Bruschetta al pomodoro: Tomato bruschetta

Updated: Apr 3, 2025 · Published: Sep 8, 2022 by Cadry Nelson · This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. · 41 Comments

Jump to recipe Watch video

Bruschetta al pomodoro is an appetizer that highlights the best of summer.

This tomato bruschetta recipe is made simply with ripe tomatoes, fragrant basil, garlic, balsamic vinegar, oil, salt, and pepper on toasted bread. So easy!

Toast the bread slices in the air fryer, grill, or oven.

Bruschetta al pomodoro on platter & garnished with basil.

When tomatoes and basil are overflowing at the farmers market, I can’t think of a better way to use them than in bruschetta al pomodoro.

This classic appetizer is:

Quick
Healthy
Delicious
Colorful
Naturally vegan

While many people assume bruschetta refers to the tomato topping, it actually relates to the toasted bread underneath.

For bruschetta, you can add whatever toppings you enjoy (like my asparagus bruschetta).

But ruby red tomatoes are a fantastic option – especially when they’re in season.

In this post:

Jump to:

Why readers love this recipe
Ingredients
Step by step instructions
Tips for success
Make it your own
Serving ideas
FAQ
📖 Recipe

Why readers love this recipe

“Super easy to make and very delicious!!! Thanks!” – Jodie

Ingredients

Here are the ingredients you will need for this easy bruschetta recipe.

Tomatoes: Fresh, in season tomatoes are best. Because it’s the dominant flavor, go for really sweet and juicy tomatoes like heirloom or vine varieties.

Garlic: Choose firm garlic that doesn’t have dark spots. It should feel firm to the touch, not hollow.

Basil: Fresh basil is a must. Dried won’t work here.

Extra virgin olive oil: Pick a high-quality EVOO with a flavor you enjoy.

Balsamic vinegar: Fig is my favorite, but any quality balsamic you like works.

Salt & pepper: Finishing with salt and pepper brings the flavors to life.

Baguette: Choose a mildly flavored bread that won’t take focus away from the topping. Think ciabatta or French, Italian, or sourdough baguettes. Save the grainy, whole wheat breads for another day.

Tip: Pick a bread that isn’t overly soft. And remember to toast it. Otherwise, the toppings can make the bread soggy very quickly.

Step by step instructions

Here’s how to make the recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

Bowl of tomatoes, basil, garlic, and vinegar.

Put the following in a medium-sized bowl:

Chopped tomatoes (Seeds removed, if desired)
Minced garlic (I recommend using a grater zester or garlic press)
Chopped basil (Fresh is a must!)
Extra virgin olive oil
Balsamic vinegar
Salt
Pepper

Stir to combine.

Bowl with tomatoes, basil, garlic, vinegar, and EVOO.

Cover the bowl. Refrigerate for a few hours to allow the flavors to meld.

(Short on time? You can skip the waiting period.)

Baguette cut into slices by bowl of tomato mixture.

Cut a baguette into ½ inch slices. Lightly oil each slice (optional).

Toast the bread in the air fryer, oven, or on the grill. Stop halfway through to flip the slices for even heating.

Before serving, taste the tomato mixture. If desired, add another splash of vinegar or pinch of salt.

Use a slotted spoon to top the toasted bread with tomatoes. If you like, garnish with more fresh basil for optimum color. Serve on a platter.

Tips for success

Tomato bruschetta on platters by yellow napkin.

Here are some tricks to make your bruschetta al pomodoro the best it can be.

Use the tastiest tomatoes you can find

In the summer, I recommend full-sized tomatoes.

But off season, cherry tomatoes work well, because they keep their sweet flavor even in the winter.

Tear basil by hand or cut with shears

When preparing the basil, use kitchen shears to cut the basil into small pieces. Or tear the fresh basil leaves by hand.

Basil chopped with a knife goes black more quickly, which looks less appealing.

Drain excess liquid

If the bruschetta is extra juicy & you don’t have a slotted spoon, pour off any excess liquid by straining the tomatoes with a fine mesh sieve.

I recommend saving the strained tomato liquid. The tomato juice is delicious to drink on its own, or dip warm bread into it. Or you can add it to dressings, sauces, or stews.

Make it your own

Tomato bruschetta on platter with bowl of tomato mixture.

You can make this delicious antipasto your own by varying the ingredients, amounts, or cooking methods.

If you don’t like tomato seeds, gut the tomatoes before chopping.
For less intense garlic flavor, rub a cut garlic clove onto each piece of bread instead of mixing it with the tomatoes.
Add a small amount of chopped onion to the tomato mixture. (The vinegar & salt will make the flavor milder with time.)
Vary the way you toast the bread – either in the air fryer, oven, or on the grill.
Add a layer of shredded vegan mozzarella cheese after flipping the toasts for cheesy bread, and cook until melted.
Finish the bruschetta with a drizzle of balsamic glaze for flourish & added flavor.

Serving ideas

Bruschetta is a lovely light snack on its own, served with a salad, or soup. It also pairs well with an Italian dinner.

Serve with finger foods & appetizers:

Serve with any of these main courses:

FAQ

How do you pronounce bruschetta?

Bruschetta is pronounced broo-skeh-ttah. Remember that “ch” is pronounced as “k” in Italian. Think Chianti or zucchini.

Can bruschetta be made ahead of time?

The tomato mixture can be prepped a few days in advance. Keep it in a covered bowl in the refrigerator until you’re ready to serve.

I don’t recommend assembling the toasts until guests have arrived. That way the bread will stay as crisp as possible and won’t become soggy.

Should you remove the tomato seeds for bruschetta?

Although many people do gut tomatoes for bruschetta, I prefer not to remove the seeds.

The juice around the tomato seeds has so much intense flavor. Plus, when you store the tomato mixture, that extra liquid keeps everything moist.

Simply use a slotted spoon when compiling the toasts. Or drain the tomato mixture with a fine mesh sieve.

Is it standard to include minced garlic in bruschetta?

No, most bruschetta recipes recommend rubbing a clove of cut garlic onto the toasts. But I love more pronounced garlic flavors.

I prefer to put finely minced garlic in the mix with the tomatoes, like an Italian version of tomato salsa.

More Appetizers

About Cadry Nelson

Cadry Nelson is the writer, recipe creator, and photographer behind Cadry’s Kitchen, and the author of Living Vegan For Dummies, 2nd Edition. Since launching her blog in 2009, Cadry has been making plant-based cooking approachable, and reimagining classic comfort foods. Her work has been featured in NBC News, Buzzfeed, Yahoo, Parade, VegNews, and more. She regularly appears on local TV shows, demonstrating to a broad audience how easy vegan cooking can be.

Comments

5 from 4 votes (1 rating without comment)