If you're looking for a light, fresh appetizer that's super easy to make and absolutely delicious, this tomato basil bruschetta is your new go-to!
Why I Love This Recipe
I’m always on the lookout for light and fresh appetizer ideas that double as a snack—and this one definitely hits the mark! There’s just something about the combo of juicy tomatoes and fresh basil that tastes so good, right?
This bruschetta recipe is super easy to throw together—just a handful of ingredients for the topping, some baguette slices toasted in the oven for 5 minutes, and a little store-bought balsamic reduction to keep it all simple.
The day I made this, I was working on a few recipes, and I found myself snacking on the tomato-basil mix while scooping it up with tortilla chips—so yep, it’s perfect as a salsa, too!
I’m already planning to serve this at our Christmas Eve family gathering (we’re hosting this year, and the theme is all appetizers, yay!). But honestly, I can see myself making this just for me on a random afternoon because it’s light, refreshing, and so tasty. It’s one of those recipes that’s just so easy to make and so good—you have to try it!
Recipe Ingredients
- 6 roma tomatoes - sliced
- ½ tsp salt
- ⅓ cup chopped fresh basil
- 2 minced garlic cloves
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- ¼ tsp ground black pepper
For The Bread:
- 2 baguettes - sliced into 1" slices diagonally
- ⅓ cup olive oil
- 3 minced garlic cloves
To Serve:
- balsamic glaze - I just bought a jar of it from the store. It helps save time.
How To Make Bruschetta
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Chop 6 Roma tomatoes and mix them with ½ tsp salt in a bowl. Let them sit for about 10 minutes. Pour them into a strainer to get rid of the excess liquid.
STEP 2: Stir in the ⅓ cup chopped basil, 2 minced garlic cloves, ¼ tsp black pepper, 1 Tbsp balsamic vinegar, and 2 Tbsp olive oil. Gently mix together and let it sit at room temperature for 20-30 minutes to let the flavors come together.
STEP 3: While that’s sitting, you can make the bread: Preheat the oven to 400°F and then slice 2 baguettes into diagonal pieces about 1" thick.
STEP 4: Place the baguette slices on two baking sheets.
STEP 5: In a small bowl, mix together ⅓ cup olive oil and 3 minced garlic cloves. Brush the tops of each of the slice with a silicone brush.
STEP 6: Place in the oven to bake at 400°F for about 5 minutes. Optional: You can switch to broil for another 30-60 seconds to get those crispy golden edges. This happens real fast so keep an eye on it!
STEP 7: Add the toasted baguette slices to a serving plate. Spoon the tomato mixture on top of each slice. Next, drizzle a little balsamic glaze on top. Now it's ready to serve.
Recipe Tips
- Letting the tomatoes sit with salt helps remove excess liquid, so your topping doesn’t get as soggy. Still, the tomatoes will release more liquid over time - you just can't avoid it.
- Fresh basil (versus dried basil) definitely gives the best flavor!
- Want to make your own homemade balsamic glaze? It's super easy, just requires a bit of time to make. Use my instructions in this balsamic asparagus tomatoes recipe (also a really yummy recipe).
- For all the snackers out there like myself: This tomato-basil topping is also delicious as a dip with tortilla chips or crackers. It's also great on toast!
How To Store Leftovers
- REFRIGERATE: Store baguette slices and bruschetta topping separately. They'll keep in separate containers in the fridge for 1-2 days.
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Ingredients
- 6 roma tomatoes - sliced
- ½ tsp salt
- ⅓ cup chopped fresh basil
- 2 minced garlic cloves
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- ¼ tsp ground black pepper
For The Bread:
- 2 baguettes - sliced into 1" slices diagonally
- ⅓ cup olive oil
- 3 minced garlic cloves
To Serve:
- balsamic glaze
Instructions
- Chop 6 Roma tomatoes and mix them with ½ tsp salt in a bowl. Let them sit for about 10 minutes. Pour them into a strainer to get rid of the excess liquid.
- Stir in the ⅓ cup chopped basil, 2 minced garlic cloves, ¼ tsp black pepper, 1 Tbsp balsamic vinegar, and 2 Tbsp olive oil. Gently mix together and let it sit at room temperature for 20-30 minutes to let the flavors come together.
- While that’s sitting, you can make the bread: Preheat the oven to 400°F and then slice the baguette into diagonal pieces about 1″ thick.
- Place the baguette slices on a baking sheet.
- In a small bowl, mix together 3 Tbsp olive oil and 1 minced garlic clove. Brush the tops of each of the slice with a silicone brush.
- Place in the oven to bake at 400°F for about 5 minutes. Optional: You can switch to broil for another 30-60 seconds to get those crispy golden edges. This happens real fast so keep an eye on it!
- Add the toasted baguette slices to a serving plate. Spoon the tomato mixture on top of each slice. Next, drizzle a little balsamic glaze on top. Now it’s ready to serve.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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