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Classic Italian Bruschetta with Tomatoes, Garlic, and Olive Oil
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Bruschetta, commonly mispronounced, it’s pronounced bru-sketta in Italian, is a classic appetizer made with marinated diced tomatoes in olive oil and balsamic vinegar with a bit of garlic and fresh basil.
This quick and classic Italian bruschetta recipe celebrates the best of late-summer produce in every bite. Juicy marinated tomatoes, fresh basil, and a drizzle of balsamic come together on warm, crisp crostini for the ultimate appetizer or light meal. It’s fast, fresh, and endlessly customizable—ready in just 15 minutes from start to finish.
If you love this recipe, try my cherry tomato “naked bruschetta” crostini or heirloom tomato, avocado & burrata tartines next for more fresh tomato inspiration.
Why You’ll Love This Recipe
- So Fresh and Flavorful: Juicy ripe tomatoes, fragrant basil, and rich olive oil deliver unbeatable freshness in every bite.
- Quick and Easy: This recipe takes just minutes to prepare—perfect for summer entertaining or last-minute guests.
- Versatile and Elegant: Serve it as an appetizer, side, or even a light meal paired with wine.
- Restaurant-Quality at Home: With a few quality ingredients, you’ll achieve that signature Italian restaurant flavor without the fuss.
Key Ingredients in This Recipe
- Tomatoes – Roma tomatoes or plum tomatoes have a thicker skin and lower water content than many other tomato varieties, making it perfect for making bruschetta since they won’t water down the appetizer. As you cut the tomatoes, remove and discard the core and the seeds. Roma tomatoes are available year-round at grocery stores though tomatoes are at their peak in the summer months.
- Garlic – I always use fresh cloves of garlic, the pre-minced jars of garlic don’t taste the same. It loses a lot of the powerful garlic flavor when it’s jarred. This is because it has been soaked in water for a long period of time. Peeling garlic only takes a bit. For a more subtle garlic flavor rub whole clove of garlic over the toasted crostini slices.
- Balsamic – Balsamic vinegar adds a slightly sweet, acidic note to the bruschetta recipe. Balsamic is sweeter and more syrupy than other wine vinegars. It’s made from the unfermented juice of grapes, called “must”, and aged for 12 years or more.
- Olive oil – While all olive oil comes from the fruit of olive trees, it’s not all created equal. Extra virgin olive oil is unrefined and made from pure, cold-pressed olives, giving it more of a true olive taste. Regular olive oil is made from a blend of both cold-pressed and processed oils. I typically cook with extra-virgin olive oil when deciding between the two.
- Baguette – Look for a French baguette with a crisp crust for this crostini. If you buy a baguette for this recipe a few days in advance then slice it ahead of time and store in resealable plastic bags so that it doesn’t get stale and harden.
- Basil – I cut the basil into a “chiffonade” – which translates to “little ribbons” in French. It makes for an aesthetically pleasing garnish. Simply stack the fresh basil leaves on top of each other and roll them up. Thinly slice into strips to create the little ribbons.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Use ripe, firm tomatoes and drain any excess liquid before marinating to keep your bruschetta fresh and flavorful—not watery.
Swaps and Substitutions
- Swap Roma tomatoes for cherry or heirloom tomatoes—just drain extra liquid before mixing.
- Use Italian or sourdough bread in place of baguette for a heartier bite.
- Replace balsamic vinegar with red wine vinegar for a tangier flavor.
- Add red pepper flakes for a touch of heat or Parmesan cheese for extra richness.
- Rub the toasted crostini with a garlic clove for bolder flavor.
- If you only have balsamic glaze, use half the amount or dilute with water for proper consistency.
How to Revive a stale baguette
To revive a stale baguette (or any stale loaf of bread) simple spray it with a bit of water then bake in the oven at 350ºF (180ºc) for 10 minutes until it’s crisp on the outside again. Use the slice baguette as directed below.
How to Make Bruschetta (Step-by-Step)
Preheat broiler to high.
Step 2: Make tomato mixture. Add the diced tomatoes to a large mixing bowl. Add the garlic, olive oil, and balsamic and gently stir to combine.
Step 4: Dip bread. Add additional olive oil as needed to a shallow bowl for dipping the crostini.Dip one side of each slice of bread into the oil then place olive-oil-side up on a baking sheet.
Step 6: Assemble and serve. To serve, arrange the crostini on a platter. Top each piece of bread with a spoonful of the tomato mixture. Finish with additional basil and serve.
How to Serve Bruschetta
- Serve as a starter or party appetizer on a platter with extra basil garnish.
- Pair with pasta, grilled meats, or salads for a complete Italian-inspired meal.
- Turn into a light lunch by topping with mozzarella or burrata.
- Serve alongside charcuterie boards for variety and color.
How to Store Bruschetta
- Store tomato mixture separately in an airtight container in the fridge for up to 2 days.
- Keep crostini in an airtight bag or container at room temperature for up to 3 days.
- Reheat crostini in a 350°F oven for 5 minutes to restore crispness before serving.
- Avoid storing assembled bruschetta, as the bread will become soggy.
FAQ – Frequently Asked Questions
Yes! You can make the tomato mixture a few hours ahead and store it covered in the fridge. Toast the bread just before serving for best texture.
Roma or plum tomatoes are ideal—they have low water content and hold their shape. If using juicy tomatoes, just drain off extra liquid.
Absolutely. Try red wine vinegar or lemon juice for a brighter, more tangy flavor.
Simply use your favorite gluten-free baguette or crackers instead of regular bread.
Other Recipes to Try
If you enjoy this easy bruschetta recipe, I recommend checking out some of these tomato-forward dishes:
- Heirloom Tomato, Avocado and Burrata Tartines
- Cherry Tomato “Naked Bruschetta” Crostini
- Heirloom Tomato and Mozzarella Caprese Sandwich
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
How to Make Bruschetta
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Ingredients:
- 5 medium Roma tomatoes, cored and diced
- 2 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil, plus additional for bread
- 3 tablespoons balsamic vinegar
- Kosher salt, as needed
- 2 tablespoons thinly sliced fresh basil, additional for garnishing (optional)
- 1 French baguette, sliced into 1/2”-thick slices, approximately 15 slices
Instructions:
- Preheat broiler to high.
- Add the diced tomatoes to a large mixing bowl. Add the garlic, olive oil, and balsamic and gently stir to combine.
- Season with salt to taste and top with chopped basil. Let sit to marinate while making the crostini.
- Add additional olive oil as needed to a shallow bowl for dipping the crostini. Dip one side of each slice of bread into the oil then place olive-oil-side up on a baking sheet.
- Broil until golden brown, about a minute.
- To serve, arrange the crostini on a platter. Top each piece of bread with a spoonful of the tomato mixture. Finish with additional basil and serve.
Notes:
Nutrition:
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This is my go to bruschetta recipe! I had it saved on Pinterest but it looks like the link changed.. happy I’ve found it again. Making with fresh garden ingredients this evening.
Ah sorry about the link change – so happy you were able to find it again and so happy to hear you enjoy the recipe!!
Ik zou graag willen weten wat die vleeskuikens met deze bruschetta met tomaat ,te maken hebben .Zie het nergens terug..
I had this at a restaurant named Vencinsos in Dover DE and I loved it.