by Holly
Bruschetta is easily my all-time favorite appetizer!! Fresh juicy tomatoes, basil, and seasonings are piled high on garlic’d bread!
Once you learn how to make bruschetta and it will become an easy go-to for using up summer tomatoes for years to come.
When we were traveling around Italy I think we started every meal with an appetizer of bruschetta and over the years I’ve recreated what I could call the best bruschetta recipe. It just takes us back to those little restaurants in Italy we miss so much.
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 rubbed), not the bruschetta topping.
In fact, bruschetta isn’t always topped with tomatoes, it can be made with other ingredients too (like mushrooms, cheese, or even cucumbers), but this tomato concoction is my favorite!
How to Make Bruschetta
If you’ve never made this classic Italian appetizer, it’s easy, delicious and fresh.
TOMATOES
There really is no “best” except a variety that is fresh and ripe. 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.
Dice the tomatoes into a strainer and allow them to drain while you prepare the other ingredients.
VINEGAR
Some recipes add balsamic vinegar, however, red wine vinegar is traditional and I prefer it because it doesn’t overpower the tomatoes.
BASIL
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, crostini, 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!
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 no longer be suitable as a fresh appetizer. If you do freeze it, add it into pasta sauces, soups, or stews for maximum flavor!
More Fresh Tomato Recipes
- Fresh Tomato Soup– Classic tomato soup recipe!
- Roasted Cherry Tomato Pasta – Easy 30 minute meal
- Fresh Cucumber Tomato Salad
- Pico de Gallo
- Parmesan Oven Roasted Tomatoes – Great family side dish!
- Tomato Pie – The BEST Tomato Pie!
Did you make this Garden Fresh Bruschetta? Be sure to leave a rating and a comment below!
Garden Fresh Bruschetta
Prep Time 10 minutes
Servings 12 servings
Ingredients
- 20-24 ounces fresh tomatoes (4-5 roma tomatoes or 3-4 regular tomatoes) diced small
- 1 clove garlic minced
- ¼ cup fresh basil chopped finely
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon each salt & pepper (or to taste)
For Serving
- 1 baguette
- olive oil & fresh garlic clove for toasting
Follow Spend with Pennies on Pinterest
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. Rub each toasted slice baguette with a clove of raw garlic.
- Top with tomato mixture.
Recipe Notes
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
More Fresh and Easy Appetizers
- Fresh Mango Salsa – perfect for a crowd
- Cucumber Bruschetta – a fun twist on a classic
- Easy Shrimp Ceviche Recipe – with fresh citrus flavor
- Bacon-Wrapped Jalapeno Poppers – great for game-day
- Fruit Salsa with Cinnamon Crisps – a sweet snack
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!