I consider this the best bruschetta recipe because it's so easy and delicious. The crispiness of the crostini is balanced with the juiciness of the tomatoes. It's an umami flavor bomb of tomato, garlic, and basil with each bite.

When I took the plunge to start my blog, I asked my best friend for ideas of what I should publish in my initial batch of recipes. Without hesitation, she said “Your bruschetta. You made it for me in high school and I still remember it to this day.”

Wanna know makes this the best bruschetta recipe? Garlic. An insane amount of garlic is what gives the dish the “OOMPH” you’re looking for in your next meal.

As I started my journey to eat more wholesome foods, I made bruschetta frequently. the flavors of the ingredients are so complementary to each other. It’s an explosion of umami with each bite. Because it’s such a simple dish to make, it's not uncommon for me to make a big batch for potlucks or gatherings with friends and family. (Gatherings; who remembers these from our Pre-COVID 19 days??)

overhead shot of all the ingredients used to make the best bruschetta recipe

If you’re looking for a Whole 30 or Paleo compliant meal, feel free to omit the bread and serve the tomato mix with some grilled protein instead. I love pairing this will salmon or chicken.

Simple Ingredients:

4 plum tomatoes, diced
1 bunch of basil leaves, thinly sliced
6 garlic cloves, minced
2 tbsp of balsamic vinegar
3 tbsp olive oil
Salt and pepper to taste
1 large baguette or bread of your choice

Quick and Easy Instructions

Preheat oven to 350 degrees.
Mix the tomatoes, basil, and garlic into a bowl.
Add 2 tbsp of balsamic vinegar, 2 tbsp of olive oil, salt, and pepper to the bowl. Mix evenly and add additional salt until you’ve reached your desired taste.
Place the bowl into the refrigerator and let it sit for an hour. The flavors are more intensified if you’re able to let it sit overnight.
Slice the bread into ½ pieces and use a brush to coat the top layer with olive oil. Lay the pieces of bread onto a baking sheet and pop it into the oven. Let it bake in the oven for about 5 minutes or until the bread is nice and toasty.
Remove the bread from the oven and spoon the tomato salad mixture onto the pieces of bread. Serve immediately.
If you’re making this as an appetizer for a group gathering, feel free to leave the tomato salad and bread plated separately. To prevent the bread from getting soggy, let guests serve themselves.

Cooking Notes for the Best Bruschetta Recipe

You can make this recipe ahead of time. If refrigerated, it's best to consume within a 48 hour window. Older batches are still edible, but it will not taste as fresh after two days.
With leftover bruschetta, you can mix it with some chicken breast, throw it on a baking sheet, and pop it in the oven. It makes a super quick and yummy meal!
Bread: baguettes are good for this because of its bread to crust ratio. Whenever I feel like changing it up, I'm a sucker for sourdough bread.

Print Recipe

The Best Bruschetta Recipe with Baked Crostini

The crispiness of the crostini is balanced with the juiciness of the tomatoes. It's an umami flavor bomb of tomato, garlic, and basil with each bite.

Course: Appetizer

Cuisine: italian inspired

Keyword: basil, bread, fresh, garlic, toamto

Ingredients

2 cups plum tomatoes Diced. You can use other types of tomatoes too!
1 bunch basil leaves Thinly slice. It comes out to about 1 cup loosely packed.
6 cloves garlic Minced
3 tbsp olive oil
2 tbsp balsamic vinegar
1 large baguette Sliced. You can use any type of bread.
salt and pepper to taste

Instructions

Preheat oven to 350 degrees.
Mix the diced tomatoes, thinly sliced basil, and minced garlic into a bowl.
Add 2 tbsp of balsamic vinegar, 2 tbsp of olive oil, salt, and pepper to the bowl. Mix evenly and add additional salt until you’ve reached your desired taste.
Place the bowl let it sit for an hour. The flavors are more intensified if you’re able to let it sit overnight in the fridge.
Slice the bread into ½ pieces and use a brush to coat the top layer with olive oil. Lay the pieces of bread onto a baking sheet and pop it into the oven. Let it bake in the oven for about 5 minutes or until the bread is nice and toasty.
Remove the bread from the oven and spoon the tomato salad mixture onto the pieces of bread. Serve immediately.
If you’re making this as an appetizer for a group gathering, feel free to leave the tomato salad and bread plated separately. To prevent the bread from getting soggy, let guests serve themselves.