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Are you looking for the perfect recipe for Tomato Bruschetta? Here are a few tips to elevate this classic summer appetizer!

Tomato Bruschetta Recipe

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 20
  • Cook Time: 12
  • Total Time: 32 minutes
  • Yield: 24 slices 1x
  • Category: appetizer
  • Method: Baked
  • Cuisine: Italian
  • Diet: Vegan


Are you looking for the perfect recipe for Tomato Bruschetta? Here are a few tips to elevate this classic summer appetizer!


Units Scale

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)


  1. Preheat oven to 400F
  2. Make the bruschetta. Slice the baguette into 1/3-1/2 inch thick pieces at a diagonal and place on a parchment-lined sheet pan. Brush the tops with olive oil and sprinkle lightly with salt. Bake 11-13 minutes or until golden. Let cool 5 minutes, then rub each of the crusty tops with raw garlic. This is key to great flavor!
  3. Make the Tomato Basil mixture. Cut the tomatoes into quarters and gently squeeze out any excess juices and seeds- do this with especially ripe and juicy tomatoes. Dice the tomatoes and place them in a strainer over a bowl to further drain until the bruschetta is toasted (or for 1 hour). You should end up with roughly 3 cups of diced tomatoes. Drink the tomato water; it is heavenly. 🙂
  4. Place the drained, diced tomatoes in a medium bowl. 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. Add the olive oil, balsamic vinegar, salt, pepper, and optional garlic. Gently mix. Taste (with the toasted baguette) and adjust salt to taste- I usually add about 1/4 teaspoon more.
  5. 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.


I prefer to serve the bruschetta separately so the bread doesn’t get soggy- do as you please.

If you have time to drain the tomatoes longer- like 1 to 2 hours- do it! The more concentrated the tomato flavor will be. 

You can also grill the bruschetta for incredible flavor. 


  • 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

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