This authentic Italian bruschetta recipe is toasted bread topped with chopped tomatoes, good olive oil, garlic, and fresh basil, and it has been my go to appetizer for as long as I have been cooking for friends.
If you love simple Italian appetizers, you will also want to try my Quick and Easy Italian Tomato Salad, Cherry Tomato Confit, and Panzanella, Tuscan Tomato and Bread Salad.
One of my most favorite Italian appetizers and it happens to be naturally vegan, vegetarian, sugar-free, and you could make this with your favorite gluten-free bread.
If you're looking for something to make for a get together, or a small dinner party, you have to make bruschetta! It is truly delicious and so lovely with all the colorful tomatoes. It's the perfect summer appetizer that can be served at parties, weeknight dinners, and even brunch!
I have been making this recipe for as long as I've been cooking for my friends. It's always been my go-to easy Italian appetizer, because everyone just loves it! A really fresh and bright topping is the star of this easy tomato bruschetta recipe.
Let's get onto the recipe...
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Jump To
- Ingredients
- How to make the best easy bruschetta recipe?
- Recipe Tips
- What are basil ribbons?
- How to chiffonade fresh basil?
- Can I make gluten-free bruschetta?
- Bruschetta Variations
- Make Ahead, Storing, and Freezing
- What to Do With Leftover Tomato Topping
- Some other tomato recipes to try:
- Italian Bruschetta Recipe
Ingredients
- Bread - A fresh bread is perfect, grilled till is has a nice crunch.
- Extra virgin olive oil - If you can find a nice extra-virgin olive oil, the flavor will really stand out. But you could use whatever olive oil you have on hand.
- Tomatoes - I used plum tomatoes, but you could use Roma or Heirloom tomatoes. Basically use whatever tomatoes you like for for this recipe.
- Garlic - Fresh garlic is used. Be sure not to use garlic salt. You could add as much or as little as you prefer. You could buy already minced garlic.
- Salt - Use sea salt or kosher salt. Add the amount that works to your taste.
- Basil - I only suggest to use fresh basil leaves. Dry basil will not be the same. Be sure you find Italian and not Thai basil. The Thai basil has a totally different flavor.
How to make the best easy bruschetta recipe?
Gather up all the ingredients. The first step is to slice the bread. My mom was making this for us and she already was prepping the tomatoes by the time we were ready to photograph this.
Dice the tomatoes and cut the basil (chiffonade ribbons is what we did).
The chopped tomatoes get placed in a bowl with some salt, garlic, extra-virgin olive oil, and basil (olive oil and salt not in this image, but in the bowl mixed with the tomatoes and basil).
Brush the bread slices with some olive oil. Place the bread slices on a baking sheet and toast both sides. Golden brown is perfect, but toast it darker, if you prefer.
Next, assemble your bruschetta by carefully spooning tomato mixture on each slice of toasted bread.
Recipe Tips
- Use the best olive oil you have. With so few ingredients, a high-quality extra virgin olive oil makes a real difference in both flavor and texture.
- Always toast the bread. It creates the crunchy base that holds up to the juicy tomato topping without going soggy.
- Use ripe, freshly chopped tomatoes. Heirloom varieties give the most flavor if you can find them.
- Do not skimp on garlic. Mince or finely chop it and add it generously for real punch.
- Assemble right before serving. This is the single biggest factor in preventing soggy bread. Tomato juice soaks in fast.
- Serve warm. Bruschetta tastes best while the bread still has some warmth from toasting.
What are basil ribbons?
Basil ribbons is basically made from fresh basil leaves. It's a really easy step in the recipe.
You just need to buy the fresh basil and chiffonade the leaves.
How to chiffonade fresh basil?
The basil leaves get stacked on top of each other. Carefully roll the leaves into a cigar-like shape. Next, keep the basil leaves rolled and closed tightly and start to cut. The whole section gets cut into thin ribbons.
Can I make gluten-free bruschetta?
Yes, go ahead and use your favorite gluten-free baguette and toast the slices.
Bruschetta Variations
- Tomatoes: swap in heirloom, rainbow cherry tomatoes, or even roasted tomatoes.
- Red onion: thin slices add a sharp pop of flavor.
- Spice: a sprinkle of chili flakes before serving for heat.
- Pesto: spread a layer under the tomato topping.
- Cheese: mozzarella slices, ricotta, or goat cheese all work beautifully.
- Garlic: rub raw garlic directly on the toasted bread instead of mixing it into the topping.
- Grill it: toast the bread slices on the grill if you are already cooking outside.
Make Ahead, Storing, and Freezing
- Freeze: Assembled bruschetta does not freeze well, the tomatoes will not thaw properly. Untoasted, oil-free bread slices can be frozen in a zip-top bag if needed, though this recipe is quick enough that freezing ahead is rarely necessary.
- Make ahead: Prep the tomato topping up to 1 day ahead and refrigerate. Toast the bread and assemble only right before serving.
- Refrigerate: Airtight container up to 1 to 2 days. Store unassembled leftovers separately, bread and tomato topping in their own containers.
What to Do With Leftover Tomato Topping
Toss it with hot, freshly cooked pasta as an instant sauce. Cook the pasta to al dente, toss with the tomato topping, and finish with a drizzle of olive oil and a splash of balsamic vinegar.
It works especially well with something simple like my Rigatoni alla Bolognese swapped for a lighter night, or tossed straight into Fettuccine Alfredo for a fresh contrast.
Some other tomato recipes to try:
- Quick and Easy Italian Tomato Salad
- Cherry Tomato Confit
- Vegan Cherry Tomato Pasta
- Panzanella-Tuscan Tomato and Bread Salad
Did you make this and love it? Please RATE THE RECIPE below:)
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Italian Bruschetta Recipe
Equipment
Ingredients
- 1 baguette cut into ½-inch slices, should be about 12 slices, depending on baguette size
- 1 Tablespoon extra-virgin oil
- 2 lbs ripe tomatoes about 7-8 plum or Roma tomatoes, diced
- ¼ cup extra-virgin olive oil
- 2 teaspoons minced garlic
- 1 teaspoon sea salt more or less to taste
- ¼ cup chopped basil ribbons 6-8 basil leaves, chiffonade or chopped
Instructions
- Toast the bread slices: Preheat oven to 400 F (200 degrees C). Use a pastry brush to brush olive oil on both slices (1 tablespoon or more, if needed) of the bread slices. Place the bread slices on a large baking sheet.
- Toast until golden: Place the sheet in the oven and toast the bread until golden, 7-12 minutes, turning halfway through. Every oven is different. If you like your bread darker and crispier, toast it a little longer.
- Make the tomato topping: Meanwhile, in a medium-sized bowl, add the chopped tomatoes, garlic, salt, olive oil and basil.
- Check the seasoning: Toss together and check the seasoning. If it needs more salt, add a little bit more, to your taste.
- Serve the bruschetta: When ready to serve, arrange the toasted bread slices on a serving plate. Spoon the tomato mixture on each slice. Enjoy!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Assemble right before serving, this is the key to preventing soggy bread.
- Use the best quality olive oil you have; it makes a real difference with so few ingredients.
- Leftover tomato topping is excellent tossed with hot pasta as a quick sauce.
- Store: Bread and topping separately in airtight containers, up to 1 to 2 days.
Nutrition
Bruschetta bread is meant to be toasted and be hard. It's the base to hold the wet tomato topping.
The best way to prevent soggy bruschetta is to not assemble the topping on top of the toasted (or grilled)bread until ready to serve.
The bread slices could be toasted in a toaster oven, oven, or even grilled. Drizzle or brush olive oil on the slices and then toast until golden brown on both sides.
The best bread for bruschetta must have a firm and sturdy crust to hold the juicy tomato topping. Some bread options are ciabatta, sourdough, filone, and baguette (which is what we used in this recipe).
Yes, you can use two 14-ounce cans of diced tomatoes. Drain the liquid out before adding to the bowl to combine with the rest of the ingredients.
My son will be visiting for the holiday weekend.
I'm planning on making this for a light lunch the day After Thanksgiving.
Thank you for the wonderful recipe. I especially like your detailed instructions for toasting the bread in the oven.
I've looked at quite a few recipes for bruschetta and everyone else assumes you know the best way to do it. REDICULOUS!
I've never made this before or anything like it. Thank you so much
Hi Joy-So kind of you to leave me a comment and I appreciate you loving the recipe! Enjoy your special time with your son! CIAO!
Really great recipe! Turned out great and super easy.
THANK YOU for letting me know you enjoyed the bruschetta!