Garden Fresh Bruschetta

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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.

A large bowl of homemade bruschetta

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.

garden fresh tomatoes in a colander for making bruschetta

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 make Bruschetta to top on garlic toast.

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

5 from 10 votes
Review Recipe

Garden Fresh Bruschetta

Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 12 servings
Author Holly N.
Course Appetizer
Cuisine American, Italian
Garden Fresh Bruschetta combines garlic toast topped with juicy tomatoes, basil, salt and pepper. This is definitely one of our all time favorite appetizers! 


  • 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

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  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.

Recipe Notes

Nutrition based on a serving size of 1/4 cup. This recipe makes about 3 cups.
Nutrition Information
Calories: 86, Fat: 3g, Sodium: 227mg, Potassium: 134mg, Carbohydrates: 12g, Fiber: 1g, Sugar: 1g, Protein: 2g, Vitamin A: 420%, Vitamin C: 6.6%, Calcium: 22%, Iron: 0.8%

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

Keyword bruschetta

More Fresh and Easy Appetizers

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!

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About the author


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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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  1. The leftover tomato mixture (should you actually have any) is delicious on top of a salad and the bread makes excellent croutons, or just tear up the bread into pieces and add it to the salad as the Italians do. Our local Italian restaurant uses Restaurant made Ciabatta Bread. They add oregano to their version of the tomato mixture. This is my favorite Italian Appetizer. Will definitely be trying this recipe out when Tomato Season arrives again!

  2. Yum! This is delicious. I used dried basil, it was all I had, but halved it and only used half the salt and pepper. I also add mozzarella to my bruschetta, but this is delicious as the base!

    1. I broi it in the oven (or toaster oven if I”m just doing a few). I try to keep it about 6″ from the element so it doesn’t get to crisp.

  3. Love bruschetta and here in NJ we have the best tomatoes in the summer. Never knew the right ratio of oil and vinegar. Thanks so much yummy

  4. Delicious!! Time & time again I am WOW’d by this appetizer! Simply amazing! Thx so much for sharing. I’m turning tomato-haters into tomato-eaters… lol , myself included!

    1. The bread you can definitely do before. If you chop the tomatoes the night before, they should be ok as well, I would suggest adding the basil the day of serving for best results.

  5. 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! :)

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

  7. 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!

  8. 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

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

  10. 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]

  11. 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…

    1. 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.

        1. 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!!

    2. 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.

  12. 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!

    1. The sugar makes a world of difference…..especially if you got kiddies in your group! Glad I’m not the only one who does this.