Bruschetta with Tomato and Basil

Use any flavorful, ripe tomato for this recipe. If you use cherry tomatoes, just quarter them, don't bother blanching or peeling them.

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Yield: Makes 24 small slices, serves 6-10 as an appetizer


  • 6 or 7 ripe tomatoes (about 1 1/2 lbs)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 Tbsp extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 6-8 fresh basil leaves, thinly sliced* or chopped
  • 3/4 teaspoon sea salt, more or less to taste
  • 1/2 teaspoon freshly ground black pepper, more or less to taste
  • 1 baguette French bread or similar Italian bread
  • 1/4 cup (60 ml) olive oil

*To thinly slice basil leaves, stack the leaves on top of each other and roll up like a cigar. Then make thin slices from one end of the basil cigar to the other.


1 Blanch and peel the tomatoes: Bring 2 quarts of water to a boil. As the water is heating make shallow cuts in a cross pattern at the tip ends of the tomatoes (this will make the tomatoes easier to peel).

Once the water is boiling, remove the pot from the heat. Put the tomatoes in the hot water and blanch for 1 minute.

bruschetta-1200-method-1 bruschetta-1200-method-2

Remove with a slotted spoon and let sit until cool enough to handle. Then gently peel off the tomato skins. Cut out the stem base with a paring knife.

Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds.

bruschetta-1200-method-3 bruschetta-1200-method-4

2 Preheat oven to 450°F (230°C) with a rack in the top slot of the oven.

3 Chop tomatoes, toss them with garlic, olive oil, vinegar, basil, salt and pepper: Finely chop the tomatoes and place them in a medium bowl. Mix in the minced garlic, 1 Tbsp extra virgin olive oil, and the balsamic vinegar.

Stir in the thinly sliced basil and add salt and freshly ground black pepper, adding more to taste. Note, tomatoes love salt; you may need to add more than you expect.


4 Toast the baguette slices: Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush one side of each slice with olive oil (a pastry brush helps here) and place olive oil-side down on a baking sheet or roasting pan.

The baguette slices will toast best in the top rack of your oven, so you may need to work in batches to toast them all.

When the oven has reached 450°F (230°C) place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges.

bruschetta-1200-method-6 bruschetta-1200-method-7

If you want you can toast the bread slices without coating them first in olive oil. Toast them until lightly browned on both sides. Then cut a clove of garlic in half and rub over one side of the toast. Then brush with olive oil. (See Easiest Ever Garlic Bread.)

5 Serve toasted bread with tomato mixture: Arrange the toasted bread on a platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting soggy from the chopped tomatoes).

Either serve the toasts plain with a bowl of the tomato bruschetta mixture on the side for people to top their own, or use a spoon to gently top each toasted bread slice with some of the tomato mixture. If you top each slice individually, do it right before serving.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • Wendy

    Love this! Simple and delicious!


  • Maggie G.

    This is my go-to recipe for homemade bruschetta. Over time I tweaked it for my own tastes – I don’t bother with blanching and peeling anymore, but I do core/seed the romas – no squeezing required. I usually splash in a little bit more balsamic than called for, but otherwise the ratio for the seasonings is great. So good with the baguette toasts and some fresh sliced mozzarella.


  • Susan R.

    I’ve made this several times, though I’m not sure I peeled the tomatoes every time. But I did tonight. They were locally grown, very juicy tomatoes, which meant I had trouble removing so much juice, but oh! the flavor! I omitted the vinegar, as I sometimes do, and it’s great either way. I served it as a side to my wonderful creamy onion soup. So light and fresh next to the richness of the soup! Oh, and I bought my baguette at Panera; much better than grocery store fare, and perfect for this use. Thanks for sharing this great recipe!


  • Betty A.



  • AnneMarie

    This was so yummy and fresh! Perfect for a summer evening!


  • Leanne

    Can this be made in advance a day or two of an event? Would the bread be stale if it sat in an airtight container for 2 days?

    • Carrie Havranek

      Hi Leanne! I would not go any longer than a day ahead, and I’d only do the topping. I’d recommend following the recipe through half of step 3–stop just short of adding the basil. It will be best to add that right before serving, followed by the rest of the recipe. If you do this and assemble it ahead of time the whole thing including the bread will get too soggy. Thanks for your question!

  • Sarah Barch

    I made this for my friend’s thesis defense and everyone loved it. I used the bag of pre-toasted crostinis you can get from Walmart and honestly they were so much easier and tasted better than I could have done on my own, they had an amazing crunch to them that really went well with the recipe. To save time I also just quartered the tomatoes and then just squeezed them over a bowl like you would juice a lemon, it really helped get all the moisture out and was quicker. I also served them with fresh mozzarella.


  • Felipe

    I have zero experience cooking but wanted to try to make this for my gf. It turned out great! you can’t mess this up if you follow the instructions. Most definitely will make again, so tasty!


  • Dionne

    I Think this the perfect no fuss bruschetta recipe. I love to put it on toast on top of a fried egg, But I have a question. I am wanting to “gift” bruschetta jars to friends for Christmas. Do you have a shelf life on this as well as any tips on jarring? I am not a savvy domestic so I appreciate any tips. Thank you so much!

    • Elise Bauer

      Hi Dionne, since this recipe has all fresh ingredients, it doesn’t work for canning. (The tomatoes are blanched just enough to make them easy to peel.) So I’m sorry to say, this one isn’t one for gifting.

  • Emely

    I just made!! Super easy to make and absolutely delicious!! Will definitely make this again :)


  • Patrice Adams

    This is super good…made just like the recipe. Thanks!


  • Juliette

    This sounds yum! Could you please tell me if I should try and remove the seeds/juice if I use cherry tomatoes? Thanks

  • Christa

    So advice on tomatoes..chop them up and put them in a colander then add the salt (quite a bit) and stir in and let the juice they produce drain off. Then gently shake the collandar after about 15 min, THEN proceed with the rest of the recipe….works like charm!

  • Carol O’Brien

    IT is fabulous. The only thing I didn’t know how to deal with was all the juice that the tomatoes produced so I kept pouring it off and that made me afraid of losing flavor but it didn’t. It was wonderful.


  • Kristin

    Followed the recipe except used dried basil, didn’t have fresh on hand. Mmmmmmm!! Whole family loved it!


  • Yvonne

    Salt was not a good idea to be added as it brought out all the liquid. Add it when you’ve serve it. And I would not use balsamic vinegar as it turns the tomatoes a dark colour. Cider vinegar is better,


  • Antonia Kirwin

    Made it this afternoon. Have my own garden tomatoes, basil and garlic.
    Thought I’d taste before serving. OMG amazing! Very garlicky, which we like.
    I think own fresh garlic is much stronger than store bought.
    Will be making this again and again.


  • Richard

    Nice recipe. You need to spread on some goat cheese before the Bruschetta topping!!!

  • Karen

    How far in advance can you prepare the tomatoes?

    • Emma Christensen

      Hi, Karen! This is at its very best if eaten right away or within an hour or two since tomatoes lose flavor when refrigerated. But if you don’t mind that, you could probably prepare the tomato mixture a day ahead; wait to add the basil until just before topping the bruschetta. Enjoy!

  • Cora

    Way too much salt!! Otherwise, perfect.

  • Mr_P

    Great appetizer. With it being summer and grilling season I fire roasted my tomatoes instead of blanching and toasted the bread while I was at the grill. I finished with a pinch of Parmesan before serving.


  • Linda D Hrushanyk

    I thought this was delicious! Blanching and peeling the tomatoes makes such a difference and how easy the skin of the tomato comes off. Thank you, Elise for sharing your recipe!


  • Barbara

    Soooooo good, especially with fresh garden tomato and basil!!!!


  • Mike

    Made it last night for three very opinionated sons – 16,19,22. Giant bowl and a second round of toasted French bread gone in minutes. This appetizer was the star of the night.
    Have never blanched and peeled tomatoes- really easy and worth the minimal effort.


  • Lauren

    I hardly ever comment on recipes (although I’m thinking I’ll start!) but I just had to say WOW! This bruschetta is absolutely perfect and I’m wondering why I haven’t been making this at home for years? It brings me right back to a recent trip to Florence and Siena where this was enjoyed with many glasses of Chianti. I’m pregnant now, so have given up the wine for the time being, but I have a feeling this will be a summer staple for the remainder of my pregnancy, and surely the rest of my life! This is a simple, easy, delicious winner! Thank you!


  • Chris

    Absolutely perfect!

  • Princess

    This was really tasty! I used cherry tomatoes and just tossed everything together in a bowl. It worked really well minus the hassle of blanching and peeling. Definitely going to be remaking again!


  • Doug

    This basic recipe is always the best! I don’t always peel the tomatoes though.


  • [email protected]

    Mmm! Easy to follow and simple and quick.

  • Jody

    Yummy! I used Roma’s but think I may have blanched too long. Still worked great. Thanks!


  • Shantay

    Wonderful! This will be my go to recipe for brushetta from now on.


  • Brandy

    This was so easy and delicious. Definitely a permanent staple now for my family. Thank you for sharing. I will be telling everyone I know about this recipe.


  • Jakob Tostrup

    add some sliced prosciutto ham to the filling for even better experience

  • Dara

    You given exact quantities for the ingredients here! You can double or triple with the same ratio! thanks for this! Has Worked every time’
    I deviated from ur recipe once and something wasn’t quite right!
    A tasty dish!

  • Denise Cole

    Wonderful recipe! Closest to the bruschetta I enjoy at my favorite Italian restaurant. The blanching of the tomatoes was genius. I made three side by side recipes and this one won hands down.

  • Bob Faraday

    This is exactly how I make mine. I knew I was doing it right.

  • Jenny C

    Hello Elise! I am a huge fan of yours. I have made this recipe a number of times and was thinking of putting a thin layer of ricotta on the baguette before topping with the bruschetta? Hoping this is a good idea? Have you tried this?

    • Elise Bauer

      Hi Jenny, I haven’t tried doing that but it sounds great!

      • Jenny C

        Elise I can’t tell you how many times I have made this since my last post but I seasoned ricotta with salt and pepper and spread just a bit on the toasted baguette and topped with your recipe. It is fantastic. Please try next time you make this. Thank you again for such a great recipe.

  • Susan

    Made this last night and was so so ridiculously great!!! Added more garlic. Thanks!

  • Susan Brown

    I’m going to try this today for a 4th of July party. Thinking of adding cubed fresh mozzarella with the marinating cherry tomato pieces – sort of a caprese brushchetta with chopped basil on the toasted baguette slices!

  • Alida @My Little Italian Kitchen

    How to say no to a delicious tomato and basil bruschetta! My favourite ever appetizer. Love the photos!

  • Karen

    Incredible recipe! It’s easy to do.

  • Jenny C

    I made this yesterday using cherry tomatoes and cutting them in fours. So simple and delicious! It was better today when it was ‘marinated’ Thanks for yet another great recipe Elise! You are my favorite.

  • Mlle Chef

    I added other vegetables such as celery and onion plus yellow peppers. I hope it will work out!

  • Dan Corson

    I also like serving bruschetta with a dollop of tzatziki.

  • Sherry Dodd

    Dead of winter, I needed a snack for teen grand-kids, dying of starvation late in the evening. Desperate, I drained canned, diced tomatoes in a sieve, mixed in dried basil, dried minced onion and garlic (to soak up any juices), sunflower oil and a dash of apple cider vinegar. Let set 15 minutes. Served with packaged toasted bagel chips. Got raves!

    • LJ Goodwin

      Sounds good to me! gonna try it right now. : )

  • Shannan Minnis

    This recipe was a hit at our company pot luck!! Quick and easy! I followed the recipe however I did give the tomatoes an ice bath after removing from the hot water and the peels came off a lot easier and it also kept the tomatoes more firm. I also found them easier to handle and scooped the seeds out with a teaspoon which made for easy clean up! Thanks for the great recipe definitely a keeper!

  • Dianne

    Made this today for New Year’s Eve – DE-licious, thanks for posting!

  • Coco

    I just made it and it turned out fantastic. seriously everything I expect Bruschetta to taste like and it was so easy to make. Thanks for sharing, it’s definitely a new favorite.

  • Mitchell

    How much does this recipe make? I’m having a party and need to make plenty…

    • Elise Bauer

      Hi Mitchell, as listed, the recipe makes enough for 24 pieces, serving 6 to 10 as an appetizer.

  • Mary

    Simplicity made perfect.
    Thank you for the recipe it will become a new staple in my house.

  • Catherine Aldred

    Making thia recipe as I write. Very easy to follow and tastes great!

  • Lidia Didriksen

    made it hundreds of times…love this recipe! Thank you!:)

  • Elva Ogrodnik

    How long will the bruschetta remain good in the refrigerator? Just love it and I have to try this recipe but we are two people so if it keeps awhile I can make this Otherwise I have to cut the receipt.

    • Elise Bauer

      Hi Elva, like a fresh tomato salsa, it’s best fresh, but should last a few days in the refrigerator.

  • SG

    I’m going to try this recipe today! How far in advance can I make the bruschetta? I’m attending a party this evening and would like to make this ahead of time.

    • Elise Bauer

      Hi SG, you can easily make the tomato mixture a couple hours ahead. You can also make the toasts a couple hours ahead, though you may want to warm them in the oven before serving.

  • Chris Satoshige

    I’m no chef. But I just made this recipe, and it was waaay too salty. I should have known, being kosher salt. Better to not follow the 1 teaspoon in my opinion and just salt to taste.

  • susan dunne

    what’s Kosher salt?

    • Elise Bauer

      Hi Susan, kosher salt is a type of salt that is larger grained than normal table salt. See Wikipedia on more information on kosher salt.

  • Pam Davis

    For my bruschetta I love it with prociutto. It is absolutley wonderfull !!!!!!!

  • Darwin

    True Bruschetta is only the bread with olive oil, garlic and salt. The toppings are an American addition.

  • Armande K.

    Good golly miss molly!! I am going to be 71 in two weeks time and I have an arthritic lower back and both knees. I cannot stay standing for more than 10 minutes. So this is so easy and little work and not time consuming. I buy a French loaf of bread with the garlic butter already spread on it. I make sure it is spread on both top and bottom. If not, just melt some butter and add garlic in a jar and spread on the top portion. Then open up a jar of medium salsa and spread that on. I do shred some mozzarella cheese and sprinkle it on top. Then I slice the bread diagonally and then in half. Voila all done. I do sometimes put in oven just long enough to melt the cheese, but just for myself.

  • Mary

    This is IT!! I’ve been looking for a bruschetta recipe to match a favorite restaurant’s & this came out better than I could’ve hoped. Hesitated whether to boil/skin the tomatoes, but Im convinced that this simple step is why I love this version so much (not really a tomato lover). Also, the balsamic. Ahhhh the balsamic. It’s everything. THANK YOU for this recipe. It’s a keeper.

  • Leslee Abud

    I have a bag of sliced bruschetta bread that I want to save for a party I’m having in 2 weeks. Do you think I should store them already toasted with olive oil or freeze them before toasting at all??

    • Elise Bauer

      Hi Leslie, I would freeze them and toast them before serving.

  • anita

    i think so there is no hard or fast rule to how to make or what to put it every thing depends on your taste buds. I use avacado dip on top of bread then put other things.

  • h3llo0cto


    Okay, now back to sanity. ^_^ Sorry for the caps lock, but this stuff is so seriously delicious I felt like shouting it from the rooftops, but my neighbors might have me committed/arrested, so I decided to shout here instead. ^_-

    This was an instant classic with the household, and I had to go out and buy more bread, ’cause we just couldn’t stop eating it!

    The only things I did differently, and solely because I didn’t have fresh basil or french bread were:
    1) I used basil-infused olive oil instead of plain (which is just my homegrown, dried basil hand-crushed & added to regular olive oil, shaken & left to infuse ’til needed)
    2) I used dried basil leaves (about 3.5 whole leaves which I hand-crumbled) ’cause the point of making this was to get rid of things we had a lot of (sooo many tomatoes in this kitchen!), so I wasn’t going to drive alllll the way to the fancy grocery just to get fresh basil (it’s winter, so our herb plants are all hibernating).
    3) I cut slices of english muffin bread into thirds, then oiled & toasted as per recipe (this was just the absolute bestest thing ever), then just regular white sandwich bread from corner store. I thought the sandwich bread would be gross, but honestly the tomato mixture is so amazingly good, you could probably put it on toasted cardboard and no one would notice!
    oh, and
    4) I’d forgotten I’d done this, but my mom just reminded me: I used three cloves of garlic and 1.5 tsp of balsamic vinegar, ’cause this family loves zest.

    So thank you for this recipe! I know I’m going to win the “Best Hors d’Oeuvre” award this holiday season (a made-up award I’m going to present to myself ;P), when I rock this at every party from Turkey Day to New Year’s!

    (Also, thanks for the tip about cutting an X into the tomatoes pre-blanche; it made peeling them super-easy! Will be using this trick every time I need to peel tomatoes here on out.)

  • Bonnie Pillarelli

    My husbands family are Italian and they toast the bread the same way but the tomatoes are just cut up and basil, salt. pepper and olive oil are poured over the tomatoes. Leave them set at room temperature for about an hour. Everyone just puts the tomatoes on their own toast. There is no vinegar in this version.

  • Asami

    I was so suprised to see balsamic vinear in this because all the Italian restaurants I go to only use olive oil, garlic, salt and pepper and obviously tomatoes.

    Differences like this are always so interesting to me :)

  • Katie

    Oh no, do not parboil the tomatoes!!!
    Just chop, add olive oil, salt & pepper. Best when the bread is broiled with butter first. Lots of chopped garlic and olive oil. This is suppose to be a simple, fresh dish, which it is.

  • Lisa K

    Perfect bruschetta recipe..thank you. We top ours with some homemade pesto aoili…delish!!

  • steph

    I just love a good bruschetta! This recipe is amazing but to give it a little kick I like to add sausage (any pork sausage works) to the tomato mixture and store it in the fridge for about an hour; then top with fresh mozzarella. It has wonderful flavor!

  • Chelsey

    I accidently got Balsamic Dressing, not vinegar..I knew I shouldve gotten the vinegar…could the dressing still work?

    If it’s dressing, then you probably don’t need the oil, it should already be in the dressing. And yes, it would work. ~Elise

  • Kathy

    After a trip to Italy, I too, am now addicted to Bruschetta. I followed this recipe almost exactly….seeding and everything. My only difference was using a Balsamic Vinagrette dressing, as opposed to Balsamic Vinegar. I have found out that REAL Balsamic vinegar is quite a bit diffferent than what we normally get here. I might try the canned tomatoes next time too as most tomatoes we get here don’t have a lot of flavor. Thanks for posting!

  • Rhonda

    Another variation is to roast the garlic and spread it on the toasted bread, or to lightly saute the garlic in olive oil first to tone down the bite of raw garlic. Also, I always top with fresh grated Parmesan cheese just before serving.

  • ritzzy

    You can also add a little jalapeno pepper, seeded, so its not so hot. And I use any tomatoes in season with skin on, just as yum. Feta cheese sprinkled on top, not heated or melted or anything. Fab.

  • Josie

    The recipes even better if you add a slice of fresh mozzerella under all the tomatoes! Its the way bruschettas meant to be and boy is it delicious! Seriously, try it, it finishes the recipe.

  • BW

    We prefer unpeeled, raw tomatoes, the really red ones still on the vine that you can find at Whole Foods. I added capers and also coated the bread slices with olive oil and minced garlic before crisping in the oven. Top with some shaved parmesan and it’s great!

  • Dan

    First time making bruschetta and it was absolutelty fantastic! I added chopped green onions to the mixture and a little bit of shredded cheddar cheese on each slice of bread that melted on it. PERFECT SNACK! Thank you for the recipe!

  • Lauren

    Do you think I could can this? I have WAY too many tomatoes in our garden this year!!!!

    The tomato topping is fresh, so no, you cannot can it. You can only can cooked tomatoes. ~Elise

  • Linda

    How far in advance can this recipe be made?

    Personally, I would make it an hour or two at the most. If you refrigerate the tomatoes, you’ll ruin them – change the taste and turn the texture mealy. Basil also doesn’t do well with refrigeration. That said, you could make it the night before, but you would need to leave it at room temperature and then strain the excess water that the tomatoes would release the next morning. ~Elise

  • Boots

    Thank you for saying how it’s pronounced. I cringe when people pronounce it with the “sh” sound. Anyway, this is one of my favorite recipes. I love your blog by the way!!

  • anna

    This was perfect. The only thing I changed was to use regular tomatoes on the vine because that’s what I had, and I didn’t peel them, but I did seed them.

    The bread I used was “ciabaguette” from Whole Foods which I guess is supposed to be like a ciabatta-style baguette? It was good.

  • Sharon

    I love this recipe!! So easy to make. I would always make frozen garlic bread when I cook pasta but now I will be making this instead. I do not parboil the tomatoes…I just dice them and add the rest..really tasty…I also sprinkle a lil mozzarella on top.

  • Deepak

    Jeremy – I never melt it, but I often add a bit of good fresh mozzarella to my bruchetta. I also add a few olives to my recipe.

  • e.d.

    My brother’s girlfriend is vegan, so we were looking for vegan dishes to serve at his graduation party (and to show off our just-in-season Creole tomatoes). This bruschetta fit the bill perfectly! So simple, so delicious– everyone loved it, and we will make this again!

  • Steve

    We tried this last night but only used the tomatoes and instead used chimichurri with a bit of parmagiano cheese. Really really good!

  • george McCusker

    Making bruscetta for the second time, but I grill thr bread on the outdoor grill once I coat it with basil and olive oil. Crisp crust and soft interior. What a treat.

  • Fati

    I made this today – great! I had bruschetta for the very first time recently at East Side Mario’s and loved it. I wanted to go back to the restaurant just for the bruschetta! Then I found this recipe and it is elementary as it is delicious! Thanks!

  • Xentex382

    I needed a good recipe for a Special dinner and this brushchetta was a great hit! I varied the amount of ingredients but kept them the same. Turned out great! I sometimes like melting cheese on the bread right before you top it off. I use a mix of provolone and mozarella usually. It was the first recipe I found online and I’m glad I used it!

  • patti

    I love bruschetta! If you don’t want to use the bread, I use Town House ‘Italian Herb’ Flatbread Crisps crackers. They are delicious. Its easy when you want to serve your dish at work, party, or somewhere else than your home.

  • Eric

    This recipe is another staple in my cookbook. I love the balances in this recipe and it’s so authentic to what I have when I’m in Italy (except they don’t use the balsamic in some regions).

  • Tina Washington

    Great recipe. I also add in oregano. Sometimes I add a dash of oregano onto the bread with a drizzle of oil.

    Sometimes I change this up with whole wheat bread for a healthier option. It’s just as tasty.

  • Bonnie J

    I like to “fry” the bread (Day old Sourdough)on both sides with a thin layer of olive oil in a skillet and then rub with fresh garlic and sprinkle with salt. For the topping — Heirloom tomatoes (nothing beats them), olive oil and fresh basil tossed together for about 30 minutes. Add a dash of salt and pepper about 5 minutes before serving (to release more flavor from the tomato). Top the bread slices and sprinkle with some Parmesan. This is easily one of my favorite meals.

  • Linda

    My daughter-in-law and I made this for our first time today! We used asiago cheese bread for a change-up. And we LOVED IT! We sliced up half a loaf of bread. There is only one piece left, and I don’t think it stands a chance.

  • Christine Sakariasen


  • Kristin

    Excellent recipe. I used fresh roma tomatoes & basil from my garden, Trader Joe’s Balsalmic and La Brea Tuscan or French bread. Topped w/ shaved parmesan and returned to the oven for 1.5 minutes…delicious!! Also did a version of these adding a dollop of garlic aioli w/ minced pepperocinis, finely chopped proscuitto and grated cheddar, returned to oven to melt cheese…yum! This recipe won a local contest!


  • Annette

    Great recipe! We added fresh oregano and garden cherry tomatoes. Then sprinkled parmesan. We had the bruschetta with roasted chicken and salad. what a great summer meal.

  • Tonya

    This recipe is perfect – don’t change a thing! I make it all summer long and my family and friends love it!
    If you don’t double or triple this recipe when you make it, you’ll wish you had.
    Thanks, Elise, for this – one of many – “staples” you’ve given my family!

  • carol mcgowan

    I came across this recipe awhile back, I quickly learned I am allergic to fresh basil. I make it for my husband all the time (I need to use rubber gloves):-(, this is his favorite bruschetta recipe.

  • Chuck

    Thanks for a great recipe. Absolutely loved it, healthy and really like it as a much healthier alternative to pizza. Tastes better to my taste buds also.

  • PC

    We just made this bruschetta with my high school
    Gourmet Foods class……they had never tasted bruschetta before and they went wild for it! It tasted just like I remembered from my old job at a deli! Great recipe!

  • Will

    I have made this recipe many times and it’s great. One thing I suggest is grilling the bread on both sides with a little of olive oil. Thank you for the recipe. :)

  • Brandi

    Loved this! So easy to make! Thanks!

  • kim

    Try adding cucumbers and peppercinis to your bruschetta. Yum! Also, the red onions and roasted red pepper are really good in it too. And the feta, fabulous! I put all of these ingredients into the “traditional” bruschetta along with a little balsamic vinegar for something different and it is fantastic. Everyone who has tried it, including my friends that hate tomatoes, love it.

  • AV

    I love bruschetta and make it a lot for my partner and me. I usually brush the baguette with olive oil and put a pinch of grated parmesan on the bread before I stick it in the oven. Also, adding chopped shallots really makes this recipe pop! Thanks Simply Recipes!

  • AJ

    I never prep the tomatoes. Just chop up the fresh ones. For another twist on this, with the bread, once it is slightly toasted, spread with a thin layer of pesto, heat slightly in oven, and then top with tomato mixture.

  • rachelle

    I toast the baguette with butter and garlic salt. I also add artichokes and roasted red peppers to my mix:) After I toast the baguette, I add the mix and put fresh mozzarella on top, then back into the oven to melt.

  • Carrie from Ontario

    I just made this for my family for a New Years Eve snack. Our 17 year old son hates tomatoes but loved this. We topped it with Cheddar and re-heated it. I will make it again soon. Thank you.

  • Jo

    Daniele – In my grandfather’s (born in Italy!) recipe, we include finely diced green pepper and onion in the bruschetta (quarter to half cup of each). He always used the canned diced&peeled plum tomatoes, and it’s fantastic. We do not do the balsamic vinegar, although I would like to experiment with that. Maybe a reduction drizzled over the top as Imran suggested. I wanted to see how other people made theirs, to add a little flair to Grandpa’s recipe, and I got a lot of great ideas from these posts! Thanks!

  • Victoria

    Elise, thank you for this recipe, I have finally found a great bruschetta recipe! It is perfect!

  • Audrey

    I made this last night for a party and it was a huge hit! Even my friend who’s married to an Italian — this woman knows her bruschetta — loved it. Thanks for the delicious recipe. I’ll definitely be making this again!

  • Pat

    After seeing the movie Julie and Julia I want to make the bruschetta Julie did on top of the stove…dinner for she and her husband. I think a combination of reader’s comments and the original might do it…

  • Bev

    Made this yesterday for the first time for my MahJong ladies. We all loved it. Couldn’t get enough of it.

  • Sarah

    Hi Elise!
    I just tried this recipe with a couple tweeks for our own taste and it was SIMPLY delicious!
    I’ve put a post on my blog also.

    Thanks so much!

  • Shahila

    I was wondering if anyone tried adding peppers to bump up the flavor?

  • Daniele

    Well, you may put *anything* on a bruschetta but I stick to the minimalist version I learned to love as a little boy. Slice a good country bread, toast on a wood fire, rub with garlic and add some really good olive oil and some salt.

  • Frenchie

    Simply delicious! Try coating the bread with melted butter in a skillet then toasting your baguette slices in the oven. Soooooo goooood! Ethereal even!

  • Julie

    I also mix some grated parmesan in with mine and some extra garlic. But try spreading some baked goat cheese on the slices of baguette. I serve in separate dishes with a spoon and knife. It’s delicious! (I got the idea at the Keg)

  • Sam Vainisi

    Absolutely fabulous recipe. Try topping with a hint of Parmesan cheese and of course we always use exta garlic (if you dare).

  • Martin

    I think this a great recipe, I would only use a half tsp on vinegar, and I also put a 3/4 of a cup of diced red onion. I like onions in it better. I also did not parboil the tomatos. They are just as tasty with the skin on and seeds in.

  • Marianne Williams

    My husband and I were in Jacksonville, FL, near Mayo Clinic last week. We had dinner at the beautifully remodeled Golden Corale. The steaks were simply perfection, but I made the mistake of trying something I had never before had the pleasure of eating. That was their wonderful BRUSCHETTA. WOW! What an experience. Though everything else was really delicious and I couldn’t have asked for a more grilled-to-perfection steak, I would have been just as happy if I had filled my stomach with nothing but the bruschetta. We do lots of entertaining, and I have just two more days in which to attempt to create a delicious bruschetta. All of the preceding hints should be very helpful. Thanks one and all! Don’t you know that will be one of the high spots of our dinner!

    • Alyssa Faison

      I made the mistake of trying something I had never before had
      This makes it sound as if you didn’t like it?

  • Andy

    On New Year’s Eve we went to a fancy restaurant and had some of the most delicious bruschetta I have ever had which of course made me want to try to duplicate it. This recipe was EXACTLY what I was looking for. The plum tomatoes were perfect. I wanted to see the difference so I got 4 plum tomatoes and 4 regular tomatoes and wow, the difference was undeniable. The plum tomatoes were so much meatier and the skin just pulled off. The fact that you could get all the tomato flavor without the juice kept the bread from becoming soggy. I agree that toasting the bread with olive oil was great as well. It gave the bread a great crisp taste. Overall, despite this being really simple, it tastes AMAZING and has to be one of my favorites. I might try next time, to use a little more balsamic vinegar and then put it in a saucepan and reduce it. I have heard that it will thicken it as well as make it a bit sweeter. That’s just me though, there is really no need to change this recipe. DELICIOUS!

  • Imran Ayub

    Thank you for this recipe, it was amazing!!

  • Coco

    Some of you may be familiar with the Jack Astors chain of restaurants.

    At their restaurant, they add 2 things that make this the ultimate food item!

    After preparing the bruschetta, they drizzle balsamic glaze and garlic aoili (thin garlic mayo) over it. This adds a whole new dimension to the mixture.

    I found balsamic glaze from a company called Unico. I have only found it in No Frills stores here in Ontario, though I am sure it can be found other places.

    I am still looking for the proper garlic mix to complement it.

  • Stepheny Weaver

    This is a great recipe! Thanks

  • John

    My wife and I made this today and it was garlicky & delicious. We put it into our family cookbook. I used regular French bread, because I did not have any baguettes, but it was still very good.

  • amy

    Try adding diced mozzarella into the mix, it’s amazing!

  • Tom Keller

    The first time I had bruschetta was in Europe while serving in the military (many years ago).
    My wife, Paige, found your recipe and made it this evening. Wow, it brought back memories. I don’t think I would change your recipe in any way whatsoever. It’s perfect!
    – – Tom, in Lexington, Kentucky

  • gemma

    Goat cheese, cottage cheese or even some creamed feta hits the spot just perfect! But you know it also tastes great unmelted.

  • patsyk

    Great recipe! I made this today, and it was enjoyed by everyone who tried it.

  • khrystian pereira

    I was not successful with this, it did not taste at all like others i’ve tasted but mostly because I’m not a good cook. =) So I made pasta and put my tomato situation over it so it wouldn’t go to waste.

    Sounds like you are a very enterprising cook! ~Elise

  • Cathy

    I was wondering if you had any idea of how many calories and fat grams are in this. It is so good, it tastes sinful. I am trying to lose weight, but I do not want to give this up. Help!

    No idea, we don’t track that information (neither the time, nor the expertise, nor the inclination to do so), and in this case it would be entirely dependent on the serving size. ~Elise

  • Peggy

    I have been living in Rome, Italy, for the past 25 years, and the bruschette that we make here are not so elaborate. :) We *Simply* ;) toast the bread, rub it with garlic, pour some olive oil on it and top it with chopped tomatoes, basil salt and some more olive oil…and “è fatta”!

    • CeeJay

      Agree, Peggy. I live in the USA and always made it your way! The first I had was in an Italian restaurant in Austin, Tx and it was divine; still is. The simpler, the better, as long as the EVOO is proper Grade, and the Basil mature (leaves).

  • Jubies

    Jeremy, fresh mozzerella cheese would be perfect. Slice it thin and pop it in the oven for a few minutes until toasty.

  • Amanda

    I think it’s very interesting to get a traditional Italian point of view on this dish. I love bruschetta. This recipe is a lot like what I’ve done before but I don’t parboil the tomato’s. I keep the bread hot and the mixture cold and usually add some parmesan. I’m hosting a BBQ this weekend and want to make this dish to sit out before the meal is served. Instead of doing the traditional baguette I’ve made garlicky toast croutons (baguette sliced very thin and toasted almost like a chip brushed with olive oil and garlic). I’m putting those in a bowl next to the chilled mixture so People can take it like a dip.

  • selena .

    This was amazing. :] I love cooking & this was so simple & easy. It tasted so good, although I heard of adding onions to it. So I highly reccomend anyone to try that as well.

  • Mary

    I just made bruschetta for my family last night and followed this recipe. It was the first one to pop up on my google search and I am so happy I chose it; it turned out absolutely fantastic!!! I highly recommend this recipe to anyone who wants to make bruschetta (:

  • Lisa

    Loved the recipe, and being able to save money making it myself. Our grocery store sells it for over $6 per small container. Also loved having Elena’s (a true Italian) input. Don’t worry Elena, your English is better than my American teenager’s.

  • Elena

    Hi, I’m Elena from Italy. I’m surprise because it’s rare to find an italian recipe done in the right way in an english cooking site (the reasons are different taste and ingredients I think). Only some comments to do bruschetta the “right italian way” :)
    1)The traditional topping is with tomato, garlic, extra virgin olive oil and oregano
    2)The topping is done 2 or 3 hours before serve and put aside in the fridge to marinade
    3)The topping have to be COLD and the bread have to be HOT
    4)We doesn’t cook or peel tomatoes
    5)In some region they put on topping mozzarella or provolone or basils but not in all region and always cold (It’s the hot bread that thaw the cheese)
    In Italy bruschetta is a simply plate done when you have nothing in the fridge exept tomatoes :)
    It’s an easier way to do something like pizza than almost everything it’s granted :)
    Sorry for my bad english and thank you for the recipe

  • Anonymous

    Feta cheese browned on top fabulous

  • Kaitlyn Slovek

    This was so good!
    Every year I, with my sisters help cook dinner for our mom for mothers day. This recipe was delicious!

  • Joseph

    I made some as a side dish at supper & my wife thought that it was better than what we ate at Olive Garden.All that I can say is-Great stuff. Thank you

  • Lisa

    We recently found an Italian restaurant with the world’s best bruschetta and I started searching for a recipe to make my own. This recipe tastes EXACTLY like they make it, if you add an extra clove of garlic and double the oil and vinegar measurements.

    They also add a cube of mozzarella cheese (the kind you buy whole, packed in liquid), so I added the cheese and this was an incredible dish.

  • Martina

    I made this tonight to have with fettucini. I didn’t have fresh basil leaves so I used crushed dried basil leaves (I know… bad, bad). I personally think the teaspoon of balsamic vinegar is too much. Next time I’ll use a little less because the vinegar was the strongest tasting ingredient and it was a bit sour. Thanks for the recipe!

  • Shannon

    I love this recipe with heirloom tomatoes, no parboiling. And I also add fresh oregano and a few shreds or good parmesan cheese.

    You can also make a sweeter version
    TBSP of sugar and pinch of cinnamon with plain tomatoes atop toasted brie on bread. It is unbelievably good!


  • Barry

    I just wanted to note that regarding Bruschetta receipes, I have found that also adding a little fresh grated Parmesan to the topping when served gives an added dimension to the flavor. This is just personal, I tried Romano and others as well, even cheddar, but for me Parmesan works best.

  • manofredearth

    I just made this for my wife as a light dinner and it was amazing! I used fresh cinnamon basil from my garden and substituted whole wheat bread for the Italian and grape tomatoes for plum (all substitutes used for what was on hand rather than creative flair…).

    I had no intention of eating this, as I hate tomatoes. My wife made me try it, and I’m glad I did! This is a great snack or meal.

  • beyonduplication

    I make this all the time. I brush with oil and toast both sides of the bread, and then rub a clove of raw garlic on it. So I don’t put garlic in the tomato mixture. Then I mix homemade pesto, red wine vinegar, red onion, and tomatoes.
    I just chop a raw tomato, whole. Why would you want to skin and seed it?

  • Jo

    An intereting twist my partner discovered one day, was to serve the tomoto mixture on top of store brought garlic bread. (we didnt have any fresh bread, just garlic bread – it ended up better than expected)

  • Beth, Michigan

    This recipe is absolutely delicious and so easy to make. I used canned petite diced tomatoes and let them drain in a strainer before adding the ingredients. I really think the trick is the olive oil toasted into the bread.

  • A S

    Tried this recipe about a week ago with a few small alterations – AMAZING! I’m making it again today!

  • m.cortese

    You should also add a teaspoon of capers. If you think bruschetta is good without, I think you’ll find it amazing with.

  • E. Boomer

    Its’ almost Christmas and I needed a good appetizer for a party. I love bruschetta, but the hot house tomatoes lack flavor and the texture is poor. I subsituted good quality canned italian plum tomatoes and this recipe worked great.

  • Robin

    Try cheve. It’s awesome, too. Very creamy and rich which is “cut” by acid in the tomatoes.

  • Lauren

    Put feta cheese crumbles on top – not melted… AMAZING!

  • Chelsea

    I love bruschetta!!! But when I make it I usually use sun dried tomatoes and feta cheese.

  • Annonymous

    I use shredded mozzarella on my bread croutons (with olive oil and fresh garlic) to make it a complete meal. This lets the tomato mixture stay cold which is best.

  • Amanda

    Jeremy – I never melt it, but I often add a bit of good fresh mozzarella to my bruchetta. I also add a few olives to my recipe.

  • Jeremy

    I have heard of putting cheese on top and letting it melt in the oven. Do you have any recommendations on what type of cheese?