Italian Tomato Bruschetta Recipe

This delicious Italian Bruschetta Recipe with fresh tomatoes and herbs is served over garlic-toasted baguette slices for the perfect appetizer. You won’t believe how simple these are to prepare and how much you will love them.

My favorite part of any meal is the delicious appetizers. The assortment of different flavors always makes the experience that much better. If you feel similar, you must try my Falafel or Smoked Salmon Tea Sandwiches.

Bruschetta

Bruschetta is an Italian dish consisting of toasted bread with a diced fresh tomato relish with herbs and olive oil. Believe it or not, the classical nature of this recipe refers to the toasted bread and mentions nothing of the tomato relish. Regardless, the combination of fresh tomatoes and toast is simple and delicious.

The word bruschetta comes from the Italian word bruscare, which means to roast over coals. This procedure rubs down the bread with garlic and drizzle with olive oil before heating until it’s toasted.

You may see some iterations that have reduced balsamic over the bruschetta with tomatoes or even have the tomatoes tossed in a balsamic vinaigrette before serving over the toast. While neither of these are traditional to do, they are delicious enhancements.

Ingredients and Substitutions

• Tomatoes – I used fresh unseeded San Marzano tomatoes from my garden. However, any fresh tomatoes will work.
• Garlic – A few garlic cloves are used to add flavor to the toasted bread.
• Olive Oil – I use whatever’s cold pressed, organic, and on sale. I do not have a favorite or preferred brand.
• Basil – You will need some fresh basil leaves for this.
• Oregano – Dry oregano is used in the tomato relish.
• Bread – I prefer a baguette, but any longer skinned fresh bread will work.

How to Make Bruschetta

Start by slicing the baguette on a bias to create ½” thick slices.

Next, heat up 3 tablespoons of olive oil with 3 garlic cloves in a large 10” non-stick skillet over low to medium heat for about 2 minutes.

Add in the slices of bread and cook for 2 to 3 minutes per side or until golden brown on each side. Repeat the process with the remaining slices of bread. You also may need to add in more oil. Season the bread with salt and pepper, remove them, and set them to the side.

Medium dice the tomatoes and add them to a medium-sized bowl.

Add in the fresh chopped basil.

Sprinkle in the oregano.

Season with salt and pour in the olive oil.

Mix the ingredients together until combined. Be sure to taste it and see if the seasonings need to be adjusted.

Place about 2 tablespoons of the tomato relish onto each toasted baguette slice. Repeat the process until all the tomatoes and toast have been used. Serve on a plate or platter.

Make-Ahead and Storage

Make-Ahead: You can precut the tomatoes and slice the bread 1 day ahead of time. It’s best to serve this when it’s all finished.

How to Store: Cover and keep the tomatoes in the refrigerator for 3 days. The salt will begin to break down the tomatoes and you will lose a lot of that crispness after 3 days. You can keep the toasted baguette slices covered at room temperature for up to 3 days. Neither of these things will freeze well.

Chef Notes + Tips

• You can use dry basil for fresh basil, although the final product will have slightly different flavors.
• Fresh oregano isn’t used as it can be too overpowering.

More Appetizer Recipes

• BLT Dip
• Scotch Egg
• Shrimp Spring Rolls
• Spinach and Artichoke Dip
• Corn Fritters

SaveSaved

Italian Tomato Bruschetta Recipe

Share

Print

5 from 3 votes

This delicious Bruschetta Recipe with fresh tomatoes and herbs is served over garlic-toasted baguette slices for the perfect appetizer.

Servings: 10

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Ingredients 

US CustomaryMetric

• 1 fresh baguette
• 9 tablespoons olive oil
• 6 garlic cloves
• 2 cups medium-diced fresh tomatoes
• 2 tablespoons finely minced fresh basil
• 2 teaspoons dry oregano
• coarse salt to taste

Instructions

• Cut the baguette on a bias to create ½” thick slices.
• Next, heat 3 tablespoons of olive oil with 3 garlic cloves in a large 10” non-stick skillet over low to medium heat for about 2 minutes.
• Add in the slices of bread and cook for 2 to 3 minutes per side or until golden brown on each side. Repeat the process with the remaining slices of bread. You will need to add 3 more tablespoons of oil and 3 new garlic cloves. Season the bread with salt and pepper, remove them, and set them to the side.
• Medium dice the tomatoes and add them to a medium-sized bowl.
• Add in the fresh chopped basil.
• Sprinkle in the oregano.
• Season with salt and pour in the olive oil.
• Mix the ingredients together until combined. Be sure to taste it and see if the seasonings need to be adjusted.
• Place about 2 tablespoons of the tomato relish onto each toasted baguette slice. Repeat the process until all the tomatoes and toast have been used. Serve on a plate or platter.

Notes

Make-Ahead: You can precut the tomatoes and slice the bread 1 day ahead of time. It’s best to serve this when it’s all finished.

How to Store: Cover and keep the tomatoes in the refrigerator for 3 days. The salt will begin to break down the tomatoes, and you will lose a lot of that crispness after 3 days. You can keep the toasted baguette slices covered at room temperature for up to 3 days. Neither of these things will freeze well.

You can use dry basil for fresh basil, although the final product will have slightly different flavors.

Fresh oregano isn’t used as it can be too overpowering.

Nutrition

Calories: 185kcalCarbohydrates: 14gProtein: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 157mgPotassium: 115mgFiber: 1gSugar: 2gVitamin A: 276IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Course: Appetizer

Cuisine: Italian

Author: Chef Billy Parisi