Easy Bruschetta Recipe

July 24, 2019

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This easy bruschetta recipe is a go-to summer appetizer that will leave everyone satisfied and coming back for more. Perfect for summer parties, weeknight dinners, or even weekend brunch! 

Bruschetta with toasted bread and fresh tomato basil mixture on top, set on a white serving platter.

Classic Easy Bruschetta Recipe

There’s nothing quite like a good fresh and flavorful bruschetta appetizer to get your meal started. It’s one of the classic things to order at an Italian restaurant, and now you’ll love that you can make it at home, any time you want!

With good quality tomatoes everywhere this time of year, there is no excuse to say no to this easy fresh bruschetta made with fresh basil, balsamic vinegar, and spread on a warm slice of perfectly crisp toasted bread.

It’s seriously a swoon-worthy recipe you need to try this season!

Bruschetta ingredients

What Ingredients Go Into Fresh Bruschetta?

  • Extra virgin olive oil – I prefer extra virgin olive oil but regular olive oil will work too, along with any other oils of your choice
  • Minced fresh garlic – Make sure the garlic is minced not chopped, as minced has a more intense flavor you won’t want to miss.
  • Roma tomatoes – These are full of flavor with a tangy, garden-fresh tomato taste that’s best for making bruschetta.
  • Balsamic vinegar – An essential ingredient for that authentic bruschetta taste.
  • Kosher salt – You can use regular salt as a replacement if you don’t have or can’t find kosher salt.
  • Black pepper – Adds a little bit of spice that helps bring out the flavors along with the salt.
  • Basil ribbons – Fresh basil really pulls the whole flavor combo together
  • French bread – When sliced and toasted its the best crispy texture for this recipe
  • Finely shredded parmesan cheese – Try fresh parmesan to really get an all-over fresh recipe you’ll love.

Chopped roma tomatoes on a cutting board

Chopped basil ribbons on a cutting board

What are Basil Ribbons?

You may have noticed in the ingredients, basil ribbons are listed as a key component. If you are unsure of what that is, no worries!

I will let you know now, it’s not something you can just pick up at the grocery store, pre-prepared. To make basil ribbons you will buy regular basil leaves, and follow a few steps to cut them into ribbons, a process that’s often called chiffonade.

How To Chiffonade:

Stack the basil leaves on top of each other in a manner that makes so the leaves cup each other. Next, gently roll the leaves into a cigar-like shape. Hold the roll closed and thinly slice the rolled basil leaves. Continue slicing until the entire roll has been sliced into thin ribbons.

If you need a better visual, check out this video that shows all the steps on how to cut basil ribbons.

Bruschetta ingredients in a glass mixing bowl before mixing

Tomato bruschetta mixture in a glass mixing bowl

How To Make The Best Easy Bruschetta Recipe

Making classic fresh bruschetta is a breeze. Anyone can replicate that elegant Italian appetizer with ease. Just follow a few simple steps and it no time you’ll have a completed recipe to be proud of.

  1. For tomato mixture: Heat olive oil in a small skillet or saucepan, add garlic and saute until just starting to turn golden.
  2. Pour into a large mixing bowl and let cool while you chop the tomatoes and basil.
  3. Pour tomatoes into the bowl with cooled oil mixture. Add parmesan, basil, balsamic vinegar, salt, and pepper. Toss mixture well. Serve right away over toasted bread and garnish with more parmesan if desired.
  4. To toast bread: Align bread slices on an 18-by-13-inch baking sheet. Broil the first side until golden brown, then flip slices to the opposite side and broil opposite side until golden brown.

Toasted bread on a baking sheet

What Kind of Bread Should I Serve With Classic Bruschetta?

For this specific recipe, I chose to use a french loaf, sliced and toasted. I love this style of bread because not only is it what most restaurants serve it with, but it really is the best.

If you don’t like french bread, or just want to switch things up, you can serve classic bruschetta on any kind of bread or crackers.

How Long Does Fresh Bruschetta Keep?

Really you should try to only make as much as you can eat in one night, as this bruschetta does not store very well. If you really need to store some leftovers, place the tomato mixture in an airtight container, and keep in the refrigerator. The mixture will keep for about 2-3 days but is best eaten fresh.

It’s best to wait to prepare any bread until right before servings because toasted bread will become tough and stale when eaten leftover.

Tomato Bruschetta topping in a white serving bowl with toasted French bread on the side

Tips For Making an Easy Bruschetta Recipe

  • For the best results be sure to use as fresh of ingredients as possible. I suggest buying any fresh ingredients just a day or so before you plan to make this easy bruschetta recipe
  • If making the recipe for a party, you can prep the bread ahead of time, up to several hours before serving. This will help with some of the last minute prep stress and give you a quick app to throw together right as people arrive.
  • If you have some leftover bruschetta, try using the leftovers to top the grilled or baked chicken with for the next day’s lunch or dinner.


Fresh easy homemade Bruschetta

What To Serve With Easy Homemade Bruschetta

Baked Spaghetti

The Best Chicken Parmesan

Chicken Caprese Kababs

Sun-Dried Tomato Quinoa Salad

Chicken Ceasar Pasta Salad

5 from 27 votes


This easy bruschetta recipe is a go-to summer appetizer that will leave everyone satisfied and coming back for more. Perfect for summer parties, weeknight dinners, or even weekend brunch! 
Servings: 12


  • 1/4 cup extra virgin olive oil
  • 1 1/2 Tbsp minced fresh garlic
  • 26 oz. roma tomatoes, diced (about 7-8)
  • 1/4 cup finely shredded parmesan cheese
  • 1 Tbsp balsamic vinegar, or more to taste
  • 3/4 tsp kosher salt, then more to taste
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup chopped basil ribbons (chiffonade)
  • 1 (14.5 oz) loaf hearty french bread (such as La Brea), sliced into 1/2-inch thick slices (about 12 slices)


  • For tomato mixture: Heat olive oil in a small skillet or saucepan over medium-low heat. Add garlic and saute until just starting to turn golden (don't brown it), about 1 minute.
  • Pour into a large mixing bowl. Let cool while you chop the tomatoes and basil.
  • Pour tomatoes into bowl with cooled oil mixture. Add parmesan, basil, balsamic vinegar, salt and pepper. Toss mixture well. Serve right away over toasted bread (spoon some of the juices along with it). Garnish with more parmesan if desired.
  • To toast bread*: position oven rack a few inches below broil and preheat broiler. Align bread slices on an 18 by 13-inch baking sheet. Broil first side until golden brown, about 1 minute (don't walk away and keep and eye on them they'll brown quickly), then flip slices to opposite side and broil opposite side until golden brown.


  • *If desired you can also go a more traditional route and brush bread with some olive oil at 400 degrees, turning halfway until toasted (about 10 - 15 minutes). You can also rub slices with 1 of the garlic cloves after toasting (raw and cut in half). I just prefer this easier method.
  • Bruschetta is best served right away but it will keep in the refrigerator for a few days if you have leftover.
Nutrition Facts
Amount Per Serving
Calories 162 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 358mg16%
Potassium 205mg6%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 3g3%
Protein 5g10%
Vitamin A 594IU12%
Vitamin C 9mg11%
Calcium 49mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • Katie J

    This was so good! I followed the recipe exactly and it was fabulous – a huge hit at my dinner party! The leftovers were good the next day as well.

  • Marlene Wilkins

    have not made this in years. This time I follow your recipe. Thankyou.

  • Jo

    “Put bread in the oven until crisp” thanks genius. Good advice 😀

  • Messina Major

    Good! I used store bought mini toasts instead of toasting my own bread. I also used some thyme because I was running short on basil. Really good I will be making this again. Thank you!

  • Judy

    I’ve been making bruschetta for years but this is the best recipe of them all!

    • Nina Markowiec

      Thank you so much for this recipe! My hubby made our family a huge lasagna for dinner and this was a perfect side dish for me to whip together while the lasagna baked. I had to tweak it a bit, as I only had two small hot house tomatoes and no fresh basil. While the minced garlic warmed on low heat, I chopped my 2 fresh tomatoes and filled out the volume with 4 large sun dried, oil cured, tomatoes, chopped, also chopped 2 large marinated red fire roasted peppers, a 4.25oz can of chopped black olives, added some crushed red chili pepper, dried basil, dried Italian parsley leaf, dried Greek oregano, the Kosher salt, fresh ground black pepper, and the balsamic vinegar. My garlic was perfectly golden, having simmered in the extra virgin olive oil, but it was very hot. I took the whole sauté pan outside and nestled in the snow on my back porch. It was cooler quickly and I tossed the garlic oil in with the other ingredients. I had about half of a day old semolina bread, which I sliced 1/2 and toasted on a cookie sheet, turning to lightly brown both sides. Afterwards, I placed the bread slices on a platter and used two spoons to scoop and place the topping. It only sat a few minutes before we ate and was perfectly crunchy without falling apart and the topping was delicious. My husband enjoyed the dish but wasn’t so thrilled with the addition of the red pepper flakes. Our son and I loved it, just the way it was. I have a lot of topping left over, so I’m going to have to buy another bread tomorrow, so we can use up the leftover. The process of simmering the minced garlic and adding that cooled to the tomato mixture was simple and made just the right combination. I realize that I strayed far off from the exact recipe, but it was the basis and process that allowed me to use up ingredients that I had on hand. I plan to use this recipe as written, once summer comes and we, Lord willing, have another crop of our garden grown, sun ripened tomatoes and fresh basil. Thanks again for your recipe! Hope you have a very Happy New Year!
      Nina M.