Bruschetta Recipe

This bruschetta recipe comes together in a snap, is so delicious, and tastes so fresh. It is the perfect appetizer for guests.

Bruschetta served on a wooden board garnished with basil leaves - 3

I love getting bruschetta when I go out to eat with friends. There is something about the flavor combination of tomatoes, garlic, basil, olive oil, and balsamic vinegar that is magic.

But bruschetta is so incredibly easy to make at home. It requires a little bit of chopping and cutting, but the payoff is more than worth it. Your guests will rave over how delicious this is.

Overhead view of ingredients on countertop for Bruschetta recipe. - 4

Bruschetta Ingredients

The fresher your ingredients, the fresher your tomato bruschetta will be. Here are the simple ingredients that come together perfectly in this recipe for bruschetta. See the recipe card at the bottom of the post for the full list of ingredients and their measurements.

French bread: A crusty baguette or French bread is the perfect bruschetta bread. It gets lightly toasted to create a crispy exterior while staying slightly soft inside, making it a sturdy base to hold the tomato topping without getting soggy. The small slices are also the perfect size.
Olive oil: Use a good-quality extra virgin olive oil for the best taste.
Tomatoes: Roma tomatoes are ideal because they are firm, less watery, and full of flavor. However, grape or cherry tomatoes work well too, especially when diced finely. Fresh, ripe tomatoes are key to a bright and juicy bruschetta topping. Don’t miss my tomato tip below.
Basil: Fresh basil adds such a fresh herb flavor to bruschetta. Chop it just before adding it to the mixture to keep its flavor bold and fresh.
Garlic: Minced garlic adds depth and a savory kick.
Balsamic vinegar: Adds a tangy sweetness that complements the tomatoes and balances out the acidity. A splash of balsamic vinegar enhances the overall flavor and brings everything together.
Salt and pepper

Overhead view of a mixing bowl of diced tomatoes, salt, and sliced basil leaves for Bruschetta recipe. - 5

If you have really meaty and juicy tomatoes, it can be really helpful to pul out the pulp of the tomato. This is the seeds and the moisture that goes with it. You are left with just the thicker flesh of the tomato. Removing the excess liquid will prevent your bruschetta from getting too moist.

oiled bread ready to toast for bruschetta - 6

How to Make Bruschetta

Here is a brief overview of how this easy bruschetta recipe comes together. For the full recipe, including all measurements, be sure to scroll to the recipe card at the bottom of the post.

Toast the bread slices. Brush the bread on each side lightly with olive oil and toast them in the oven for three minutes. Flip the bread and toast for three more minutes until it is lightly golden brown.
Make the bruschetta mixture. Combine the diced tomatoes, basil, olive oil, balsamic vinegar, and garlic in a large bowl.
Top the bread with bruschetta. Once the bread is toasted, top each piece with a spoonful of the bruschetta mixture. Enjoy!

Wooden board with Bruschetta on it, basil leaves beside. - 7

Making Ahead and Storing Leftovers

To prepare this bruschetta recipe ahead of time or in advance, I recommend toasting the bread slices and making the tomato mixture. Store the tomato mixture in the refrigerator in an airtight container for up to three days and the toasted bread slices separately in a bag or container in the fridge or at room temperature. Don’t top the bread slices with the tomato mixture until you are ready to serve them.

Leftovers can be kept in an airtight container in the refrigerator for up to three days, but know that the bread will get soggy from the juice of the tomato mixture.

Bruschetta on wooden serving board, with basil leaves beside. - 8

Other Great Appetizer Recipes

If you are making a spread for guests, here are a few recipes that will pair really well with the bruschetta.

Antipasto Skewers
Whipped Feta Dip
Spinach Artichoke Dip

If you make this homemade bruschetta recipe or any of my other recipes, I’d love to hear what you think! Leave me a comment with your thoughts.

Instagram
Facebook
Youtube
Newsletter

Ingredients

16 ounces French bread cut into 1/4 inch slices
2 tablespoons extra-virgin olive oil divided
1 pound fresh tomatoes chopped, Roma tomatoes are my preference
1/4 cup fresh basil leaves sliced just before combining
1 tablespoon balsamic vinegar
2 garlic cloves minced
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
dash freshly ground black pepper

Instructions

Preheat your oven to 400 degrees Fahrenheit.
Brush the bread on each side lightly with 1 tablespoon olive oil . Place on the rimmed baking sheet. Toast for 3 minutes, flip the bread, and toast for 3 more minutes until it is lightly golden brown. 16 ounces French bread, 2 tablespoons extra-virgin olive oil
While the bread is toasting, combine the tomatoes, basil, 1 tablespoon olive oil , balsamic vinegar, and garlic in a large bowl. Toss and season with salt and pepper. 1 pound fresh tomatoes, 1/4 cup fresh basil leaves, 1 tablespoon balsamic vinegar, 2 garlic cloves, 1/2 teaspoon kosher salt, dash freshly ground black pepper
Top the toasted bread with spoonfuls of the tomato mixture, serve, and enjoy!

Bruschetta served on a wooden board garnished with basil leaves - 9

did you make this