Why You’ll Love Tomato Basil Bruschetta with Balsamic Drizzle Recipe
-
It’s fresh, light, and bursting with Mediterranean flavor — the kind of appetizer that feels both rustic and elegant.
-
The contrast between crispy, golden toasts and juicy, herb‑infused tomato topping makes every bite satisfying.
-
It comes together quickly with minimal prep, yet looks impressive — perfect for gatherings or a casual snack.
-
The flavors are easy to customize depending on your ingredients and preferences, making it versatile and forgiving.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
-
2 pounds ripe tomatoes (about 5 to 6 medium tomatoes — any variety works)
-
½ teaspoon fine sea salt, plus more to taste
-
½ cup finely chopped white onion (about ½ medium onion)
-
½ cup chopped fresh basil (about ¾ ounce)
-
2 cloves garlic, pressed or minced
-
1 baguette (French bread)
-
4 to 5 tablespoons extra‑virgin olive oil, divided
-
Thick balsamic vinegar (for drizzling)
-
Optional: flaky sea salt (for finishing)
Directions
-
Preheat your oven (or grill) to 450°F (about 232 °C). Prepare a large rimmed baking sheet (lining with parchment paper is optional but helpful).
-
Dice the tomatoes into a medium mixing bowl, leaving behind excess seeds and juice on the cutting board. Add the salt, then stir in the chopped onion, basil, and garlic. Mix gently and set aside to marinate while you prepare the bread.
-
Slice the baguette on the diagonal into pieces no wider than ½‑inch. Lightly brush both sides of each slice with 2–3 tablespoons of the olive oil.
-
Arrange the slices in a single layer on the baking sheet and bake for 6–9 minutes, until they are crisp and golden on top. Transfer the toasts to a serving platter.
-
Just before serving — drain off any excess tomato juice from the bowl using your hand or a strainer, then stir in the remaining olive oil and taste for seasoning, adjusting salt as needed (some recipes add an extra ¼ to ½ teaspoon).
-
Spoon the tomato mixture onto each toast, letting excess juice drip back into the bowl. Lightly drizzle thick balsamic vinegar over the assembled bruschetta, and if desired sprinkle a bit of flaky sea salt on top. Serve immediately for best texture.
Servings and timing
-
Makes about 20 to 24 small toasts — ideal for 6–8 people as an appetizer.
-
Prep time: approx. 31 minutes.
-
Cook time (toasting bread): about 9 minutes.
-
Total time: around 40 minutes.
Variations
-
Instead of baguette, use a gluten‑free loaf or serve the tomato mixture with gluten‑free crackers.
-
Try grilling the bread instead of baking for a smoky flavor — brush with olive oil, grill slices on each side until golden, then top as directed.
-
Use cherry tomatoes (halved) when tomatoes are out of season for more consistent flavor and texture.
-
For a richer version, spread a thin layer of soft cheese (like ricotta or goat cheese) on the toast before adding the tomato topping.
-
If you like extra tang, stir a splash of balsamic vinegar into the tomato mixture itself (though the flavor will become more uniform and less “drizzle‑fresh”).
Storage/Reheating
-
You can prepare the tomato‑basil topping up to 2 days in advance — store covered in the refrigerator.
-
The toasted bread is best made a few hours before serving (or just before).
-
Once assembled with tomato topping, bruschetta is best eaten immediately — the bread will soften over time. If necessary, keep toppings and toasts separate and combine them just before serving.
FAQs
What type of tomatoes should I use?
Use the ripest, freshest tomatoes you can find. Any variety works, but in summer, vine‑ripe or heirloom tomatoes give the best flavor. Cherry tomatoes are also a good option — they tend to be more consistent in flavor and texture, especially outside peak season.
Can I make this gluten‑free?
Yes. Use a gluten‑free baguette or substitute with gluten-free bread or crackers. The tomato‑basil topping pairs well with many types of bread alternatives.
Can I grill the bread instead of baking?
Absolutely. Brush the bread slices with olive oil and grill them directly on grates for about 3 minutes per side (or until golden and crisp). Grilling adds a nice smoky flavor.
How far in advance can I prepare the tomato topping?
You can make the tomato‑basil mixture up to 2 days ahead. Store it covered in the fridge. Wait toasting the bread until closer to serving time for best texture.
What if my tomatoes are very juicy — will the bruschetta be soggy?
To avoid sogginess, dice the tomatoes and salt them — this draws out excess juice. Before topping the bread, drain off the extra juice carefully, then stir the remaining liquid back in or discard. This keeps the topping flavorful yet not watery.
Can I add cheese to the bruschetta?
Yes. For extra richness, spread a thin layer of soft cheese (like ricotta, goat cheese or fresh mozzarella) on the toasted bread before adding the tomato topping.
Is balsamic vinegar necessary?
No, but it adds a tangy depth and classic finish. A high-quality, thick balsamic vinegar creates the best drizzle. If you don’t have it, you can skip it or stir a small amount into the tomato mixture — though the flavor will be more uniform.
Can this bruschetta be turned into a pasta topping or salad?
Yes. The flavorful tomato‑basil mixture works well as a light pasta sauce, a base for a veggie pasta salad, or even as a topping for a simple cheese or hummus spread.
What’s the best bread for this recipe?
A crusty, slender French baguette works best because it toasts to a crisp that holds up under the moist tomato topping. Use fresh, day‑old, or slightly stale bread for optimal texture.
When should I serve the bruschetta?
Serve it immediately after assembling — ideally right after toasting the bread and topping it. The contrast between crunchy toast and fresh topping is most enjoyable when freshly made.
Conclusion
Tomato Basil Bruschetta with Balsamic Drizzle is a timeless, fresh, and easy appetizer that elevates simple ingredients into something truly delicious. With crisp toasted bread, juicy tomato‑basil topping and a tangy balsamic finish, it celebrates the essence of summer. Whether you’re hosting guests or simply craving a bright bite, this bruschetta is sure to impress — and it’s flexible enough to adapt to what you have on hand. Enjoy!
Tomato Basil Bruschetta with Balsamic Drizzle
- Total Time: 30 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This fresh tomato basil bruschetta recipe is a classic Italian appetizer made with juicy ripe tomatoes, fragrant basil, garlic, olive oil, and toasted baguette slices. It’s simple, flavorful, and perfect for summer entertaining.
Ingredients
- 1 ½ pounds ripe tomatoes (about 5 medium), diced
- 1 teaspoon fine sea salt
- 1 small garlic clove, pressed or minced
- 1 tablespoon extra-virgin olive oil, plus more for brushing the bread
- 1 teaspoon balsamic vinegar
- 10 large fresh basil leaves, chopped
- 1 baguette, sliced into ½-inch thick slices
Instructions
- Place the diced tomatoes in a fine mesh strainer over a bowl. Sprinkle with salt and toss. Let the tomatoes drain for 10 to 30 minutes.
- In a mixing bowl, combine the drained tomatoes, garlic, olive oil, balsamic vinegar, and basil. Stir gently to combine and set aside.
- Preheat the oven to 450°F. Arrange the baguette slices on a baking sheet and brush lightly with olive oil on both sides.
- Toast the bread in the oven for about 5 to 7 minutes, flipping halfway through, until golden and crisp.
- Spoon the tomato mixture over the toasted bread just before serving.
Notes
- Use the ripest tomatoes you can find for best flavor.
- You can make the tomato mixture ahead of time, but assemble the bruschetta just before serving to prevent sogginess.
- Optional: Rub the toasted bread with a raw garlic clove for extra flavor before topping.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Toasted
- Cuisine: Italian
Nutrition
- Serving Size: 1/8 of recipe (about 2 pieces)
- Calories: 160
- Sugar: 3g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
