Bruschetta recipe on a white platter with parmesan cheese and basil

Classic Tomato Bruschetta

  • Author: Dan
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 Servings 1x

This Classic Tomato Bruschetta is always a hit at parties and holidays! We have a few tips for making the BEST bruschetta you’ve ever eaten!



  • 1 large baguette, sliced 1/2- 3/4 inch thick (can use Italian, French, ciabatta or sourdough)
  • 16.5 ounce container of multi-colored grape tomatoes (or your choice of whatever tomato is the ripest, Roma, Cherry tomatoes, Tomatoes on the Vine, Beefsteak or Heirloom)
  • 2 tablespoons finely diced red onion
  • 2 tablespoons good balsamic vinegar (use a god quality so that it’s a little thicker and sweeter as opposed to a sharp vinegar flavor)
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • Fresh black pepper to taste
  • 1/4 cup shredded parmesan cheese
  • 1/2 cup fresh basil, leaves stacked and sliced into thin shreds (chiffonade style)


  1. Cut the tomatoes into a small dice (like seen in the photos in the post) and add to a bowl along with the red onion, balsamic vinegar, olive oil, salt and pepper. Refrigerate for at least and hour or up to overnight.
  2. When ready to serve the bruschetta, preheat the oven to 400 degrees. Brush or spray the sliced bread lightly with olive oil, then season with salt and pepper. Place on a baking sheet and bake for 4-5 minutes on each side until the bread is lightly toasted. Remove from the oven and let cool. You can do this a few hours ahead of time and wrap the bread lightly in plastic wrap once completely cooled.
  3. Top each bread slice with some of the tomato topping, some parmesan cheese and a few pieces of fresh basil. Serve immediately.

Recipe Notes

This recipe makes about 2 1/2 cups of bruschetta topping. If serving for a party, assemble a few pieces of the bruschetta on a platter and then serve the rest of the bruschetta in a bowl with the toasts on the sides for your guests to assemble as they eat. This will keep the bruschetta fresh and crisp instead of soggy.

*Prep time includes 1 hour for the bruschetta to rest in the refrigerator for the flavors to blend together. This is best for flavor, but if you need to whip this together at the last minute, it’s still going to be delicious!

  • Category: Appetizers
  • Method: No Cook
  • Cuisine: American