Classic Bruschetta Recipe (VIDEO) (2024)

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.

Classic Bruschetta Recipe (VIDEO) (1)

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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.

Classic Bruschetta Recipe (VIDEO) (2)

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.

Classic Bruschetta Recipe (VIDEO) (3)

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.

Classic Bruschetta Recipe (VIDEO) (4)

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.

Classic Bruschetta Recipe (VIDEO) (5)

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.

Classic Bruschetta Recipe (VIDEO) (6)

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.

Classic Bruschetta Recipe (VIDEO) (7)

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.

Classic Bruschetta Recipe (VIDEO) (8)

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.

Classic Bruschetta Recipe (VIDEO) (9)

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

5 from 205 votes

Author: Natasha Kravchuk

Classic Bruschetta Recipe (VIDEO) (11)

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.


Prep Time: 15 minutes mins

Cook Time: 7 minutes mins

Marinating Time: 15 minutes mins

Total Time: 37 minutes mins


Servings: 24 bruschetta toasts




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

62kcal Calories6g Carbs1g Protein4g Fat1g Saturated Fat1mg Cholesterol135mg Sodium52mg Potassium1g Fiber1g Sugar155IU Vitamin A2mg Vitamin C27mg Calcium1mg Iron

  • Full Nutrition Label
  • Nutrition Disclosure

Nutrition Facts

Classic Italian Bruschetta Recipe

Amount per Serving



% Daily Value*






Saturated Fat


































Vitamin A





Vitamin C















* Percent Daily Values are based on a 2000 calorie diet.

Course: Appetizer

Cuisine: Italian

Keyword: Bruschetta, italian bruschetta, tomato bruschetta

Skill Level: Easy

Cost to Make: $

Calories: 62

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

Natasha Kravchuk

Classic Bruschetta Recipe (VIDEO) (12)

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.

Read more posts by Natasha

Classic Bruschetta Recipe (VIDEO) (2024)


Classic Bruschetta Recipe (VIDEO)? ›

Something sweet and juicy, like heirloom tomatoes, tomatoes, vine tomatoes or Roma tomatoes. If making bruschetta when tomatoes are not in season, I recommend using grape or cherry tomatoes instead. Garlic – We will use just a clove to rub on the bread! Oil – The best extra-virgin olive oil you can afford!

What are the best tomatoes for bruschetta? ›

Something sweet and juicy, like heirloom tomatoes, tomatoes, vine tomatoes or Roma tomatoes. If making bruschetta when tomatoes are not in season, I recommend using grape or cherry tomatoes instead. Garlic – We will use just a clove to rub on the bread! Oil – The best extra-virgin olive oil you can afford!

Why does my bruschetta taste bitter? ›

Fresh herbs like basil can turn bitter if they are chopped too finely or bruised too much. Gently tear or chop them just before adding them to the bruschetta. Another factor could be overripe or low-quality tomatoes, which can taste bitter. Try using fresh, ripe tomatoes for a sweeter flavor.

Why is my bruschetta soggy? ›

Top the bruschetta right before serving to prevent it from going soggy. Alternatively, you can serve the bruschetta and topping separately and allow your guests to assemble them. Another step that can help is adding an ingredient to protect the bread from wetter ingredients.

Should I deseed tomatoes for bruschetta? ›

Tomato skins and seeds can be bitter, and removing them improves the flavor and texture of your bruschetta topping. Seeds and skin also contain extra water, which can make your bruschetta runny and your toast points soggy.

How long will tomato bruschetta last in the fridge? ›

Once the bread is lightly toasted, rub garlic on each slice and spoon on the tomato mixture. Drizzle with the balsamic glaze, if desired, and enjoy! Store any excess bruschetta in a sealed, airtight container in the fridge for up to 2 days.

How do you upgrade bruschetta? ›

40 ways to make your bruschetta even better
  1. Grilled haloumi and tomato bruschetta with za'atar caper salsa. ...
  2. Roasted capsicum bruschetta. ...
  3. Bruschetta with butter-braised zucchini and smoked salmon. ...
  4. Eggplant, fennel and burrata rye bruschetta. ...
  5. Tomato conserva bruschetta. ...
  6. Mushroom bruschetta with garlic and macadamia pesto.

What neutralizes bitter taste? ›

Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal. Saltiness: Salt plays two very important roles in flavouring a dish. Firstly, it balances against bitterness.

What is the topping on bruschetta called? ›

food blogger Author has 2.8K answers and 47M. · 10mo. Though the whole thing is usually called bruschetta, the topping is called the condiment.

Do they eat bruschetta in Italy? ›

A delicious appetizer, a poor dish that is a must in restaurants throughout Italy. The bruschetta was born as a hymn of the Tricolor, the Italian flag, thanks to the colours of the three main elements of it: the green of the basil, the “white” of the bread and the red of the tomatoes.

Will bruschetta keep overnight? ›

The 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.

Do you have to refrigerate bruschetta after opening? ›

It is generally not recommended to leave perishable foods, especially those containing ingredients like tomatoes and garlic, at room temperature for more than 2 hours. To ensure food safety, it's advisable to refrigerate bruschetta if it has been left out for an extended period.

What's the best way to eat bruschetta? ›

The bread is then served warm either with a topping spooned over or with a topping on the side so each person can build their own bruschetta. Bruschetta is meant to be served as a hand-held finger food, large enough for one or two bites.

What type of tomato is most commonly used for bruschetta and name the best variety of this tomato species? ›

Roma tomatoes work great for bruschetta, but you can also use Cherry Tomatoes, as well. Other varieties like Sungold tomatoes, beefsteaks and heirlooms can all work, just be sure to take out the seeds for more meatier/less waterier tomatoes!

What kind of tomatoes do Italians use? ›

A DOP Italian tomato that's probably the best known in the world is the San Marzano tomato. San Marzano tomatoes are from the Campania region and are almost always used for tomato sauce, fresh or canned. They are somewhat elongated and have a thick and rich pulp with very few seeds.

What type of Italian tomatoes are the best? ›

Simply known as San Marzano – The King of Tomatoes is one of Italy's most popular varieties. It has an intense flavor, thick flesh, and low acidity that make it perfect for creating rich tomato sauces. It is said to have fewer seeds than other varieties, which makes them easier to prepare.

What is the most delicious tomato variety? ›

'Gold Medal' (beefsteak, indeterminate, heirloom c. 1920) is arguably the top bicolor for taste. The giant 1-3 lb fruits are perfectly marbled with red and yellow and are large, meaty, and juicy. It has won lots of taste tests where it has been described as luscious and superb.

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