Most bruschetta recipes love to say "it's so simple" and then hand you a nine-step process involving a balsamic reduction and a food processor. This is not that recipe. This Tomato Bruschetta is ready in under 15 minutes, super simple (I promise!), and piled onto little golden, toasty sourdough baguette slices that have been rubbed with a raw garlic clove. And yes, it skips the balsamic. Not because I don't love a good balsamic, but because that version already exists in about five hundred different ways on the internet already. This one's different, made with juicy tomatoes, good quality olive oil, and nothing fancier than that. Juicy marinated tomatoes on garlic-rubbed toast. That's it. That's bruschetta.
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If you're planning to build out a whole spread (of just riding the garlic bread high), I've got you covered. My baguette garlic bread is basically a match made in heaven for bruschetta, and this guide on how to roast garlic is worth bookmarking for that recipe alone. For something a little richer, my sun-dried tomato & roasted garlic baked brie, cheesy stuffed mushrooms, and antojitos all disappear in seconds at parties. Also, try my easy spinach dip recipe and mini cheese ball bites (on a pretzel stick!) as appetizers that pair perfectly with this tomato bruschetta.
Why You'll Love This easy Bruschetta Recipe
- It is genuinely a recipe that is ready in under 15 minutes. No cooking or chilling time required. Just chop, toast, assemble and serve.
- No balsamic vinegar or reduction needed. A splash of apple cider vinegar keeps the tomatoes bright without the syrupy sweetness of a balsamic reduction.
- That garlic-rubbed bread is a non-negotiable. Rubbing raw garlic onto warm, olive oil toasted sourdough baguette is the detail that makes this bruschetta taste like a restaurant appetizer instead of just tomatoes on toast.
- It's made with simple, easy ingredients. Swap in dried herbs when fresh herbs aren't available, add cheese, spice it up, or serve it on these incredible grilled chicken brie burgers!
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Ingredients You'll Need
- Tomatoes: Roma or vine-ripened tomatoes are ideal because they are meatier and less watery than varieties like beefsteak. Cherry or grape tomatoes work in a pinch, just chop them up small.
- Apple Cider Vinegar: The balsamic vinegar swap. It adds a lovely tang and brightens the flavor of the tomatoes perfectly. White wine vinegar or lemon juice both work as substitution options if you don't have apple cider vinegar.
- Red Onions: While onions aren't traditionally a part of bruschetta, they add a wonderful bite.
- Basil & Parsley: Dried basil and parsley can be used as a swap if you don't have fresh. If you're using dried, use 1 ½ teaspoons of dried basil and 1 teaspoon of dried parsley.
- Olive Oil: This is a "buy the good stuff" ingredient since it's doing a ton of the work in this recipe. It is used in two ways, in the tomato bruschetta and drizzled on the bread, so using the good stuff is worth every cent!
- Sourdough Baguette & Raw Garlic: A regular French baguette or ciabatta can be used as a substitute, and the rubbed raw garlic clove on the toasted bread is key for an authentic bruschetta flavor.
A full list of ingredients with exact quantities can be found on the recipe card below.
Easy Ways To Switch Up This Bruschetta Recipe
- Make It Spicy: Add a pinch of red pepper flakes or a few dashes of your favorite hot sauce to the tomato mixture for a little heat.
- Add Cheese: Stir in mozzarella pearls, or top with crumbled feta or a drizzle of whipped ricotta.
- Go Bold: Stir in a spoonful of pesto or a few chopped kalamata olives and capers.
- Use Dried Herbs: Swap the fresh basil and parsley for dried (and add a pinch of oregano if you like). This is a great option when fresh herbs aren't in season or on hand.
- Add More Veggies: Bulk it up by adding diced cucumber, zucchini, or bell peppers.
Try piling this tomato topping on these Hawaiian sliders instead of the pineapple pico de gallo, pile it high on these grilled chicken brie burgers or try my dynamite sushi bites for another great stacked bite!
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How To Make Tomato Bruschetta
Step 1
In a large mixing bowl, combine all of the tomato bruschetta ingredients.
Step 2
Stir until well combined, then cover and set aside until the baguette toasts are done. This gives the flavors time to meld and combine.
Step 3
In a large mixing bowl, add the sliced baguette pieces and toss them with the olive oil, taking care to ensure that they are all coated.
Step 4
Space the oiled slices onto a large baking sheet and bake until golden and crispy.
Step 5
As soon as the baguette pieces are toasted, let them cool slightly and rub each piece with a raw garlic clove.
Step 6
Spoon the prepared bruschetta on top of each baguette slice and serve immediately.
Pro Tips
- Soak the onions first if you want a more mellow flavor. A quick 5-minute soak in cold water mellows the raw red onion's harsh bite without losing the crunch.
- Toast the bread until it is actually crisp. It needs to hold up under the juicy topping for more than 30 seconds, so don't skip toasting it to a beautiful golden brown.
- Rub the garlic while the bread is still warm. Warm bread releases more of the garlic's oils, giving you way more flavor.
- Add the bruschetta right before serving. This recipe is fast enough that there's no reason to build it ahead of time. If it is going to be served potluck-style, leave the tomato topping and toasted bread separate so everyone can build their own.
How To Store
Assembled bruschetta toasts don't store well. The tomato mixture on it's own keeps in an airtight container in the fridge for up to 2 days (the flavor will actually improve after a few hours as the garlic and vinegar absorb into the tomatoes). And the toasted bread can be made about an hour ahead and stored at room temperature, so it stays crisp.
Frequently Asked Questions
Technically, bruschetta refers to the toasted, garlic-rubbed bread itself, not the tomato topping most people associate with the name. Crostini are thinner, smaller toasts, usually plain or lightly seasoned, while bruschetta is a thicker, larger slice that is grilled or toasted.
Soggy bruschetta almost always comes down to two things, watery tomatoes or the bread wasn't toasted long enough to build a sturdy crust.
You can prep the tomato mixture up to 2 days ahead and store it in the fridge, and you can toast the bread about an hour ahead too, but you'll want to hold off on assembling the two together until just before serving so the bread doesn't go soft or soggy.
A sturdy, crusty bread like a sourdough baguette, French baguette, or ciabatta holds up best. Avoid using soft sandwich bread because it won't crisp up enough to support the tomato topping.
More Perfect Party Appetizers
Looking for a few more party appetizers like this? Try these:
If you made this Easy Tomato Bruschetta Recipe or any other recipe on my website, please leave a 🌟 star rating, a 💬 comment and share it on Pinterest, Instagram and Facebook!
📖 Recipe
Tomato Bruschetta (Without Balsamic Vinegar)
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Print Recipe Pin RecipeIngredients
Tomato Basil Topping
- 5 Roma Tomatoes diced
- 1 medium Red Onion diced
- ¼ cup Good Quality Olive Oil
- 2 Tablespoons Apple Cider Vinegar
- 3 cloves Garlic minced
- ½ teaspoon Flaky Sea Salt
- ½ teaspoon Black Pepper
Toasted Garlic-Rubbed Baguette
- 1 Sourdough Baguette
- 3 Tablespoons Good Quality Olive Oil
- 1 clove Garlic
Instructions
Tomato Basil Topping
- In a large mixing bowl, combine the diced tomatoes, diced red onion, olive oil, apple cider vinegar, minced garlic, flaky sea salt, and black pepper. Stir until everything is well combined and distributed throughout. Set aside.
Toasted Garlic-Rubbed Baguette
- Preheat the oven to 425°F (or heat a grill pan over medium-high heat). Slice the baguette into ½-inch thick slices and add them to a large mixing bowl.
- Drizzle with olive oil, tossing to fully coat each piece of the baguette. Arrange the oiled slices on a baking sheet and toast in the oven for 8-10 minutes, until golden brown and crisp.
- While the bread is still warm, rub one side of each slice firmly with the cut side of a raw garlic clove. Spoon the tomato mixture evenly over the garlic-rubbed side of each slice and serve immediately.
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Notes
- Tomatoes: Roma or vine-ripened tomatoes are the best option. Beefsteak tomatoes are generally too watery, but grape or cherry tomatoes can be used in a pinch.
- Apple Cider Vinegar: This bruschetta recipe is made without balsamic. For an apple cider vinegar substitute, try white wine vinegar or lemon juice.
- Red Onions: Aren't traditionally in bruschetta, but I promise, they are a delicious addition! If you want to mellow the bite of the onions, give them a quick 5-minute soak in cold water before draining and adding them to the tomato mixture.
- Olive Oil: It's worth busting out the good stuff for this recipe! It is a star ingredient, and you can actually taste the difference.
- Sourdough Baguette: Swap for a regular French baguette or ciabatta if you need a substitute.
- Fresh Basil & Parsley: You can swap fresh for dried if needed. Use 1 ½ teaspoons of dried basil and 1 teaspoon of dried parsley.
- Optional Add-Ins: Try stirring in a spoonful of pesto, a pinch of red pepper flakes, chopped kalamata olives, capers, diced cucumbers, or diced bell peppers.
- Storing the Leftovers: Store the tomato mixture and the baguette separately in airtight containers in the fridge for up to 2 days. Toast the baguette and assemble the bruschetta right before serving to avoid soggy bread.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
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