How to make Authentic Italian Bruschetta! The parmesan toasts take these over the top, and you will love the drizzle of balsamic glaze. I re-created this tomato bruschetta after trying it at one of my favorite restaurants, and it is always a crowd-pleaser.
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Helpful Reader Review
“ABSOLUTE FAVORITE. This is always a hit and my husband cannot get enough of it (he even drinks the juice). The flavors complement so many dishes as well, over baked or grilled chicken, on toast, crackers, mixed in with a salad. Thank you for sharing this” – Sheena ★★★★★
Bruschetta Video
Watch my easy video tutorial and you’ll be on your way to making the best bruschetta at home.
Italian Bruschetta Recipe
I recreated this bruschetta recipe after trying it on a date night at Bardonay – one of my favorite restaurants in Idaho. My husband and I have enjoyed several date nights there, and we love to order their bruschetta as an appetizer. From the first time, we were smitten with it. The combination of flavors over crispy toasts and a drizzle of Balsamic Glaze was irresistible, so of course I set out to re-create this classic Italian appetizer.
The way they toasted their bread with cheese and drizzled it all over with Balsamic Glaze was a winning combination, and we couldn’t stop eating it. Of course, I knew I had to recreate it, and after many delicious rounds in my test kitchen, I nailed it – now it’s one of my favorite restaurant copycat recipes! The flavor profile makes me think of the classic Caprese Salad and Panzanella Salad.
What is Bruschetta?
Bruschetta is pronounced ‘brusketa’ in Italian. Most people think bruschetta is referring to the tomato topping, but it’s actually referring to the toasted bread, which is typically served with tomatoes or a variety of toppings like our Roasted Pepper Bruschetta or Tomato Goat Cheese Crostini. Adding cheese to the toasts adds a little salty bite and makes them irresistible. You’ll want to munch on them before you even add the toppings.
Ingredients for Tomato Bruschetta
- Roma Tomatoes are firmer and less juicy than other varieties, so they are ideal for bruschetta. Cherry tomatoes also work here.
- Basil – for best tasting results, use fresh basil leaves (not dried).
- Garlic – Authentic bruschetta has plenty of garlic! I use 4 cloves for the tomatoes and 1 clove for the toasts.
- Balsamic vinegar & Extra Virgin Olive Oil– add a rich layers of flavor to the tomato mixture.
- For the Toasts – you’ll need a baguette (or ciabatta bread loaf) and parmesan cheese, along with some of the garlic and oil you’ll reserve when preparing the tomato mixture.
- Balsamic Glaze – use this to drizzle over the top to serve the toasts. Balsamic Glaze works better than balsamic vinegar because it’s thicker for a prettier presentation and has a more concentrated flavor. Try it – it’s a game changer!
How to Make Authentic Italian Bruschetta
- Dice your tomatoes – I love using a food chopper because it’s quick, easy, and makes even cuts. It’s also easy to drain the tomatoes of excess juice once they are diced and in the hopper. I don’t bother with seeding the tomatoes, but I do drain the excess juice so the mixture isn’t watery. Transfer the tomatoes to a large mixing bowl.
- Chop Basil – Basil is a delicate herb so be careful not to crush it. The best method for chopping basil is to Chiffonade – you want to chop it once and not go over it again, or the leaves will become bruised. How-to: Stack basil leaves and roll them into a tube. Using a sharp knife, thinly slice the basil into ribbons and transfer to the bowl with tomatoes.
- Mince Garlic – Finely mince your garlic cloves. Mix 1 tsp of minced garlic into 3 Tbsp olive oil and set aside to use for your toasts. Add the remaining minced garlic to the mixing bowl with your diced tomatoes.
- Season tomatoes with 2 Tbsp olive oil, 1 Tbsp balsamic, 1/2 tsp salt and 1/4 tsp black pepper. Stir gently to combine and set aside to let the flavors meld for 30 minutes or up to 2 hours.
Natasha’s Test Kitchen Tip:
Letting the tomato mixture rest for at least 30 minutes is important to deepen the flavors. You can let it rest for up to 2 hours, which is perfect as a make-ahead appetizer. The tomatoes will release some juice as the mixture rests so be sure to serve with a slotted spoon so your toasts don’t get soggy.
How to Make Toasts for Bruschetta
This process couldn’t be easier, and I’m convinced it’s the most delicious way to prepare the toasts. Infusing the olive oil with minced garlic, then topping it with a little parmesan, is an easy way to turn these into the best-tasting garlic parmesan bruschetta.
- Slice Bread: Preheat the oven to 400˚F and cut your baguette into 1/2″ thick diagonal slices.
- Top & Bake – Use the garlic-infused olive oil that you set aside earlier and brush onto both sides of the baguette slices. Sprinkle with Parmesan cheese and bake at 400˚F for 5 minutes, then broil for 1-2 minutes until golden at the edges.
How to Serve Bruschetta
For this classic tomato bruschetta, we arrange the toasts on a platter and keep the tomato mixture in a separate bowl. This way, everyone can assemble their own bruschetta and the toasts will stay crisp under the tomatoes. Biting through a crunchy toast topped with juicy tomatoes is a delicious mouthful.
Make-Ahead and Storage Tips
The tomato mixture is best enjoyed within a few hours of making it, but leftovers will keep well covered and refrigerated for 2 to 3 days. I do not recommend freezing since the tomatoes will become mealy.
The toasts could be made a day ahead and even frozen for longer storage. Before serving, thaw and re-crisp in the oven or air fryer.
Bruschetta is the ultimate summer party appetizer and a great way to use up those sweet and juicy summer tomatoes. We grow tomatoes and basil in our garden, and homegrown ingredients will make the best Italian bruschetta you will try!
More Finger Foods and Small Bites
Bruschetta is the perfect bite-sized party appetizer to start your party on a delicious note. Here are some more of our top appetizers that can be consumed in a bite or two.
Bruschetta Recipe
Authentic Italian Bruschetta! Learn how to make a crowd-pleasing tomato bruschetta. The crisp parmesan toasts take these over the top and you will love the drizzle of balsamic glaze.
Prep Time: 15 minutes
Cook Time: 7 minutes
Marinating Time: 15 minutes
Total Time: 37 minutes
Servings: 24 bruschetta toasts
For the Tomato Bruschetta
Prevent your screen from going dark
Make the Tomato Bruschetta Topping:
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Core and dice tomatoes (or use a food chopper). Drain any excess juice and transfer tomatoes to a medium bowl.
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Chop Basil – Stack basil leaves and roll them into a tube. Using a sharp knife, thinly slice the basil into ribbons and transfer to the bowl with tomatoes.
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Finely mince 5 garlic cloves. Mix 1 tsp of minced garlic into 3 Tbsp olive oil and set aside. Add remaining minced garlic to the mixing bowl with tomatoes.
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Season tomatoes with 2 Tbsp olive oil, 1 Tbsp balsamic, 1/2 tsp salt and 1/4 tsp black pepper. Stir gently to combine and set aside to marinate for 30 minutes.
Make the Bruschetta Toasts:
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Preheat oven to 400˚F with a rack in the center of the oven. Place toasts on a parchment-lined baking sheet. Cut toasts into 1/2” thick slices, slicing diagonally.
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Arrange toasts on the prepared baking sheet and brush the garlic infused olive oil on both sides of toasts. Sprinkle tops with parmesan cheese and bake at 400˚F for 5 minutes then broil on high heat for 1 to 2 minutes or until the edges are golden brown.
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To Serve: Arrange the toasts on a platter and the tomato topping in a separate bowl. Spoon the tomato mixture over the toasts and serve with a drizzle of extra virgin olive oil and balsamic glaze.
62kcal Calories6g Carbs1g Protein4g Fat
Nutrition Facts
Bruschetta Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
More Fresh Tomato Recipes
When our garden tomatoes are ripe (and we always have tons), we love finding creative ways to use them up. These are the ones we make over and over:
