This easy bruschetta recipe is a family favorite and one that is frequently requested! It’s the perfect way to enjoy a bounty of summer tomatoes!
Fresh juicy tomatoes are diced and tossed with fresh basil, olive oil, garlic, and a splash of vinegar. It’s all spooned over garlic rubbed crostini. Perfection!
Make and serve this classic Italian-style appetizer before a meal or as a healthy snack!
What is Bruschetta?
When traveling around Italy I think I started every meal with bruschetta. I think the best bruschetta recipe is one that uses fresh ingredients and is kept simple. It takes me back to those little restaurants I miss so much.
Although we often associate the word bruschetta with the tomato topping, bruschetta refers to the preparation of the bread (cut, olive oil, and garlic rubbed), not the topping tomato topping.
Bruschetta is a classic Italian appetizer that is easy to prepare. Simply toast, rub bread slices with garlic, and a drizzle of olive oil. The toppings can vary but often include fresh tomatoes & basil.
A Fresh & Flavorful Appetizer!
- Garden-fresh bruschetta is perfect as an appetizer, a side dish, or a simple snack served with crostini and a glass of chilled white wine!
- Bruschetta topping is so versatile! Mix it into hot or cold pasta dishes, add it to pizza and focaccia, or mix it into an omelet. Serve over grilled chicken or fish.
- Use up leftovers of vegetables, meats, and cheeses, as bruschetta toppings, too!
Ingredients for Bruschetta
Tomatoes – The fresher the better! I often use Roma tomatoes as I like how they hold up but cherry tomatoes add a great pop of flavor too. While dicing the tomatoes, place them in a colander to drain.
Bread –Slices from a sturdy baguette hold the tasty toppings and soak up the marinade. Any bread as long as it’s thick will work. Try this recipe for homemade garlic bread, or this homemade French bread.
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
For the best flavor, rub the toast with fresh garlic, then drizzle it with olive oil before adding the topping.
- Gently toss diced tomatoes and basil with the remaining ingredients in a medium bowl. Stir and let rest.
- Slice the bread, place it on a baking sheet, and drizzle with olive oil per the recipe below. Bake in the oven until lightly toasted.
- Rub the warm bread with a clove of raw garlic.
- Top with tomato mixture and serve immediately. Optional garnish with fresh basil leaves.
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 omelette, or mix it into deviled eggs!
More Delicious Toast Toppers
Did your family love this Bruschetta? Be sure to leave a rating and a comment below!
Tomato Bruschetta Recipe
Ingredients
- 20-24 ounces fresh tomatoes (4-5 roma tomatoes or 3-4 regular tomatoes), diced small
- ¼ cup fresh basil chopped finely
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic minced
- ½ teaspoon each salt & pepper (or to taste)
For Serving
- 1 baguette
- 2 tablespoons olive oil or to taste
- 1 clove fresh 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.
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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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!