Jamielyn Nye
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Toasted baguette slices topped with a fresh tomato and basil mixture. So delicious and easy to whip up. You’ll be making this homemade bruschetta all summer long!
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Table of Contents
- Tomato Bruschetta Recipe
- What is Bruschetta?
- How to Make Bruschetta
- Bread for Serving
- Quick Tips
- More Ways to Use Fresh Tomatoes
- Bruschetta Recipe Printable Recipe
Tomato Bruschetta Recipe
Bruschetta is a great way to use up those fresh summer vegetables in the garden. Whenever we have an abundance of tomatoes and basil, it’s one of my favorites to make along with basil pesto, cucumber tomato salad and corn and tomato salad. So fresh and delicious!
One of my favorite appetizers to make during the summer is fresh tomato and basil bruschetta. I love growing tomatoes and basil in my garden and this recipe is the perfect way to use them up. The two flavors taste amazing together and make the perfect light and refreshing snack. I love to make bruschetta when we’re entertaining and grilling out on the patio. It’s always a huge hit!
What is Bruschetta?
Bruschetta is an Italian word that means toasted bread with toppings. The classic bruschetta recipe typically includes toasted bread drizzled with olive oil that’s topped with a fresh tomato and basil mixture. The flavors meld together and taste super fresh and delicious.
How to Make Bruschetta
In a medium-sized bowl, add the chopped tomatoes, olive oil, balsamic, garlic and basil. Mix until combined. Then add salt and pepper to taste. Store the bruschetta in the fridge for at least 15 minutes to allow the flavors to marinate together.
Bread for Serving
I typically serve my bruschetta with a French baguette. The slices are smaller with crusty edges, which makes them perfectly bite-sized. They also toast in the oven pretty quickly. You could definitely use other types like Italian or French bread, however the slices will most likely be larger.
- French baguette
- Crostini
- French bread
- Italian bread
- Garlic bread
Toasting bread in oven
- Preheat oven to 425°F and line a baking sheet with foil.
- Cut the baguette into 1/2 inch slices and lightly brush with olive oil.
- Bake until lightly toasted.
Grilling the bread
Place the baguettes on the grill for a few minutes on each side (flip when you’re starting to see slightly charred grill marks).
Quick Tips
- Use ripe tomatoes and drain any excess juice after chopping.
- Add fresh mozzarella to make bruschetta caprese. It’s a wonderful addition!
- For more flavor, drizzle witha balsamic glaze right before serving.
- Wait to top the baguette slices with bruschetta until right before serving. You don’t want the bread to get soggy.
- Make bruschetta chicken the next day with leftovers.
More Ways to Use Fresh Tomatoes
- Garlic Roasted Tomato Sauce
- Caprese Salad
- Pico de Gallo
- Easy Ratatouille Recipe
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Bruschetta Recipe
4.87 from 15 votes
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Author: Jamielyn Nye
Toasted baguette slices topped with a fresh tomato and basil mixture. So delicious and easy to whip up. You'll be making this homemade bruschetta all summer long!
Prep Time: 10 minutes mins
Cook Time: 5 minutes mins
Total Time: 15 minutes mins
Servings: 8
Ingredients
- 1 ½ cups finely chopped roma tomatoes (about 4-5)
- 1 Tablespoon olive oil
- 1 Tablespoon balsamic vinegar
- 1 teaspoon minced garlic
- 3-4 Tablespoons chopped fresh basil
- salt and pepper (to taste)
- 1 French baguette
- 2 Tablespoons olive oil
Instructions
Combine the tomatoes, olive oil, balsamic vinegar, garlic and basil. Salt and pepper to taste. Refrigerate for 15 minutes.
Preheat oven to425°F. Line a baking sheet with foil and set aside.
Cut the french baguette into 1/2 inch slices. Lightly brush olive oil on the top. Bake until lightly toasted (about 3-5 minutes).
Top bread with bruschetta right before serving. Enjoy!
Notes
Can drizzle balsamic glaze on top before serving.
Make your own mini baguette by using my homemade french bread recipe. Just roll the loaves out longer in size so that the slices are smaller than regular french bread.
Nutrition
Calories: 104kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Sodium: 192mg | Potassium: 61mg | Vitamin A: 135IU | Vitamin C: 1.8mg | Calcium: 26mg | Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Course: Appetizer
Cuisine: Italian
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Appetizers, Dairy-Free, Italian, Mini appetizers, Vegan, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
More about Jamielyn Nye
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27 comments
- Connie
This was delicious, my husband who is not a big fan of tomatoes loved it. We always have appetizers for New Years and this will be definitely served. It’s a keeper .
- Reply
- Jamielyn Nye
I’m so happy to hear it was a hit!
- Reply
- Rachael Yerkes
my favorite thing to snack on! if you’ve never had it you need to try this out! So delicious!
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