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.
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 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!
How to Make Bruschetta
- Dice the tomatoes and lightly drain per the recipe below.
- Gently toss the tomatoes and basil with the remaining ingredients in a medium bowl.
- Slice the bread, place it on a baking sheet, and bake until toasted. Rub the warm bread with a clove of raw garlic.
- Spoon the tomato mixture overtop and enjoy.
- 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!
Did your family love this Bruschetta? Be sure to leave a rating and a comment below!
Tomato Bruschetta Recipe
- 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)
- 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.
- Tomato mixture can be made up to 8 hours in advance.
- The tomato mixture will last up to 3 days.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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