Tomato bruschetta is the quintessential summer appetizer! We keep it simple with sweet, ripe tomatoes, garlic-infused oil, and fresh basil, all layered onto crusty bread and drizzled with an irresistible balsamic reduction.
I think I have told you before, but one of my favorite ‘make-shift’ date nights with Mike is to make a big spread of appetizers (hello, Baked Goat Cheese Dip and Spinach Artichoke Dip Wonton Bites!), open a bottle of wine, and curl up on the couch with my sweet husband and watch a movie. This tomato bruschetta recipe has quickly become one my favorites to make for that dine-in date night!
Why This Is The Best Tomato Bruschetta Recipe
This is a recipe that keeps it simple, which means every ingredient really shines! Here’s why this bruschetta has become a date night staple in our home, and why you’ll love it too:
- Light and summery. What I love about this tomato bruschetta is that it has such a fresh flavor. It’s light and super easy to make, perfect to munch on during the summer when all the vegetables and fresh herbs are bountiful.
- A balance of flavors and colors. I am all about tomatoes, so I decided to use two different colors to add a little more color to the bruschetta, mixed it with basil from my garden, and topped it off with a homemade garlic olive oil.
- That balsamic reduction. I may or may not consider balsamic reduction to be its very own food group. If you’ve had it before then you understand. But if you haven’t… go make some now! It’s a simple way to add tons of flavor to any recipe with just a little touch.
What You’ll Need
You only need a short list of ingredients for this recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil – For infusing with garlic and toasting the bread.
- Garlic – Adds a bold flavor that balances the sweetness of the tomatoes.
- Red and yellow cherry tomatoes – You could use all red, but I love adding yellow tomatoes for variety. Feel free to work in some other colors too!
- Basil – For a fragrant, herbaceous touch.
- Salt and pepper – Flaky sea salt and freshly ground pepper are especially good.
- Bread – Choose a crusty loaf like a baguette for the best texture.
- Balsamic Reduction – Follow the link for a simple recipe and more tips.
How to Make Tomato Bruschetta
You’ll find a brief overview here, but the recipe card below has the complete instructions for you.
- Make the balsamic reduction. Follow the instructions in the post linked above.
- Infuse the oil. Heat a small skillet over medium-low. Add the olive oil and garlic cloves. Cook for 2 to 3 minutes over low heat. Don’t let the garlic brown or burn—you just want to cook it gently to infuse the oil with flavor.
- Prep the bruschetta topping. Toss the tomatoes, basil, salt, pepper, and garlic oil in a bowl.
- Toast the bread. Heat a pan over medium high. Coat it with olive oil then toast both sides of the bread slices until golden brown.
- Serve. Serve the toast with the tomato topping and balsamic reduction.
Tips and Variations
These tips will guarantee perfect tomato bruschetta!
- Choose the right bread. Use a crusty baguette or ciabatta for the best texture and flavor. Softer bread types, like Italian bread, tend to get soggy.
- Add cheese. Add slices of fresh mozzarella onto the toast before adding the tomatoes and balsamic reduction, or add shaved Parmesan over the tops of the bruschetta.
- Grill the bread. For a smoky touch, I like to toast the bread slices on a grill during the summer.
Serving Suggestions
It’s easier for guests if you assemble the bruschetta on a platter before serving it, so everyone can just grab them and enjoy. But if you’re throwing an open house type of party—the kind where snacks are left out for a few hours—you may want to let your guests assemble their own bruschetta to keep the toasts from getting soggy. Set out the bread on a platter with a bowl of the tomato topping and the balsamic reduction in a squeeze bottle.
How to Store Leftovers
Leftover tomato bruschetta can be stored in an airtight container in the refrigerator for up to 2 days. Store the toasts at room temperature for 2 to 3 days.
More Bruschetta Recipes
Tomato Bruschetta
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
- Category: Appetizer
- Method: Stove
- Cuisine: Italian
Description
Tomato bruschetta is the quintessential summer appetizer! We keep it simple with sweet, ripe tomatoes, garlic-infused oil, and fresh basil, all layered onto crusty bread and drizzled with an irresistible balsamic reduction.
Ingredients
- 2–3 tablespoons of olive oil
- 3 garlic cloves, minced
- 1/2 cup of balsamic vinegar
- 1 pint of cherry tomatoes, halved
- 1 pint of yellow cherry tomatoes, havled
- 1/2 cup of basil, chiffoned {thinly sliced}
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 1 loaf of crunchy bread, sliced
- olive oil to drizzle on bread
- Balsamic Reduction
Instructions
- Make Balsamic Reduction.
- Heat small skillet to medium low heat, add 2-3 tablespoons of olive oil to pan.
- Next add minced garlic cloves.
- Saute for 2-3 minutes on low, do not burn! As soon as it becomes fragrant remove it from the heat.
- In a small bowl, add halved cherry tomatoes, halved yellow cherry tomatoes, basil, salt, pepper, and garlic olive oil.
- Toss to coat everything. Season with salt & pepper to taste.
- Heat a large saute pan to medium high heat. Add 1 tablespoon of olive oil to pan then add slices of bread. Saute each slice for 2-3 minutes on each side, until toasted. Repeat process until all bread is toasted.
- Serve fresh tomato bruschetta with balsamic reduction.
Nutrition
- Serving Size: 2 slices + bruschetta
- Calories: 181
- Sugar: 6 g
- Sodium: 216 mg
- Fat: 0 g
- Saturated Fat: 1 g
- Carbohydrates: 27 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 0 mg
21 comments on “Tomato Bruschetta”
Looks so fresh and yummy with all that fresh basil and the balsamic reduction. YUM!
These look delicious – thanks!
I love love love bruschetta.Can’t wait to try your recipe!
This looks amazing, Krista!
I have bowls FULL of beautiful, ripe heirloom tomatoes (big and small) just begging to be made into something that tastes delicious.
I’ll have to give this a try!
Thanks so much for sharing,
Suzanne
haha.. and it is soooo delicious! 🙂 Thanks for stopping by and the sweet comments Suzanne!
Love love love! Pinned to make. 🙂
Thanks Tina. 🙂
This looks amazing! And your pictures look fantastic!
Thanks so much Cindy!
Love this, you can’t go wrong with classic, fresh flavors like this!
Thanks Annie! You are so right!
I love love love bruschetta. It’s such a fun and tasty way to eat.
My friend Francesco from Roma told me once that in Italy they rub the garlic clove on the slice of toasted bread; the ratio of 1 clove per slice. :O Which is a lot. Like really a lot.
I’d rather have your version. Looks so fresh and yummy with all that fresh basil and the balsamic reduction. YUM!
Yeah, I’ve tried it that way before. Its really good, but I’m way to lazy to rub each slice of bread. haha! 🙂 This way still tastes great and way easier… my kinda recipe.
This really is the perfect summer appetizer! Easy, delicious, beautiful, healthy, fresh – I could go on and on!! Can’t wait to try your recipe!
Thanks Cate! 🙂 Hope you love it girl!
Looks delicious!! Some of my favorite flavors and perfect for summer!!
Thanks Jennifer! 🙂 Some of my favorite too… and so easy to make!
This is one of my favorite summertime flavor combinations! Your pics are gorgeous and I love the different colored tomatoes. I have purchased balsamic glaze at Trader Joe’s, but I have been wondering if I can make it myself. Now I know – thank you!
Oh.. thanks Heather! You are too sweet! 🙂
I’ve heard the Balsamic glaze a trader joes is great, but I still prefer homemade especially with a good balsamic vinegar. YUM!
I know most people look at bruschetta as an appetizer, but I would be happy to snack on these as my actual meal :). And balsamic reduction… you can never go wrong with that. It’s just so good on almost anything! Pinned!
It is seriously so good as just a meal, plus you don’t end up feeling stuffed afterward. 🙂 Thanks for the pin girl!