This Easy Tomato Bruschetta is an authentic Italian recipe that is the absolute best appetizer when you’re in a pinch! Simply combine tomatoes with garlic, basil, and balsamic vinegar for an easy mix. Pile it on a toasted baguette, enjoy it as a dip, or top your favorite grilled chicken for a quick and easy Italian dinner.
If you need a new recipe idea for all of those freshly grown vine-ripened tomatoes, look no further – this easy bruschetta recipe is the BEST way to use them up!
When I’m not making these easy Roasted Cherry Tomatoes, this homemade bruschetta is on the menu!
Finely diced tomatoes get mixed together with a bunch of fresh basil from the garden…
Then crushed garlic cloves and a bit of vinegar go into the bowl.
You’ll be lucky if any of this fresh tomato dip makes it past your spoon and onto a piece of toasted bread or grilled chicken breast – because yes, it is SO good you’ll be eating it by the spoonful!
What is Bruschetta?
Bruschetta, pronounced broo-skeh-tuh, is an Italian dish made from finely diced fresh tomatoes, basil, onion, garlic, vinegar, and a bit of olive oil. This easy Italian dip is much like the Mexican pico de gallo in that it’s made with fresh tomatoes, onions, and herbs but it does not have any spicy peppers added to it.
Tomato bruschetta is often served with baguette bread that is brushed with oil and then toasted in the oven. Sometimes fresh mozzarella cheese is added, balsamic glaze is drizzled on top, or it’s served as a Bruschetta Chicken dish.
Ingredients
The simple ingredients needed for this recipe are:
- Tomatoes. You’ll need about 5-6 medium-sized tomatoes for this recipe. You want flavorful tomatoes with as little excess liquid as possible. Campari is the best and most authentic type to use. Vine-ripened is a good runner-up and relatively easy to find at most grocery stores. San Marzano might be a little harder to find, but taste great if you have some! Cherry or grape have a bit more skin but pack a lot of flavor.
- Basil. Fresh basil leaves are key. Do not try and substitute with dried basil. Your finished dish will not have nearly the same amount of taste and flavor.
- Garlic. Once again, fresh garlic cloves are essential. You can either finely mince garlic or crush them using a garlic press.
- Onion. A red, sweet, or yellow onion can be used. I prefer a red onion for their beautiful pop of color in the dip.
- Oil. A good quality extra virgin olive oil will give you the most authentic Italian flavor.
- Vinegar. Either balsamic vinegar or red wine vinegar can be used in this recipe.
How to Make Tomato Bruschetta
You can either make this fresh tomato bruschetta as a dip or topping for chicken, or toast some baguette bread with it for an easy appetizer!
Here are the step-by-step instructions you will need to follow to serve it with or without toast:
Prepare the Tomatoes
In order to get the most flavorful and best-tasting bruschetta, you’ll want to make sure and properly dice and seed your tomatoes before using.
Cut the off the flesh of the tomatoes and discard the inner core with the seeds still intact. Scoop or brush out the seeds using your knife or a spoon.
Finely dice tomatoes until they are about ¼ -½ inch in size.
And if you don’t already know how, you can learn more about how to dice a tomato.
Chop the Ingredients
You also need to prepare the basil, garlic, and onion.
Fresh basil is an absolute MUST! Cut away any stems that remain on the leaves, then finely chop it. Or you can make it fancy and chiffonade it instead!
Minced garlic adds so much flavor. Remove the skins, then mince the cloves.
You will need about ¼-cup of chopped onion. First, remove the outer flaky layer, then dice the red onion until you have enough.
Combine Everything
Combine tomatoes, basil, garlic, onion, 2 tablespoons of olive oil, vinegar, salt, and black pepper in a large bowl. Toss gently until just combined.
Toast the Bread
If you want to serve this easy bruschetta on bread, it is super simple to slice and toast it.
First, preheat oven to 350℉.
Cut the baguette into 1-inch pieces at an angle.
Brush 1 tablespoon of olive oil over all of the baguette slices. Lay bread on a large baking sheet in a single layer.
Toast the slices in the preheated oven for 8 to 10 minutes. Watch carefully so they don’t burn!
Serve it Up
Top toasted baguette pieces with a spoonful of bruschetta and a drizzle of balsamic glaze. Enjoy!
Or, you can serve bruschetta with any of these other delicious options.
- On top of some Honey Balsamic Chicken.
- As a dip with Baked Tortilla Chips.
- Or just eat it by the spoonful!
Meal Prep and Storage
- To Prep-Ahead: You can prepare it entirely and chill it overnight. Just do not combine it with bread until you are ready to serve.
- To Store: Fresh tomato bruschetta will store well in an airtight container in the refrigerator for up to 3-4 days.
- To Freeze: While you can freeze it, the tomatoes will lose a large majority of their flavor and it will become quite watery after thawing.
FAQs
If the seeds and juice of the tomatoes are not removed before mixing with the other ingredients you will end up with overly soggy and watery bread.
Both balsamic vinegar and red wine vinegar can be used in a bruschetta recipe. Balsamic vinegar will add a subtle sweetness while the red wine vinegar will give it more of a tangy bite.
There are a variety of tomatoes that work well when preparing a homemade bruschetta recipe. The main qualities you want to look for is their flavor and liquid content. You want tomatoes that are naturally sweet and flavorful on their own while also not containing too much moisture or seeds. Campari, vine-ripened, San Marzano, and cherry or grape are best. Avoid beefsteak if possible.
Expert Tips and Tricks
- Choose wisely. Opt for flavorful tomatoes with as little moisture as possible for the best bruschetta.
- Go fresh. Avoid dried basil or garlic powder, the dish will not turn out the same with these substitutes.
- Dice ’em up. Be sure to chop the tomatoes and onion into small pieces so the flavor is evenly distributed in every bite.
- Watch carefully. Pay attention while the bread is toasting as it can quickly burn if you get distracted.
- Take a dip. This tomato mixture is perfect as a dip with chips on a hot afternoon!
More Fresh Tomato Recipes
If you can’t get enough fresh tomatoes, try one of these recipes next:
- Fresh Tomato Salsa
- Caprese Skewers
- BLT Pasta Salad
- Pineapple Pico de Gallo
- Easy Avocado Corn Salad
- Homemade Guacamole
Other Easy Appetizer Ideas
Each of these recipes is the perfect quick appetizer to make any get together a party:
Fresh Tomato Bruschetta Recipe
This Easy Tomato Bruschetta is an authentic Italian recipe that is the absolute best appetizer when you're in a pinch! Simply combine tomatoes with garlic, basil, and balsamic vinegar for an easy mix.
Ingredients
- 2 cups tomatoes seeded and finely diced
- ¼ cup fresh basil finely chopped
- 2 cloves garlic crushed
- ¼ cup red onion finely chopped
- 3 Tbsp. olive oil divided
- 1 Tbsp. balsamic vinegar or red wine vinegar
- ½ tsp. salt to taste
- ¼ tsp. black pepper to taste
- 1 baguette cut into 1-inch pieces, optional
- Balsamic glaze optional
Instructions
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Preheat oven to 350℉.
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In a large bowl combine tomatoes, basil, garlic, onion, 2 tablespoons of olive oil, vinegar, salt, and black pepper. Toss gently until just combined.
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If serving with bread: Brush 1 tablespoon of olive oil over all of the baguette pieces. Lay bread on a large baking sheet in a single layer. Toast in the oven for 8-10 minutes or until lightly golden.
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Top toasted baguette pieces with a spoonful of bruschetta and a drizzle of balsamic glaze, serve as a dip, or on top of grilled chicken. Enjoy!
Recipe Notes
Meal Prep and Storage
- To Prep-Ahead: You can prepare it entirely and chill it overnight. Just do not combine it with bread until you are ready to serve.
- To Store: Fresh tomato bruschetta will store well in an airtight container in the refrigerator for up to 3-4 days.
- To Freeze: While you can freeze it, the tomatoes will lose a large majority of their flavor and it will become quite watery after thawing.
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