Classic Bruschetta Recipe (VIDEO)
Authentic Italian Bruschetta! Learn how to make a crowd-pleasing tomato bruschetta. The parmesan toasts take these over the top and you will love that drizzle of Balsamic Glaze.
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This is the ultimate summer party appetizer and a great way to use up those sweet and juicy summer tomatoes. We grow tomatoes and basil in our garden and homegrown ingredients will make the best bruschetta you will try!
Watch the Italian Bruschetta Video:
We recreated this bruschetta recipe after trying it on a date night at Bardonay – a fancy restaurant in Eagle, Idaho. We ordered their bruschetta as an appetizer and my husband and I were smitten.
The way they toasted their bread with cheese and drizzled all over with balsamic glaze was a winning combination and we couldn’t stop eating it. You’ll love how easy it is to re-create this restaurant-quality appetizer at home. The flavor profile makes me think of the classic Caprese Salad.
What is Bruschetta?
Bruschetta is pronounced ‘brusketa’ in Italian. Most people think bruschetta is referring to the tomato topping but it’s actually referring to the toasted bread which is typically served with tomatoes or a variety of toppings like our Roasted Pepper Bruschetta.
Adding cheese to the toasts adds a little salty bite and makes them irresistible. You’ll want to munch on them before you even add the toppings.
Ingredients for Tomato Bruschetta:
- Roma Tomatoes – firmer and less juicy than other varieties, these are ideal for bruschetta. Dicing with a food chopper makes the process quick and easy.
- Basil – for best results use fresh basil (not dried)
- Garlic – add this to taste. We love plenty of garlic and use 4 cloves for the tomatoes and 1 clove for the toasts.
- Balsamic vinegar – adds a rich layer of flavor
- Extra virgin olive oil – using the best quality extra virgin will give you the best flavor.
- Salt and Pepper – this simple seasoning is all you need.
Pro-Tip: Drain off the excess juice from the tomatoes once they are diced. The flavors of your tomato topping will be better and more concentrated.
How to Chop Basil:
Basil is a delicate herb so be careful not to crush it. The best method for chopping basil is to Chiffonade – you want to chop it once and not go over it again with a knife as you would with parsley or the leaves will become bruised.
- Stack the basil leaves and gently roll them together into a tube.
- Use a sharp knife for a clean cut through the basil leaves
- Chiffonade – or thinly slice the rolled basil into thin ribbons.
How to Make Bruschetta Toasts:
This process couldn’t be easier. Infusing the olive oil with minced garlic then topping them with a little parmesan is an easy way to turn these into the best tasting garlic parmesan bruschetta.
- Infuse oil with minced garlic and brush onto both sides of toasts.
- Sprinkle with parmesan cheese.
- Bake at 400˚F for 5 minutes then broil 1-2 minutes until golden.
How to Serve Bruschetta:
For this classic tomato bruschetta, we arrange the toasts on a platter and keep the tomato mixture in a separate bowl. This way, everyone can assemble their own bruschetta and the toasts will stay crisp under the tomatoes.
Biting through a crunchy toast topped with juicy tomatoes is a delicious mouthful.
Can I Freeze Bruschetta?
The tomato mixture is best enjoyed fresh and I would not recommend freezing it. Frozen tomatoes will become mealy and won’t look or taste vibrant after thawing.
The toasts could be made a day ahead and even frozen for longer storage. Before serving, thaw and re-crisp in the oven or air fryer.
More Fresh Tomato Recipes:
When our garden tomatoes are ripe (and we always have tons), we love finding creative ways to use them up. This bruschetta and the tomato recipes below are the ones we make over and over.
P.S. To make the most of our extra tomatoes, we make as many batches of Roasted Tomato Salsa and stock up our freezer for winter.
- BLT Sandwich – nothing more satisfying than biting into a thick slice of tomato
- Cucumber Tomato Avocado Salad – our most popular salad for years
- Easy Marinated Tomatoes – a satisfying side dish that keeps well refrigerated
- Creamy Cucumber Tomato Salad – with our favorite creamy dressing
- Canned Tomatoes – to preserve a bumper crop of tomatoes
Classic Italian Bruschetta Recipe
Ingredients
INGREDIENTS FOR TOMATO BRUSCHETTA:
- 6 Roma tomatoes 1 1/2 lbs, diced
- 1/3 cup basil leaves chopped
- 5 garlic cloves divided
- 1 Tbsp balsamic vinegar
- 2 Tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- balsamic glaze (optional)
INGREDIENTS FOR TOASTS:
- 1 baguette
- 3 Tbsp extra virgin olive oil
- 1/3 cup shredded parmesan cheese
Instructions
Make the Tomato Topping:
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Core and dice tomatoes (or use a food chopper). Drain any excess juice and transfer tomatoes to a medium bowl.
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Stack basil leaves and roll them into a tube. Using a sharp knife, thinly slice the basil into ribbons and transfer to the bowl with tomatoes.
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Finely mince 5 garlic cloves. Mix 1 tsp of minced garlic into 3 Tbsp olive oil and set aside. Add remaining minced garlic to the mixing bowl with tomatoes.
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Season tomatoes with 2 Tbsp olive oil, 1 Tbsp balsamic, 1/2 tsp salt and 1/4 tsp black pepper. Stir gently to combine and set aside to marinate for 15-30 minutes. Serve with bruschetta toasts and a drizzle of extra virgin olive oil or balsamic glaze.
Make the Bruschetta Toasts:
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Preheat oven to 400˚F with a rack in the center of the oven. Place toasts on a parchment-lined baking sheet. Cut toasts into 1/2” thick slices, slicing diagonally.
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Arrange toasts on the prepared baking sheet and brush the garlic infused olive oil on both sides of toasts. Bake at 400˚F for 5 minutes then broil on high heat for 1 to 2 minutes or until the edges are golden brown.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Strawberry Bruschetta 
Roasted Pepper Bruschetta 
Balsamic Glaze Recipe 
Caprese Salad Recipe (VIDEO) 
Caprese Salad Skewers 
Arugula Salad with Berries 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This bruschetta is delicious! It’s hard to stop eating it! I will be making this again and again!
I am loving your recipes and enjoy watching your videos. You have a great sense of humour!
That’s just awesome Debbie! Thank you for that great review!
The parmesan cheese was omitted from the directions. I remembered to sprinkle it on, and it was fabulous. Thanks for a great recipe.
So great to hear that it was wonderful with the parmesan cheese! Thank you for sharing that with us, Laura.
Great video,
love the quirky humor.
😀
Thank you! So glad you’re enjoying my videos.
Oh my goodness!!! These are so delicious! Thank you for sharing all of your tips! Since I’m recovering I’ve been watching your videos and trying out your recipes. You always make me laugh – and your recipes are the BEST!!!
You’re welcome, Kathleen! I’m so happy you enjoyed this recipe!
This is now 2 for 2, I made your Cowboy Caviar, and it was a hit, now this Bruschetta is Fabulous! Thanks for the great videos, and wonderful recipes!!!
Awesome! Thank you so much for your awesome review, we appreciate it.
Wonderful! I grilled sourdough slices of bread, basted in olive oil on both sides and a very light sprinkle of salt. Spread burrata on the grilled bread and topped with your bruschetta. Finished with thin ribbons of prosciutto. Great light lunch!
That’s so great Marianne! Thank you for sharing that great review with me!
I made this put it over pasta and sprinkled on some parmesan cheese so good.
I’m so happy you enjoyed it!
Great idea!
Do you serve them hot? How do you keep them hot for a pot-luck, say?
Hi Elizabeth, we serve the toast at room temperature and the topping is slightly chilled. I hope that helps.
I am obsessed with these. Have made them several times in the past week for my family. A great summertime appetizer!
That’s so awesome Valerie! Thank you for that great review!
Ok, I just want to say I love love love you! I’m excited about cooking again and confident too. So thank you so much and God bless!
Aww! You’re so nice! Thank you for that wonderful review, Judy! I’m so inspired reading this!
Thank you Natasha for the recipe. I did not make the balsamic glaze. I just added the balsamic to the other ingredients and still came out. Amazing!
I’m so happy you enjoyed that.
This is the best bruschetta recipe Ever!!! I did add some fresh mozzarella cheese ( my personal preference for any bruschetta), and it was just perfect, better than any restaurant one. It is def a keeper!!! Thanks again Natasha.
That’s so great! It sounds like you have a new favorite!
Love your comments! Thank you for your excellent review of this recipe, I am so glad you enjoyed it!
Thank you Natasha for your great recipes! I love your recipe videos, they are so creative. Please continue spoiling us with them
You’re so nice! Thank you for that wonderful compliment Lana!
You’re welcome, Lana. Will surely do!
Served this at a picnic this weekend… everyone was raving!! love all your recipes Natasha! Your Videos are quick, fun and easy to follow…you are my go to girl!
You’re so nice! thank you for that wonderful compliment Amy!
Natasha, love the chopper you used for the tomatoes in this recipe. I have same one for 20 maybe longer. Perfect for when I make fried potatoes. Chop tators and onions together…easy
Yes, I love it too! So useful tool.
Made this tonight. What a great recipe and so easy!!! It was a hit!!
Thank you! I am so glad you loved this recipe.
I made recipe tonight and it was great! Just a note: you forgot to add the parmesan cheese step in the recipe. Thanks so much!
I’m so happy you enjoyed that Karen! Thank you so much for sharing that with me!
Natasha is such a delight! We truly enjoy each video and can not wait to try all her recipes. Thank you!
Thank you for that wonderful compliment, Mary! You’re so nice!
I’m glad you added the correct pronunciation, having lived in Italy for 5 years, I always cringe when it’s pronounced wrong! The first time I learned to make it, I was going to a NATO school in Latina, Italy. They grilled the bread and then rubbed a clove of garlic on it, then sprinkled kale olive oil over it and added sea salt. Basic but yummy!
Yum! That sounds really good also and I’m glad I got the pronunciation correct.
Oh Natasha,I love Watching you so much,you are so funny,your videos are fab,you really should be on the tv.Your food is fabulous and to be honest I think I should rid myself of all my cookery books and just refer to you for your mouthwatering ideas/recipes
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
Can I use any vinegar I have like Apple vinegar or other.
I haven’t tested any other vinegar here. We always stick with balsamic. You can also omit the vinegar and just use extra virgin olive oil and season to taste.
Whenever I buy a baguette, it gets hard and stale within a day.
Could you use a small loaf of French bread?
Hi Liz, we toast these to our liking and use them fresh. Most baguettes come in paper bags, storing them in an airtight container, foil, or ziplock bag will help them stay fresh, but be warned, the crust will suffer due to trapped moisture.
This is delicious. Also, your tips for chopping basil were so helpful. I have been crushing it for a long time! Thanks.
You’re welcome, Laura! I’m so glad you enjoyed that!
Can I use any vinger I have like Apple vineger or other.
I haven’t tested any other vinegar here. We always stick with balsamic. You can also omit the vinegar and just use extra virgin olive oil and season to taste.
So good! This makes a perfect appetizer, snack, or even a light meal. I love it!
Thank you for the wonderful review and I completely agree – it makes for a very tasty lunch. I love using a larger piece of bread when I’m making a meal out of it. Thanks for sharing that tip!
Seriously the best appetizer!! I could eat way more than I should! The balsamic glaze takes these over the top!
Hi Natalie, I’m so glad you loved the bruschetta!