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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.

classic Bruschetta on bread

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.

ingredients to make Bruschetta on a wooden board

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!
ingredients to make Bruschetta in a glass bowl

How to Make Bruschetta

  1. Dice the tomatoes and drain (full recipe below).
  2. Toss the tomatoes and basil with the remaining ingredients.
  3. Slice the bread, place it on a baking sheet. Bake. Rub the bread with raw garlic.
  4. Spoon the tomato mixture over the top 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

  • 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!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
Bruschetta Recipe on bread pieces
5 from 81 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.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Servings 12 servings
Author Holly Nilsson
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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

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 81 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

© 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.

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crisp and tangy Bruschetta with writing
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Bruschetta in a bowl and on toast with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  5. 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!5 stars

    Reply

    1. 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.

      Reply

  10. 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!5 stars

    Reply

  11. 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!5 stars

    Reply

    1. 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.

      Reply

  16. 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 yummy5 stars

    Reply

  17. 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!5 stars

    Reply

    1. 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.

      Reply