Classic Tomato Basil Bruschetta with Balsamic Drizzle

Why You’ll Love This Recipe

• Bright, peak-summer flavors: juicy tomatoes, fragrant basil, and good olive oil.
• Classic technique: garlic-rubbed toast delivers big flavor with minimal effort.
• Make it fast: ready in 25 minutes with simple pantry staples.
• Perfect for gatherings: easy to scale and assemble right before serving.

Grocery List

• Produce: Vine-ripened tomatoes, fresh basil, 2 large garlic cloves
• Dairy: None (classic). Optional: fresh mozzarella or Parmesan for serving.
• Pantry: Baguette, extra-virgin olive oil, balsamic vinegar, kosher salt, black pepper, flaky sea salt

Full Ingredients

Tomato-Basil Topping

• 1 1/2 lb (680 g) ripe vine tomatoes, cored, seeded, small dice
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp kosher salt, or to taste
• 1/4 tsp freshly ground black pepper
• 1 cup loosely packed fresh basil leaves, torn just before using

Garlic-Rubbed Toasts

• 1 baguette (about 12 oz / 340 g), cut into 12–16 slices, 1/2-inch thick
• 3 tbsp extra-virgin olive oil, for brushing
• 2 large garlic cloves, halved lengthwise

To Finish

• Flaky sea salt (about 1/2 tsp total)
• Extra balsamic vinegar and olive oil, for drizzling

Step-by-Step Instructions

Step 1: Preheat and prep the bread

Heat the oven to 425°F (220°C) with a rack in the middle. Arrange the baguette slices on a large rimmed sheet pan. Brush both sides with the 3 tablespoons of olive oil, making sure the surfaces are lightly coated to help them crisp and brown evenly.

Step 2: Mix the tomatoes

Core and seed the tomatoes to remove excess liquid, then dice them small for easy piling. In a bowl, combine the tomatoes, 2 tablespoons olive oil, balsamic vinegar, kosher salt, and black pepper. Stir gently and let stand for 10 minutes to marry the flavors.

Step 3: Toast the bread

Bake the oiled slices for 8–10 minutes, flipping halfway through, until the tops are crisp and the edges are golden. If you like a bit more color, broil for 20–30 seconds at the end, watching closely to prevent burning.

Step 4: Drain and add basil

Transfer the tomato mixture to a fine strainer for 2–3 minutes to shed extra juices. This keeps the toasts from getting soggy. Return the tomatoes to the bowl and fold in the torn basil just before assembling so it stays bright and fragrant.

Step 5: Rub with garlic

While the toasts are still hot, lightly rub the top of each with the cut side of a garlic clove. A quick 1–2 passes is enough to perfume the bread without overpowering the tomatoes.

Step 6: Assemble and finish

Spoon the tomato-basil mixture generously onto each toast. Drizzle with a touch more balsamic and olive oil. Sprinkle with flaky sea salt to add crunch and lift the flavors. Serve immediately while the bread is crisp and the topping is vibrant.

Pro Tips

• Seed the tomatoes: Removing watery pulp keeps the topping concentrated and the bread crisp.
• Drain briefly: A quick strain right before assembling prevents soggy toasts.
• Rub while warm: Warm bread absorbs garlic aroma best—just a quick pass of the clove.
• Use good olive oil: A peppery, fruity extra-virgin oil makes a big difference in this simple dish.
• Finish with flaky salt: Those delicate crystals add texture and a final pop of flavor.

Variations

• Grilled bruschetta: Grill oiled bread over medium-high heat 1–2 minutes per side for smoky char lines.
• White balsamic twist: Swap balsamic for white balsamic to keep the colors ultra-bright and the flavor slightly lighter.
• Caprese style (not classic): Add thin slices of fresh mozzarella under the tomatoes, then finish as directed.

Storage & Make-Ahead

Keep components separate for best texture. The tomato mixture can be prepared up to 4 hours ahead and kept covered at cool room temperature, or refrigerated up to 24 hours (bring to room temperature before serving and re-season with salt). Toasts can be baked 1 day ahead; cool completely and store airtight, then re-crisp at 350°F (175°C) for 3–5 minutes. Assemble just before serving. Once topped, bruschetta is best within 15 minutes.

Nutrition (per serving)

Approximate for 1 serving (about 2–3 toasts): 280 calories; 12 g fat; 34 g carbohydrates; 6 g protein; 3 g fiber; 490 mg sodium. Values will vary based on bread size, oil used, and finishing salt.