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Plate with two pieces of bruschetta
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5 from 18 votes

Classic Tomato Bruschetta

This classic bruschetta recipe is easy, fresh, and makes a wonderful appetizer for any party or gathering!
Prep Time10 mins
Total Time10 mins
Course: Appetizer
Cuisine: Italian
Servings: 6 servings
Calories: 237kcal
Author: Amy Nash

Ingredients

Bruschetta

  • 6 Roma tomatoes, diced
  • ½ cup red onion, chopped
  • 2 cloves garlic, minced
  • ¼ cup fresh basil, chopped
  • ¼ cup olive oil
  • 1-2 teaspoons balsamic vinegar, to taste
  • ¼ teaspoon coarse kosher salt
  • ¼ teaspoon black pepper
  • 2 Tablespoons Parmesan cheese, grated (optional)

Balsamic reduction (optional)

  • ½ cup balsamic vinegar
  • 1 French baguette sliced into ½-inch slices

Instructions

  • Combine the diced tomatoes, red onion, garlic, basil, olive oil, balsamic vinegar, salt, and pepper together in a large bowl.  Sprinkle with the Parmesan, if desired.
  • Heat a broiler or grill to high heat, then toast the baguette slices on each side until lightly browned.  
  • Serve together for guests to top their toasts individually so they don't get soggy, or top each toast with the tomato mixture and serve immediately.
  • If desired, make a balsamic reduction to drizzle over the top of each bruschetta by bringing the balsamic vinegar to a boil over medium heat in a small saucepan, then reducing the heat to medium-low until the liquid has reduced by half, about 5 minutes.  Remove from heat and allow the balsamic vinegar to cool before drizzling over the bruschetta.  The reduction will continue to thicken as it cools.

Notes

Leftover bruschetta will keep in the fridge for a day or two, but is best enjoyed the day it’s made. Store it in an airtight container to keep it fresh.

Nutrition

Calories: 237kcal | Carbohydrates: 29g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 388mg | Potassium: 247mg | Fiber: 2g | Sugar: 6g | Vitamin A: 583IU | Vitamin C: 10mg | Calcium: 72mg | Iron: 2mg