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This bruschetta recipe is hands down my favorite recipe to make in the summer when tomatoes are at their best and it comes together in minutes!
I can’t tell you how often we’ve made this recipe! Like so many incredible Italian dishes, it calls for fresh, high-quality ingredients and very little fuss.
This homemade bruschetta is one of my most made appetizer recipes. For more like this, see our Caprese salad or antipasto salad!
Key Ingredients
- Tomatoes: Everyone is probably telling you to use the best tomatoes for the best bruschetta (including me), but let’s make sure we are on the same page with what that means. You will find the best tomatoes later in the summer. They should feel heavy and have smooth skin. They should also smell like tomatoes (if there’s no smell, skip it!). Finally, don’t refrigerate your tomatoes. Something happens after refrigerating tomatoes (they become less flavorful and tomato-y). We store them on the counter. Roma tomatoes, heirloom tomatoes, garden tomatoes, and cherry tomatoes all work nicely for this recipe. If you crave bruschetta outside of tomato season, use cherry tomatoes. We’ve found them to be sweeter and more consistent all year round.
- Bread: I use a rustic Italian bread or a French loaf (like a baguette) to make bruschetta. It should be soft and chewy in the middle, with a little bite around the crust. Slices of homemade focaccia bread work nicely, too.
- Garlic: Fresh garlic is key to authentic bruschetta. I don’t add garlic to my tomatoes, but rub my warm, toasted (or grilled) bread with it instead.
- Olive Oil, Salt, Pepper, and Basil: I use olive oil when toasting my bread and add a drizzle to my chopped tomatoes. Salt helps bring out the tomato flavor, and fresh basil is lovely (although don’t fret if you don’t have any – the tomatoes are the star here).
- Cheese (Optional): For bruschetta with mozzarella, tear fresh mozzarella into smaller pieces and place them on top of the tomatoes and bread.
Find the full recipe with measurements below.
How to Make the Best Bruschetta
Tip 1: Season your tomatoes. Chop and toss yours tomatoes with salt, pepper, and a drizzle of olive oil. Then, set the bowl aside while you toast or grill your bread. As the tomatoes sit with the salt, they release lots of delicious juices, making the tomato topping extra delicious (I do the same when making my tomato and mozzarella salad).
Tip 2: Rub your bread with fresh garlic. Once my bread has been toasted (or grilled), rub it with fresh garlic. This is a classic Italian trick for making bruschetta. The garlic melts onto the warm bread and prepares it for the tomato topping.
Tip 3: Consider extra toppings. I’m happy with classic tomato bruschetta, but you can always add fresh mozzarella and a drizzle of balsamic glaze (my personal favorite).
More Easy Appetizers
Easy Tomato Bruschetta
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PREP
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COOK
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TOTAL
When serving this classic bruschetta recipe, spoon some of the tomato juices from the bowl over each bread slice. Thanks to the tomatoes, olive oil, and salt, that liquid is pure gold! If you have any extra, use it as a dip for more bread or sip on it (it is the best!).
Makes 6 Servings, 2 bruschetta each
Watch Us Make the Recipe
You Will Need
12 slices Italian bread or French baguette, 1/2-inch-thick
3 cloves garlic, peeled and left whole
1 pound ripe fresh tomatoes, at room temperature, 3 to 4 medium (450g)
2 tablespoons extra virgin olive oil, plus more for the bread
12 fresh basil leaves, thinly sliced
Salt and fresh ground black pepper
6 ounces fresh mozzarella, torn into small pieces, optional (170g)
Directions
1Prepare tomato topping: Chop the tomatoes into 1/4-inch pieces, then add to a medium mixing bowl with a generous pinch of salt, a small pinch of black pepper, and the olive oil. Stir and let sit for 10 minutes.
2Prepare the bread: Meanwhile, heat a grill pan over medium heat or prepare an outdoor grill for medium heat. Drizzle the bread slices with the remaining olive oil and grill for 2 to 3 minutes on each side until warmed through and grill marks appear.
3Rub garlic over the bread: Rub one side of the warm grilled bread with garlic (two to three strokes per slice should do it), and then place it onto a serving plate with the garlic-rubbed side facing up.
4To finish: Stir and taste the tomatoes, then add more salt or pepper as needed. Spoon a generous amount of tomatoes onto each bread slice. Drizzle a little of the juice remaining at the bottom of the bowl over the tomatoes, and add basil and optional mozzarella. Serve immediately.
Adam and Joanne’s Tips
- Canned tomatoes: If you cannot access sweet, ripe tomatoes, use high-quality canned whole tomatoes. Reserve the juice for another recipe and chop the whole tomatoes for the bruschetta. We love San Marzano tomatoes and have also been very happy with canned Muir Glen tomatoes.
- Balsamic vinegar: For extra flavor, stir 1 to 2 teaspoons of balsamic vinegar into the tomatoes. Or, after assembling the bruschetta, drizzle over a balsamic glaze.
- The nutrition facts provided below are estimates. We did not include mozzarella.
Nutrition Per Serving
Serving Size
2 bruschetta
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Calories
169
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Protein
4 g
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Carbohydrate
18 g
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Dietary Fiber
2 g
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Total Sugars
3 g
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Total Fat
10 g
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Saturated Fat
1 g
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Cholesterol
0 mg
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