Bruschetta
Updated Jul 24, 2025
Bruschetta recipe made with ripe Roma tomatoes, fresh basil, garlic, that's then marinated in an olive oil and balsamic sauce.. Serve on French bread.
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bruschetta Is one of my faves!
Whenever summer rolls around, I go wild on tomato recipes. And making Bruschetta is one of my favorite ways to eat fresh tomatoes. It’s fast, and I can literally just stand at the counter scooping the tomato basil mixture on bread any time of day.
To make Bruschetta at home, it’s super easy. I use ripe tomatoes, lots of basil, and just a splash of balsamic to give it. The bread is toasted and rubbed with garlic (do not skip this.. it’s insanely good!), and if I time it right, I get it where the bread is still a little warm underneath with the cool Bruschetta on top. So simple but so (SO) good.
Happy Cooking!
– Yumna
Bruschetta Ingredients
- Tomatoes: Roma tomatoes are traditional in Bruschetta, but you can use any ripe tomatoes you’ve got.
- Garlic: I love garlic…and this recipe calls for both fresh minced garlic and whole cloves.
- Basil: Fresh (not dried!) basil is a must if you want a traditional Italian Bruschetta.
- Olive oil and balsamic vinegar: These are my favorite ingredients for dressing fresh tomatoes. Just make sure to save a little extra oil (or spray!) to coat the bread before toasting.
- French bread: Slice it thinly, at an angle, before toasting to get a crispy crust and chewy inside.
How to Make Bruschetta
Bruschetta Recipe
Video
Ingredients
- 6 ripe roma tomatoes finely diced
- 2 garlic cloves minced
- ¼ cup chopped fresh basil leaves
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the garlic bread
- 1 loaf French baguette sliced at angle into ½-inch thick slices
- Olive oil spray
- 2 garlic cloves
Instructions
- Preheat the oven to 450°F. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, combine tomatoes, garlic, basil, olive oil, balsamic vinegar, salt and pepper; set aside to marinate.
- Place the sliced bread on the prepared baking sheet and spray with olive oil cooking spray. Bake for about 5 minutes, watching closely to ensure they don’t burn. Immediately rub the garlic on the bread slices when they come out of the oven.
- Add the tomato mixture in a big mound on top of the bread if serving immediately, or serve on the side.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Use olive oil spray for your toast. I like spraying my bread with olive oil because it creates a nice and thin barrier between the bread and the tomato mixture, keeping the bread crispy instead of getting soggy too quickly.
- Only assemble as much bruschetta as you’ll be eating. Even with the olive oil barrier, the chopped tomatoes will still soften the bread after a bit of time. I like to keep my bread separate and only prepare a few pieces of bruschetta at a time when I’m serving!
- Chop the bruschetta tomato mixture into small, evenly sized pieces. They’ll be easier to spoon onto the toast and much easier to eat! Check out my tricks for learning how to cut tomatoes quickly and easily.
Comments
Made for a small get together. Was a hit with no left overs.
Yay, I’m so glad to hear it. Thank you!