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 78 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


  • 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.


YouTube video


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 78 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
close up of Bruschetta Recipe with writing
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. 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! :)5 stars

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

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

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

  5. 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!

  6. 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

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

  8. 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]

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

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

      3. 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.

  10. 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.