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This tomato basil bruschetta is the perfect summer appetizer. Fresh and vibrant, it comes together so quickly and easily and is ready to serve in 10 minutes. It’s a great vegan friendly classic recipe that’s bursting with flavor.
How to make tomato bruschetta
As you probably guessed, this is a super simple recipe. And what makes good bruschetta is really the freshness of the ingredients. Chop everything small and place in a large bowl, give it a good toss and set aside.
Cut a baguette into slices and place on a baking sheet. Bake until they are just golden brown. Immediately when the bread comes out of the oven, rub the fresh garlic cloves on each slice.
Serve the garlic bread with the the tomato mixture, and you’ve got bruschetta!.
Tips for making bruschetta
- Make sure to spray the toast with olive oil. By spraying the bread with olive oil, it creates a type of extra barrier between the bread and the tomato mixture, keeping the bread crispy and not getting soggy too quickly.
- Only assemble as much bruschetta as you’ll be consuming. Even with the olive oil barrier, the chopped tomatoes will still release a lot of liquid and soften the bread after a period of time. So it’s best to serve them separately or assemble a small portion of them only.
- Chop the bruschetta tomato mixture into small, evenly sized pieces. They will be easier to spoon onto the toast and much easier to eat that way. Check out this post to learn how to cut tomatoes quickly and easily.
Frequently asked questions
They are pretty similar! But I found this helpful guide that explains the difference well. Basically, bruschetta is made by toasting whole, large slices of Italian bread, while crostini are sliced and toasted from smaller, finer-textured bread, like a baguette. If you like this recipe, be sure to check out my crostini with roasted tomatoes.
I like to use plum tomatoes for this bruschetta recipe as they are fleshier and less watery than other large tomatoes. If you like, you can also make the topping with smaller cherry or grape tomatoes, you would just need to cut those in halves or quarters.
Yes, you can make the elements ahead of time, making them a great appetizer if you are feeding a crowd. The toasted baguette will keep well in an airtight container for a couple of days, if it looses its crispiness you can just heat it up again in the oven. The topping can be stored covered in the fridge for 2 to 3 days.
I love how fresh and vibrant this tomato bruschetta is, it’s such a great way to really let the natural flavors of the tomato shine through! So easy to make and super delicious!
More Easy Tomato Recipes
- Sun-Dried tomato Pasta
- 5 Ingredient Tomato Soup
- Corn, Tomato, Avocado Salad
- Grilled Pizza with Tomato and Corn
- Heirloom Tomato Lasagna
If you’ve tried this healthy-ish feel good Tomato Basil Bruschetta recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Tomato Basil Bruschetta
For the garlic bread
- 1 baguette or French bread sliced
- olive oil spray
- 2 garlic cloves peeled
- Preheat the oven to 450°F. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, combine tomatoes, garlic, basil, red onions, olive oil, balsamic vinegar, salt and pepper; set aside.
- Use a bread knife to slice the baguette diagonally into 1/2-inch thick slices (about 24 slices). Place on the prepared baking sheet and bake for 5-7 minutes, watching closely to not let them burn. Immediately rub the garlic on the bread slices when they come out of the oven.
- Add the tomato mixture on top if serving immediately, or serve on the side. Top with freshly grated parmesan cheese, if desired.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.