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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.

Italian Tomato Bruschetta on a platter

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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.

Up close bruschetta topped with tomatoes and basil

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.

Parmesan garlic bruschetta toasts on baking sheet

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.

Ingredients for tomato bruschetta with roma tomatoes, basil, oil, balsamic, salt and pepper

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.

Tomato bruschetta topping in a bowl

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.

  1. Stack the basil leaves and gently roll them together into a tube.
  2. Use a sharp knife for a clean cut through the basil leaves
  3. Chiffonade – or thinly slice the rolled basil into thin ribbons.

How to chop basil with the chiffonade method into 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.

  1. Infuse oil with minced garlic and brush onto both sides of toasts.
  2. Sprinkle with parmesan cheese.
  3. Bake at 400˚F for 5 minutes then broil 1-2 minutes until golden.

step by step making parmesan garlic bruschetta toasts

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.

Bruschetta toasts served on a platter with a bowl of tomato topping

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.

Tomato Bruschetta on a toast

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.

Classic Italian Bruschetta Recipe

5 from 10 votes
Italian Tomato Bruschetta on a platter
Authentic Italian Bruschetta! Learn how to make a crowd-pleasing tomato bruschetta. The crisp parmesan toasts take these over the top and you will love the drizzle of balsamic glaze.
Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $6-$10
Keyword: Bruschetta, italian bruschetta, tomato bruschetta
Cuisine: Italian
Course: Appetizer
Calories: 62 kcal
Servings: 24 bruschetta toasts

Ingredients

INGREDIENTS FOR TOMATO BRUSCHETTA:

INGREDIENTS FOR TOASTS:

Instructions

Make the Tomato Topping:

  1. Core and dice tomatoes (or use a food chopper). Drain any excess juice and transfer tomatoes to a medium bowl.

  2. 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.

  3. 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.

  4. 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:

  1. 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.

  2. 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.

Nutrition Facts
Classic Italian Bruschetta Recipe
Amount Per Serving
Calories 62 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 135mg6%
Potassium 52mg1%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 155IU3%
Vitamin C 2mg2%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Michele
    July 27, 2020

    I made this put it over pasta and sprinkled on some parmesan cheese so good.

    Reply

    • Natashas Kitchen
      July 27, 2020

      I’m so happy you enjoyed it!

      Reply

  • Elizabeth Thompson
    July 23, 2020

    Do you serve them hot? How do you keep them hot for a pot-luck, say?

    Reply

    • Natashas Kitchen
      July 23, 2020

      Hi Elizabeth, we serve the toast at room temperature and the topping is slightly chilled. I hope that helps.

      Reply

  • Valerie
    July 20, 2020

    I am obsessed with these. Have made them several times in the past week for my family. A great summertime appetizer!

    Reply

    • Natashas Kitchen
      July 20, 2020

      That’s so awesome Valerie! Thank you for that great review!

      Reply

  • Judy kemp
    July 17, 2020

    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!

    Reply

    • Natashas Kitchen
      July 17, 2020

      Aww! You’re so nice! Thank you for that wonderful review, Judy! I’m so inspired reading this!

      Reply

  • Alicia Vizuet
    July 14, 2020

    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!

    Reply

    • Natashas Kitchen
      July 14, 2020

      I’m so happy you enjoyed that.

      Reply

  • Lana
    July 14, 2020

    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.

    Reply

    • Natashas Kitchen
      July 14, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

    • Natasha's Kitchen
      July 14, 2020

      Love your comments! Thank you for your excellent review of this recipe, I am so glad you enjoyed it!

      Reply

      • Lana
        July 15, 2020

        Thank you Natasha for your great recipes! I love your recipe videos, they are so creative. Please continue spoiling us with them

        Reply

        • Natashas Kitchen
          July 15, 2020

          You’re so nice! Thank you for that wonderful compliment Lana!

          Reply

        • Natasha's Kitchen
          July 15, 2020

          You’re welcome, Lana. Will surely do!

          Reply

  • Amy Solensky
    July 14, 2020

    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!

    Reply

    • Natashas Kitchen
      July 14, 2020

      You’re so nice! thank you for that wonderful compliment Amy!

      Reply

  • Debbie Shipley
    July 13, 2020

    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

    Reply

    • Natasha's Kitchen
      July 14, 2020

      Yes, I love it too! So useful tool.

      Reply

  • Michelle M
    July 12, 2020

    Made this tonight. What a great recipe and so easy!!! It was a hit!!

    Reply

    • Natasha's Kitchen
      July 12, 2020

      Thank you! I am so glad you loved this recipe.

      Reply

  • Karen Elane
    July 11, 2020

    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!

    Reply

    • Natashas Kitchen
      July 11, 2020

      I’m so happy you enjoyed that Karen! Thank you so much for sharing that with me!

      Reply

  • Mary NIxon
    July 11, 2020

    Natasha is such a delight! We truly enjoy each video and can not wait to try all her recipes. Thank you!

    Reply

    • Natashas Kitchen
      July 11, 2020

      Thank you for that wonderful compliment, Mary! You’re so nice!

      Reply

  • Daniel Wyckoff
    July 11, 2020

    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!

    Reply

    • Natasha
      July 11, 2020

      Yum! That sounds really good also and I’m glad I got the pronunciation correct.

      Reply

  • Karen
    July 11, 2020

    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

    Reply

    • Natashas Kitchen
      July 11, 2020

      Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles

      Reply

  • Malak
    July 11, 2020

    Can I use any vinegar I have like Apple vinegar or other.

    Reply

    • Natasha
      July 11, 2020

      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.

      Reply

  • Liz Reising
    July 11, 2020

    Whenever I buy a baguette, it gets hard and stale within a day.
    Could you use a small loaf of French bread?

    Reply

    • Natashas Kitchen
      July 11, 2020

      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.

      Reply

  • Laura Reese
    July 10, 2020

    This is delicious. Also, your tips for chopping basil were so helpful. I have been crushing it for a long time! Thanks.

    Reply

    • Natashas Kitchen
      July 10, 2020

      You’re welcome, Laura! I’m so glad you enjoyed that!

      Reply

  • Malak
    July 10, 2020

    Can I use any vinger I have like Apple vineger or other.

    Reply

    • Natasha's Kitchen
      July 12, 2020

      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.

      Reply

  • wilhelmina
    July 10, 2020

    So good! This makes a perfect appetizer, snack, or even a light meal. I love it!

    Reply

    • Natasha
      July 10, 2020

      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!

      Reply

  • Natalie
    July 10, 2020

    Seriously the best appetizer!! I could eat way more than I should! The balsamic glaze takes these over the top!

    Reply

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