This Tomato Bruschetta recipe is an easy, healthy and delicious appetizer. It’s made from fresh tomatoes with basil, olive oil, and vinegar all served on toasted bread.
The best tomatoes for bruschetta are garden fresh, so ideally this is an appetizer to serve during the peak of the summer. However, feel free to swap out your favorite seasonal ingredients and make all sorts of easy bruschetta all year long.
And if you’re looking for more crostini recipes, be sure to try our Grilled Peach Crostini and our Fig and Prosciutto Crostini.
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Easy Tomato Bruschetta Recipe
This quick and easy tomato bruschetta is a great way to serve your garden fresh tomatoes during the hot summer months. They’re mixed with olive oil, onions, a little light seasoning, topped with balsamic vinegar and served on toasted garlic bread.
For bruschetta bread, you can use sliced Italian, French bread, or crostini – just be sure it is about 3/4″ thick so that it can hold all of the delicious juicy tomatoes. Feel free to make tomato bruschetta with mozzarella, or mix and match different types of toppings.
Key Ingredients
- Fresh Tomatoes – you can use any kind of fresh tomatoes from your garden, the farmer’s market, or the grocery store. Just make sure they are ripe since they are the star of the recipe.
- Red Onion – make sure to diced finely so that no bites has a big chunk of raw onion.
- Olive Oil – extra virgin olive oil is best.
- Fresh Basil – this should be finely minced. You can save a little minced basil to garnish, too.
- Garlic – you will need a whole clove of peeled and halved garlic to rub over the bread before toasting.
- Bread – you’ll need about 1 loaf of French Bread or Italian bread cut into 3/4″ thick slices.
- Balsamic Vinegar – this is for drizzling over the top just before serving.
How to Make Tomato Bruschetta
- Mix the fresh tomato ingredients. In a bowl, combine the diced tomatoes, onion, olive oil, basil, salt, and pepper and mix. Set aside.
- Toast the garlic bread. Rub fresh garlic onto each slice of bread, then place on a baking sheet with a wire rack. Bake the bread slices in a preheated 425 degree oven for about 5 minutes, or until lightly toasted. Flip over and bake for another 5 minutes.
- Assemble. Remove from the oven and allow to cool, then spoon about 2 tablespoons of tomato mixture onto each slice of bread.
- Serve. Add a splash of the balsamic mixture on top if desired and serve immediately. Enjoy!
Frequently Asked Questions
It’s pretty much the same thing, different types of bread you serve it on. Both are delicious! Bruschetta comes from the Italian word “bruchete” meaning “to roast over coals” and is made by toasting whole, wide slices of a rustic Italian or sourdough type bread. Crostini are sliced and toasted from a smaller, round, finer-textured bread, more like a white bread baguette.
Yes, in fact, it tastes even better if made the night before. All the amazing flavors of tomatoes, onions, and basil will meld together to make this delicious appetizer.
After you have made your homemade bruschetta, you can store it in an airtight container until you’re ready to serve it. Don’t leave the tomato mixture out of the fridge for more than a couple hours. It’ll last in the fridge for about 3 days. Spoon it onto grilled or boiled bread when you’re ready to serve.
Toasting or broiling your bread will really help with this. Be sure to assemble your fresh tomato bruschetta just before serving to keep it from being soggy. The best bruschetta is when it has been assembled for 10-20 minutes and the juices have soaked into the bread and it’s also still crunchy, the perfect bruschetta texture.
Storing:
Store tomato mixture in an airtight container in the fridge for up to 3 days. Spoon it onto grilled or broiled bread when you’re ready to serve.
More Tomato Recipes from the Garden
Tomato Bruschetta Recipe
Ingredients
- 1¼ pounds tomatoes, diced
- 1/4 cup red onion, diced
- 2 tablespoons olive oil
- 1 tablespoon fresh basil, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 clove garlic, peeled and halved
- 1 loaf French bread, cut into 3/4" thick slices
- 2 tablespoons balsamic vinegar
Instructions
- Preheat oven to 425 degrees F.
- In a bowl, combine the diced tomatoes, onion, olive oil, basil, salt, and pepper and mix. Set aside.
- Rub fresh garlic onto each slice of bread, then place on a baking sheet with a wire rack.
- Bake the bread slices in a preheated oven for about 5 minutes, or until lightly toasted. Flip over and bake for another 5 minutes.
- Remove from the oven and allow to cool, then spoon about 2 tablespoons of tomato mixture onto each slice of bread.
- Add a splash of the balsamic mixture on top and serve immediately. Enjoy!
Notes
Nutrition
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More Easy Appetizer Recipes To Try
- Garlic Butter Steak Bites
- Loaded Baked Potato Skins
- Spicy Italian Meatballs
- Jalapeno Artichoke Dip
- Chili Lime Steak Bites
- Smashed Potatoes
- Flaming Hot Cheeto Chicken Tenders
- 3 Cheese Pesto Flatbread
- Mini Cheese Quiches
- Cream Cheese Caramel Apple Dip
- Jalapeno Artichoke Dip
- Homemade Pepper Jack Queso
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This Homemade Bruschetta with Tomato and Basil is made from fresh tomatoes with basil, olive oil, and vinegar served on toasted bread. This Italian Bruschetta recipe is an easy, healthy and delicious appetizer.
