This classic Tomato Bruschetta is summer at its best-juicy ripe tomatoes, fresh basil, and crisp toasted bread rubbed with garlic for incredible flavor.
Sometimes the simplest recipes surprise you the most, and the secret to really good Tomato Bruschetta might just be what you do to the bread. A couple of weeks ago, I was at my friends Mark and Sonna's house when Mark brought out the most delicious bruschetta-I honestly couldn't stop eating it.
I've made bruschetta hundreds of times over the years, but his version was especially good. His trick? Rubbing a fresh garlic clove over the warm, toasted baguette. It gives the bread this wonderful garlicky flavor without overpowering the fresh tomatoes-and keeps the tomato mixture tasting bright and clean.
Of course, I asked him how he made it, and this is Mark's recipe. Juicy summer tomatoes, fresh basil, good olive oil, and crisp garlicky bread-it's simple, fresh, and completely irresistible. Make it when tomatoes are at their peak, and you'll see why I couldn't stop eating it.
Why you’ll love this Tomato Bruschetta recipe!
Fresh, simple summer flavor. Juicy ripe tomatoes, fresh basil, and good olive oil come together in the simplest, most delicious way.
The garlic is subtle, not overpowering. Instead of loading the tomatoes with raw garlic, rub a fresh garlic clove over the warm toasted bread. You get just enough garlicky flavor in every bite without overwhelming the tomatoes.
Perfect for entertaining. Keep the tomato mixture and toasted baguette separate and let everyone build their own. The bread stays crisp, and you can easily make the tomato mixture ahead.
Tomato Bruschetta Ingredients
- Baguette– The base to your bruschetta. A baguette is essential, the best bread to use here- but we serve it on the side to avoid getting soggy. You can also use sourdough bread, cut into smaller wedges.
- Tomatoes- Use vine-ripened tomatoes, Roma tomatoes, cherry tomatoes, or any homegrown or heirloom tomatoes. This recipe is best enjoyed in season when tomatoes are at their peak flavor.
- Extra Virgin Olive oil- Brush or drizzle good quality olive oil on top of each baguette slice and more is mixed into the bruschetta topping. This gives the overall dish a lovely, grounding, and earthy flavor.
- Salt- Salt is essential for making all of the other flavors in the dish come alive!
- Garlic cloves- Rubbing each baguette slice with raw garlic when it comes out of the oven is key for optimal flavor!
- Fresh basil leaves- Is there really any better match than tomatoes and basil?! Its sweet and herby aroma is a welcome addition.
- Balsamic vinegar- A little bit of tangy acidity brings out the sweetness of the tomatoes, offering a lovely contrast.
- Black pepper- Freshly ground black pepper offers a nice kick to finish off the dish.
*see recipe card for full details
How to make Tomato Bruschetta
Make the bruschetta. Preheat the oven to 400F.
Slice the baguette into 1/3-inch-thick pieces and place them on a parchment-lined baking sheet.
Brush or spray the tops with olive oil and sprinkle lightly with salt. Bake 11-13 minutes in a 400F oven, or until golden and crisp.
Rub with a raw garlic clove. Let the pan cool for 5 minutes, then rub each crusty top with raw garlic. *This important step will really maximize the flavor!
Make the Tomato Basil mixture. Dice the tomatoes, place them over a strainer, and mix them with the salt while you cut the basil ribbons and grate the garlic. Place the strained tomatoes in a bowl with the basil, olive oil, and vinegar.
To Make Basil ribbons, stack basil leaves in the same direction, roll the pointed end to the stem end, then with a sharp knife, slice across thinly, to make basil ribbons. Repeat and place basil ribbons in the bowl.
Mix to combine and season! Adjust salt, vinegar, and pepper to taste. I usually add 1/4 teaspoon more salt.
How to serve Tomato Bruschetta
Place the Tomato Basil mixture in a smaller serving bowl over a larger plate or platter. Arrange the toasted baguette slices around the bowl on the platter, and serve with a spoon. I prefer to keep the bruschetta and tomatoes separate.
Sometimes I’ll start a small platter, then leave the rest for guests to help themselves. I love using a little balsamic glaze, drizzled over the top.
Recipe Tips
- Make it during tomato season. Bruschetta is only as good as the tomatoes! Use ripe, flavorful summer tomatoes from your garden, farmers market, or wherever you find the best ones.
- Strain juicy tomatoes. If your tomatoes release a lot of liquid, let them drain briefly in a fine-mesh strainer. This concentrates their flavor and helps prevent watery bruschetta.
- Go easy on the garlic. A little raw garlic goes a long way. For a more subtle garlic flavor, only use a half clove tomato mixture, then rub a cut garlic clove over the warm toasted baguette instead.
- If making ahead, refrigerate for a few hours, but bring it to room temp before serving.
- Keep the tomatoes and toast separate. For entertaining, I like to let guests spoon the tomatoes onto their own toasted bread. The bread stays crisp, and nothing gets soggy.
I love how the simplest ingredients can come together to create something truly special. More and more, I find myself gravitating toward recipes like this-ones that celebrate the season and let one beautiful ingredient shine. There's something so simple and loving about cooking this way.
I hope you enjoy Mark's Tomato Bruschetta as much as we did! Let us know what you think in the comments below. xoxo Sylvia
More favorite tomato recipes
Easy Tomato Bruschetta
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 24 slices 1x
- Category: Appetizer
- Method: Baked
- Cuisine: Italian
- Diet: Vegan
Description
This easy Tomato Bruschetta recipe is made with juicy ripe tomatoes, fresh basil, and olive oil, served over crisp toasted baguette rubbed with garlic for subtle, delicious flavor. The perfect summer appetizer!
Ingredients
Bruschetta (bread)
- 1 baguette
- 1– 2 tablespoons olive oil (for brushing)
- salt for sprinkling
- 1 fat garlic clove for rubbing
Tomato Basil Mixture
- 2 lb tomatoes- vine-ripened tomatoes, roma tomatoes or heirloom tomatoes
- 20 fresh basil leaves
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon pepper
- optional: 1/2-1 garlic clove, finely minced (use a garlic press, or grater)
Optional- balsmic glaze for drizzling
Instructions
- Preheat oven to 400F
- Make the bruschetta. Slice the baguette into 1/3- inch thick pieces at a diagonal and place on a parchment-lined sheet pan. Brush or spray the tops with olive oil and sprinkle lightly with salt. Bake 11-13 minutes or until crispy and golden. Let cool 5 minutes, then rub each lightly with a raw garlic clove. This is key to great flavor!
- Make the Tomato Basil mixture. Dice the tomatoes and place them in a strainer over a bowl to catch the juice. Mix in the salt. You should end up with roughly 3 cups of diced tomatoes. Drink the tomato water; it is heavenly. 🙂
- Combine. Place the drained, diced tomatoes in a medium bowl. Add the basil ribbons, olive oil, balsamic vinegar, pepper, and optional garlic. Gently mix.
- Season to taste with the toasted baguette, and adjust salt to taste- I usually add about 1/4 teaspoon more.
- Serve. Place this in a smaller serving bowl over a larger plate or platter. Arrange bruschetta on the platter around the bowl, and serve with a spoon. Alternatively, place a spoonful of the tomato mixture over the bruschetta on a platter and drizzle with the optional balsamic glaze. Sprinkle with more basil ribbons.
Notes
To make basil ribbons, stack basil leaves in the same direction, roll from the pointed end to the stem end, then slice thinly across with a sharp knife.
I prefer to serve the bruschetta separately so the bread doesn’t get soggy. If assembling on a platter, do this as close to serving time as possible so the bread stays crisp.
If making ahead, store the tomato mixure in the fridge for a few hours, but be sure to let it come to room temp before serving for the best flavor.
If you have time, drain the tomatoes longer- like for 1 hour- do it! The more concentrated the tomato flavor will be.
You can also grill the bruschetta for incredible flavor (oil both sides)
Storing. Leftover tomato mixture will keep for 3 days in the fridge. Store the crispy bruschetta wrapped at room temperature for 3 days.
Nutrition
- Serving Size: 2 slices baguette with 2 tablespoons Tomato mixture
- Calories: 177
- Sugar: 3.6 g
- Sodium: 470.6 mg
- Fat: 5.6 g
- Saturated Fat: 0.9 g
- Carbohydrates: 26.8 g
- Fiber: 2.1 g
- Protein: 5.7 g
- Cholesterol: 0 mg
Excellent! It’s hard to believe than anything so simple to make and with so few ingredients could be this good. Somehow, the garlic rubbed on the warm toast seems to pull it all together.
Great to hear Karen!
Delicious! Perfect for end of summer garden tomatoes.
Thanks Emmi!
I love this been making this for over 25 years I never drain my tomatoes I’ve always loved the juice soaking into the toasted bread, that’s the best part. Garlic definitely a must. I take this to parties and its the first to be gone. Something so simple but so flavorful
I love the tomato juice too- but with very ripe summer tomatoes, it gets juicy even after they are drained. But.. you do you! 😉
Simple and elegant with subtle sweetness. This was a perfect way to help with the abundance of garden tomatoes!
Great to hear Lesli!
Delicious and easy. Tasty tomatoes are a must, of course.
So happy to hear you enjoyed this Beth!
Love “drink the tomato water” !!!
thanks Joan- it truly is heavenly. 🙂