Easy Tomato Bruschetta

Easy Tomato Bruschetta

This easy tomato bruschetta is almost too simple to write a post about. But when I started thinking about it, I realized I had never made bruschetta until I met Josh. In fact, I’m not sure I could list many ingredients beyond tomatoes. Josh introduced me to his very simple version of this Italian classic, which is always an appetizer favorite at parties or events. The secret to great bruschetta lies in the tomatoes: they need to be flavorful  and you need to “gut them.” After slicing the tomatoes, use a spoon to scoop out the entire inside of the tomato. What you’ll be left with is firm tomato chunks that hold the mixture together and don’t leave the bread soggy underneath.


Easy Tomato BruschettaWHY IT’S HEALTHY// Tomatoes are the richest food source of  lycopene, an antioxidant which is great for the skin, making it less sensitive to UV light damage (which is what causes wrinkles). Lycopene has also been shown to improve bone mass as well as reduce the risk of certain cancers. Tomatoes also contain the antioxidant vitamins A and C, which fight cell damaging free radicals. Basil has potent antioxidant, antiviral and anitmicrobial properties.


Although tomato bruschetta is typically served on a toasted baguette, I like to think of it as an “Italian salsa.” Use it on an Italian seasoned omelet filled with mozzarella cheese, as a dip for chips or as a fresh pizza topping.


Easy Tomato BruschettaEasy Tomato BruschettaEasy Tomato BruschettaEasy Tomato BruschettaEasy Tomato Bruschetta

Easy Tomato Bruschetta
Prep time
Cook time
Total time
Italian salsa! A fresh and easy appetizer made with tomatoes, basil and Italian cheese. Perfect on a toasted baguette, as a fresh pizza topping, or with chips.
Recipe type: Appetizer
Serves: 6
  • 2 cups diced vine tomatoes, seeds removed
  • 3 garlic cloves, minced
  • ½ loosely packed basil leaves, chopped
  • ½ cup medium grated pecorino*
  • salt to taste
  • 3 tablespoons olive oil, divided
  • 1 tablespoon of balsamic vinegar
  • 1 french baguette (gluten-free if needed)**
  1. Mix tomatoes, garlic, basil, pecorino, salt and a teaspoon of the olive oil in a bowl.
  2. Slice the baguette on a diagonal and arrange on baking sheet.
  3. Brush remaining olive oil on baguette slices and drizzle with balsamic vinegar.
  4. Broil baguette slices until golden brown, watching carefully so they don't burn.
  5. Serve toasted baguette with bruschetta on the side or top bread with bruschetta before serving if eating immediately.
*Any salty Italian cheese can be substituted here: asiago or parmesan would work well. Adjust the added salt based on the saltiness of the cheese.

**This bruschetta also works well as a dip for crackers, corn chips or as a pizza topping.



  1. says

    I need to come to your home to eat! There hasn’t been a recipe that you potsed that I wouldn’t want to try Everything looks incredible!! The avocado bruschetta looks amazing!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: