Tomato Bruschetta

This is the best recipe for Tomato Bruschetta! Made with grape tomatoes, basil and toasted bread, this easy Bruschetta recipe makes a perfect appetizer for any gathering!

If you enjoy Tomato Bruschetta, you may also enjoy Tomato Pizza, Mozzarella and Tomato Quinoa Bake, Tuscan Pasta with White Beans and Tomatoes, and Caprese Pasta Salad.

What is 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.

Tomato Bruschetta

My favorite way to top bruschetta is with fresh tomatoes.

Classic Tomato Bruschetta is made with garden fresh tomatoes, basil, garlic, and olive oil. Some varieties of tomato bruschetta also include balsamic vinegar, which I find adds incredible depth of flavor and helps the tomatoes pop.

Ingredients for Tomato Bruschetta

• bread–either a baguette or a small loaf of Italian bread
• fresh garlic–this is not the time for jarred minced garlic.
• ripe tomatoes–I strongly suggest using grape or cherry tomatoes, which are always bursting with flavor. If you use garden fresh slicing tomatoes, be sure to remove seeds from the tomatoes, as the seeds will cause the bruschetta to become soggy.
• extra virgin olive oil–the better the olive oil, the better the taste of the bruschetta and tomato topping.
• basil
• balsamic vinegar–the acidity from the vinegar adds just the right amount of depth to the tomato topping.

How To Make Bruschetta

Step One: Prepare the Bruschetta

• Preheat the oven to 350 degrees or a grill to medium heat.
• Cut the bread into 1/2 inch slices.
• Place the sliced bread onto a baking sheet.
• Drizzle or brush each slice of bread with olive oil, flip slices and repeat.
• 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.

Step Two: Prepare Tomato Bruschetta Topping

• Cut grape tomatoes in half, or quarters if larger in size and place into a mixing bowl.
  • Remember, if using large tomatoes, de-seed tomatoes and then chop into 1/2 inch pieces.
• Using a microplane, grate 1 clove 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 and balsamic.
• Season generously with salt.
• Gently toss together.

Step Three: Serve Tomato Bruschetta

• Place the toasted bread in a basket or on a cutting board and serve with the tomato topping on the side. Allow guests to assemble their own bruschetta, as it is best served fresh.
• If assembling before serving, be sure to assemble the bruschetta IMMEDIATELY before serving.

More Easy Appetizer Recipes

• Bacon Wrapped Dates
• Antipasto Skewers
• Simple Greek Pinwheels
• Grilled Jalapeno Poppers

Tomato Bruschetta

A simple recipe for fresh Tomato Bruschetta, made with fresh tomatoes, basil, garlic, and olive oil.

5 from 2 votes

Print Pin Rate

Course: Appetizer

Cuisine: Italian

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 8

Calories: 127kcal

Author: Kristen Chidsey

Ingredients

• 1 baguette or skinny loaf of unsliced Italian bread1 baguette or skinny loaf of unsliced Italian bread
• 2-3 cloves fresh garlic2-3 cloves fresh garlic
• 1 pint grape tomatoes1 pint grape tomatoes
• 2 tablespoons extra virgin olive oil divided2 tablespoons extra virgin olive oil divided
• 5 basil leaves5 basil leaves
• 1/2 tablespoon balsamic vinegar1/2 tablespoon balsamic vinegar
• 2 teaspoons kosher salt2 teaspoons kosher salt

Instructions

• Preheat the oven to 350 degrees or a grill to medium heat.
• Cut the bread into 1/2 inch slices.
• Place the sliced bread onto a baking sheet. Drizzle or brush each slice of bread with olive oil, flip slices and repeat.
• 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.
• Cut grape tomatoes in half, or quarters if larger in size and place into a mixing bowl.
• Using a microplane, grate 1 clove 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 and balsamic. Season generously with salt. Gently toss together.
• Place the toasted bread in a basket or on a cutting board and serve with the tomato topping on the side. Allow guests to assemble their own bruschetta, as it is best served fresh.
• If assembling before serving, be sure to assemble the bruschetta IMMEDIATELY before serving.

Notes

If opting to use large tomatoes, de-seed tomatoes and then chop into 1/2 inch pieces.

Nutrition

Calories: 127kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 463mg | Potassium: 175mg | Fiber: 2g | Sugar: 2g | Vitamin A: 505IU | Vitamin C: 8.1mg | Calcium: 30mg | Iron: 1.1mg

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