Fragrant garlic toasts topped with a blend of chopped tomatoes, basil, and balsamic make for a light appetizer that’s perfect for hot summer days. This classic tomato bruschetta tastes like it came from your favorite Italian restaurant!
The Perfect Appetizer for Using Up Those Fresh Tomatoes
Is there anything better than juicy summer tomatoes? Those sweet red orbs take center stage in this ridiculously easy Italian appetizer that takes just 7 basic ingredients (plus salt!) to prepare.
When dining in Italy, you’ll be served bruschetta on bread that’s been grilled. Since I didn’t want to go through the hassle of firing up my grill just to toast a few slices of bread, I opted to use my oven to broil them until golden. Or, toast them with a stovetop grill pan. Other than that, this is a no-cook appetizer that won’t heat up your house during the hot summer months.
Classic bruschetta is so quick and simple to assemble, tastes light and fresh, and is the perfect opening act for any Italian dish, from cold pasta salads to chicken marsala.
Heidi’s Tips for Recipe Success
With fewer seeds and a meaty texture, I like Roma tomatoes for bruschetta because they dice easily and hold their shape.
I’ve toasted sliced French baguette here, but for even more authentic Italian flair, try grilling the bruschetta crostini to get a deep, smoky flavor.
I rub a whole garlic clove on the toasted baguette slices for a mild garlic flavor that steers clear of the sharp bite from minced garlic added directly to the tomato mixture.
The Bread and Toppings You’ll Need
The full recipe, with amounts, can be found in the recipe card below.
- Bread — I use French-style baguettes for their crispy crust but tender crumb that toasts up perfectly golden under the broiler.
- Extra virgin olive oil with red pepper flakes — A pinch of red pepper flakes added to the oil brings a hint of heat to the toasted crostini.
- Tomatoes — I use Roma tomatoes for their firm texture and sweet flavor.
- Fresh basil — Adds that classic herbal freshness bruschetta is known for.
- Kosher salt and flaky sea salt — Kosher salt is mixed with the tomatoes, enhancing their natural sweetness, while flaky sea salt is sprinkled on top as a finishing touch.
- Balsamic vinegar — Just a whisper is all that’s needed to add tangy-sweet flavor.
- Garlic clove — Adds a more subtle garlicky flavor when it’s rubbed onto the warm, toasted crostini instead of mixed into the bruschetta.
Ingredient Swaps and Additions
- Try it with sweet cherry tomatoes or fresh garden tomatoes.
- Add creamy ricotta cheese, burrata, or slivered Parmesan cheese.
- Instead of a baguette, use a toasted Italian ciabatta.
- Add capers, kalamata olives, or chopped artichoke hearts.
- Add chopped peaches or nectarines for a fruity bite.
- Roast the tomatoes before chopping for an earthy flavor.
- Add a drizzle of balsamic glaze just before serving.
How to Make Tomato Bruschetta
- Cut the baguette into crostini slices. To create more surface area, I cut the bread at an angle about ½-inch thick.
- Core and seed the tomatoes. Use your fingers to remove the pulpy seeds that can give off a bitter bite. It takes an extra minute, but is totally worth it.
- Mix the bruschetta spread ingredients. Kosher salt and a scant amount of balsamic vinegar enhance the sweetness of the tomatoes without overpowering their delicate flavor. Slivers of fresh basil (chiffonade) give a fragrant herbal lift to the simple mix.
- Flavor the olive oil. I add a pinch of red pepper flakes for a hint of heat.
- Toast the bruschetta crostini, then rub with garlic. While still hot, the rough tops of the toasted bread act like a grater for the whole garlic clove, absorbing its spicy bite.
- Brush the crostini toasts with the flavored olive oil. A light touch of oil creates a barrier so the toast won’t get soggy.
- Top the toasts with the bruschetta mixture then season with flaky salt. Drizzle with more olive oil and basil if desired.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
How to Make Bruschetta
Ingredients
- 1 French baguette
- 2 tablespoons extra virgin olive oil
- pinch red pepper flakes
- 1 pound Roma tomatoes
- ¼ cup slivered basil leaves
- ½ teaspoon kosher salt
- 1 teaspoon balsamic vinegar
- 1 garlic clove
- pinch flaky sea salt
Instructions
- Cut the baguette at an angle into ½" slices. Place on a baking sheet. Pour the olive oil into a small bowl with the red pepper flakes and set aside.
- Halve the Roma tomatoes, and remove the core and seeds. Cut the tomatoes into small dice and add to a bowl. Add the slivered basil, kosher salt, and balsamic vinegar, then stir well to mix.
- Broil the baguette slices for 2 minutes or until golden. Remove from the oven. Immediately rub the top side of each slice with the garlic clove. Brush the toasted baguettes with the red pepper flavored oil.
- Use a slotted spoon to drain the liquid from the tomato mixture, then spoon it onto each baguette. Sprinkle with flaky sea salt and more olive oil if desired, and serve.
Nutrition
What to Serve With Bruschetta
Storage Tips
The garlic toasts should be sealed in an airtight container, and the tomato mixture should be refrigerated. Both will last up to 2 days, but make a note that the basil will oxidize over time.
More Italian Recipes That Use Fresh Tomatoes
- Tomato Pesto
- Tomato Pesto Pasta with Garlicky Breadcrumbs
- Grilled Caprese Skewers
- Burrata and Tomato Salad
- BLT Panzanella
- Pasta Pomodoro
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