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Tomato and basil brushetta on a wooden board
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5 from 2 votes

Tomato Basil Bruschetta

This delicious tomato basil bruschetta is so quick and easy to make and full of vibrant flavors. This vegan appetizer will be a hit at any gathering!
Course Appetizer, Snack
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 12 servings
Calories 87kcal
Author Yumna Jawad


  • 6 ripe plum tomatoes diced
  • 2 garlic cloves pressed
  • ¼ cup chopped basil leaves
  • 3 tablespoons chopped red onions
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Shredded parmesan optional, for serving

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.



Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge. It's best though to keep the three ingredients separated. Do not assemble until ready to serve/eat.
Substitutes: For best results, follow the recipe as is. However this is a very versatile recipe, so feel free to change type of tomatoes and bread.


Calories: 87kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 227mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg