Fresh and flavorful, this classic bruschetta recipe is the perfect way to enjoy summer’s bounty of vibrant tomatoes. I love serving it alongside other warm-weather favorites like easy canapés and bacon-wrapped shrimp for a colorful, intensely flavorful appetizer platter.
Plus, balsamic bruschetta is so easy to make! Add garlic-infused olive oil to a bowl with diced tomatoes, extra virgin olive oil, fresh basil, balsamic vinegar, salt, and black pepper. Allow the mixture to marinate for 30 minutes before piling it onto crusty toasted bread slices. Simple, delicious, and always a crowd-pleaser!
Key Ingredients
These are the main components to make the best bruschetta. You can find the full list of ingredients in the recipe card below.
Ripe tomatoes — Roma tomatoes are my favorite for making this bruschetta recipe in the summer. They are firm and less watery than other types of tomatoes. If you have tomatoes growing in your garden, you can certainly use other varieties!
Basil — thinly sliced fresh basil leaves add a slightly minty, licorice-like flavor to the fresh tomato topping. It’s a classic combo with fresh tomatoes and vinegar.
Balsamic vinegar — sweet, tangy balsamic vinegar adds deep flavor to this easy bruschetta recipe. If you want a sweeter flavor for the topping, use balsamic glaze.
Bread — the best bread for bruschetta is soft but toasts well and is also sturdy enough to withstand the topping. Sliced French bread, a baguette, or Italian bread all work beautifully as bruschetta bread!
Bruschetta Recipe
Video
Equipment
- Skillet
- mixing bowl
- Baking Sheet
Ingredients
- 3 tablespoons extra virgin olive oil divided
- 4 garlic cloves minced
- 6 Roma tomatoes diced (465g)
- ⅓ cup basil leaves thinly sliced (10g)
- 3 tablespoons balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 baguette cut into 24 ½-inch-thick slices
Instructions
- In a small skillet, heat 2 tablespoons of olive oil and the garlic over medium-low heat until the garlic is very fragrant, about 2 to 3 minutes. (Do not brown the garlic.) Remove from heat and transfer to a medium mixing bowl to cool for a few minutes.
- To the cooled garlic oil, stir in the tomatoes, basil, vinegar, salt, and pepper. Let marinate for at least 30 minutes and up to 12 hours.
- Preheat the oven to 400°F. Lightly brush both sides of the baguette slices with the remaining 1 tablespoon of olive oil and place on a baking sheet in a single layer. Toast the bread until golden brown, about 12 minutes, turning halfway through baking.
- Top the toast baguette slices with the marinated tomatoes and serve immediately.
Notes
- Adjust the balsamic vinegar amount as necessary, depending on how you like the flavor. You can also finish the topped toast with a drizzle of balsamic glaze or additional vinegar.
- If you want more garlic kick, rub the tops of each toasted baguette slice with halved fresh garlic cloves and then top with marinated tomatoes.
- I highly recommend giving time for the tomato mixture to chill in the fridge. It gives the mixture time for all the flavors to meld together and will make the Bruschetta taste even better.
Nutrition
Pro Tips For Making This Recipe
For the best flavor, make the tomatoes in advance and let them rest. This is the same advice I give when making pico de gallo. Letting the topping sit for at least 30 minutes to marinate ensures the flavors meld well. Your topping will taste much better after that short time than if you served it immediately.
Choose the tomatoes based on seasonality. During tomato season, fresh Roma tomatoes are my go-to, but heirloom tomatoes are also excellent for making perfect bruschetta. They are sweet, flavorful, and firm without being tough. In winter or whenever tomatoes are out of season, cherry or grape tomatoes are a great option as they tend to be the most flavorful when tomatoes are not in season. Quarter them into smaller pieces that will pile easily on toast.
Don’t top the toast until you are ready to serve. The juicy tomatoes will cause the crusty bread to become soggy. Add the topping immediately before serving so the bread stays crunchy. If you are making this for a snack spread, you can serve the bruschetta topping in a bowl with the toast on the side and let your guests serve as they please.
Try my bruschetta chicken recipe to use up leftover tomato topping!
How To Cut Bread For Bruschetta
Cut the baguette slices at a diagonal to create oblong slices for a nicer presentation and a large surface area. You want the thickness of each slice to be about ½ inch; much thicker, and it becomes a bit hard to eat.
You can also use other breads like sourdough bread or focaccia. Cut them into thin slices, then into either smaller rectangles or squares before toasting.
Variations
- Add cheese: After assembly, sprinkle tomato bruschetta with freshly grated parmesan cheese or stir in cubed fresh mozzarella or mozzarella pearls into the tomato mixture before assembly.
- Add soft cheese: Spread the crostini with ricotta, Boursin, or herby goat cheese for a rich, creamy element.
- Swap out some of the tomatoes for diced cucumber or watermelon for extra crunch and sweetness.
- Drizzle balsamic glaze over the top of the assembled bruschetta.
Frequently Asked Questions
If you are using Roma tomatoes, coring is unnecessary as they do not have a very tough center. If you choose a larger variety like beefsteak or heirloom tomatoes that have a dense core, it would be worth removing the firmer parts before dicing the rest.
Yes! In fact, the tomato bruschetta topping should sit for at least 30 minutes for the best results. But it can be made and refrigerated for up to 12 hours. You can also toast the bread a day ahead and store it in an airtight container at room temperature. Do not assemble the bruschetta until you are ready to serve, as the tomato juices will turn the toast soggy.
If you’ve tried this tomato basil bruschetta recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Liv says
SIMPLY AMAZING…
K. says
WOW WOW WOW!!! LOVE.