Bruschetta is easily my all-time favorite appetizer!! Over the years I’ve created this perfect homemade bruschetta recipe with fresh juicy tomatoes, basil and seasonings.
Learn how to make bruschetta and it will become an easy go-to for using up summer tomatoes for years to come.
When we were traveling around Italy I think we started every meal with an appetizer of bruschetta and over the years I’ve recreated the perfect bruschetta recipe. It just takes us back to those little restaurants in Italy we miss so much. My husband and I often end up grabbing a bottle of wine and a loaf of bread on the deck and calling it dinner.
What is Bruschetta?
While we usually think of bruschetta as the tomato portion of this recipe, the word bruschetta actually refers to the preparation of the bread (cut, olive oil and garlic’d), not the bruschetta topping. Bruschetta 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!
How to Make Bruschetta
If you’ve never made this classic Italian appetizer, you’ll find learning how to make bruschetta is easy, delicious and fresh.
The quality of this easy bruschetta recipe completely depends on the quality of the tomatoes! Get the ripest, juiciest you can find, I personally use any variety (hopefully from my garden) and just go by the quality! Some people add balsamic vinegar, however, red wine vinegar is traditional and I prefer it because it doesn’t overpower the tomatoes.
You definitely want to use fresh Basil for this recipe, 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. Fresh basil is essential to this easy bruschetta recipe!
What Kind of Bread do you Serve with Bruschetta?
You can serve this Tomato Bruschetta with any kind of bread or crackers. I have used French bread but I find that a baguette is the best option as it is easier to eat without all of the topping falling off.
The bread is best brushed with olive oil and lightly toasted (which is the actual meaning of the word bruschetta). This step can be done hours ahead of time if you are preparing for guests!
Oh, one last thing… don’t skip the step of rubbing the fresh garlic on the toasted/grilled bread. It makes a big difference in creating the perfect bite!
How to Store Fresh Bruschetta
We serve this bruschetta at room temperature. I mix it and usually leave it on the counter for at least an hour before serving.
Bruschetta is best eaten fresh but if you have leftovers, store them in the fridge in a sealed container for a couple of days. If we have leftovers, we will often make a delicious Bruschetta Baked Chicken or even spoon it over grilled chicken breasts or even on top of pizza!!
Can you freeze bruschetta?
Technically yes, you can freeze it but it will not longer be suitable as a fresh appetizer. If you do freeze it, add it into pasta sauces, soups or stews for maximum flavor!
Our Favorite Fresh Tomato Recipes
- Fresh Tomato Soup– Classic tomato soup recipe!
- Roasted Cherry Tomato Pasta – Easy 30 minute meal.
- Fresh Tomato Salad
- Pico de Gallo
- Parmesan Oven Roasted Tomatoes – Great family side dish!
- Tomato Pie – The BEST Tomato Pie!
Garden Fresh Bruschetta
- 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)
- 1 baguette
- olive oil & fresh garlic for toasting
- Dice tomatoes about 1/4" 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. Rub each toasted slice baguette with a clove of raw garlic.
- Top with tomato mixture.
More Fresh and Easy Appetizers
- Fresh Mango Salsa
- Cucumber Bruschetta
- Easy Shrimp Ceviche Recipe
- Bacon Wrapped Jalapeno Poppers
- Fruit Salsa with Cinnamon Crisps