Fresh Tomato Bruschetta
Fresh tomato bruschetta with basil, olive oil, a little garlic and onion is hands down one of the best summer appetizers. Serve it on pieces of grilled Italian bread for a light snack you’ll be craving all season long.
Bruschetta is one of my all time favorite dishes. It’s incredibly simple in terms of ingredients, but the end result is absolutely amazing. John was the one that introduced it to me, and we’ve been making it ever since.
There are a few different ways you can make it. Ours uses basic pantry staples and sticks to classic ingredients.
We opt for ripe roma tomatoes or the firmest most flavorful tomatoes we can find. Fresh basil is a must. Then there’s the onion, garlic, and olive oil. Everything is topped off with shredded parmesan cheese then served on slices of toasted bread.
The great thing about this dish is that you can serve it as appetizer or as part of a larger dish. It’s great as a starter for an Italian-inspired dinner of homemade pizza, penne alla vodka, chicken piccata, or antipasto pasta salad.
We also use it in our bruschetta chicken pasta and cheesy bruschetta chicken. It’s versatile and easy to use in various meals.
How to make tomato basil bruschetta
This is a quick step-by-step visual showing how we make this recipe. The full list of ingredient amounts and instructions is further down the page.
Tips to avoid any hiccups when making bruschetta
- Keep the bruschetta from getting watery: Cut the tomatoes in half or quarters and use a spoon to scoop out the seeds, then dice.
- Toast the bread slices: Make sure you toast the bread ahead of time. Otherwise the moisture from the tomato mixture soaks right in and makes the bread soggy and soft.
- Add some balsamic flavor: Drizzle balsamic vinegar into the tomato mixture or add balsamic glaze just before serving.
- If it tastes flat: Add more salt! That is almost always the issue if the flavors don’t pop. It’s either that or the ingredients weren’t fresh.
Storage
Refrigerator: Store leftovers in the fridge for up to three days. Keep the tomato mixture separate from the bread.
What types of tomatoes are best for bruschetta?
We love roma (plum) tomatoes. Beefsteak and heirloom also work great. Just make sure to get ripe, firm, fresh tomatoes. If you happen to grow tomatoes, those will taste amazing since you can get them at peak freshness.
What’s the best bread to use?
Our favorites are Italian, French, sourdough, or any rustic, sturdy artisan bread. Some other options are ciabatta (as long as there aren’t too many holes), focaccia, and even garlic bread.
Other Appetizer Ideas
How to Video
Ingredients
- 16 slices Italian bread
- 1 pound roma tomatoes, diced
- ½ cup white onions, diced
- ½ cup fresh basil, chiffonade
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- ¼ cup parmesan cheese, shredded off the block
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Instructions
- Preheat the oven to 350°F.
- Place the bread slices onto a baking sheet, and place it in the oven for 5 to 7 minutes. It should be lightly toasted. While the bread toasts, prepare the bruschetta.16 slices Italian bread
- In a large bowl, combine the tomatoes, onions, basil, garlic, and olive oil. Taste, and add salt and pepper.1 pound roma tomatoes½ cup white onions½ cup fresh basil2 garlic cloves2 tablespoons olive oilSalt and pepper
- Top each piece of bread with 1 to 2 tablespoons of the tomato mixture. Sprinkle Parmesan cheese over the tomato mixture.¼ cup parmesan cheese
- Return the bruschetta back to the oven for 2 to 3 minutes, and allow cheese to melt slightly.
- Serve immediately!
I made this on the spur of the moment and it was excellent. Dinner was going to be late so I was looking for something to offer them while they waited. My family was impressed. I’ll do it again
That’s great to hear, Betty. Thank you for coming back to comment on and rate the recipe, we appreciate it! Kim and I hope you have a wonderful day 🙂