Fresh Tomato Bruschetta is a great appetizer. Simple ingredients shine in this easy-to-make recipe.
Whether you call them French tartines, American toasts, or Italian bruschetta, this is the perfect place to use garden-fresh tomatoes or pick some up at the market.
Be sure to buy enough tomatoes to make this savory tomato jam recipe too. Move over ketchup, there is a new condiment in town.
Love sandwiches with fresh tomatoes? This Open-Faced Cheese and Tomato Sandwich is a must-try.
If you are a bread baker, sun-dried tomato bread with olives is artisan bread at its best.
RECIPE and INSTRUCTIONS for this homemade bruschetta can be found at the bottom of this post.
Ingredients Needed For Fresh Tomato Bruschetta
- Fresh tomatoes
- Olive oil
- Balsamic vinegar
- Fresh basil
- Salt and seasonings
Simple basic, easy-to-find ingredients. This is the perfect time of year to pick some of these up at markets and fresh vegetable stands.
How To Make This Easy Homemade Bruschetta Recipe
In a matter of minutes, you can whip up this bruschetta topping. So much better than store-bought. Full instructions are in the recipe card. I also have some great suggestions and recipe tips below.
- Wash and cut the tomatoes and place them in a bowl.
- Add all the other ingredients, mix and set aside until ready to use.
- Slice the bread, butter and toast.
- Top with the bruschetta mixture and enjoy.
So simple, yet so delicious. What a difference fresh ingredients make.
Tomatoes – I like to use grape or cherry tomatoes. Roma and plum tomatoes are great selections too. Try to avoid tomatoes with lots of pulp so the bruschetta is not too watery. You can also drain the chopped tomatoes in a colander to get out some of the moisture.
Herbs – Fresh basil is wonderful. I love my little herb garden. You can pick up fresh herbs at the grocery store. Feel free to add some fresh oregano, thyme or parsley to the mix.
Balsamic – A good quality balsamic is best. The rich, intense flavour is just what you need.
Garlic – Fresh garlic or powdered, both will work. Use the amount you like, more or less is up to you.
Italian Seasoning – The dried seasoning can be replaced with fresh herbs if you like. Adjust the amounts according to your taste.
Bread – I used a baguette, ciabatta is another great choice. You want dense bread that will not collapse when the topping is added. To toast the bread you can use butter or olive oil.
Storage – Bruschetta is best used within a few hours of making it. If it sits too long, it can become watery. It will keep for about 3 days in an air-tight container in the fridge. If you find it watery after storing, you can drain some liquid out with a slotted spoon or small hand-held sieve.
Freezing – You can freeze it, but the consistency and texture will change for sure. After thawing, use it on chicken or fish, and add it to pasta or rice. Makes a great tomato sauce.
FAQ (Questions and Answers)
The bruschetta topping is generally served cold on hot or warm bread.
Caprese is a salad of fresh tomatoes, fresh basil, and mozzarella. Bruschetta is a topping made with fresh tomatoes and fresh basil.
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Since fresh tomatoes are in season, here are a few other recipes you can use them in:
- Simple Roasted Tomatoes – the perfect freezer recipe for great recipes all winter long.
- Fresh Puttanesca Sauce – simple and delicious pasta sauce with olives.
- Grilled Mushroom Caps – a great appetizer for your next BBQ party.
- Tomato Jam – is a great alternative to ketchup.
- Brazilian Tomato Salad – a simple summer side dish for meat and fish.
Fresh Tomato Bruschetta
- 2 cups chopped fresh cherry or grape tomatoes (the number of tomatoes will depend on the size, you need 2 cups of chopped tomatoes)
- 1 tablespoons balsamic vinegar
- ½ teaspoons salt
- ½ teaspoons Italian seasoning
- ⅓ cup fresh basil (finely chopped)
- 2 tablespoons olive oil (approximately)
- ½ teaspoons garlic powder (optional)
- 1 baguette (or 2 depending on the amount you need)
- ½ cup butter
- Wash and roughly chop tomatoes.2 cups chopped fresh cherry or grape tomatoes, 1 tablespoons balsamic vinegar, ½ teaspoons salt, ½ teaspoons Italian seasoning, ⅓ cup fresh basil, 2 tablespoons olive oil, ½ teaspoons garlic powder
- Add remaining ingredients. Mix well and set aside until ready to use.
- Cut baguette and into about 30 slices and spead with butter.1 baguette, ½ cup butter
- Place under the broiler to crisp.
- Remove from oven and top slices with 1 to 1½ tablespoons bruschetta mixture.
- Bruschetta is ready to eat, but you can also top with grated cheese and return to broiler to melt.