• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Food Banjo

  • Home
  • Recipes
  • Air Fryer
  • About Food Banjo
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About Food Banjo
×

Home » Veggies » Easy Tomato Bruschetta

Easy Tomato Bruschetta

Published: Apr 11, 2016 · Last Updated: Mar 14, 2022 by Aimee - This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe - Print Recipe

This easy tomato bruschetta comes together in no time! It tastes fresh and delicious and is a tasty appetizer or part of a meal. This recipe is the perfect use for those summer tomatoes and fresh basil.

Tomato Bruschetta

This tomato bruschetta is a perfect appetizer, snack, or part of a meal. To make it part of a meal, just serve alongside some chicken or pasta. So easy. The fresh tomato and garlic flavors pair so nicely with the freshly toasted bread.

Honestly, the most time-consuming part of this dish is chopping all the tomatoes, but if you have a great helper (like my husband), those tomatoes are chopped in no time!

How to pronounce bruschetta:

And before we move onto the recipe for this easy tomato bruschetta, let's just talk briefly about the pronunciation of the word bruschetta. I keep pronouncing it broo-sheh-tuh. And Josh keeps correcting me, saying it's broo-sket-uh. Who's right? Apparently he is. Regardless, it is a delicious and yummy creation.

Ingredients:

  • French or ciabatta bread
  • Campari tomatoes (or roma tomatoes)
  • Garlic clove
  • Fresh basil
  • Dried parsley
  • Olive oil
  • Balsamic vinegar - You can also use red wine vinegar!
  • Salt and pepper
  • Freshly grated parmesan cheese (we use this microplane to grate ours)

What type of bread to use:

Typically, a nice crusty bread works well with tomato bruschetta. When at the grocery store, that means a nice ciabatta or French bread. You can also use sourdough, as long as it's pretty crusty and firm. I'd stay away from soft breads like white sandwich bread and brioche.

What type of tomatoes to use in bruschetta:

I love roma or campari tomatoes in bruschetta. I feel like those have the perfect balance of juiciness, firmness, and flavor.

In a pinch, you can also chop up some cherry tomatoes or a beefsteak tomato, but those won't have the same impact.

How to top:

The nice thing about bruschetta is that it's easy to customize. You can make super-authentic versions, but we always love to just make easy, delicious recipes with what we have around! I'd say the two ingredients not to miss are fresh tomatoes and garlic. Otherwise, you can add peaches, similar to our peach panzanella, more veggies, or different fruits that pair well together.

How to store bruschetta:

You can store the tomato mixture in the refrigerator, either covered with plastic wrap or in a sealed container. I like to bring it to (close to) room temperature before serving over the toasted bread.

I would not prepare the toasted bread ahead of time. That's best prepared right before serving!

Love this recipe? Try these!

  • Peach Panzanella
  • Salmon and Goat Cheese Crostini
  • Blistered Shishito Peppers
  • Chili Lime Shrimp
  • Air Fryer Tomatoes

How to make:

To make the tomato bruschetta, first gather all your ingredients together. Take the tomatoes and dice them into chunks. The finely chop the garlic and cut the basil leaves into ribbons.

tomatoes and basil

Add the tomatoes, garlic, and basil to a medium bowl. Then add the dried parsley, olive oil, and balsamic vinegar to the bowl. Sprinkle with salt and pepper.

tomato mixture in a bowl

Stir together until well-combined and set aside.

tomatoes for bruschetta in a white bowl mixed with garlic and oil

Turn on the oven broiler and grab your loaf of bread.

french bread

Slice the bread into ½ inch to 1 inch slices. Place each slice onto a cookie sheet and brush with olive oil, making sure to go all the way to the edges! If you don't get the oil all the way to the edges, the edges will tend to burn under the broiler more quickly. Then place under the broiler until nicely browned, but not burnt.

slicing bread

Remove the bread from the oven and spoon the tomato mixture over the top.

tomato bruschetta on toast

If desired, sprinkle freshly grated parmesan cheese on top. Enjoy!

tomato bruschetta with freshly grated parmesan cheese on top
bruschetta on a plate
yummy tomato bruschetta

Easy Tomato Bruschetta

Recipe by Aimee
This easy tomato bruschetta comes together in no time! It tastes fresh and delicious and is perfect as an appetizer or part of a meal.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 4 mins
Total Time 14 mins
Course Appetizer
Cuisine Italian
Servings 2
Calories 345 kcal

Ingredients
  

  • ½ loaf french or ciabatta bread
  • 6 campari tomatoes
  • 1 clove garlic
  • ⅛ cup loosely packed basil
  • 1 teaspoon dried parsley
  • 1 teaspoon olive oil plus more for brushing onto bread
  • 1 teaspoon balsamic vinegar
  • Parmesan cheese optional
  • salt
  • pepper

Instructions
 

  • Dice the tomatoes and put into a small mixing bowl
  • Finely mince the clove of garlic and add to the bowl
  • Chop the basil into thin ribbons and add to the bowl
  • Add the parsley, 1 teaspoon olive oil and balsamic vinegar to the bowl
  • Add a little salt and black pepper
  • Stir ingredients together. Taste and add additional salt and pepper if needed
  • Set aside and let flavors marinate together
  • Turn on oven broiler
  • Cut half of the loaf of bread into about ½ inch slices
  • Place onto baking sheet and brush olive oil onto one side of the bread slices, making sure to get the edges
  • Place under broiler until nicely browned. Cooking time will vary based on your oven, so just keep an eye on it! You want the bread to be crisp, but not burned.
  • Remove bread from oven and evenly spoon and distribute tomato mixture over the bread slices.
  • Grate Parmesan cheese over the top, if desired.

Nutrition

Calories: 345kcalCarbohydrates: 65gProtein: 14gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 523mgPotassium: 583mgFiber: 5gSugar: 8gVitamin A: 1630IUVitamin C: 26mgCalcium: 69mgIron: 4mg
Tried this recipe?Tag @foodbanjo on Instagram and share your photos!
« The Roscoe at Torchy's South Congress
Mixed Berry Smoothie Bowl »
  • Share It!
  • Tweet It!

Reader Interactions

Comments

  1. Mike

    April 18, 2016 at 7:54 am

    5 stars
    Oh wow, this looks like just what I need this spring.

    Reply
  2. Thalia @ butter and brioche

    April 12, 2016 at 12:54 am

    it has been way too long since i last made bruschetta. these look so delicious and addictive. thanks for the inspiration!

    Reply

Trackbacks

  1. 37 Recipes for the Perfect Big Game Party | Berly's Kitchen says:
    21 January, 2017 at 5:46 am

    […] Yummy Bruschetta | Food Banjo […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello!

foodbanjo-authors
Hi! I'm Aimee, and I'm so glad you stopped by! I love sharing easy recipes that are flavorful and delicious.
Read more about Food Banjo!

Join the Email List!

Sign up for recipes & learn about what's going on with us!

(Check your spam box... just in case!)

Archives

Footer

↑ back to top

About

  • About Us
  • Privacy Policy
  • Nutrition Disclaimer

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 Food Banjo