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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 whipping up these easy Roasted Cherry Tomatoes with Garlic, this homemade bruschetta is on the menu. It’s fresh, fast, flavorful, and makes the most of the end-of-summer tomato bounty!
Tips for the Most Delicious Bruschetta
- Use Campari tomatoes to get the MOST flavor.
- Incorporate balsamic vinegar into the bruschetta AND the glaze for double the flavor.
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!
Ingredients
For the exact measurements and detailed instructions, please see the recipe card below.
- Tomatoes. You’ll need about 5-6 medium 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.
- 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
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Step 1: Prep the Ingredients
Seed the tomatoes by scooping or brushing out the core, then finely dice them into ¼- to ½-inch pieces. Chop the basil (or chiffonade for a fancy touch!), mince the garlic, and dice the red onion until you have about ¼ cup.
Step 2: Mix the Bruschetta
In a large bowl, toss the tomatoes, basil, garlic, onion, 2 tablespoons of olive oil, vinegar, salt, and black pepper until just combined. Don’t skip the balsamic—it makes all the difference!
Step 3: Toast the Bread
Slice the baguette into 1-inch pieces at an angle, brush with 1 tablespoon of olive oil, and arrange on a baking sheet. Toast at 350℉ for 8 to 10 minutes, watching closely to avoid burning.
Step 4: Serve and Enjoy!
Top each toasted baguette slice with bruschetta and a drizzle of balsamic glaze. Or, mix things up—serve it over Honey Balsamic Chicken, with Baked Tortilla Chips, or just grab a spoon and dig in!
FAQs
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. 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.
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 homemade bruschetta. 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.
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:
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Fresh Tomato Bruschetta Recipe
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Ingredients
- 2 cups tomatoes seeded and finely diced
- ¼ cup thinly sliced fresh basil
- 2 garlic cloves finely minced
- ¼ cup red onion finely diced
- 3 tablespoons olive oil divided
- 1 tablespoon balsamic vinegar or red wine vinegar
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- 1 baguette cut into 1-inch pieces, optional
- Balsamic glaze
Instructions
- In a large bowl combine tomatoes, basil, garlic, onion, 2 tablespoons of olive oil, vinegar, salt, and black pepper. Toss gently until just combined.
- If serving with bread: Preheat oven to 350℉. 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.
- 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.
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Notes
- Ingredients. Campari tomatoes are best if you have them.
- Vinegar. Balsamic vinegar goes in both the bruschetta and glaze.
- Prep-ahead. You can prepare it entirely and chill it overnight. Just do not combine it with bread until you are ready to serve.
- Storage. Fresh tomato bruschetta will store well in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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