I have both openly admitted to eating Pico de Gallo straight from the bowl with a spoon. If you’re like me, then chances are you’ll love Bruschetta, which I like to think of as the Italian version of Pico de Gallo. Bruschetta is simple to make. A mix of fresh tomatoes, basil, and onions, flavored with balsamic vinegar and piled on little garlicky toasts.
Ingredient Notes
- Tomatoes – You can really use any type of tomato. I like nice plum tomatoes on the vine, romas also work great.
- Onion – onion is not traditionally included in bruschetta, but I love it as an optional addition! White, yellow, or red onion is fine, you’ll just want to mince it very fine so it doesn’t overpower the dish.
- Basil – fresh basil is best here.
- Olive Oil and Balsamic – you’ll want to use good extra virgin olive oil and a quality balsamic.
How to make Bruschetta
- Dice up the tomatoes and onions, toss in the basil and flavor with balsamic vinegar, olive oil, and salt and pepper.
- Drizzle baguette slices with olive oil and toast in the oven. For extra garlic flavor, rub a garlic clove on the surface of each toasted bread slice.
*If you want a little twist on flavor, try adding in some Oven Roasted Tomatoes, sun dried tomatoes, or capers.
And if this looks good, then check out this fun variation: Fresh Fruit Bruschetta
That’s it! Fresh bruschetta is so simple to make and incredibly delicious. It makes a great appetizer or side dish, especially during the summer months when fresh tomatoes and garden basil are plentiful!
Frequently Asked Questions
Can you make Bruschetta ahead of time? You can definitely make it several hours ahead of time, it’s actually better if it can sit for a bit before enjoying.
How do I store Bruschetta? Just keep it in an airtight container in a fridge.
Can I freeze Bruschetta? Bruschetta is best enjoyed fresh.
Print
Bruschetta
Ingredients
2 cups diced tomatoes (squeeze out seeds before dicing)
1/4 cup finely diced red onion
2 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
1/4 teaspoon kosher salt
a few cracks black pepper
1/4 cup finely minced fresh basil leaves
1 french baguette or bread of your choice
additional olive oil
1 large garlic clove
Instructions
Combine tomatoes, onion, balsamic vinegar, olive oil, salt and pepper. Lightly mix and then add basil. Feel free to add more olive oil, balsamic, salt and pepper. It’s very flexible! Let sit for 30 minutes if you have the time to let flavors develop.
To prep baguette, preheat oven to 400 degrees. Slice bread into 1/4 inch slices and place on a baking sheet and drizzle lightly with oil. Bake for about 10 minutes. Slice large garlic clove in half length wise and gently rub on surface of baguette slices.
Spoon bruschetta mix onto baguette slices.
Questions & Reviews
This recipe was absolutely amazing. Thank you for sharing.
thank you for sharing, love it! will try soon
I made this yesterday and it was amazing. So yummy. Thanks for another great recipe
How many does this make?
It makes a little over 2 cups of bruschetta.
I’ve been to Italy and the term bruschetta describes thin slices of bread that are toasted and then rubber with garlic and drizzled with olive oil. Bruschetta can be topped with many thing including a chopped tomato mixture, a tapenade, cheese or many other ways. In the US, many people seem to think that a chopped tomato, garlic, onion mixture is bruschetta.
My sister made this yesterday and she added blue cheese crumbles to it. I love blue cheese, so I found it very tasty. However, if I wasn’t fond of blue cheese I would have found it overpowering. I’ll have to give the slice of mozz a try. Now I’m hungry…
I just have to say that I love love love this recipe!!!!! I tried making bruschetta before and it was a total flop, but I decided to try this recipe and it was amazing! I made it for some family and they loved it too! Thank you so much! I love your recipes and feel like I'm doing my own Julia Julia movie except with your website! 🙂
I love love love my Misto too! This bruschetta looks like a perfect mixture. My secret is serving it over grilled bread!
Add some fetta. You'll thank me. 🙂
Ohhhhhh…..thank Youuuuuuuu!!!!
Thanks so much Anna- we're glad you found us!
I am a brand-spanking new reader and I have been HOOKED to your blog for the past hour looking through all of these recipes. Just wanted to say "thanks" because, to me, someone who struggles every day to come up with something both tasty and somewhat healthy to eat for dinner, it seems like a lot of work to keep up a blog like this one of this caliber. But man, your hard work is going to make *my* life so much easier from now on! THANKS!! 🙂
Should have rad through the comments first!
I make Pico de Gallo all the time and have a hard time with the onions. won't even tell you what they do to my poor hubby. I use little green onions now. I chop up the white parts and sautee them in a cute little skillet (has to be a cute one), cool and add to the mix. Has really helped. I leave as much crunch as I dare.
Of course the greens are chopped and used fresh in my salsa or whatever when the hubby is gone . . . OK I'll admit it, I sneak some into the Pico if I think I can get by with it . . .
The old tomato vines are starting to produce now that the heat is letting up a bit, have to make some of these with my homemade sour dowgh.
I lover my Misto as well. I got it and will get more at Bed, Bath & Beyond using one of their coupons, which never expire. Only $ 8 that way.
p.s. In the past few days, I've made spicey honey chicken salad, cheesey garlic rolls, fudgy mint brownies, slow cooker french-dip subs, and probably some other ones I can't remember of the top of my head they have all been TO DIE FOR! We've fought over the few leftovers we've had. Thanks for all the good stuff!!!
ohhhhh I'm salivating just reading this. YUM!!! I'm liking the mozarella on there too, gonna have to try that.
Is eating ridiculous amounts of pico straight from the bowl with a spoon weird? Because I'm known to do that quite often. 🙂
This looks so good! I love your blog and have been following for quite a while now. I have loved every one of your recipes that I have tried. Keep up the good work!
My husband will love this!
If you like feta you will LOVE it on bruschetta bread. I sprinkle it on before it goes in the oven and it gets nice and warm and soft. I wish I had some now. Thanks for the post now I know what I am making for an app tomorrow.
haha..I love Giada and her over-pronunciation. My husband and I make fun of her all the time.
I refuse to watch Giada simply due to her over-pronunciation of Italian igredients.
P.S. I have a Misto oil sprayer too!
You'd think it was the sharp flavor but I actually just don't like the way onions taste but for some reason dried onion is very tasty to me. Maybe I'll try a combination of dried onion and onion powder.
I made some this morning with out onion in it and with dried basil on olive oil drizzled toast and man do I miss that fresh basil.
Thanks for the advice I find myself reading your guys blog every day and have used your recipes from honey grilled chicken to chocolate cookies
Rachael- If you have a hard time with onions, you could try green onions. That way you'd still get some flavor but in a much milder form. You could also use grated onion, and just a little bit, or even a dash of onion powder. Fresh basil in my opinion is a must! But if you're reeeally in a pinch, try dried. The rule of thumb is 1 teaspoon dry = 1 tablespoon fresh.
We love this stuff too, but like to put cream cheese on the toasts…oh my goodness Yum!
Looks so good and my garden has lots of tomatoes and basil to make this tonight! Thanks!
Hi, the biggest problem I have with pico de gallo and bruschetta is it always seems to have such a harsh onion flavor, I can't stand onion raw and I only accept that it's necessary for certain dishes. Though a well done blooming onion is delicious(rhyming unintended. Will it horribly ruin it if I just fore-go the onion? Also I hate to say this because I've had fresh basil plants and it's just not the same if you go with dried but, is there any way to bring that fresh basil flavor back without actually having fresh basil.
Thanks,
Rachael.
My husband makes a similar version, but he broils the bread with the mozzarella (or provolone slices work nicely too) first and then puts the tomato/basil topping on. Oh. My. Yum! My mouth is watering just thinking about it!
Yay! I'm so excited to be the winner! I e-mailed you with my info, but I wanted to leave a comment again saying THANKS!! Love this blog!
thanks for sharing this! I usually follow your recipe to a "t" but alter by adding tomato paste! It reallly enhances the tomato flavor…thanks again!