Classic tomato bruschetta is all about simple, bold flavors, crispy toasted bread, topped with juicy tomatoes, fresh basil, a drizzle of olive oil, and a pinch of salt.
Tomato bruschetta is a simple appetizer full of flavor, just like its cousin-sun-dried tomato bruschetta. These are easy recipes, that come together fast....and disappear even faster!
Try my hummus with red kidney beans or hummus with chickpeas if you need two more easy recipes for your next get-together.
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What is Bruschetta?
First, let's get one thing out of the way. To pronounce bruschetta correctly, you must look deep within yourself to find that inner Italian voice.
You pronounce it broo-sket-ta. Notice there is no shhhhh sound. Now you try it broosketta....you got it 😉
Next, bruschetta refers to the bread, which is toasted, rubbed with garlic and seasoned with salt and extra-virgin olive oil, not the tomato topping.
This appetizer dates back to the Medieval times. The word bruschetta comes from the Roman dialect verb bruscare, the equivalent to the Italian word abbrustolire, which means to toast.
Ingredients
- This recipe has a handful of ingredients, so using the best and freshest ingredients will make all the difference.
- I used common grocery store tomatoes, though fresh garden tomatoes would be ideal.
See the recipe card below for all the ingredients and measurements.
Substitutions & Variations
- Plum tomatoes, also known as Roma tomatoes, cherry or grape tomatoes can be substituted for the common variety found in grocery stores.
- Use beautiful heirloom tomatoes that are yellow or orange.
- Opt for a baguette or ciabatta (Italian bread) instead of a sourdough loaf.
Step-by-Step Instructions
Combine the ingredients. Into a medium bowl, combine all the ingredients for the tomato mixture and let it sit while you heat the oven broiler, ensuring the upper rack is 6 inches from the heating element.
Arrange the bread. While the broiler heats up, arrange the bread slices on a baking sheet.
Toast the bread. Toast the bread in the oven until golden brown on one side; this should take about 2 minutes. Then flip the bread and toast the other side for 1-2 minutes.
Season the bruschetta. Season the toasted bread by rubbing a clove of garlic over the surface of each slice, drizzle with extra-virgin olive oil, and sprinkle with sea salt. Cut each slice of bread into 5 pieces for a total of 15 bite-sized pieces.
Assemble the tomato bruschetta. Using a slotted spoon, divide the tomato mixture evenly over each bite-sized piece of toasted bread and serve immediately.
Secrets for Success
- Don't overload each piece of bread with the tomato mixture.
- Season the toasted bread with extra-virgin olive oil and salt, and remember to rub each piece of bread with garlic.
- Serve immediately.
Make Ahead & Storage
- For best results, make and serve the bruschetta immediately.
- If you need to make it ahead of time, keep the tomatoes covered at room temperature for no more than one hour.
Recipe FAQs
Bruschetta are typically larger pieces of bread, like a country loaf. Crostini means little crusts in Italian, and so are smaller and thinner pieces of bread toasted until crisp. Typically, you'd use a baguette to make crostini.
Yes, you can make bruschetta without tomatoes because bruschetta refers to the toasted bread. You can make the toasted bread and top it with various soft cheeses like ricotta or burrata, prosciutto, and fresh figs.
📝 Recipe Card
Classic Tomato Bruschetta Recipe
Equipment
- medium bowl
- spatula
- chef's knife
- measuring cups and spoons
- baking sheet
- slotted spoon
Ingredients
Tomato Mixture
- 3 tomatoes, cut into ¼ inch cubes
- 15 fresh basil leaves, (about ¼ cup) chopped into ribbons *(see note below)
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, finely minced
- ¼ teaspoon coarse sea salt
Toasted Bread (bruschetta)
- 3 slices sourdough bread, the slices should be approximately 9 inches long by 4 inches wide, and ½ inch thick
- 1 drizzle extra-virgin olive oil
- 1 pinch coarse sea salt
- 1 garlic clove, peeled and left whole
Instructions
- Combine the ingredients. Into a medium bowl, combine all the ingredients for the tomato mixture and let it sit while you heat the oven broiler, ensuring the upper rack is 6 inches from the heating element.3 tomatoes, 15 fresh basil leaves, 2 tablespoons extra-virgin olive oil, 1 garlic clove, ¼ teaspoon coarse sea salt
- Arrange the bread. While the broiler heats up, arrange the bread slices on a baking sheet.3 slices sourdough bread
- Toast the bread. Toast the bread in the oven until golden brown on one side; this should take about 2 minutes. Then flip the bread and toast the other side for 1-2 minutes.
- Season the bruschetta. Season the toasted bread by rubbing a clove of garlic over the surface of each slice, drizzle with extra-virgin olive oil, and sprinkle with sea salt. Cut each slice of bread into 5 pieces for a total of 15 bite-sized pieces.1 drizzle extra-virgin olive oil, 1 garlic clove, 1 pinch coarse sea salt
- Assemble the tomato bruschetta. Using a slotted spoon, divide the tomato mixture evenly over each bite-sized toasted bread and serve immediately.
Frank says
Love this, so simple yet a sure hit with guests.
Donna Poirier says
So happy to hear!