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:
- Core and dice tomatoes (or use a food chopper). Drain any excess juice and transfer tomatoes to a medium bowl.
- 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.
- 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.
- 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:
- 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.
- Arrange toasts on the prepared baking sheet and brush the garlic infused olive oil on both sides of toasts. Sprinkle tops with parmesan cheese and 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 Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
I was wondering how long any left overs will keep in the fridge?
Hi Trysta! It really is best enjoyed fresh, but I have kept leftovers in the fridge for a couple of days.
ABSOLUTE FAVORITE. This is always a hit and my husband cannot get enough of it (he even drinks the juice). The flavors complement so many dishes as well, over baked or grilled chicken, on toast, crackers, mixed in with a salad. Thank you for sharing this 🙂
I’m so happy it’s being enjoyed. You’re welcome!
Made exactly. Fresh big Romas from the garden and garden basil. Made the basaltic glaze. Ohhhh so good 😊
Fresh from the garden makes this even that much better! I’m so glad you loved it, Robin!
This is one of the best recipes for bruschetta. I didn’t have nay fresh basil, so I had to use dried. It was still excellent!
So glad you loved it!
I served this bruschetta at a late summer bridal brunch along side a breakfast casserole. It was divine!
Like many of your recipes – easy and capture many of the tricks and tips I have learned from a lifetime of cooking.
Your recipes and information are perfect for any cook! Not everyone grows up with access to nor interest in cooking, but we all have to eat. Thank you for this well executed web site that provides great value no matter how much cooking experience we have.
Thank you so much for the wonderful feedback.
Delicious. never used the glaze before. Nice touch!
This is the perfect Bruschetta! Thank you for sharing! I had fresh tomatoes and basil from our garden. 😋 Delicious!
You’re so very welcome!
Easy and delish. I used black beauties and some other pretty heirloom tomato, and I removed as much goo and seeds as I could. I also used vanilla & fig flavored balsamic vinegar. I used the skinniest loaf of sourdough I could find cuz Safeway was out of baguettes. Everything else was the same as the recipe. I think it ended up making 8 toasts. So good.