑ Click stars to rate now!
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Tomato Bruschetta Recipe

Fresh ripe tomatoes are tossed with fresh basil and piled high on garlicky toasted bread.
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Servings 12 servings
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  • 20-24 ounces fresh tomatoes (4-5 roma tomatoes or 3-4 regular tomatoes), diced small
  • ¼ cup fresh basil chopped finely
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 clove garlic minced
  • ½ teaspoon each salt & pepper (or to taste)

For Serving

  • 1 baguette
  • 2 tablespoons olive oil or to taste
  • 1 clove fresh garlic for toast


  • Dice tomatoes about ¼" and lightly drain.
  • Mix all ingredients and let stand at room temperature for at least 1 hour.
  • Slice the baguette, brush with olive oil, and toast or grill until lightly browned about 2-4 minutes.
  • Rub each toasted slice baguette with a clove of raw garlic. Top with tomato mixture.



A sprinkle of parmesan cheese can be added to the bread before baking.
Lightly drain tomatoes in a strainer to keep the bruschetta from becoming watery.
Balsamic vinegar or balsamic glaze can be drizzled over top if desired. We prefer this recipe without balsamic. 
Nutrition is based on a serving size of ¼ cup per serving. This recipe makes about 3 cups.
  • Tomato mixture can be made up to 8 hours in advance.
  • The tomato mixture will last up to 3 days. 
5 from 79 votes

Nutrition Information

Calories: 105 | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 228mg | Potassium: 142mg | Fiber: 1g | Sugar: 2g | Vitamin A: 420IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Lunch, Party Food, Side Dish
Cuisine Italian
Bruschetta Recipe on bread and writing
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close up of Bruschetta Recipe with a title
ingredients to make Bruschetta Recipe in a bowl and plated dish with a title


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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!
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Recipe Rating


  1. So good! Such an easy recipe & so delicious. It will definitely be a repeat recipe in our house! ☺️5 stars

  2. Hi, Holly! Just stopping by to wish you and yours, and your team, of course, a very Merry Christmas (I already had this great recipe).
    Blessings, from a crisp, 25°F Alberta, Canada morning.

  3. You say the tomato mixture can be made up to 8 hours in advance. Can it be kept out of the refrigerator the whole time? Also, does the bread need to be toasted and topped immediately before serving? For instance, could it be made at home and taken elsewhere, or should it be assembled later? Thank you

    1. Hi Donna, I tend to refrigerate it if I am making it in advance but it should be okay if left out. The bread can be toasted in advance as well, but should be kept separate from the tomatoes until serving.

  4. I’ve made this recipe a few times now. Just yesterday for Thanksgiving because I didn’t want to bring an appetizer that would take up stove or oven space. It’s always comes out great and is a crowd pleaser. As others have commented it does come out better when using Garden fresh tomatoes rather than store bought. A keeper for sure, thanks for sharing!5 stars

  5. An excellent recipe for bruschetta. We made the bruschetta as instructed and took to friends’ house to provide appetizer and repeated compliments on this.
    Will make this one our bruschetta recipe. Thank you Holly/spend with pennies.5 stars

    1. I am so happy you enjoyed this recipe Kathy! This has become one of my go-to appetizers that everyone always loves!

  6. I would like to make some canned bruschetta. do you think this recipe, written as it is, would be a good one to use? I’m very new to canning and I just want to make sure I do it correctly.

  7. We love this recipe! I think the red wine vinegar makes it even better. Fresh tomatoes are a must have. I tried it with store bought tomatoes in the winter and it was not nearly as good. I just made this with some Romas from my garden. So good!5 stars

  8. We love this recipe! I think the red wine vinegar makes it even better. Fresh tomatoes are a must have. I tried it with store bought tomatoes in the winter and it was near as good. I just made this with some Romas from my garden. So good!5 stars

    1. Thank you so much for letting me know Terry! It’s one of our favorites too! You’re welcome!