Classic Bruschetta

Name: Classic Bruschetta
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 10 slices bread ((sourdough or baguette)); 2 tbsp Olive oil; 2 cloves garlic ((minced)); 3 medium Roma tomatoes; 2-3 cloves garlic; 8-10 basil leaves ((cut into ribbons)); 1 tbsp Olive Oil; 1 tbsp Balsamic glaze; 2 tbsp Parmesan cheese ((shredded)); ½ tsp salt; ½ tsp pepper powder; 1 tbsp Balsamic glaze; 2-3 leaves basil leaves

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This Classic Bruschetta is a perfect appetizer for everyone.

Easy to make and serve, this one is loaded with seasoned fresh tomatoes and perfect for a party or weeknight side.

A brown plate with classic bruschetta topped with tomatoes and balsamic glaze.

Appetizers are always the best course of any meal. They are generally easy to make, full of colorful and flavorful elements and loved by everyone.

From these healthy and delicious Fruit Chaat and Peanut Celery Salad to the more indulgent Spinach Artichoke Phyllo Cups and Khasta Kachori Chaat; we love them all.

These set the mood for the party and everyone looks forward to a delicious meal to follow. Plus, it is great for family get togethers where there is so much chatter and talk while nibbling on small portions of an appetizer. Moreover, kids love them and they enjoy these at the beginning of the party.

For such events, gatherings or just for family nights, I love to make a Classic Bruschetta recipe. It is so quick to make and almost everyone loves it. I do make a lot of variations of the same; but the classic recipe remains a favorite.

Jump to:

What is Bruschetta
Why this recipe works
Ingredients and Substitutions
How to make this recipe
Expert Tips and Notes
Serving
Using Leftovers
Working with Basil
Other Topping Recommendations
Recipe FAQs
More Tomato Recipes
More Delicious Appetizer Recipes
Classic Bruschetta

What is Bruschetta

An Italian appetizer, Bruschetta consists of toasted bread coated in Olive Oil and often topped with tomatoes.

Fun Fact: Contrary to common belief; Bruschetta does not refer to the tomato mix. It actually is used to describe toasted Italian bread drenched in Olive Oil.

While it is often topped with seasoned diced tomatoes, there are many other options to top the bread. Peaches and roasted peppers to cherries and roasted eggplants; they all are great as a topping.

A favorite summer appetizer recipe, this is actually as good throughout the year. As long as there is fresh tomatoes available, the recipe works.

Why this recipe works

It is super easy to put together.
We can prepare most of the elements ahead of time.
The recipe needs only about 15 minutes of active time.
Moreover, it is super customizable; the toppings are easy to switch.
We only need a handful of ingredients to make these.
It is great to consume a lot of fresh tomatoes in one go.
A great restaurant style appetizer to make at home.
It is fresh and bursting with flavors!

Ingredients and Substitutions

Ingredients for bruschetta arranged in small bowls on a slate background.

Tomatoes: Fresh tomatoes work the best in this recipe. While Roma tomatoes are amazing, we can use other varieties too. I keep away from the ones with a lot of seeds like cherry tomatoes as we need to discard a large part of them. Plus, I chop them with a sharp knife and not use a blender or food processor for the prefect texture.
Basil: Fresh basil adds a lot of freshness and flavor to the recipe. I like to add thinly sliced basil so it spreads evenly through the mixture.
Bread: Sourdough or baguette works best for the recipe. However, any rustic bread works well. I toast mine with some garlic infused Olive Oil for the taste.
Garlic: Garlic appears in two ways in the recipe. I add some minced garlic to Olive oil to coat the breads and some in the tomato mix. Use fresh, fragrant garlic like Gilroy garlic for best flavor.
Olive Oil: This also is used in two folds; one on bread and also added to the tomato mix.
Balsamic: This is the star of the recipe. I like to use some glaze for enhanced flavor; though Balsamic Vinegar works just as well. I Add some glaze to the tomatoes and then top off the bruschetta with more glaze.
Parmesan Cheese: This is optional but adds a lot of cheesiness to the classic bruschetta. I often add it but have made it without the cheese too. It tastes great either way!
Spices: Once you have all the ingredients above, all you need is salt and pepper. Add these to balance the rest of the ingredients for the best bruschetta.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- In a bowl add Olive Oil and minced garlic.

2- Then mix well and set aside to infuse.

Collage steps to make bruschetta; prepare the garlic infused olive oil in a bowl.

3- In a large bowl add chopped tomatoes.

4- Then add minced garlic, chopped basil, salt, pepper, balsamic glaze, parmesan cheese (if using) and Olive oil.

Collage steps to make bruschetta; add diced tomatoes and other ingredients to a large white bowl.

5- Mix everything well and refrigerate till ready to serve.

6- Preheat the oven on 350 F. Spread a teaspoon of the infused Olive oil on the bread slices.

Collage steps to make bruschetta; preparing the tomato mix and spreading olive oil over bread slices.

7- Bake or toast till the edges are crisp and the centers are still soft (around 4-5 minutes).

8- Remove from oven and set on a plate.

Collage steps to make bruschetta; toasted slices of sourdough bread in a plate.

9- Then add a couple of spoons of the tomato mixture.

10- Top with some balsamic glaze and serve immediately.

Collage steps to make bruschetta; plate with toasted bread and seasoned tomato mix and glaze.

Expert Tips and Notes

Fresh Ingredients: This recipe needs only a handful of ingredients. However, pick the best quality, fresh and ripe tomatoes, basil, bread and Olive oil. If they are not fresh, the resultant dish is not as great.
Make ahead of time: The chopped tomatoes absorb the flavors of the other ingredients as they sit for sometime. Either set aside on the counter or refrigerate if making a few hours ahead of serving. The flavors deepen as it stands.
Tomatoes: Use fresh tomatoes for the recipe. Besides, pick the ones that are perfectly ripe. I like to use Roma tomatoes but any kind of red tomatoes will work for the recipe.
Choosing the bread: While baguette is the classic bread for the recipe, other breads work too. Choose a rustic one like sourdough for the recipe. White or wheat bread tends to get soggy in seconds and not hold up the tomatoes. Buy the bread sliced from the store to eliminate slicing by hand.

Serving

Bruschetta can be served in two different ways. Prepare everything and serve as a DIY station. Place a bowl of the tomato mix and toasted bread. Also keep some capers, a bottle of balsamic glaze and shredded cheese on the side as optional toppings. This method is great for larger groups and different timings of serving.

Alternatively, prepare the bruschetta by placing a couple of tablespoons of the mix on toasted bread and serve topped with some balsamic glaze. This works best for a family style meal or a smaller group.

Using Leftovers

This recipe tastes best the day it is made. However, it can be made a few hours before serving.

If you have leftovers, save the seasoned tomatoes in an airtight container in the refrigerator. While the tomatoes and basil do not taste the best with bread the next day, either use it in pasta or other dishes or simply add them to make a flavorful omelet.

The leftover bread can be toasted again and enjoyed with fresh toppings.

Working with Basil

Basil is a key element here for freshness. I like to use Italian basil for the recipe but honestly any kind works. I get a tiny Basil plant in Spring and love to use fresh basil off the plant through the summer months.

To Chiffonade the Basil leaves

1- Once you have the leaves, wash them and stack them in a pile such that the leaves cup each other.

2- Then roll then thin and gently place on a cutting board.

Steps to chiffonade basil; stacking and rolling the leaves.

3- Use a sharp knife to cut it into ribbons.

4- Cut through to the stems and discard the stems. These basil ribbons are signature to the recipe and taste and look amazing.

Collage to chiffonade basil, cutting into thin ribbons on a slate.

Other Topping Recommendations

While the classic Bruschetta calls for diced tomatoes mixed with basil, garlic, Olive Oil and balsamic glaze, there are other options too.

Roasted pepper or eggplant combined with basil, balsamic and garlic make another amazing topping for the bread.

Besides, chopped peaches or cherries are great to combine with basil and seasonings for a fresh fruity topping.

An olive tapenade is another great option to top over and make a bruschetta.

Holding a slice of bruschetta between fingers.

Recipe FAQs

What is Bruschetta?

Bruschetta is a classic Italian appetizer. It literally means toasted bread drenched in Olive oil. It is often topped with seasoned tomatoes or other diced vegetables.

Can we make Bruschetta ahead of time?

Yes for sure. We can prepare the tomato mix ahead of time. And the garlic infused Olive Oil as well. Simply toast the bread and serve it with the toppings for an appetizer.

What bread works best for Bruschetta?

While I like to use either French Baguette or Sourdough bread for making a classic Bruschetta; any kind of rustic bread works. Choose a thin sliced bread that can be eaten in a couple of bites. Do not use a bread that will not stand the weight of the tomatoes or turn soggy immediately.

What wine goes best with Bruschetta?

Given that Bruschetta is from Central Italy; we can pick a wine that goes with it like Chianti, a delicious light-bodied red made with Sangiovese grapes. If you are looking for a white one, something like a Greco di Tufo is nice, bright and refreshing.