This easy homemade bruschetta recipe is a celebration of fresh summer tomatoes! We recommend Roma (or plum) tomatoes, which have a firm and meaty texture due to their lower water content, yet still retain a rich and sweet flavor. Toss diced tomatoes with a high-quality extra virgin olive oil, fresh garlic, flaky sea salt, and lots of fresh basil. It’s basically summer in a bowl! (Plus, it checks the box for a no cook appetizer — you won’t be turning the oven on for this one!)
You can enjoy fresh Italian Bruschetta on top of crostini or sliced crusty baguette (pro tip: rub the bread with a halved garlic clove first!), served over grilled chicken or tossed with pasta and chicken and goat cheese.
Truly, one bite and your taste buds will be transported to Italy! For more delicious tomato recipes, consider trying our cool, refreshing Mozzarella Caprese Gazpacho, Cherry Tomato Confit, or this Tomato Mozzarella Salad next!
What You’ll Need
Fresh Bruschetta is made simple with fresh plum or Roma tomatoes, a high quality extra virgin olive oil, fresh garlic, flaky sea salt, and plenty of fresh basil leaves.
A Note About Tomatoes
Roma tomatoes (or plum tomatoes) are the best choice for bruschetta due to their firm texture, rich flavor, fewer seeds, and balanced acidity.
That said, you can certainly experiment with other tomato varieties based on your personal preferences and what is available. Heirloom tomatoes or quartered cherry tomatoes would be delish. Just ensure that the tomatoes you choose are ripe, flavorful, and have a good texture for the best results.
Easy Instructions
This quick and easy bruschetta recipe comes together in a mere 15 minutes!
- First, you’ll want to chop medium Roma tomatoes. No need to blanch or peel them.
- Place them in a large bowl along with chopped fresh garlic, julienned basil, extra virgin olive oil, and flaky sea salt, then give it a good toss.
- That’s it! You’ve made fresh bruschetta!
We love the classic combination of tomatoes, basil, and balsamic vinegar, so if you like, feel free to add a generous drizzle. You can toast bread and spoon the tomato mixture on top or serve with your favorite grilled meats or pastas.
Make-Ahead and Storage
- Make-ahead: While it’s best to assemble bruschetta shortly before serving to retain freshness, you can prep the tomato mixture ahead of time and store it in an airtight container in the refrigerator for up to 4 hours. If serving with bread slices, don’t toast until just before serving for maximum crispness.
- Store: Leftovers can be stored in an airtight container in the fridge. However, keep in mind that the texture of the tomatoes may soften. Leftovers are best enjoyed within 24 hours.
Serving Suggestions
- Enjoy this easy bruschetta recipe as part of a lighter meal alongside other appetizers, such as a charcuterie board or other small snacks, such as easy eggplant caponata, prosciutto and melon, or marinated feta.
- It’s fantastic as a light lunch with a side salad. Consider pairing it in the summer with either my panzanella salad with salami or this light and fresh peach burrata salad.
- For added flavor, consider a drizzle of balsamic glaze or vinegar before serving.
Tips For Suucess!
- Use the ripest, juiciest tomatoes you can find!
- For an extra burst of freshness, sprinkle a little bit of lemon zest over the tomato mixture before spooning it onto the baguette slices.
- If you’re a fan of heat, feel free to add a pinch of red pepper flakes to the tomato mixture for a spicy kick.
Wine Pairing!
Consider pairing Italian bruschetta with a glass of chilled white wine that is light and crisp (such as Sancerre or Sauvignon Blanc) or Prosecco or Champagne. Another fantastic option would be Provence rosé.
For red wine lovers, you’ll love this tomato bruschetta with a glass of Chianti or Dolcetto!
This classic Italian appetizer is most definitely a crowd-pleaser!
If you make this recipe for bruschetta, please let us know by leaving a review and rating below!
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Easy Bruschetta Recipe with Roma Tomatoes
Equipment
Ingredients
- 7 large Roma tomatoes or plum tomatoes, diced
- 3 Tbsp extra virgin olive oil
- 2 cloves garlic finely chopped
- 2 tsp flaky sea salt plus more to taste
- ¼ cup loosely packed basil leaves
- Toasted bread optional, for serving
Instructions
- Make the bruschetta. In a large bowl, combine diced tomatoes, 3 Tbsp olive oil, 2 cloves chopped garlic, 2 tsp flaky sea salt, and ¼ cup julienned basil leaves. Stir well, then taste and adjust seasoning as needed.
Notes
- Make ahead: While it’s best to assemble the bruschetta shortly before serving to retain the freshness, you can prepare the tomato mixture ahead of time and store it in an airtight container in the refrigerator for up to 4 hours. If serving with bread slices, don’t toast until just before serving for maximum crispness.
- Leftovers: Store in an airtight container in the fridge. However, keep in mind that the texture of the tomatoes may soften more. Leftover bruschetta is best enjoyed within 24 hours for optimal taste and freshness. If enjoying with bread, toast fresh slices before serving.
Perfect every time.
Truly so good! Thanks, Candace! xo, Ari