An easy tomato bruschetta loaded fresh basil, toasted garlic, olive oil and balsamic vinegar on top of a crispy crostini schmeared with creamy goat cheese — I make it often, especially during the summer, but equally as delicious during the winter!
Don’t you love a vibrant, eye catching, flavor-FULL appetizer? The mix of nutty balsamic with fresh sweet tomatoes, warmed with a garlic infused oil oil brings out the best flavors in this easy cherry tomato bruschetta!
If you love recipes that use tomatoes, you might love these from: Fresh Roasted Veggie Pasta, Best Italian Pasta Salad with Sun Dried Tomatoes or these easy The Best Homemade Sloppy Joe’s.
Kapow! Wow! Amazing! That’s what your mouth will say when you bite into this scrumptious appetizer. It’s fresh and bright, and you will be asked for the recipe every time.
Tomato Bruschetta Ingredients
- Cherry or Grape Tomatoes: Personally, I like using gold and red, the contrast in colors is fabulous! Cherry or grape tomatoes work great in this bruschetta!
- Fresh Garlic: In this recipe, fresh is best, but in a pinch, use jarred or frozen garlic as well. Please be careful when tossing into the hot oil.
- Olive Oil: I like using a high-quality extra virgin olive oil; you don’t want an overly strong flavor, just enough to enhance the garlic.
- Balsamic Vinegar: I typically use dark balsamic in this dish, but you could also use white balsamic and even red wine vinegar as a substitute.
- Crostini: Either make your own (recipe included in recipe card) or purchase store bought crostini’s which is a fancy name for baguette slices toasted with a little olive oil.
- Fresh Basil: In my opinion is a must; but you can leave it out if preferred. The bright pops of color, along with the lovely flavor that fresh basil brings is amazing!
- Goat Cheese: This makes the appetizer, a little log of plain goat cheese for people to schmear onto the crostini, sublime!
How to make your own crostini
- Buy a couple of fresh baguettes and slice them about ¼ inch thick, 1 – 1½ baguettes is usually the right amount, it never seems like there is enough bread.
- Or you can cheat and use the slicer in the bakery section of your grocery store; it slices the baguette super neat, nice and even.
- Lay out sliced crostini’s on a ½ sheet baking pan, and using a basting brush, “paint” the olive oil over the top of the bread slices then sprinkle with a little sea salt.
- Broil on the middle rack, watch closely so you don’t burn them, set the timer initially for 2 minutes, then every one minute until they are done to your liking.
- Good thing my hubby likes them a little crisper. Toast until lightly brown crispy, not like the first dark batch on the left, but more like the lighter on the right.
How to make bruschetta tomatoes
How to make tomato basil bruschetta, these ingredients scream fresh and flavorful!
- Cut tomatoes into quarters and place into bowl. Aren’t they beautiful, so full of color, even in the middle of winter.
- In a small pan, heat olive oil on medium, then carefully place minced garlic into the hot oil.
- Stirring or swirling constantly, it will burn quickly, so watch closely. How I love my cast iron pans!
- Just as a few pieces start turning brown, just a minute or so, remove from heat.
- Let cool slightly and then pour (still warm, not hot) over tomatoes
- Pour in a couple glugs of balsamic vinegar.
What does Chiffonade mean?
- Chiffonade is a fancy word for roll up and thinly slice, first stack 3-4 basil leaves on top of one another.
- Roll into a little cocoon, then using a sharp knife slice into small shreds.
Be sure to take a taste and if needed, add a little more sea salt, but taste before adding too much.
Mix together and allow to sit on the counter (or fridge if not serving for awhile) allowing the flavors to marry.
How to serve Tomato Basil Bruschetta
Serve with crispy crostini slices and a small log of goat cheese (let sit at room temp while you make your bruschetta).
Schmear some of that creamy goat cheese onto the crostini and then spoon on a healthy spoonful of tomato bruschetta with juices on top.
You can also purchase the slightly firmer goat cheese crumbles and mix them directly into the bruschetta mixture. Excuse me while I go eat some! Manga!
Other easy ways to use homemade bruschetta
Try spooning this mixture on top of grilled chicken, or over a hot bowl of pasta. YUM!
Bruschetta Tomatoes FAQs
A crusty, hearty bread like a French baguette or Italian ciabatta works best for bruschetta. You want something sturdy enough to hold the juicy tomato topping without getting soggy. Slice it about ½ inch thick, brush with olive oil, and toast or grill it for that perfect crispy edge and soft center.
I love using in-season grape or cherry tomatoes for bruschetta—they’re naturally sweet, hold their shape well, and mixing up the colors makes the dish pop! If you have fresh Roma or plum tomatoes on hand, those work great too. Just aim for ripe, flavorful tomatoes with less juice to keep the topping fresh and not soggy.
Nope, no peeling necessary! The skins add a little texture and help the tomatoes hold their shape. Just dice them up and let the flavors shine—especially once you pour that warm, garlicky olive oil over the top.
Recipe inspired by The Pioneer Woman’s Bruschetta.
More great appetizer recipes:
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Equipment
Ingredients
- 1-2 french baguettes
- olive oil
- ½ – 1 pint red cherry tomatoes quartered. Can use red grape tomatoes instead.
- ½ – 1 pint yellow cherry tomatoes quartered
- 4-6 cloves garlic minced well
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 8-16 basil leaves chiffonade
- Salt & Pepper to taste careful not to over salt
- 1 log creamy goat cheese softened at room temp or goat cheese crumbles tossed in (Optional)
Instructions
- Cut tomatoes into quarters. Add tomatoes to serving bowl. Slice your your basil, stacking a few leaves at a time, rolling and slicing gently to form crisp ribbons of basil. This is called chiffonade. Stir gently into tomato mixture.
- In a small skillet, heat oil over medium heat, toss in garlic and stir, watching closely for about a minute, remove from heat just as first few pieces start turning golden brown. Cool slightly in pan, then pour over tomato mixture.
- Add balsamic vinegar, salt and pepper. Gently toss to mix flavors. Taste add more salt if needed. If time, let sit for an hour, if not, it’s still delicious!
Crostini
- Place rack in middle of oven, turn to broil.
- Slice the baguette (or use slicer in your bakery section at the grocery store) into even slices. Brush each slice with olive oil and sprinkle with a few grains of course sea salt.
- Toast under broiler using the middle rack for a couple of minutes, watching closely, just takes a couple minutes Remove when golden brown. To serve, stir the mixture one last time.
- If desired, spread a little soft goat cheese onto a toasted crostini, then spoon some of the bruschetta on top, allowing the juices to seep in. Or you may also stir in firmer goat cheese crumbles into the tomato mixture just prior to serving. Enjoy!
Notes
Nutrition
Miz Helen
I love Bruschetta, it is so fresh and delicious! Thanks so much for sharing with us at Full Plate Thursday. Hope you have a great week and come back to see us real soon!
Miz Helen
Thank you! Love participating in Full Plate Thursday!
PEti
Thank you for sharing your gift and love! This is dinner tonight! ( my son gave up meat for lent), this will be a welcome change
Love you K!
Thanks Peti! Wonderful, so glad you are going to try it, let me know how you like it! Hopefully it will be filling enough for him!