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Ripe tomatoes are diced and tossed with fresh basil, olive oil, garlic, and a splash of vinegar, then spooned over garlic rubbed crostini. This appetizer is perfect for entertaining, summer snacking, or as a make-ahead starter.

Holly’s Recipe Highlights
When traveling in Italy, I started almost every meal with bruschetta. The best bruschetta recipe is fresh and simple, just like this one!
- Flavor: This recipe is packed with flavor from juicy tomatoes, fragrant basil, and a hint of garlic, all served over crispy bread.
- Skill Level: This beginner-friendly recipe has a big flavor payoff!
- Prep Note: The tomato mix can be made ahead and served cold or at room temperature. The crispy bread is also perfect to cook ahead!
- Recommended Tools: While no special tools are required for this recipe, I do love this vegetable chopper to make quick and easy work of the tomatoes.
What is Bruschetta?
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.

Ingredient Tips for Bruschetta
- 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 drain (full recipe below).
- Toss the tomatoes and basil with the remaining ingredients.
- Slice the bread, place it on a baking sheet. Bake. Rub the bread with raw garlic.
- Spoon the tomato mixture over the top and enjoy.


Storing Bruschetta
- Prepare 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, as it won’t stay crisp otherwise. 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 it into an omelet, or mix it into deviled eggs.
More Delicious Toast Toppers
Did you enjoy this Bruschetta Recipe? Leave a comment and rating below!

Tomato Bruschetta Recipe
Ingredients
- 20 to 24 ounces ripe tomatoes 4 to 5 Roma tomatoes or 3 to 4 regular tomatoes, diced small
- ¼ cup thinly sliced fresh basil leaves chopped finely
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic minced
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
For Serving
- 1 baguette
- 2 tablespoons olive oil or to taste
- 1 clove 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.
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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!