This fresh tomato bruschetta recipe is a quick and easy appetizer to make for holiday and game day parties. It's a light and refreshing option on your appetizer table and your guest will be sure to thank you for it!
This bruschetta recipe is made with ripe Roma tomatoes, chopped fresh basil, olive oil and balsamic vinegar. Pile it high on toasted bread slices and top with feta cheese and a balsamic reduction for a delicious and satisfying appetizer.
The tomato topping can be made 1 day ahead of time and stored in the fridge until ready to serve. Toast the sliced bread the same day to avoid it becoming hard.
Fresh tomato bruschetta ingredients
- 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. You will not achieve the light and fresh taste you are looking for!
- Olive Oil: An extra virgin olive oil is what I recommend, 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 sprinkled on top right before servings add a bit of saltiness but feel free to omit if you are following a dairy free diet.
How to make fresh tomato bruschetta
Here's a breakdown of the steps needed to make the best fresh tomato bruschetta!
Step 1: 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.
Step 2: Cut the tomatoes in half, remove the insides and dice into small pieces.
Step 3: Mix the the chopped tomatoes with the olive oil, fresh basil, balsamic vinegar, salt and pepper. Chill until ready to serve.
Step 4: Serve on the toasted bread slices garnished with feta cheese crumbles and a drizzle of balsamic reduction.
How to make a balsamic reduction
- Place the 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.
Easy appetizers to please a crowd
Be prepared this holiday season with easy appetizers that are sure to make everyone smile. Try one of these delicious recipes for your next party!
Fresh Tomato Bruschetta
Ingredients
Fresh Tomato Topping
- 7 medium Roma tomatoes
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ cup fresh basil (chopped)
- 2 teaspoons balsamic vinegar
Bruschetta
- 1 large french baguette
- 2 tablespoons olive oil
- 1 clove garlic
Garnish
- 1 cup balsamic vinegar (for reduction)
- ¼ cup crumbled feta cheese
Instructions
- Toast bread: Preheat oven to 450°F. Cut the baguette into ½" thick slices and arrange in a single layer on a baking sheet. Brush both sides with olive oil. Cut a garlic clove in half and rub each slice. Bake for 7-10 minutes or until the bread is golden brown.
- Prepare tomatoes: Cut tomatoes in half and remove guts and seeds. Dice into small pieces. Place pieces in a mixing bowl.
- Combine: Add the olive oil, 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.
To serve bruschetta at a party
- 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.
Notes
- Store in the fridge for up to 2 days.
This recipe was originally posted in 2016 and updated in September 2020.
Monica says
I love your website and recipes. I’ve tried several. Keep doing what you do.
Monica
Amy Duska says
Thank you Monica 🙂
Tracey says
This looks absolutely delicious and simple to make!! I hear ya on all those yummy fresh homegrown fruits and veggies too! 🙂
Amy says
Thanks Tracey! 🙂