This bruschetta with tomato and basil recipe is a quick and easy appetizer for holiday or game day parties.
A delicious mixture of Roma tomatoes, fresh basil, olive oil and balsamic vinegar served on toasted bread slices.
This recipe for bruschetta with tomato and basil is a great way to add a little freshness to your holiday table.
This appetizer is the perfect compliment to serve alongside things like deviled eggs, pretzels and beer cheese dip or guacamole.
Make the tomato and basil topping one day ahead of time and stored in the fridge until ready to serve.
You'll want to toast the bread slices right before serving to avoid it becoming hard.
A baguette, french bread or even sourdough bread can be used for the bruschetta slices.
- Tomatoes: Ripe Roma tomatoes are the best variety for making this recipe but any ripe tomato can be substituted. The core and seeds are removed to reduce the moisture content.
- Fresh Basil: Fresh basil is a must when making this recipe. Do not use dried basil.
- Olive Oil: An extra virgin olive oil is recommended, but any quality olive oil that you would enjoy eating on a salad will work.
- Balsamic Vinegar: A small amount of balsamic vinegar will be added to the chopped tomatoes as well as made into a reduction to drizzle over the top of the finished appetizer when served.
- Salt and Pepper: Start with ¼ teaspoon of salt, taste and add more if desired to make sure it's not overly salty.
- Garlic: A garlic clove is rubbed on the bread before toasting to add an additional layer of flavor to the dish.
- Feta Cheese: The cheese crumbles are sprinkled on top right before serving. The cheese adds a bit of saltiness.
Here's a breakdown of the steps needed to make the best bruschetta with tomato and basil!
Slice the bread into ½" slices, on the diagonal, and arrange in a single layer on a baking sheet.
Brush each side with olive oil and rub with a clove of garlic that's been cut in half.
Bake at 450°F for 7-10 minutes, or until golden brown.
Cut the tomatoes in half, remove the insides (core and seeds) and dice the flesh into small pieces.
Mix the the chopped tomatoes with the olive oil, fresh basil, balsamic vinegar, salt and pepper.
Keep the tomato mixture chilled until ready to serve.
Serve on the toasted bread slices garnished with feta cheese crumbles and a drizzle of balsamic reduction.
Store any leftover tomato mixture covered in the fridge for up to 2 days.
How to make a balsamic reduction
The balsamic reduction drizzled on top is totally optional, but it does add a little bit of sweetness that goes very well with the mixture.
- Place one cup of balsamic vinegar into a small saucepan and bring to a boil over medium-high heat, stirring frequently.
- Turn down the heat on the burner and simmer the vinegar until reduced to ½ cup. This will take about 10 minutes. Allow to cool completely.
How to serve bruschetta at a party
The last thing you want to serve your guests is soggy appetizer!
To keep the bread as crisp as possible, place the slices of toasted bread on a separate serving platter.
Arrange the toppings beside it and allow guests to assemble their own bruschetta.
More easy appetizer recipes
- Our pull apart cheese bread is the perfect finger food appetizer. It's loaded with garlic and cheese.
- If you love our sourdough pretzels, make sure to try our beer cheese dip. It's a pub-style dip that stays smooth and creamy, even after it's cooled down.
- For holiday parties or any day of the week, our sourdough discard crackers are a reader favorite. They are a must-try if you have left over sourdough discard.
Bruschetta with Tomato and Basil Recipe
- 7 medium Roma tomatoes
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ cup chopped fresh basil
- 2 teaspoons balsamic vinegar
- 1 baguette (or loaf of French bread)
- 2 tablespoons olive oil
- 1 clove garlic
- 1 cup balsamic vinegar (for balsamic reduction)
- ¼ cup feta cheese crumbles
- Toast bread: Preheat oven to 450°F. Cut the baguette into ½" thick slices, on the diagonal, and arrange them in a single layer on a baking sheet. Brush both sides with olive oil. Cut a garlic clove in half and rub each slice of bread. Bake for 7-10 minutes or until the bread is golden brown.
- Prepare tomatoes: Cut the tomatoes in half and remove guts and seeds. Dice the flesh into small pieces. Place the pieces into a mixing bowl.
- Combine: Add the olive oil, 2 teaspoons balsamic vinegar, chopped basil, salt and pepper and toss to combine. Taste for salt.
- To serve: Scoop the fresh tomato mixture onto a slice of bread and sprinkle with feta cheese and a drizzle of balsamic vinegar reduction.
Balsamic Vinegar Reduction
- Make the balsamic reduction: Place 1 cup of balsamic vinegar into a small saucepan and bring to a boil over medium-high heat, stirring frequently. Reduce the heat to a simmer and continue to cook until it is reduced by half, about 10 minutes. Allow to cool completely.
- Tip for serving at parties: To keep the bread from getting soggy, arrange slices of toasted bread on a serving platter alongside the bruschetta mixture, feta cheese and balsamic reduction and allow guests to assemble.
- Store any leftover tomato mixture covered in the fridge for up to 2 days.
This recipe was originally posted on Amy in the Kitchen.
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