Homemade Bruschetta Recipe

Homemade Bruschetta

Tomatoes are great for so many reasons. You can use them in a variety of cuisines, and also as an ingredient for homemade skin care. Raw tomatoes contain lycopene, antioxidants, and an abundance of vitamins, including vitamin C and biotin. Yup, tomatoes are pretty awesome little helpers for your skin and heart.

It should be no surprise then that tomatoes are always a staple in our summer garden. Once the weather gets hot, the tomatoes start to ripen quickly, which is both good and bad… The current problem at my house is that there was a heatwave last week. Consequently, there are literally 5 giant bowls of cherry tomato varieties on the island counter right now, and I can only eat so many of them.

One of my favorite things to do when there are too many tomatoes is make bruschetta. It’s quick, easy, and delicious. Plus, there are so many different ways to make bruschetta that you can really have fun with it! Here is my basic recipe:

Homemade Tomato & Basil Bruschetta


  • Ripe tomatoes, any variety
  • Basil leaves, finely chopped
  • Garlic, minced
  • Olive oil
  • Balsamic vinegar
  • Sea salt
  • Black pepper
  • Baguette, cut into half inch slices


  1. Cut tomatoes in half and remove seeds. Chop tomatoes into smaller pieces.
  2. Combine tomatoes, basil, garlic, olive oil, and balsamic vinegar. I like to add the olive oil and balsamic vinegar in a 1:1 ratio, using just enough to fully coat the tomatoes. If there’s too much liquid, your bread will get very soggy. Add basil and garlic to taste. I typically add 5-8 basil leaves and 1-2 garlic cloves, but you can increase or decrease this amount depending on the level of intensity you want.
  3. Add salt and pepper to taste, then allow mixture to sit for 10-15 minutes.
  4. Meanwhile, place baguette slices on a lined baking sheet. Using a pastry brush or sprayer, lightly coat one side with olive oil.
  5. Bake bread at 400ºF until each side is lightly golden, about 5 minutes per side.
  6. Carefully add the tomato mixture to the olive oil side of the bread. Bake for another 5 minutes.

For some variation:

  • Coat the bread with pesto instead of olive oil
  • Add avocado, corn, or olives to the mix
  • Top the bread with cheese before adding the tomato mixture


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