There are few savory combinations more delicious than tomato and bread. Just look at some of the world’s most beloved foods: pizza, fresh pasta topped with marinara, and even a dollop of spicy tomato salsa on a cheesy quesadilla. This phenomenon is international. 

Enter bruschetta. Classic bruschetta consists of slices of grilled or toasted crusty bread topped with a mix of fresh tomato and fresh garlic. And, much like when decorating a pizza or stuffing a quesadilla, the possibilities for add-ins are endless. You can add beans, fruit, crumbled meat, cheese, and all sorts of herbs to your bruschetta topping. 

We’re here to guide you through a basic recipe for bruschetta and how to make this recipe your own through simple variations. Prepare to transport your guests to Italy for your next garden party. 

Test out the recipe below to learn how to get this dish right before your big event, and enjoy eating the practice batches as snacks.

Preparation time: 15 minutes

Cooking time: 30 minutes (marinating time)

Total time: 45 minutes

Servings: 10

Ingredients

• 4 tablespoons extra-virgin olive oil, plus extra for brushing the bread

• 4 cloves of garlic

• 4 large diced tomatoes (preferably plum or another sweet, red variety) 

• ¼ cup of finely chopped fresh basil leaves

• 2 tablespoons of balsamic vinegar 

• 1 teaspoon kosher salt

• Crushed red pepper flakes, to taste (you can substitute ground black pepper to avoid spice)

• 1 large baguette or loaf of Italian bread, thickly sliced 

Preparation instructions 

1. Start by marinating the tomatoes. In a skillet over medium heat, heat the 4 tablespoons of olive oil. Thinly slice two of the garlic cloves and cook them in the oil until golden but not burned. Then, remove this oil and garlic mixture from the heat.  

2. In a large mixing bowl, toss the chopped tomatoes, basil, balsamic vinegar, salt, and red pepper flakes. Then, add the garlic and oil mixture and toss again. 

3. Marinate the tomatoes for 30 minutes. You can transfer the bowl to the refrigerator while you wait. 

4. While you’re waiting, slice and toast the bread. Preheat your oven to 400°F. Slice the bread in thick pieces and brush each with olive oil on both sides while the oven heats. Place the bread slices on a baking sheet and then, when the oven is hot, insert the sheet in the oven and toast the bread until crispy and golden brown (roughly 10 minutes), turning the pieces over at the halfway point. Be careful not to let them burn.

5. Remove the bread from the oven and let cool for 5 minutes. While you’re waiting, cut the other two garlic cloves in half. Then, rub the cloves over the tops of the cooled toasted bread slices to infuse them with garlic flavor.

6. Top each slice of bread with the marinated tomato mixture. If you do this step in advance the bread will get soggy, so wait until right before you serve for best results. 

Recipe adapted from Delish

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Nutrition information per serving

• Calories: 151

• Fat: 7 grams 

• Saturated fat: 1 gram

• Protein: 3 grams

• Carbohydrates: 18 grams

• Fiber: 1 gram 

• Sugar: 3 grams 

• Sodium: 333 milligrams

FAQs

What bread for bruschetta is best?

French bread, baguettes, Italian bread, sourdough, and other thick, chewy breads work well. Different loaves also affect your bruschetta’s size—baguette slices are much smaller than a slice of Italian bread—which could help you decide. How many guests will you have? How many slices do you need? 

This recipe is also a great way to use up slightly stale bread, as the toasting process will help restore the bread’s texture and the tomato mixture will give the bread some moisture. Using day-old bread is a smart choice if you like crisp bruschetta. 

What are the recommended tomatoes for bruschetta?

We recommend plum or Roma tomatoes. Ripe red or heirloom variety tomatoes also work well for bruschetta, as do grape and cherry tomatoes. Squeeze the tomatoes gently while selecting them to make sure they don’t feel too soft or hard. Overripe tomatoes can be mealy, and under-ripe tomatoes can be tart or flavorless. 

Is bruschetta vegan? 

Yes. Unless you opt for mix-ins like meat and cheese, then this recipe is naturally free of animal products. Most breads are naturally vegan, but it wouldn’t hurt to check if you strictly follow this diet. 

Can bruschetta be made gluten-free? 

Yes, as long as you use gluten-free bread, this recipe doesn’t otherwise contain this allergen. Look for thick, hearty breads with a doughy consistency, preferably ones made with binding agents like xanthan gum or psyllium husk. These binders help prevent gluten-free bread from falling apart once topped with juicy tomatoes. 

Variations

Bruschetta with mozzarella

Thanks to this easy bruschetta recipe, you can experiment with just about anything. Toss some fresh mozzarella cubes into your tomato mixture before you marinate it. You’ll want to use this cheese’s fresh, soft variety, which is sold in balls. If you’re not a mozzarella person, crumbling some feta on top is always a good idea. Want to keep the recipe vegan? Use small cubes of pressed firm tofu. Buy the refrigerated variety, which has a very similar texture to mozzarella cheese. You can press tofu by putting a heavy plate on top of it for thirty minutes or more. Pressing tofu results in a cheesier texture. 

Bruschetta with sauce

Cook the cubed tomatoes in the pan with the olive oil and garlic for this variation. This softens the tomatoes, resulting in a sauce with a texture similar to that of chunky marinara. 

Additional bruschetta toppings and mix-ins

• Olives 

• Cannellini or kidney beans 

• Herbs like parsley and oregano 

• Chopped anchovies 

• Bacon bits

• Chopped red or white onion

• Feta or goat cheese crumbles

• Chopped fresh peaches  

• Shredded parmesan 

• Strained ricotta 

• Pesto

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