Tomato Bruschetta Recipe

How to make our simple bruschetta recipe with tomatoes and basil. Plus, five easy tips for how to make it best. Jump to the Tomato Bruschetta Recipe now or read on to see how we make it.

We like things to be simple — wholesome ingredients, fresh flavors and few ingredients. So when we find something we love — we make it often.

Bruschetta Recipe

Did you know most people have five to ten recipes they rotate throughout the year? We’re no different, which is why we make this simple bruschetta recipe with tomato and fresh basil all the time — especially during the summer.

You May Also Like: Try one of our delicious, easy to make appetizers, such as Red Pepper Hummus, Lightly Roasted Tomatoes with Ricotta and Mint or our Asparagus Pesto Crostini.

How to Make it Better: Tomato Bruschetta Recipe

Sure tomato bruschetta is simple, but did you know you can probably make it even better? Here are five (easy) tips for making it best.

If You Can, Grill the Bread

To us, bruschetta just isn’t right unless the bread has been grilled. You don’t need to do this outside, although it’s a great option. Since we make this so often, we’ll reach for our indoor grill pan. It works beautifully and creates just enough smoke to add a little flavor to the bread itself. Grilling the bread is less about the grill marks and more about the smoky flavor you achieve.

Rub with Garlic Instead of Mincing

We’re sticklers on this one. The moment the bread comes off the grill, give it a quick rub with a peeled garlic clove. The garlic practically melts into the warm bread. Not only is this the more authentic way to make bruschetta, it tastes much better than if you were to mince garlic and add it to the tomatoes. The amount you rub onto the bread is up to you — we keep it pretty light.

Use The Freshest, Sweetest Tomatoes You Can

This bruschetta recipe is extremely simple and only relies on a few flavors to make it amazing. Because of this, you really want to use the best ingredients you can find. During the summer, you’re probably inundated with sweet, plump tomatoes. In other months though, you might need to look a little harder.

When we’re in the mood for tomato bruschetta outside of summer, we do have one go-to — Look for Kumato tomatoes, we’ve found them to be pretty sweet and consistent all year round. They are darker, almost brown and usually come in a plastic-wrapped package. You might also get lucky with smaller, vine-ripened tomatoes.

Use Room Temperature Tomatoes

It’s really important that you don’t refrigerate the tomatoes you plan to use for bruschetta (or most things). Something happens after refrigerating tomatoes — they become less flavorful and less tomato-y. We just leave them out on the counter. They taste so much better this way.

Season and Walk Away

Seasoning tomatoes really takes them to the next level. Before doing anything else, we chop the tomatoes and season with salt and pepper. Not only that, but we leave them alone for about 10 minutes. As the tomatoes sit, they become extra flavorful. They also release some of their juices — this is perfect for when we’re topping the bread later.

Fresh Tomato Bruschetta

By the way, 10 minutes is the perfect amount of time for grilling bread. Score for multi-tasking.

Fresh Tomato Bruschetta

The tomatoes are seasoned, the bread is grilled and rubbed with garlic and now all we need to do is put everything together. Add a little olive oil to the tomatoes and if you have it on hand, some fresh basil. (Parsley or even chives would work, as well).

Spoon the tomatoes onto each bread slice and make sure you spoon a little leftover tomato juice that seeped out while you were seasoning the tomatoes– that stuff is gold. Then enjoy.

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Recipe updated, originally posted August 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

5.0 from 5 reviews
Fresh Tomato Bruschetta Recipe
Prep time
Cook time
Total time
We make this simple bruschetta recipe with tomato and fresh basil all the time -- especially during the summer. Grilling the bread is important so try to do it if you can. It adds a smokiness, which is perfect with fresh tomatoes.

What You Need to Know: Try to use room temperature tomatoes for this. Something happens after refrigerating tomatoes -- they become less flavorful and less tomato-y. Also, to thinly slice the basil, stack the leaves up then roll them like a cigar then slice the roll into thin strips.

Special Equipment: Grill pan or barbecue.
Created By:
Yield: 2 servings (3 slices each)
You Will Need
  • 3 to 4 medium ripe tomatoes, at room temperature (1/2 pound or 225 g)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 6 basil leaves, thinly sliced
  • Six 1/2-inch thick slices Italian or French bread
  • 2 cloves garlic, peeled and left whole
  1. Halve tomatoes then remove and discard the majority of the seeds. Chop tomatoes into 1/4-inch chunks then add to a medium bowl with a generous pinch of salt, small pinch of black pepper, 1 tablespoon of the olive oil and the basil. Stir and let sit 10 minutes.Fresh-Tomato-Bruschetta-Recipe-Step-1
  2. Heat a grill pan over medium heat or prepare an outdoor grill or barbecue (medium heat). Drizzle bread slices with remaining tablespoon of oil then grill 2 to 3 minutes on each side until warmed though and grill marks appear.
  3. Remove bread then lightly rub one side with garlic -- two to three strokes per bread slice should do it.Fresh-Tomato-Bruschetta-Recipe-Step-2
  4. Stir tomatoes one more time, taste then adjust with more salt or pepper as needed. Then, spoon a generous amount onto each bread slice. Drizzle a little of the juice remaining at the bottom of the bowl over tomatoes and enjoy.

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19 comments… Leave a Comment
  • George April 5, 2016, 8:45 pm

    Hi. Congratulations for an authentic receipe. This is the taste I was looking for. I did try this receipe today and after eating almost a full bread I just can’t get it out of my head. It will be with me for the whole summer. Thank you.
    PS: trick is hot bread when you rub garlic. This brings all the flavour you need without the burn…

  • azitapa seyon September 25, 2015, 9:45 am

    WOW!! YUMMY!!

  • Sabrina Gagliano March 21, 2015, 12:48 am

    The grilled bread was an excellent idea! I loved the flavor it brought and very creative on the garlic idea also. I added a couple of things to the tomatoes. I did use a little olive oil as suggested, but also balsamic vinegar gave it a kick and mozzarella chunks, it is one of my husband’s favorite recipe. 5 Stars

  • Carol Sellers March 13, 2015, 5:04 pm

    Thank you for being so generous and sharing your cooking ideas and especially for sending the videos and your instructions. I enjoy learning about how to make food more interesting in a visual sense. But because of my present daily demands the most I can do is make a quick watch and hope I pick up some improvements along the way in my daily cooking. In other words, I watch it and like it, but don’t always have time to make it. Plus I’m a strong habitual pressure cooker lady. I love fast, healthy, and economical cooking best. You both seem so nice and I sure hope you are finding huge rewards in the business of cooking!!!!

    Sincere Best Regards for your Career Always!

    • Joanne March 17, 2015, 10:59 am

      Hi Carol, thank you so much for your note! We love that you enjoy our videos 🙂 Thanks again for you kind words!

  • Luca September 24, 2014, 10:54 pm

    Very good! I tried accompanied with an appletini

  • Amber July 3, 2014, 7:09 pm

    I completely agree about grilling the bread ! I do mine on a gas grill and find the best results come with turning all the burners on medium, placing the oiled bread on half the grill for 30 seconds or so and then flipping over, turning off the burners on the side the bread is on, closing the lid and leaving for a few minutes.

  • Fl_Grace July 3, 2014, 11:49 am

    Thank you for the grilling tip, this adds a visual and palate yumminess.

  • Kathy April 30, 2014, 4:20 pm

    I noticed Resturants r using a spread of cream cheese on top of toasted bread the tomatoes. I think it is taste good!

  • Glenda Lavery February 19, 2014, 10:18 pm

    Easy, yummy, not ingredient intense….absolutely beautiful

  • Laurie October 31, 2013, 9:08 am

    Can this be made the day before? How far ahead and how do you store it?

    • Joanne October 31, 2013, 9:40 am

      Hi Laurie, As bruschetta sits, the tomatoes become softer and softer. You can make it in advance, but it is really best eaten the same day. For the best bruschetta, we would stick to no more than 4 hours in advance. Hope that helps!

  • Kelly Senyei | Just a Taste September 18, 2013, 10:01 am

    Bruschetta is my go-to appetizer! Love those gorgeous grill marks on the bread 🙂

    • Joanne September 18, 2013, 11:40 am

      Thanks 🙂

  • Anna September 7, 2013, 12:07 pm

    What is the yellow in the bruschetta ? Yellow bell pepper ? Corn ?


    • Joanne September 7, 2013, 2:25 pm

      Hi there — We used both yellow and red tomatoes. All red or all yellow are great. (Although, some diced bell pepper added would be lovely).

  • Rh September 3, 2013, 1:07 am

    Came out great! I didn’t grill it enough but I will next time.

  • Liezl August 15, 2013, 8:33 am

    One of my favourites. Sometimes simple is better. Love the colours in yours!

  • Katrina @ Warm Vanilla Sugar August 12, 2013, 8:20 pm

    Love this!! Such a good, classic, appetizer.


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