Learn how to make this quick and easy Bruschetta Recipe! Grilled crusty bread topped with a tomato-basil topping that is a crowd-favorite!

Bruschetta with tomato-basil topping on a silver platter.

This bruschetta recipe also includes a drizzle of balsamic glaze that I think takes it over the top. It just makes something you think couldn’t get any better… better. I could seriously eat this every day and be a happy girl. It tastes so fresh with the bright basil flavor and then when you add the drizzle of balsamic glaze to the top, it adds a layer of tangy sweetness that I love.

What is Bruschetta?

Bruschetta (pronounced broo·skeh·tuh) is an appetizer, or antipasto, from Italy made of grilled or toasted bread topped with olive oil, garlic, and salt. Some variations include tomatoes, vegetables, meats, or cheese. Many believe that the bruschetta is the topping; however, the bruschetta is simply the grilled bread.

Bruschetta with tomato-basil topping and a drizzle of balsamic glaze on a silver tray.

How to Make Bruschetta Recipe

Ingredients for Tomato Bruschetta

  • Bread – Use good quality rustic Italian bread such as ciabatta, sourdough, or a baguette sliced into 1 1/2 to 2-inch slices. You can also use garlic bread from your grocer’s deli or freezer section in a pinch.
  • Olive oil – Drizzled on the bread as it is toasted for an incredible, crusty exterior.
  • Garlic – I prefer to rub a garlic clove on my bread rather than minced garlic for the flavor without overpowering the bruschetta. Try this method. I think you’ll love it!
  • Tomatoes – You can use whatever beautiful, fresh tomatoes are available, from ripe heirloom or Roma tomatoes from the garden in the summer to grape or cherry tomatoes from the produce section during the winter. Use your favorite color and variety of tomatoes. I recommend peeling and deseeding large tomatoes, but this isn’t necessary when using cherry tomatoes.
  • Onion – You’ll only need a little red onion for this bruschetta recipe, and you’ll cut it into small dice.
  • Basil – Stack the fresh basil leaves on top of one another and roll the stack of leaves into a tight roll. Then, using a sharp knife, cut the roll of leaves into thin strips, or chiffonade.
  • Salt and Pepper –  add a sprinkle of salt and pepper to taste.
  • Balsamic Glaze – While optional, the glaze adds so much flavor to the bruschetta. It is delicious and takes this recipe over the top! Use my homemade balsamic glaze recipe or a good quality glaze from the store.
  • Cheese – Optionally, you can also include cheese. Some favorites are ricotta spread as a bottom layer before adding the tomato-basil topping, freshly grated parmesan sprinkled on top, and even feta crumbled into the tomato-basil mixture.
Grilled toast with tomato bruschetta topping and balsamic glaze on a silver tray.

How to Serve Bruschetta

Bruschetta is fabulous served on trays as an appetizer. It makes a flavorful vegetarian dish that is a crowd favorite. I also love to serve it as a side instead of garlic bread with spaghetti, pasta fagioli, or minestrone.

This recipe can easily be halved or multiplied depending on the number you plan to serve.

How to Store

Make ahead. You can toast the bread beforehand and add the topping and balsamic drizzle right before serving or even serve the tomato bruschetta topping on the side to allow guests to assemble their own.

Here’s my classic Bruschetta recipe. I hope you love it!

Bruschetta Recipe

5 from 6 votes
Bruschetta makes a delicious, quick and easy dish. Made of tomatoes, onions, garlic, basil and olive oil on grilled bread, this bruschetta recipe also includes a drizzle of balsamic reduction to take it over the top!
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Servings: 24 toasts


  • 1 loaf bread, ciabatta, sourdough, or a baguette (sliced into 1 1/2 to 2-inch slices
  • 3 tablespoons olive oil
  • 1 clove garlic, peeled and the tip snipped off
  • 1 1/2 pounds tomatoes, Roma tomatoes or cherry tomatoes
  • 1/4 cup red onion, diced into a small diced
  • 6-8 large basil leaves, fresh, thinly sliced
  • kosher salt, to taste
  • black pepper, to taste
  • balsamic glaze, optional


  • Grill the bruschetta. Drizzle olive oil onto a grill pan over medium heat. Place bread slices onto grill pan and drizzle tops with additional olive oil. Cut the tip off the garlic clove and rub it onto the top side of the bread slice. Grill bread until lightly toasted, flipping to grill the other side, about 3 minutes per side. Remove from the grill to a serving platter.
  • Make the topping. Stir together diced tomatoes, diced onion, and thinly sliced basil leaves. Drain away an excess liquid. Add salt and pepper to taste.
  • Assemble and serve. Spoon the topping on the toast when ready to serve. Drizzle all slices with balsamic glaze if you choose to use.


If you prefer, you can toast the bread in the oven rather than on a grill pan. Preheat oven to 400º F, drizzle baking sheet with olive oil and place bread slices onto the sheet pan. Drizzle with additional olive oil and rub with garlic clove as instructed. Bake until lightly toasted. Remove from oven and complete as instructed


Calories: 99kcal | Carbohydrates: 15g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 136mg | Potassium: 110mg | Fiber: 2g | Sugar: 2g | Vitamin A: 242IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

Originally published 2014.

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. 5 stars
    Made it with and without the balsamic glaze, both were incredible and delicious. My glaze wasn’t as thick as I would’ve liked it, but still so good!! My young grandsons even loved it and you know how boys can be with eating raw onion and tomato, however, I did use homegrown tomatoes and purple onion which did cut the bitterness factor out and that helped. So yummy and good and easy to make. Everyone should try it once!

    1. Hi Michelle,
      So happy you enjoyed this recipe. Isn’t it amazing how children will surprise us with what they like to eat sometimes? I’m sure the homegrown tomatoes helped. Nothing is better than that!

  2. Hello, can’t wait to try this recipe. Is it possible to make the tomato mixture ahead of time? If so how much ahead can I make it? I can keep the toasting of the bread and putting the mixture on bread right before the party.

    1. I think you could make the tomato mixture about a day ahead and refrigerate in an airtight container. You can toast the bread ahead of time and then add the topping and balsamic drizzle right before the party begins for serving. Hope you enjoy!