This easy bruschetta recipe is a family favorite and one that is frequently requested! It’s the perfect way to enjoy a bounty of summer tomatoes!
Fresh juicy tomatoes are diced and tossed with fresh basil, olive oil, garlic, and a splash of vinegar. It’s all spooned over garlic rubbed crostini. Perfection!
Make and serve this classic Italian-style appetizer before a meal or as a healthy snack!
What is Bruschetta?
When traveling around Italy I think I started every meal with bruschetta. I think the best bruschetta recipe is one that uses fresh ingredients and is kept simple. It takes me back to those little restaurants I miss so much.
Although we often associate the word bruschetta with the tomato topping, bruschetta refers to the preparation of the bread (cut, olive oil, and garlic rubbed), not the topping tomato topping.
Bruschetta is a classic Italian appetizer that is easy to prepare. Simply toast, rub bread slices with garlic, and a drizzle of olive oil. The toppings can vary but often include fresh tomatoes & basil.
A Fresh & Flavorful Appetizer!
- Garden-fresh bruschetta is perfect as an appetizer, a side dish, or a simple snack served with crostini and a glass of chilled white wine!
- Bruschetta topping is so versatile! Mix it into hot or cold pasta dishes, add it to pizza and focaccia, or mix it into an omelet. Serve over grilled chicken or fish.
- Use up leftovers of vegetables, meats, and cheeses, as bruschetta toppings, too!
Ingredients for Bruschetta
Tomatoes – The fresher the better! I often use Roma tomatoes as I like how they hold up but cherry tomatoes add a great pop of flavor too. While dicing the tomatoes, place them in a colander to drain.
Bread –Slices from a sturdy baguette hold the tasty toppings and soak up the marinade. Any bread as long as it’s thick will work. Try this recipe for homemade garlic bread, or this homemade French bread.
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
For the best flavor, rub the toast with fresh garlic, then drizzle it with olive oil before adding the topping.
- Gently toss diced tomatoes and basil with the remaining ingredients in a medium bowl. Stir and let rest.
- Slice the bread, place it on a baking sheet, and drizzle with olive oil per the recipe below. Bake in the oven until lightly toasted.
- Rub the warm bread with a clove of raw garlic.
- Top with tomato mixture and serve immediately. Optional garnish with fresh basil leaves.
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 omelette, 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!
Tomato Bruschetta Recipe
Ingredients
- 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
Instructions
- 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.
Video
Notes
- Tomato mixture can be made up to 8 hours in advance.
- The tomato mixture will last up to 3 days.
Nutrition Information
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Like our recipes?
Follow us on Pinterest!
This is the best bruschetta I’ve ever had!
20 – 24 ounces by volume?
20-24 ounces by weight Charlie. Enjoy!
I am a huge foodie (over 50) and this is the best bruschetta we have ever had!
Hi, how long will the bruschetta keep.
Thank you
It will keep 2-3 days.
While I was waiting for other tomato dishes to cook I stumbled on this Bruschetta recipe…..wow it’s wondferful! I made triple the recipe and it was gone the same day {six of us eating it}. Absolutely the best without the balsamic vinegar. Keep up the fantastic work!
Ruchetta re pie great
Looks & sounds wonderful once I located it. Another broken link via my newsreader. Article points to non-existent
https://www.spendwithpennies.com/garden-fresh-bruschetta
instead of … hollys-bruschetta/
Is anyone else experiencing or reporting these issues cropping up or is it just me?
Thank you for letting us know. We did have an issue with our emails but I’ve updated it. It should work for you now.
Excellent bruschetta recipe!
Amazing recipe! Super simple all I did was add more garlic! Thank you
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!
Delicious idea MaryAnn!
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!
Mmmm, that sounds delicious Lynn!
Hi Holly,
Just checking on how you toast the bread. In the oven or toaster oven, broil or bake?
CJ
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.
it a good recipe
Thanks Faith!
I’m at store to buy ingredients. Excited about trying your receipt!
I hope you love it Eugena!
Delicious- much lighter flavor than bruschetta made with balsamic vinegar
Thanks Shanee, so happy you enjoyed it!
Nice and simply appetizer wow so amazing
Thanks Comfort, glad you think so!
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
Glad we could help Licia! This is the perfect way to use those delicious tomatoes!
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!
I am so glad you enjoyed this recipe Carlita!
Want to do this for a work event can i do it the night before? Both bread and topping?
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.
I make this same recipe, but I use balsamic vinegar instead of the red wine vinegar. Everyone loves it!
Great addition!
I add 2 to 3 Tablespoons of feta cheese. Yum
Yum Carol!