Learn how to make bruschetta! This classic Italian appetizer is simple and delicious. Fresh tomatoes and basil top crisp slices of toasted bread.

This bruschetta recipe is simple and classic. Topped with juicy tomatoes, ribbons of basil, garlic, and a touch of balsamic, it’s a delicious reminder that the best way to enjoy peak-season produce is often the simplest. It’s one of my favorite appetizers to make when I’m entertaining in the summer. It’s SO easy, so flavorful, and so fresh.

If bruschetta isn’t already in your summer rotation, it should be! Keep reading to learn how to make it.

What is bruschetta?

Bruschetta is an Italian appetizer or antipasto. In its simplest form, Italian bruschetta consists of grilled or toasted bread rubbed with garlic and drizzled with olive oil. (According to The Essentials of Classic Italian Cooking by Marcella Hazan, the name bruschetta (pronounced broo-SKEH-tah) actually describes the bread. It comes from the Italian verb bruscare, which means “to toast” or “to burn.”)

But if you’re familiar with bruschetta, you know that it’s typically served with toppings. Here in the US, you’ll almost always find it with chopped tomatoes, basil, and maybe a drizzle of balsamic reduction or a sprinkle of Parmesan cheese. In Italy, toppings vary more widely, ranging from burrata to caponata to meats and other cheeses.

This recipe is for an easy tomato bruschetta. It’s bright and delicious—a perfect appetizer to enjoy all summer long.

Tomato Bruschetta Ingredients

You only need a handful of ingredients to make this bruschetta recipe, so quality counts. You’ll really taste each one!

Good bread – I like to use a crusty baguette, but good-quality French bread or an Italian loaf like ciabatta would work too.
Tomatoes – Use the freshest summer tomatoes you can find. I like to use a mix of varieties to add more color and depth of flavor to my bruschetta. Try heirloom tomatoes, tomatoes on the vine, and/or colorful cherry tomatoes. I wouldn’t use roma tomatoes since they’re not as flavorful and juicy as some other types.
Basil – So fresh! So fragrant! It really elevates this simple recipe.
Garlic – For sharp, savory flavor.
Balsamic vinegar – For tang.
Extra-virgin olive oil – You’ll use some for toasting the bread and drizzle more over the tomatoes before serving.
And salt and pepper – To make all the flavors pop! You’ll season the tomatoes with fine sea salt. After you assemble the bruschetta, you’ll also sprinkle it with flaky sea salt. I love its delicate crunch!

Find the complete recipe with measurements below.

How to Make Bruschetta

You can find the complete bruschetta recipe with measurements at the bottom of this post. For now, here’s a quick overview of how it goes:

Toasting the bread

I toast the bread in the oven for this recipe because it’s an easy way to prepare a large quantity at once.

Slice your bread into 1/4-inch-thick slices. If you’re not using a baguette and your bread slices are large, cut them in half to create bite-size pieces. Arrange them in a single layer on two parchment-lined baking sheets. Drizzle with olive oil on both sides.

Bake at 400°F until golden brown and crisp, 10 to 12 minutes.

For a smokier flavor, grill your bread until it’s lightly crisp and charred on both sides.

Preparing the topping

Making the topping is easy! Dice the tomatoes (you want them to be small enough to easily fit on the bread). Chiffonade the basil by rolling the leaves up and thinly slicing them.

Place the tomatoes and basil in a large bowl and add the garlic, balsamic, salt, and pepper.

To assemble, use a slotted spoon to pile the topping onto the bread slices, leaving any excess juices behind in the bowl. Drizzle with olive oil and sprinkle with flaky salt before serving.

Find the complete recipe with measurements below.

How to Serve

Bruschetta is best served right after it’s assembled, as the bread can start to get soggy sitting under the juicy tomatoes.

A fun way to serve it is to let everyone assemble their own—it’s easier for you as a host (no need to assemble a million little toasts!) and you avoid the sogginess issue altogether.

For an Italian-themed appetizer spread, serve bruschetta alongside an antipasto platter with white wine or an Aperol spritz to drink.

It’s also a great starter for an Italian meal. Follow it up with pesto pasta, cacio e pepe, or eggplant Parmesan.

More Summer Appetizer Recipes

If you love this bruschetta recipe, try one of these fresh summer appetizers next:

Caprese Skewers
Whipped Ricotta
Or any of these 28 Easy Summer Appetizers!

Bruschetta Recipe

rate this recipe:

5 from 6 votes

Prep Time: 15

Cook Time: 15

Total Time: 30

Serves 8 to 10

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This bruschetta recipe is an easy, delicious summer appetizer! I make it on repeat during tomato season—I love how the sweet, juicy tomatoes play off the crisp bread. My biggest tip for this recipe is to use high-quality ingredients. Because it's so simple, you'll really taste each one.

Ingredients

1 baguette, cut into ¼-inch-thick slices
Extra-virgin olive oil, for drizzling
2 pounds ripe tomatoes, diced
½ cup fresh basil leaves, chiffonade cut
2 garlic cloves, grated
1 teaspoon balsamic vinegar
½ teaspoon sea salt
Freshly ground black pepper
Flaky sea salt, for sprinkling

Instructions

Preheat the oven to 400°F and line two baking sheets with parchment paper.
Arrange the baguette slices in a single layer on the baking sheets and drizzle both sides with olive oil. Bake for 10 to 12 minutes, or until golden and toasted.
Meanwhile, in a large bowl, stir together the tomatoes, basil, garlic, balsamic vinegar, salt, and several grinds of pepper. Season to taste.
Remove the bread from the oven. Use a slotted spoon to scoop the tomato mixture onto the bread pieces, leaving behind any excess juices. Drizzle with olive oil and sprinkle with flaky sea salt. Serve immediately.