Easy Bruschetta Recipe
Updated Jun 18, 2026
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This easy bruschetta recipe tastes just like your favorite Italian restaurant and is ready in minutes! In this homemade bruschetta recipe, tomatoes, fresh basil, garlic, olive oil and balsamic are combined then served on warm toasty bread for the most delicious appetizer!
I can’t think of an appetizer more perfect for summer than tomato bruschetta. I love walking out to my garden on a warm summer day, picking fresh ripe tomatoes right off the vine, gathering a handful of fresh basil leaves and heading straight to the kitchen to make this recipe – served on top of homemade french bread!
This easy bruschetta recipe comes together in 10 minutes with a handful of simple ingredients but don’t let that fool you, it’s truly the best bruschetta I’ve ever had – even more delicious than my favorite Italian restaurant. In this post you will learn how to make bruschetta as we walk through the process together.
Absolutely delicious! Used my homegrown tomatoes, followed the recipe to a T. I’m taking it as an appetizer to my girls happy hour tomorrow.
– Susie
What is Bruschetta?
Bruschetta, as we refer to it today is an Italian appetizer made with toasted bread topped with a mixture of diced tomatoes, olive oil, garlic, and fresh herbs.
Interestingly enough, the term “bruschetta” (which comes from the word bruscare, meaning “to roast over hot coals”) actually refers to the bread component of this recipe, not the topping. It’s grilled or toasted bread rubbed with garlic, drizzled with olive oil and sprinkled with salt.
But if you’re ordering “bruschetta” at a restaurant or talking about it in the US, it means the bread topped with a herby, oiled diced tomato mixture.
Tomato Bruschetta Recipe: Ingredients & Substitutions
- Fresh basil. This really is a non-negotiable ingredient. I don’t recommend making substitutions.
- Balsamic Vinegar. Use high quality balsamic vinegar. It should be thick and sweet and pour like molasses (not water). I use this balsamic vinegar.
- Olive oil. again, use a high-quality olive oil for the best results.
- Minced Garlic. Freshly mince your own or use jarred.
Best Tomatoes for Bruschetta
- Roma tomatoes
- Vine-ripened tomatoes
- Heirloom tomatoes
- Campari tomatoes
Best Bread for Bruschetta
- Sourdough bread
- Italian bread
- Homemade French bread
- Baguette slices
How to Make Bruschetta
This bruschetta recipe is easy to make, the most time-consuming part is chopping the ingredients. We’ll walk through how to make bruschetta step-by-step, and don’t forget to watch the video.
The first step in this recipe is to make the tomato bruschetta so it can chill for at least 1 hour to allow the flavors to blend. That being said, I have served it immediately and it still tastes amazing.
Begin by finely chopping the basil and dicing the tomatoes. I will often remove some of the excess seedy/watery portions of the tomatoes to avoid a runny bruschetta.
Then, make the dressing by combining olive oil, balsamic vinegar, and minced garlic in a medium bowl and stir or whisk to combine.
Next, add the diced tomatoes and basil to the bowl with the dressing and stir to combine.
Season the mixture with salt and pepper to taste, then cover the bowl and transfer it to the refrigerator to chill for at least 1 hour.
Toast the Bread
After the tomato bruschetta has chilled, it’s time to make the toasted bread for serving. Begin by slicing the bread into individual-sized servings.
Then, spread the sliced bread evenly on a large baking sheet and brush the surface of each piece with olive oil.
Bake the bread in the preheated oven for about 8 minutes, until the bread is toasted but not too hard/crispy. I should be soft to bite into but toasted enough to hold the bruschetta without turning mushy.
What to Serve with Bruschetta
Spoon the bruschetta on top of the toasted bread. If desired, add a thin slice of mozzarella cheese to the top. Serve as an appetizer, along with this Italian salad, to your favorite Italian dishes:
- Beef lasagna,
- Pesto pasta
- Stuffed shells
- Stuffed manicotti
- Baked ziti
- Baked mostaccioli
- Spaghetti and homemade meatballs
- Pasta primavera.
And don’t forget to make this delicious tiramisu recipe for dessert!
How to Keep Bruschetta from Getting Soggy
Here are some ways to prevent soggy bruschetta:
- Remove excess seeds and liquid from the tomatoes.
- Use a slotted spoon when transferring the mixture to the bread so you don’t scoop up liquid.
- Assemble immediately before serving.
- Thoroughly toast the bread.
How to Store Bruschetta
Store leftover tomato bruschetta in an airtight container in the refrigerator for up to 5 days. I don’t recommend freezing this recipe. Do not store the bruschetta on top of bread.
Bruschetta Recipe FAQs
Bruschetta can be served room temperature or cold – I prefer and suggest serving this tomato bruschetta recipe cold.
I suggest using sourdough bread, French Bread, or Italian bread to make this recipe.
Serve this bruschetta recipe with your favorite Italian dishes. Some suggestions include: pesto pasta, spaghetti and homemade meatballs, pasta primavera, homemade gnocchi, and spinach tortellini.
Dice the tomatoes into small cubes. Remove excess watery/seedy portions of the tomatoes.
Yes. Prepare the tomato topping up to 24 hours in advance and store it in an airtight container in the refrigerator. Toast the bread and assemble right before serving.
Yes, quarter them so they’re in bite sized pieces for serving.
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Easy Tomato Bruschetta Recipe
Video
Ingredients
- 2 pounds tomatoes (Roma, heirloom, vine tomatoes, etc)
- ½ cup fresh basil (chiffonade)
- 2 Tablespoons olive oil
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon minced garlic
- ½ – 1 teaspoon fine sea salt (to taste)
- ¼ teaspoon freshly ground black pepper (to taste)
- 1 loaf bread (French, Italian, sour dough, etc.)
- 1 Tablespoon olive oil
- Fresh mozzarella for serving (optional)
Instructions
Make the Bruschetta
- Finely chop the basil and dice the tomatoes.
- In a medium-sized bowl, combine olive oil, balsamic vinegar, and minced garlic and stir to combine.
- Add the diced tomatoes and basil and stir to combine.
- Season with salt and pepper to taste.
- Cover and transfer to the refrigerator to chill for 1 hour.
Toast the Bread
- Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius).
- Slice bread into individual-sized servings.
- Spread the bread evenly on a large baking sheet and brush the surface of each piece with olive oil.
- Bake in the preheated oven for about 8 minutes, until the bread is toasted but not too hard/crispy. I should be soft to bite into but toasted enough to hold the bruschetta without turning mushy.
Assemble the Bruschetta
- Spoon the bruschetta on top of the toasted bread. If desired, add a thin slice of mozzarella cheese to the top. Serve and enjoy.
Notes
- Put the garlic, olive oil, balsamic vinegar and whole basil leaves in the container of a food processor with an “S” blade.
- Process until the basil is roughly chopped.
- Add half of the tomatoes and pulse once or twice to chop.
- Add the other half of the tomatoes and pulse to chop.
- Fresh basil. This really is a non-negotiable ingredient. I don’t recommend making substitutions.
- Balsamic Vinegar. Use high quality balsamic vinegar. It should be thick and sweet and pour like molasses (not water). I use this balsamic vinegar.
- Olive oil. again, use a high-quality olive oil for the best results.
- Minced Garlic. Freshly mince your own or use jarred.
- Roma tomatoes
- Vine-ripened tomatoes
- Heirloom tomatoes
- Campari tomatoes
- Sourdough bread
- Italian bread
- Homemade French bread
- Baguette slices
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
God og enkel 😊
Absolutley delicious! Used my homegrown tomatoes, followed the recipe to a T. I’m taking it as an appetizer to my girls happy hour tomorrow.
There’s nothing like bruschetta made with homegrown tomatoes! yum!!!
Question….by using jarred garlic does it avoid that sharpness raw garlic provides?
I prefer jarred garlic because it is so easy and accessible – since I cook with it every day! But yes, it will be less sharp than raw garlic.
We love this recipe and I’ve fixed it many times. It’s one of the few bruschetta recipes that I can find that has balsamic vinegar in it, which we prefer!
Also really like recipes that you’ve already figured amounts for larger servings!
Making another batch tonight with beautiful gifted fresh grown tomatoes! 👍🏻
This recipe looks delish! Going to make it for a party today. Can I pre-toast the toast?