Classic Tomato Basil Bruschetta

Why You’ll Love This Recipe

I love how easy and elegant this bruschetta is. It’s packed with vibrant flavor, takes minutes to put together, and uses everyday ingredients. The contrast between the crunchy toast and juicy topping is so satisfying, and the balsamic adds just enough tang to elevate the whole dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 baguette, sliced

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 4 ripe tomatoes, diced

• ¼ cup fresh basil, chopped

• 1 teaspoon balsamic vinegar

• ½ teaspoon black pepper

Directions

Prepare the Bread:

1. I preheat the oven to 375°F (190°C).

2. I arrange baguette slices on a baking sheet and lightly brush them with olive oil.

3. I toast them for 5–7 minutes until golden and crisp.

Make the Topping:
4. In a bowl, I mix the diced tomatoes, minced garlic, chopped basil, balsamic vinegar, and black pepper.
5. I let it sit for about 10 minutes so the flavors meld beautifully.

Assemble & Serve:
6. I generously spoon the tomato mixture over the toasted baguette slices.
7. For extra flair, I sometimes drizzle with more olive oil or add fresh mozzarella or Parmesan shavings.
8. I serve them right away to keep the bread crisp.

Servings and Timing

• Servings: 6

• Prep time: 10 minutes

• Cook time: 7 minutes

• Total time: 17 minutes

• Calories: ~95 kcal per serving

Variations

• I add diced red onion or shallots for extra bite.

• I use heirloom or cherry tomatoes for a sweeter, colorful mix.

• I add a splash of lemon juice for brightness.

• I top with burrata or goat cheese instead of mozzarella.

• I rub the toasted bread with a raw garlic clove for a deeper garlic flavor.

Storage/Reheating

I keep the tomato topping and toasted bread separate if making ahead. I refrigerate the tomato mixture for up to 2 days. I re-toast the bread if it softens, then assemble right before serving to keep everything crisp and fresh.

FAQs

Can I make bruschetta ahead of time?

Yes—I prep the topping and toast the bread separately. I assemble just before serving for the best texture.

What kind of tomatoes should I use?

I prefer ripe Roma or vine-ripened tomatoes for their balance of juiciness and firmness.

How do I keep the bread from getting soggy?

I toast the bread well and don’t let the topping sit too long once it’s assembled.

Can I grill the bread instead of baking?

Absolutely. Grilled bread adds a smoky note that works beautifully with the fresh topping.

Is bruschetta served hot or cold?

The bread is best warm, but the topping is room temperature or chilled. It’s a refreshing contrast.

Conclusion

This Classic Tomato Basil Bruschetta is my go-to for a fresh, crowd-pleasing appetizer that looks impressive and tastes even better. With a short ingredient list and bright, summery flavors, it’s a dish I turn to again and again for effortless entertaining or a light, flavorful snack.