This easy tomato bruschetta recipe is light, fresh, and totally addictive—perfect for summer parties or a random Tuesday snack 👇👇
Why I Love This Recipe
This bruschetta recipe checks all the boxes: simple, fresh, crowd-pleasing, and fast. The flavor combo of ripe Roma tomatoes, fresh basil, and balsamic glaze is a forever favorite—and it’s surprisingly easy to throw together.
You just need a handful of ingredients, some crusty baguette slices, and a quick trip under the broiler to make these taste like they came from your favorite Italian café.
I’ve made this for everything from Christmas Eve appetizer night to solo snack sessions with tortilla chips (yes, this topping doubles as salsa). It’s light, flavorful, and the kind of recipe I come back to again and again.
Next up – Bruschetta recipe ingredients are below 👇👇
Recipe Ingredients
For the tomato topping:
- 6 Roma tomatoes, seeded and diced
- ½ tsp salt
- ⅓ cup chopped fresh basil
- 2 garlic cloves, minced
- ¼ tsp ground black pepper
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
For the bread:
- 2 baguettes, sliced diagonally into 1-inch pieces
- ⅓ cup olive oil
- 3 garlic cloves, mince
To serve:
- Balsamic glaze – store-bought works great
Step-By-Step Instructions 👇👇
STEP 1: Prep the Tomatoes
Dice 6 Roma tomatoes, then toss with ½ tsp salt in a mixing bowl. Let sit for 10 minutes, then strain to remove excess liquid.
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 2: Make the Topping
In the same bowl, add the strained tomatoes, ⅓ cup chopped basil, 2 minced garlic cloves, ¼ tsp ground black pepper, 2 Tbsp olive oil, and 1 Tbsp balsamic vinegar.
Gently stir and let it sit for 20–30 minutes at room temperature so the flavors can mingle.
STEP 3: Toast the Bread
While the tomato mixture rests, preheat the oven to 400°F.
Slice 2 baguettes diagonally into 1-inch thick slices and arrange them on a baking sheet.
In a small bowl, mix ⅓ cup olive oil with 3 minced garlic cloves. Brush the top of each baguette slice generously.
Bake for 5–6 minutes, or until lightly toasted. For golden, crispy edges, switch the oven to broil for 30–60 seconds, but keep a close eye—it browns fast!
STEP 4: Assemble and Serve
Add the toasted bread slices to a serving platter.
Top each piece with a spoonful of the tomato mixture, then drizzle with balsamic glaze just before serving.
Recipe Tips
- Salt + sit: Salting and straining the tomatoes first keeps your bruschetta from getting soggy.
- Don’t overmix: Stir the topping gently to avoid breaking down the tomatoes.
- Use fresh basil for the best flavor—dried basil won’t cut it here.
- Make it a dip: This tomato-basil mixture is so good with tortilla chips or crackers.
- Want to make your own balsamic glaze? Check out my balsamic asparagus and tomatoes recipe for a homemade version.
How To Store Leftovers
- Refrigerate the topping: Store in an airtight container for 1–2 days.
- Toast bread fresh: For best results, store baguette slices separately and toast them just before serving.
FAQs
Yes! Prep the tomato topping earlier in the day and refrigerate. Toast the bread just before serving.
Yes! Roma tomatoes work best because they’re low in moisture, but cherry tomatoes, heirlooms, or beefsteaks (seeded and drained) will also work.
Definitely—try shaved parmesan, crumbled goat cheese, or mozzarella pearls on top for a twist.
More Fresh Appetizer Ideas
Easy Bruschetta with Tomatoes and Basil
Ingredients
- 6 Roma tomatoes - diced
- ½ tsp salt
- ⅓ cup chopped fresh basil
- 2 garlic cloves - minced
- ¼ tsp ground black pepper
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
Bread
- 2 baguettes - sliced into 1" thick pieces
- ⅓ cup olive oil
- 3 garlic cloves - minced
To Serve
- Balsamic glaze
Instructions
- Toss diced tomatoes with salt. Let sit 10 minutes, then strain.
- Add basil, garlic, pepper, olive oil, and balsamic vinegar. Stir gently. Let sit 20–30 minutes.
- Preheat oven to 400°F. Arrange baguette slices on a baking sheet.
- Mix olive oil and garlic, then brush onto bread.
- Bake 5–6 minutes, broil 30–60 sec for golden edges.
- Spoon tomato mixture onto bread, drizzle with balsamic glaze, and serve.
Recipe Notes:
- Strain tomatoes to avoid soggy bruschetta
- Use fresh basil, not dried
- Toast bread right before serving for best crunch
- Tomato topping also makes a great dip!
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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