Easiest Tomato Bruschetta

Okay I have a lot of favorite dips (I’m a snack girl, what can I say?), but this Bruschetta has gotta be my all time favorite. Toasty bread topped with fresh marinated tomatoes with garlic and basil and parm. Ugh I love it. So few ingredients, so few steps, so much flavor. It’s the easiest flavor bomb you’ll ever make … I promise.

Tomato Bruschetta stop toasted baguette slice

How to Make Bruschetta

Toast Time

First, we got the bread. I like to start with the bread for the fastest process possible. Most Bruschetta recipes advise you to broil the bread, which paves the way for easily burnt bread. So instead of adding stress to this cooking process, I like to take my time with the bread and toast it at a nice 400*F . After preheating the oven, cut up some italian or french bread, any higher quality bread really, into 1-inch thick slices and drizzle each slice with just a bit of olive oil. Bake the bread for about 7-10 minutes, or until it’s all toasty and golden brown around the edges. 

a bowl of tomato bruschetta next to toasted slices of baguette

Onto the Fresh Summer Tomatoes

While the bread is baking, we’ll get started on the actual bruschetta mix. It’s really simple — it’s got chopped tomatoes, garlic, salt and pepper, oil and vinegar, fresh basil and fresh parm. First goes the tomatoes. I love to use roma tomatoes and diced ‘em up, but really any kind of tomato will work here. You could dice up a beefsteak tomato or halve cherry tomatoes. You could even do a mix of different kinds of tomatoes! Endless options.

After the tomatoes are chopped up, add in salt + pepp, olive oil, balsamic vinegar, and minced garlic. Mix well.

If serving right away, add in the fresh basil and fresh grated parmesan cheese and mix everything together. Set the bowl of bruschetta out with the warm, toasty bread and enjoy! 

a bowl of tomato bruschetta topped with fresh basil

Prep This Bruschetta Ahead of Time

This Bruschetta is really good eaten right away, but it’ll get even better if you give the mix time to marinate. Try prepping Bruscehtta for an even more flavorful snack. 

All you have to do is prep the tomato mixture with or without the basil and parm. I personally like to wait until serving time to add in these two for freshness, but it works either way. The tomato mix will last in your fridge for about 3-4 days. 

Then when it’s time to serve, just toast up some bread drizzled with a little olive oil and voila! If prepping just for yourself for a snack for the week, you can use any bread really. I’ve used bagels, freezer garlic bread, rolls — anything that’ll toast nicely.

Thanks so much for stopping by! If you make this recipe or have any questions, let me know! Leave a comment below or tag me @annietortellini on Instagram!

Tomato Bruschetta stop toasted baguette slice

Easiest Tomato Bruschetta

Deliciously marinated tomatoes make the simplest, tastiest bruschetta you can have!
Servings: 4
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins


  • 4 roma tomatoes diced or roughly chopped
  • 2 cloves of garlic minced
  • ¼-½ C extra virgin olive oil
  • 2 Tbs balsamic vinegar
  • ½ tsp salt + pepper
  • 2 Tbs fresh basil chopped or sliced
  • 2 Tbs fresh grated parmesan cheese
  • 1 loaf of bread like French, Italian or baguette sliced into 1 inch slices


  • Mix together the chopped tomatoes, minced garlic, olive oil, balsamic vinegar, salt and pepper. Cover and refrigerate until serving. Once ready to serve, top with fresh basil and parm cheese.
  • Before serving, toast the bread. Preheat oven to 400°F. Spread sliced of bread on a sheet pan, drizzle lightly with olive oil and bake/toast for about 10 minutes, until toasty.


For serving, put out the bowl of bruschetta with a spoon alongside the toast for a serve yourself situation. 
Course Appetizer, Dip, Side Dish, Snack
Cuisine Italian
Keyword 20 Minutes, Summer, Vegetarian

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