Bruschetta Recipe

21 Comments

5 from 6 votes
Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy.

This easy Bruschetta recipe is a classic appetizer of toasted crusty bread topped with olive oil, fresh tomatoes, basil, and balsamic glaze. Crowd-favorite and comes together in minutes!

Bruschetta with tomato-basil topping on a silver platter.

Fresh bruschetta has a combination of bright, amazing flavors that make this such a favorite snack and appetizer. The drizzle of balsamic glaze takes it over the top in my opinion. The freshness of the basil and tomatoes melds perfectly with the rustic toasted bread with a hint of garlic. And this tasty recipe only takes minutes to make!

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.

Ingredients for Bruschetta

The complete list of ingredients is given in detail in the recipe, but here are some highlights that go into making this Bruschetta so delicious!

The Bread

Use good quality rustic bread such as ciabatta, sourdough, or a baguette. Drizzle it with olive oil before toasting for a tasty, crusty exterior.

Tomatoes and Basil

You can use whatever fresh tomatoes you choose – from ripe heirloom or Roma tomatoes to grape or cherry tomatoes. Peel and deseed large tomatoes, but this isn’t necessary when using cherry tomatoes.

The fresh basil is one of my favorite parts of this bruschetta. Stack the fresh basil leaves, then roll the stack of leaves into a tight roll. Then, cut the roll into thin strips or a basil chiffonade.

Balsamic Glaze

While I say this is optional in my recipe, I really hope you use it! It adds so much flavor to the bruschetta and marries the tomatoes and basil together perfectly! Use my homemade balsamic glaze recipe or a good quality glaze from the store.

Recipe Variations

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.

Tip for the Best Bruschetta

Rub the garlic clove on the bread! Instead of adding minced garlic to the recipe, rub a clove of garlic on the bread for all the incredible flavor without giving it an overpowering garlic taste.

How to Make Bruschetta

  1. Grill the bruschetta. Drizzle olive oil onto a grill pan, then place bread slices on the pan and drizzle 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 to a serving platter.
  2. Make the topping. Stir together diced tomatoes, diced onion, and thinly sliced basil leaves. Drain any excess liquid. Add salt and pepper to taste.
  3. Assemble and serve. Spoon the topping onto the toasted bread when ready to serve. Drizzle all slices with balsamic glaze if using.
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.

Make Ahead Tips

You can toast the bread beforehand and add the topping and balsamic drizzle right before serving. Furthermore, you can serve the tomato bruschetta topping on the side to allow guests to assemble their own.

If you tried this Bruschetta Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting!

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

Ingredients 

  • 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

Instructions 

  • 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.

Notes

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
Recipe Variations  
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.
Make Ahead Tips
You can toast the bread beforehand and add the topping and balsamic drizzle right before serving. Furthermore, you can serve the tomato bruschetta topping on the side to allow guests to assemble their own.

Nutrition

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.

Enjoy!
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.

5 from 6 votes

Leave a comment

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

Recipe Review




21 Comments

  1. Prachi says:

    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. Robyn Stone says:

      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!

  2. Cekeste says:

    I’ve tried the recipe with bagels, absolutely delicious!!! πŸ™‚

  3. Michelle says:

    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. Robyn Stone says:

      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!