Garden Fresh Bruschetta

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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.

Bruschetta in a white bowl and a spoon with ingredients in the background

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!

ingredients to make Bruschetta on a wooden board

How to Make Bruschetta

If you’ve never made this classic Italian appetizer, it’s easy, delicious and fresh.

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.

Some recipes add balsamic vinegar, however, red wine vinegar is traditional and I prefer it because it doesn’t overpower the tomatoes.

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!

ingredients to make Bruschetta in a glass bowl

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

Did you make this Garden Fresh Bruschetta? Be sure to leave a rating and a comment below! 

Bruschetta in a white bowl and a spoon with ingredients in the background
5 from 34 votes
Review Recipe

Garden Fresh Bruschetta

Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 12 servings
Juicy tomatoes tossed with fresh basil piled high on toasted bread.


  • 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

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  • 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 based on a serving size of ¼ cup. This recipe makes about 3 cups.

Nutrition Information

Calories: 86, Carbohydrates: 12g, Protein: 2g, Fat: 3g, Sodium: 227mg, Potassium: 134mg, Fiber: 1g, Sugar: 1g, Vitamin A: 420IU, Vitamin C: 6.6mg, Calcium: 22mg, Iron: 0.8mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Appetizer
Cuisine American, Italian
Bruschetta in a bowl with writing
close up of ingredients in a glass bowl to make Bruschetta with writing
Bruschetta before and after mixing ingredients with a title

More Fresh and Easy Appetizers

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About the author


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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. While I was waiting for other tomato dishes to cook I stumbled on this Bruschetta recipe… 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

    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.

  2. 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

  3. 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

    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.

  4. 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

  5. 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

    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.