This Italian bruschetta recipe with tomatoes combines a fresh tomato and basil topping over garlic-rubbed toast for a simple and delicious summer appetizer or snack. Even better, this tomato bruschetta requires just 5 ingredients, 30 minutes, and is naturally vegan, and can be gluten-free, too!
Finely dice the tomatoes and combine them with the oil, salt, pepper, and ribboned (or finely chopped) basil.For a super easy bruschetta - use a mandoline or sharp knife to evenly slice the tomatoes instead of removing the seeds and dicing them.
Allow the mixture to marinate for 20-30 minutes. This will allow all the flavors to meld.Optionally, before dicing the tomato, simply chop them in half and scoop out the watery seeds and flesh from the middle. This will allow you to create a tomato bruschetta that isn’t as ‘wet’ and won’t make the toast soggy as quickly.
Step 2: Prepare the bread
Slice the bread of your choice to around ½-inch in thickness. Then lightly brush each slice with olive oil.
To toast a large batch of slices, I like to toast them in the oven for between 5-7 minutes at 450ºF/230ºC, until the edges start to darken - or until they achieve your preferred toastiness.Alternatively, use your broiler, making sure to flip the bread over after 2-3 minutes. Traditionally, bruschetta is actually grilled - so if you’re able to, feel free to grill the bread for a few minutes per side until adequately toasted.
Step 3: Infuse the toast with garlic
Using a garlic clove, rub it over the toasted bread slices (both sides) until well coated. While the bread is warm, the garlic practically melts into it. Feel free to adjust the amount you use to personal preference (I use 1 clove per toast almost).Alternatively, you can skip this step and add minced garlic to the tomato bruschetta mixture in step 1 (allowing it to marinate).
Step 4: Assemble the Italian bruschetta with tomatoes
If you have tomato slices, arrange them over the bread and drizzle with a bit of olive oil, salt, pepper, and some freshly chopped basil.For the diced tomato, spoon over some of the topping on each bread slice and then, optionally, top with a little additional olive oil or a drizzle of balsamic vinegar or glaze. Serve immediately and enjoy!
How to Make Ahead and Store
Make ahead: While this homemade bruschetta tastes best with 30-60 minutes of marinating time, don’t allow it to sit for too long as it will become watery. I recommend only making the tomato bruschetta topping up to a day in advance (minus the basil) and then drain any juices (and add the basil) before serving.Fridge: Any topping leftovers can be stored in the refrigerator (covered) for 1-2 days - then strain the liquid before using it. Topped bread should be eaten as soon as possible, or else it will go soggy from the tomatoes.Freezer: I only recommend freezing the tomato leftovers if you plan to use them within sauces and cooked dishes as their texture changes upon thawing. Freeze in an airtight container for up to 2 months.
Notes
Optional Bruschetta Toppings & Variations: As delicious as the classic tomato bruschetta is, you may want to play around with more variations of this simple tomato bread appetizer. Below are a few of my top suggestions for different bruschetta toppings
Balsamic: You can use balsamic vinegar or glaze (which is thicker and sweeter) to drizzle over the prepared homemade bruschetta for extra flavor. If possible, try to source Italian balsamic for truly delicious balsamic bruschetta.
Other vegetables: Finely diced red onion or bell peppers would both work.
For spice: You could add a finely chopped chili or a pinch of chili flakes to the tomato bruschetta mixture.
Pesto: For the best bruschetta with pesto, I recommend an authentic Italian pesto for the best flavor - lightly spread over the toasted bread.
Avocado: Finely diced or sliced and soaked in a little lemon juice to keep the pieces nice and green- avocado bruschetta is a fave of mine!
Olives: You can make a simple bruschetta with olives using thinly sliced kalamata olives (green, black, or a combination).
Capers: Can help to give the Italian bruschetta a kick of tangy flavor.
Oregano: A little sprinkle of oregano over the assembled tomato toast can really help to finish off the dish. You could even substitute the basil entirely for oregano.
Labneh: Labneh lies somewhere between cream cheese and Greek yogurt but can be slathered over the toast before the tomato mixture for a creamy, delicious treat.
You can also add other cheese, like this tomato mozzarella bruschetta recipe I’ve already shared. For vegan bruschetta, you could use cheese alternatives. Recipe Notes & Variations:
To grill the bread: This is fairly straightforward; place the bread slices on the grill and cook until golden-brown with some light char marks. This should only take 3-4 minutes per side.
Don’t forget to marinate: Just 30 minutes of marinating time will allow the tomatoes to soak up all the delicious flavors and meld everything together. So don’t skip this step, please!
To chiffonade the basil: Stack a few basil leaves on top of one another and then roll them up like a cigar. Then, using a sharp knife, make thin slices - avoid dulled blades which can bruise the basil and cause it to wilt quicker.
Don’t skip the olive oil: The olive oil on the toasted bread will actually help to create a kind of ‘barrier’ to stop the tomato mixture from making the bread soggy too quickly.
To use the leftovers: If you don’t want tomato bruschetta two days in a row, I recommend spooning some over the protein of your choice. For me, it’s this crispy tofu - delicious!