Easy Tomato Basil Bruschetta

Classic bruschetta is one of the easiest appetizers you can make. Thin slices of baguette are brushed with coconut oil, sprinkled with garlic salt and broiled until golden, then topped with fresh tomatoes, basil and a splash of balsamic vinegar.

It takes just a few minutes under the broiler and a handful of fresh ingredients, and it is perfect for parties.

The Best Classic Bruschetta (Tomato, Basil and Balsamic)

Bruschetta is a traditional Italian starter built on a simple idea: crisp, toasted bread topped with something fresh and flavorful. The most beloved version is the one here, with juicy diced tomatoes, fragrant basil and good olive oil. Because there are so few ingredients, each one really matters.

This version uses a whole wheat baguette or French bread, cut into thin slices so every piece is crisp at the edges with a little chew in the center. Instead of butter, the bread gets a thin layer of coconut oil and a light sprinkle of garlic salt before it goes under the broiler. In just 3 minutes the slices turn golden and fragrant, ready to hold the topping without getting soggy.

The topping is where the flavor shines. Roma tomatoes are meaty with fewer seeds than other tomatoes, so they stay firm when diced. Fresh basil adds a sweet, peppery aroma, and a tablespoon each of balsamic vinegar and olive oil ties it all together with a tangy, slightly sweet finish.

The contrast is what makes bruschetta so addictive: warm, crunchy, garlicky toast against a cool, juicy tomato topping. Serve it as an appetizer for a dinner party, set it out on a game day spread, or pair it with soup or pasta for a light meal. It looks impressive on a platter, and nobody needs to know how simple it really is.

Why You’ll Love This Tomato Basil Bruschetta

• Fast. The bread broils for only 3 minutes, and the topping is stirred together while it toasts.
• Fresh flavor. Roma tomatoes, basil and balsamic taste bright and summery.
• Simple ingredients. Just seven ingredients, most of which you may already have.
• Party friendly. One baguette makes 12 to 15 slices, easy to pass around a crowd.

Ingredients You’ll Need

Here is what goes into this easy bruschetta and why each ingredient is there. Exact amounts are in the recipe card below.

• Whole wheat baguette or French bread: The base of every bite. A whole wheat baguette adds a nutty flavor and a little extra fiber, while French bread is lighter and more classic. Cut it into 12 to 15 thin slices so they crisp quickly under the broiler. Day old bread works especially well because it is a little drier and toasts evenly.
• Coconut oil: Spread thinly over one side of each slice in place of butter. It helps the bread brown and crisp, and refined coconut oil has a neutral flavor if you don’t want a coconut taste. Olive oil works too.
• Garlic salt: A light sprinkle seasons the toast and gives it that classic garlic bread flavor without mincing anything. Go easy, since it is salty.
• Roma tomatoes: Six Roma tomatoes, washed and diced. Romas are firm and meaty with less juice, so the topping stays scoopable and the bread stays crisp. Choose tomatoes that are deep red and give slightly when pressed.
• Fresh basil: Use 1/4 cup of chopped fresh leaves, or 1 tablespoon of dried basil if that is what you have. Fresh basil gives the brightest flavor. Chop or tear it right before mixing so the edges don’t darken.
• Balsamic vinegar: Adds a sweet, tangy depth that makes the tomatoes taste even richer. A good quality balsamic is slightly syrupy and less sharp.
• Olive oil: A tablespoon in the topping adds richness and helps the flavors blend. Extra virgin olive oil gives the best fruity flavor here.

How to Make Classic Bruschetta

1. Set up the oven. Turn the oven to the broil setting and move the oven rack to the second highest level. This puts the bread close enough to the heat to toast fast without burning.
2. Oil the bread. Thinly spread coconut oil over one side of each baguette slice. Place the slices oiled side up on a baking sheet in a single layer.
3. Season. Lightly sprinkle the oiled side of each slice with garlic salt.
4. Broil. Place the sheet in the oven and broil for only 3 minutes, or until the bread is slightly brown and crisp at the edges. Stay close to the oven, since bread under a broiler can go from golden to burnt in seconds.
5. Make the topping. While the bread toasts, combine the diced tomatoes, basil, balsamic vinegar and olive oil in a medium bowl. Stir gently so the tomatoes are coated and glossy. Let the mixture sit for a few minutes so the tomatoes release a little juice and soak up the balsamic.
6. Top and serve. Once the baguette slices are golden brown, remove them from the oven. Spoon about 1 tablespoon of the balsamic tomato mixture on top of each slice. Serve right away while the toast is still warm and crisp.

Ways to Customize Bruschetta

• Add cheese. Top each slice with a little fresh mozzarella or grated Parmesan before adding the tomatoes.
• Use a balsamic glaze. Drizzle thick balsamic glaze over the finished bruschetta for extra sweetness.
• Change the bread. Any crusty loaf works, including sourdough or a gluten free baguette.
• Add more veggies. Stir in finely diced red onion or a little minced fresh garlic for extra bite.

Bruschetta FAQs

• What tomatoes are best for bruschetta? Roma tomatoes. They are meaty with fewer seeds and less juice, so the topping doesn’t make the bread soggy.
• Can I use dried basil? Yes. Use 1 tablespoon of dried basil in place of 1/4 cup of fresh, though fresh gives the brightest flavor.
• Can I make it ahead? Make the tomato topping up to a few hours ahead and keep it in the fridge. Toast the bread and assemble right before serving so the bread stays crisp.
• Why did my bread burn? Broilers are very hot and vary from oven to oven. Use the second highest rack and check after 2 minutes.
• Can I toast the bread without a broiler? Yes. Bake the oiled slices on a sheet pan in a hot oven until golden, or toast them on a grill pan, turning once. Watch closely either way.
• Should I seed the tomatoes? Romas have few seeds, so it is optional. If your tomatoes are very juicy, scoop out some seeds so the topping stays thick.
• Can I use butter instead of coconut oil? Yes. Butter or olive oil both work in place of coconut oil.
• How should I store leftovers? Store leftover topping in a covered container in the fridge for 3 to 4 days, and keep the toast separate in an airtight container so it stays crisp.

Balsamic Bruschetta

This balsamic bruschetta tops crisp, broiled whole wheat baguette slices seasoned with garlic salt with a fresh mix of Roma tomatoes, basil, balsamic vinegar and olive oil.

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Ingredients

  

• 1 whole wheat baguette loaf or French Bread cut into 12 to 15 thin slices
• 2 Tbs coconut oil
• 1 tsp garlic salt
• 6 Roma tomatoes washed and diced
• 1/4 cup fresh basil leaves chopped or 1 Tbs dried basil
• 1 Tbs balsamic vinegar
• 1 Tbs olive oil

Instructions

 

• Set oven to 'broil' setting. Move oven rack to the SECOND highest level.
• Thinly spread coconut oil over one side of each baguette slice and place with oiled side up on baking sheet. Lightly sprinkle with garlic salt.
• Place sheet in oven and broil for only 3 MINUTES or until slightly brown.
• Meanwhile, in a medium-sized bowl, combine the tomatoes, basil, balsamic vinegar, and olive oil.
• Once baguettes are golden brown, remove from oven. Place about 1 Tbs of balsamic tomato mixture on top of each baguette. Serve and enjoy!

Made this bruschetta? Leave a star rating in the recipe card and share how it turned out in the comments below. Your feedback helps other cooks.

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