Classic Tomato Bruschetta from Flavour & Savour

Quick Classic Tomato Bruschetta

A quick and easy recipe for classic tomato bruschetta, a popular Italian appetizer.
Course Appetizer
Cuisine American, Canadian, Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Calories 96kcal
Author Flavour & Savour


  • 2 cups fully ripe tomatoes, seeded and finely chopped
  • 10 basil leaves, chiffonade*
  • 2 cloves garlic, minced
  • 1 - 2 tbsp extra-virgin olive oil
  • 1-2 tbsp balsamic vinegar (optional)
  • coarse salt and freshly ground pepper to taste
  • 8 slices fresh baguette
  • olive oil for brushing bread slices


  • Prepare tomatoes and mix with basil, garlic, olive oil, balsamic vinegar, salt and pepper. Set aside to allow flavours to blend for an hour or more.
  • Preheat oven to 350°F.
  • Make the crostini. Slice the baguette in ½ inch slices. Brush both sides with a little olive oil and place on a parchment paper lined baking sheet.
  • Bake for 10 minutes. Remove the tray from the oven, turn the slices over and bake for another 5 minutes or until just slightly crispy. The crostini should still be soft on the inside.
  • Just before serving, top crostini slices with 2 heaping tablespoons of the bruschetta mixture. Garnish with additional basil, a sprinkle of coarse salt and a drizzle of olive oil, if desired. Serve immediately.
  • Alternatively, serve the bruschetta mix in a bowl and allow guests to make their own crostini. This option avoids possible soggy bread if the crostini sit too long.


* To chiffonade basil, stack the leaves, roll them into a tube and then slice into thin ribbons.


Calories: 96kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Sodium: 198mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 335IU | Vitamin C: 5.4mg | Calcium: 30mg | Iron: 1mg