Bruschetta is easily my all-time favorite appetizer!! Fresh juicy tomatoes, basil, and seasonings are piled high on garlic’d bread!
Once you learn how to make bruschetta and it will become an easy go-to for using up summer tomatoes for years to come.
When we were traveling around Italy I think we started every meal with an appetizer of bruschetta and over the years I’ve recreated what I could call the best bruschetta recipe. It just takes us back to those little restaurants in Italy we miss so much.
What is Bruschetta?
While we usually think of bruschetta as the tomato portion of this recipe, the word bruschetta actually refers to the preparation of the bread (cut, olive oil and garlic rubbed), not the bruschetta topping.
In fact, bruschetta isn’t always topped with tomatoes, it can be made with other ingredients too (like mushrooms, cheese, or even cucumbers), but this tomato concoction is my favorite!
How to Make Bruschetta
If you’ve never made this classic Italian appetizer, it’s easy, delicious and fresh.
There really is no “best” except a variety that is fresh and ripe. The quality of this easy bruschetta recipe completely depends on the quality of the tomatoes! Get the ripest, juiciest you can find, I personally use any variety (hopefully from my garden) and just go by the quality.
Dice the tomatoes into a strainer and allow them to drain while you prepare the other ingredients.
Some recipes add balsamic vinegar, however, red wine vinegar is traditional and I prefer it because it doesn’t overpower the tomatoes.
You definitely want to use fresh basil for this recipe, when you go to the grocery store you can find it in the produce area in a little clam-shell package. However, if you look around they often also sell a fresh little basil plant which is around the same price but bigger and lasts longer. Fresh basil is essential to this easy bruschetta recipe!
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What Kind of Bread do you Serve with Bruschetta?
You can serve this tomato bruschetta with any kind of bread, crostini, or crackers. I have used French bread but I find that a baguette is the best option as it is easier to eat without all of the topping falling off.
The bread is best brushed with olive oil and lightly toasted (which is the actual meaning of the word bruschetta). This step can be done hours ahead of time if you are preparing for guests!
Oh, one last thing… don’t skip the step of rubbing the fresh garlic on the toasted/grilled bread. It makes a big difference in creating the perfect bite!
We serve this bruschetta at room temperature. I mix it and usually leave it on the counter for at least an hour before serving.
Bruschetta is best eaten fresh but if you have leftovers, store them in the fridge in a sealed container for a couple of days. If we have leftovers, we will often make a delicious Bruschetta Baked Chicken or even spoon it over grilled chicken breasts or even on top of pizza!!
Can you freeze bruschetta?
Technically yes, you can freeze it but it will no longer be suitable as a fresh appetizer. If you do freeze it, add it into pasta sauces, soups, or stews for maximum flavor!
Did you make this Garden Fresh Bruschetta? Be sure to leave a rating and a comment below!
Garden Fresh Bruschetta
- 20-24 ounces fresh tomatoes (4-5 roma tomatoes or 3-4 regular tomatoes) diced small
- 1 clove garlic minced
- ¼ cup fresh basil chopped finely
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon each salt & pepper (or to taste)
- 1 baguette
- olive oil & fresh garlic clove for toasting
Dice tomatoes about ¼” and lightly drain.
Mix all ingredients and let stand at room temperature for at least 1 hour.
Slice the baguette, brush with olive oil and toast or grill until lightly browned. Rub each toasted slice baguette with a clove of raw garlic.
Top with tomato mixture.