This bruschetta recipe is a family favorite and one I make often.
Ripe tomatoes are diced and tossed with fresh basil, olive oil, garlic, and a splash of vinegar. It’s all spooned over garlic rubbed crostini.
Make and serve bruschetta as a classic Italian-style appetizer.
What is Bruschetta?
When traveling in Italy, I started almost every meal with bruschetta. The best bruschetta recipe is fresh and simple.
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 for Bruschetta
Garden-fresh bruschetta is perfect as an appetizer, a side dish, or a snack served with crostini.
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 lightly drain per the recipe below.
- Gently toss the tomatoes and basil with the remaining ingredients in a medium bowl.
- Slice the bread, place it on a baking sheet, and bake until toasted. Rub the warm bread with a clove of raw garlic.
- Spoon the tomato mixture overtop and enjoy.
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 omelet, or mix it into deviled eggs!
More Delicious Toast Toppers
Caprese Bruschetta
Cucumber Bruschetta
Whipped Feta with Roasted Tomatoes
Burrata with Balsamic Tomatoes
Did your family love this Bruschetta? Be sure to leave a rating and a comment 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
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Dice tomatoes about ¼" and lightly drain.
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Mix all ingredients and let stand at room temperature for at least 1 hour.
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Slice the baguette, brush with olive oil, and toast or grill until lightly browned about 2-4 minutes.
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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
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I used garlic, basil and tomatoes from my garden, and oh my, this was so bright and delicious. I served it to some foodie friends and my picky kids, and everyone loved it.
This is our go-too recipe for bruschetta and is so delicious! I add a balsamic drizzle & Parmigian/feta cheese over top. Such a great reason to grow too many tomatoes!
So good! Such an easy recipe & so delicious. It will definitely be a repeat recipe in our house! ☺️
Hi, Holly! Just stopping by to wish you and yours, and your team, of course, a very Merry Christmas (I already had this great recipe).
Blessings, from a crisp, 25°F Alberta, Canada morning.
Thank you Terry, Merry Christmas to you and your family too!
You say the tomato mixture can be made up to 8 hours in advance. Can it be kept out of the refrigerator the whole time? Also, does the bread need to be toasted and topped immediately before serving? For instance, could it be made at home and taken elsewhere, or should it be assembled later? Thank you
Hi Donna, I tend to refrigerate it if I am making it in advance but it should be okay if left out. The bread can be toasted in advance as well, but should be kept separate from the tomatoes until serving.
I’ve made this recipe a few times now. Just yesterday for Thanksgiving because I didn’t want to bring an appetizer that would take up stove or oven space. It’s always comes out great and is a crowd pleaser. As others have commented it does come out better when using Garden fresh tomatoes rather than store bought. A keeper for sure, thanks for sharing!
I had never thought of rubbing the toast with garlic before. It sounds so good, I think I will make this tonight.
Yum…I have a similar recipe that includes sun dried tomatoes as well
An excellent recipe for bruschetta. We made the bruschetta as instructed and took to friends’ house to provide appetizer and repeated compliments on this.
Will make this one our bruschetta recipe. Thank you Holly/spend with pennies.
I am so happy you enjoyed this recipe Kathy! This has become one of my go-to appetizers that everyone always loves!
I would like to make some canned bruschetta. do you think this recipe, written as it is, would be a good one to use? I’m very new to canning and I just want to make sure I do it correctly.
I haven’t tried canning this recipe so I can’t say for sure.
We love this recipe! I think the red wine vinegar makes it even better. Fresh tomatoes are a must have. I tried it with store bought tomatoes in the winter and it was not nearly as good. I just made this with some Romas from my garden. So good!
We love this recipe! I think the red wine vinegar makes it even better. Fresh tomatoes are a must have. I tried it with store bought tomatoes in the winter and it was near as good. I just made this with some Romas from my garden. So good!
…*not nearly as good with store bought tomatoes! :)
This is my favorite recipe. My husband loves it too, thanks for sharing
By far the best and easiest bruschetta I have ever made – absolutely delicious! Thank you!
Thank you so much for letting me know Terry! It’s one of our favorites too! You’re welcome!