Name: Tomato Bruschetta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 large vine-ripened tomatoes (ripe and at room temperature); 2 cloves garlic (divided); 2 tablespoons extra virgin olive oil (divided); 5 basil leaves; 1 teaspoon kosher salt; 1 dash freshly grated black pepper; 1 baguette or skinny loaf of unsliced French or Italian bread

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With this simple recipe, you will make restaurant-quality Tomato Bruschetta easily at home. Made with fresh, ripe tomatoes, basil, and toasted bread, Tomato Bruschetta makes a perfect appetizer for any gathering!

Prepared tomato bruschetta on wooden cutting board.

What is Tomato Bruschetta?

Bruschetta, pronounced Brus-ketta, is known in Italy as grilled bread rubbed with garlic and topped with olive oil and salt. It is a simple appetizer that can be served up with endless toppings. My favorite being tomatoes.

Tomato Bruschetta is made with toasted bread that is topped with a mixture of garden-fresh tomatoes, basil, garlic, and olive oil.

It is light. It is fresh. It is elegant. It is absolutely one of the best ways to enjoy fresh tomatoes. And it couldn't be simpler to make!

Notes on Ingredients

Fresh tomatoes, basil, garlic, olive oil, salt and baguette on counter.

Tomatoes: Use the freshest, ripest tomatoes possible. This is the ideal time to use garden, vine-ripened tomatoes. If you are making this outside the summer months, or when tomatoes are in season, opt to use grape or cherry tomatoes which are always bursting with flavor.
Bread: Use a baguette or a small loaf of French or Italian bread, that has been cut into thick slices for the base of the bruschetta
Garlic: Garlic cloves are used to infuse flavor into the tomato topping and to season the bread. For the best flavor, use a fresh clove of garlic instead of a jar of minced garlic.
Extra Virgin Olive oil: The better the olive oil, the better the taste of the bruschetta. Look for one labeled cold-pressed and that originates from one single country.
Basil: Select basil that is bright green, without blemish. If you don't care for basil, simply omit it.

How To Make Tomato Bruschetta

Cut tomatoes in half and then use a spoon to scoop out watery seeds. This will prevent your Bruschetta topping from becoming watered down, which can cause your toasted bread to be soggy.

Using a spoon to scoop out the seeds of the tomatoes.

Once seeded, dice the tomatoes into ½ inch pieces and place them into a mixing bowl.
Roll up the basil leaves into a cigar shape. Slice into thin ribbons.

Slicing basil into ribbons on cutting board.

Using a Microplane, grate 1 clove of the fresh garlic over the diced tomatoes. This will ensure the garlic will properly flavor the bruschetta topping, without the worry of biting into a large chunk of garlic.
Add the basil to the tomatoes along with 1 ½ tablespoons of olive oil. Season generously with salt.

Small bowl with chopped tomatoes, basily, salt and olive oil in bowl.

Gently toss together and let the mixture sit at room temperature for 10 minutes while you prepare the bread.
Cut the bread into ½ inch slices.
Place the sliced bread onto a baking sheet. Drizzle or brush each slice of bread with the remaining ½ tablespoon of olive oil.

Sliced baguette on baking sheet with olive oil.

Toast in the oven for 10 minutes, flipping bread over after 5 minutes.
Remove toasted bread from the oven and rub each slice of bread with a peeled garlic clove. This will infuse so much flavor into the bread and really helps to set your bruschetta above the rest.
To serve, dollop the tomato mixture over the toasted bread, and if desired, drizzle with more extra virgin olive oil
Serve immediately.

Wooden tray with prepared tomato bruschetta.

Serving Bruschetta for a Gathering

Because the bread will become soggy if you assemble the bruschetta more than 15-20 minutes before serving, you will want to serve the toasted bread and tomato topping separately and allow guests to assemble themselves.

Storage

Tomato Bruschetta is best served within a few hours of preparation. If you happen to have leftover tomato topping, you can store it in an airtight container in the refrigerator for up to 24 hours. Just keep in mind that tomatoes lose their flavor after being refrigerated.

If you have leftover toasted bread it is best to use for homemade croutons.

Bruschetta Modifications

Tomato Bruschetta is delicious when prepared with the addition of cheese. Grate fresh parmesan over the tomato topping right before serving or add diced fresh mozzarella to the tomato mixture.
If you don't care for garlic, simply omit it from the filling and the toasted bread.
Instead of using fresh basil, try adding up to 1 teaspoon of fresh oregano to the tomato mixture.
A finely minced shallot is a delicious addition to the tomato bruschetta topping. I don't recommend using yellow or red onions as they can overwhelm your palate when eaten raw.
For a briny kick, add a couple of tablespoons of Kalamative olives to the tomato mixture.
Tomato Bruschetta is also delicious when served with a drizzle of thickened balsamic vinegar.

Fresh Tomato Recipes

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Assembled bruschetta on wooden cutting board.

Tomato Bruschetta

Made with fresh, ripe tomatoes, basil, and toasted bread, this easy recipe for Tomato Bruschetta makes a perfect appetizer for any gathering!

5 from 6 votes

Print Pin Rate

Course: Appetizer

Cuisine: Italian

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 127kcal

Author: Kristen Chidsey

Ingredients

▢ 4 large vine-ripened tomatoes ripe and at room temperature
▢ 2 cloves garlic divided
▢ 2 tablespoons extra virgin olive oil divided
▢ 5 basil leaves
▢ 1 teaspoon kosher salt
▢ 1 dash freshly grated black pepper
▢ 1 baguette or skinny loaf of unsliced French or Italian bread

Instructions

Preheat the oven to 350 degrees or a grill to medium heat.
Cut the tomatoes in half. Use a spoon to scoop out the watery seeds from the tomatoes and discard. Dice the tomatoes into ½ inch pieces and place them into a mixing bowl.
Using a microplane, grate 1 clove of the fresh garlic into the diced tomatoes.
Roll up the basil leaves into a cigar shape. Slice into thin ribbons.
Add the basil to the tomatoes along with the olive oil. Season generously with salt. Gently toss together and allow to sit for about 10 minutes for the flavors to develop while the bread toasts.
Cut the bread into ½ inch slices. Place the sliced bread onto a baking sheet and then drizzle or brush each slice of bread with olive oil on each side.
Toast in the oven for 10 minutes, flipping bread over after 5 minutes. Alternatively, grill the bread for 2 minutes per side.
Remove toasted bread from the oven and rub each slice of bread with a peeled garlic clove.

Notes

Tomatoes: Use the freshest, ripest tomatoes possible. And do not refrigerate your tomatoes. They have the best flavor if stored at room temperature. If you are making this outside the summer months, or when tomatoes are in season, opt to use grape or cherry tomatoes which are always bursting with flavor.

Olive Oil: Look for one labeled cold-pressed and that originates from one single country.

Serving for a Crowd: Because the bread will become soggy if you assemble the bruschetta more than 15-20 minutes before serving, you will want to serve the toasted bread and tomato topping separately and allow guests to assemble themselves.

Storage: Tomato Bruschetta is best served within a few hours of preparation. If you happen to have leftover tomato topping, you can store it in an airtight container in the refrigerator for up to 24 hours.

Nutrition

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