Tomato Basil Bruschetta

For a wonderful summer appetizer when tomatoes are at their peak ripeness, try Tomato Basil Bruschetta.  Brusketta, brushetta…makes no difference how you say it, just make this!

This tasty appetizer requires one important ingredient:  ripe tomtaoes!  So, when the markets or your garden are full of them, it makes sense to toast up some bread that’s been brushed with good olive oil, and pile a topping of these fresh tomatoes, chopped basil, garlic, balsamic vinegar and olive oil.

It’s easy and so delicious!  I will say that a young man found his way to my heart on a first date when he served these homemade goodies!  Just sayin’….

Combine all of the tomato topping ingredients and let them sit for 30 minutes to deepen the flavors.

In the meantime, stir together melted butter and olive oil.  Brush the baguette slices with the mixture and bake for 6 minutes.  Flip the slices and bake another 4 minutes.  Remove from the oven and let cool.

To assemble the bruschetta, top each baguette slice with a few spoonfuls of the tomato topping, add some extra basil leaves, and serve.

Enjoy this very delicious appetizer!

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Lastly, if you make Tomato Basil Bruschetta, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Tomato Basil Bruschetta

Makes: 6 servings

Prep Time: 15 minutes

Bake Time: 10 minutes

Total Time: 25 minutes


Tomato Topping:

  • 8 roma tomatoes, seeded and diced
  • 1/2 cup chopped fresh basil leaves plus more for garnish
  • 3 minced garlic cloves
  • 1 tbsp balsamic vinegar
  • 3 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1/4 tsp black pepper


  • 1 French baguette, sliced into 1-inch thick pieces on a deep bias
  • 1/4 cup extra virgin olive oil
  • 2 tbsp unsalted butter melted and cooled
  • salt and pepper to taste


Tomato Topping:

Combine all tomato topping ingredients into a mixing bowl and fold together. Set aside and allow mixture to marinate for 30 minutes.


Preheat oven to 350˚F. Brush a baking sheet with 1 tablespoon oil and set aside.

Stir together remaining oil and melted butter. Brush each slice of baguette with the butter and oil mixture on both sides. Bake bruschetta for 6 minutes. Flip and continue to bake for an additional 4 minutes. Remove from oven and cool.


Top each piece of bruschetta with a couple spoonfuls of the tomato mixture, top with basil leaves and serve.

Chef’s Notes:

Make Ahead Instructions: Bruschetta can be made up to 2 days ahead of time. Just bake and cool completely. Then store in an airtight container until ready to use. When ready to use, just refresh in a 350˚F oven for 2 to 3 minutes to rewarm.

While it’s best to make the tomato topping fresh, it can be made up to 2 days ahead of time and stored in an airtight container in the refrigerator. Just omit the basil until 30 minutes before serving, gently fold in until fully combined.


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