Best Tomato Bruschetta

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This Best Tomato Bruschetta I have made for years and years. I love the added ingredients to this, like sundried tomatoes and roasted red peppers. Plus, I add a little sweetness from sweet onion and balsamic vinegar. This really is the best tomato bruschetta, and I am proud to share it with you.

If you love bruschetta, you have to try this one!!! Also, try our Bruschetta Caprese or our Cheesy Chicken Bruschetta.

What is Bruschetta?

The word Bruschetta, in Italian, means to “roast over coals” and, therefore, refers to the bread itself. Bruschetta can be simply drizzled with olive oil and rubbed with garlic, but most times it is seen with a tomato topping. Other toppings can be cured meats, cheeses and vegetables.

Why I Love This Recipe

Easy to make
You will get rave reviews
Easily portable, assemble and serve
Pretty at any time of the year
Popular recipe that so many people love

HELPFUL ITEMS FOR THIS RECIPE

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Chef Knife 7 Inch Kitchen Knife Ultra Sharp Santoku Knife

Organic Bamboo Cutting Board Set of 3

Acacia Wooden Cheese Serving Board with Handle – 16.5″, Oval

Horizontal close-up of tomato bruschetta.

Ingredients for Tomato Bruschetta

Ingredients

Tomatoes – You can use any tomato that you find to be ripe and flavorful. Some of my favorites, besides homegrown, are on-the-vine tomatoes or Roma.

Sweet white onion – I love using a sweet onion in this so it doesn’t overpower the other ingredients.

Garlic – You want this to taste garlicky but not overpowering. I use large cloves, but not enormous ones.

Roasted red pepper – You can use either jarred or freshly roasted and peeled and seeded. Definitely use roasted pepper as fresh is too much for the tomato mixture.

Sundried cherry or regular tomatoes – I use the ones that are packed in oil. The oil itself has so much flavor, too.

Fresh basil – Fresh herbs in a recipe like this are a must. I grow herbs year-round indoors and out. They are simple to grow and save you a ton of money from buying them.

Fresh oregano – Again, this applies to the oregano, but in a pinch, you can use dried.

Parmesan cheese – Always grate the cheese yourself. Buying pre-grated has a different flavor altogether.

Extra virgin olive oil – You taste this oil in the bruschetta, so you want a good quality oil for this recipe.

Balsamic vinegar – This adds not only a tang but a sweetness. Just a small amount does the trick.

Salt and pepper to taste – As always, I like a good salt, like Kosher or Sea Salt, and freshly ground pepper.

Baguette – Sliced and brushed with olive oil and toasted.

How to Make Tomato Bruschetta

Bruschetta

Preheat oven to 400F.

To toast the bread, first slice slightly diagonally and then brush both sides with olive oil. Place on a baking sheet in a single layer. Bake for 10-12 minutes until golden and toasty-looking.

Bruschetta Topping

Dice roasted pepper, sundried tomatoes, basil, and oregano.

Fold in all the other ingredients except the bread, of course, and refrigerate to let the flavors meld.

Bring back to room temperature before serving on the toasted baguette. So very good!!

Bruschetta served with a fresh basil leaf.

Recipe Pro Tips!

FAQS

Here are a couple of tips. When I mention parmesan cheese in any recipe, I always, always use Parmigiano Reggiano, it is “the undisputed king of cheeses”, at least when you are cooking Italian food! Buy the block and grate it yourself. This will always give you the best results and flavor.

If I mention olive oil, I always use extra virgin, but I do buy a less expensive one for everyday cooking/frying and an expensive one used for drizzling and where the taste of the olive oil is really important, like in this recipe.

Do You Want More Italian-Inspired Appetizers?

We love Italian-inspired recipes for an appetizer. Here are some of our favorites.

Pin it HERE!!

Pin it HERE!!

Best Ever Bruschetta

Tara Noland

This bruschetta has so many layers of flavors and full, robust garlic, too!! The added red pepper and sundried tomatoes added so much more color.

5 from 4 votes

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Prep Time 20

Cook Time 10

Total Time 30

Course Appetizer

Cuisine Italian

Servings pieces

Calories 84 kcal

Ingredients

3 tomatoes diced
2 Tbsp. sweet white onion finely diced
2 cloves garlic minced
1 roasted red pepper jarred or freshly roasted and peeled and seeded
1/4 cup sundried cherry or regular tomatoes in oil
1/4 cup fresh basil
1 Tbsp. fresh oregano
1/4 cup parmesan grated
2 Tbsp. extra virgin olive oil
1 tsp. balsamic vinegar
salt and pepper to taste
Baguette sliced and brushed with olive oil and toasted

Instructions

Preheat oven to 400F.
To toast the bread, first slice slightly diagonally and then brush both sides with olive oil. Place on a baking sheet in a single layer. Bake for 10-12 minutes until golden and toasty-looking.
Dice roasted pepper, sundried tomatoes, basil, and oregano.
Fold in all the other ingredients except the bread, of course, and refrigerate to let the flavors meld.
Bring back to room temperature before serving on the toasted baguette. So very good!!