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    Home » Appetizers

    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
    Text overlay: Bruschetta al pomodoro. Platter of tomato bruschetta.

    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

    5 stars

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

    Ingredients

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

    Labeled ingredients for bruschetta al pomodoro.

    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).

    Crostini in air fryer basket.

    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

    Platter of tomato bruschetta.

    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:

    • Warmed Castelvetrano olives
    • Olive tapenade
    • Fried zucchini
    • Fried almond cheese balls
    • Fried artichoke hearts
    • Fried olives
    • Fried squash blossoms

    Serve with any of these main courses:

    • Air fryer ravioli
    • Air fryer eggplant parmesan
    • Air fryer stuffed peppers
    • Creamy gnocchi soup with sausage & kale
    • Smoky vegan corn chowder
    • Grilled tofu with lemon & rosemary
    • Vegan crab cakes

    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.

    Platter of bruschetta by fresh basil and bread.

    If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!

    📖 Recipe

    Tomato bruschetta crostini on platter.

    Bruschetta al pomodoro: Tomato bruschetta

    Author: Cadry Nelson
    5 from 4 votes
    This easy tomato bruschetta appetizer offers the essence of summer. It's made with just a few simple ingredients. Toast the crostini in your choice of the air fryer, grill, or oven.
    Makes about 20 pieces.
    Print Pin Rate
    Prep Time: 11 minutes minutes
    Cook Time: 8 minutes minutes
    Total Time: 19 minutes minutes
    Servings: 10 people
    Course: Appetizer
    Cuisine: Italian, Vegan
    Keyword: air fryer, crostini, finger food, grill

    Ingredients

    • 4 tomatoes medium-sized, diced in medium chunks (about 4 cups)
    • 2 garlic cloves small-sized, minced or zested with a Microplane zester
    • ¼ cup fresh basil cut with kitchen shears or by hand, plus more for garnish
    • 2 teaspoons extra virgin olive oil Plus extra for lightly oiling baguette, if needed
    • 2 teaspoons balsamic vinegar
    • Pinch of salt
    • Dash of pepper
    • 1 baguette cut into ½ inch slices

    Instructions

    • In a medium-sized bowl, combine chopped tomatoes, garlic, basil, extra virgin olive oil, balsamic vinegar, salt, and pepper.
    • Cover the bowl and keep it in the refrigerator for a few hours to allow the flavors to meld.
      (If you’re short on time, you can skip the waiting period.)
      Once you're ready to use the bruschetta, taste it and add an additional splash of vinegar or pinch of salt, if needed.
    • The crostini can be toasted in a variety of ways. Pick either the air fryer, grill, or oven.
    • TO TOAST THE CROSTINI IN THE AIR FRYER: If you like, lightly oil each slice of baguette.
      Put half of the baguette slices in the air fryer. Some overlap is okay.
      Cook at 380 degrees for 3 to 4 minutes, stopping once halfway through to flip. Watch the crostini during the last minute to insure they don't burn.
      Remove the baguette slices, and repeat with the second half.
    • TO TOAST THE CROSTINI ON THE GRILL: Heat outdoor grill to 400 degrees.
      Lightly oil the baguette slices and grill on each side for a few minutes, until brown and toasted. Remove from grill.
    • TO TOAST THE CROSTINI IN THE OVEN: Preheat the oven to 350 degrees.
      Put the baguette slices in a single layer on two baking sheets. Lightly rub oil on the slices.
      Bake for 15 to 20 minutes, stopping to flip the slices halfway through.
    • To assemble the bruschetta, use a slotted spoon to top the crostini with the tomato mixture.
      (If the tomato mixture is extra juicy and you don't have a slotted spoon, pour off any excess liquid by straining the bruschetta with a fine mesh sieve.)
      Garnish with more fresh basil, if you like. Serve on a platter.

    Watch how to make it

    Notes

    Keep leftover tomato mixture in an airtight container in the refrigerator. It will keep for about 4 days. I do not recommend freezing it.
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    Nutrition

    Calories: 85kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Sodium: 156mg | Potassium: 144mg | Fiber: 1g | Sugar: 1g | Vitamin A: 440IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 0.9mg

    Content updated March 28, 2025. Originally posted August 17, 2013.

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    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.

    Reader Interactions

    Comments

      5 from 4 votes (1 rating without comment)

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    1. Sandrine Eifert

      November 24, 2023 at 12:45 am

      5 stars
      Made this for Thanksgiving canapes. It went fast. Thanks for the recipe especially air fry steps. So helpful!

      Reply
      • Cadry Nelson

        November 25, 2023 at 10:13 am

        That’s so nice to hear! I’m glad you and your guests enjoyed it. Thanks for letting me know!

        Reply
    2. Jodie Sorenson

      June 22, 2020 at 11:30 am

      5 stars
      Super easy to make and very delicious!!! Thanks

      Reply
      • Cadry

        June 23, 2020 at 10:40 am

        I’m so glad you enjoyed it, Jodie! Thank you for the feedback!

        Reply
    3. Karly

      June 15, 2018 at 10:20 am

      So delicious! Perfect for summer and when all the tomatoes are ripe!

      Reply
      • Cadry

        June 19, 2018 at 8:01 am

        Definitely, Karly! I’m counting the days.

        Reply
    4. Richa

      August 26, 2013 at 11:54 pm

      gosh i am going to miss the sunshine. it makes all the veggies juicy and fresh. its already getting cloudy out here.. gorgeous bruschetta!

      Reply
      • Cadry

        August 27, 2013 at 10:44 am

        I’m sorry to hear that it’s getting cloudy there already! We’re having a heat wave here. It’s supposed to get up to 100 degrees. I’m hoping that we’ll have some more moderate temperatures to enjoy before fall hits.

        Thanks for the compliments on the bruschetta! I agree that summer makes for the best tasting fruits and vegetables by far!

        Reply
    5. celestedimilla

      August 23, 2013 at 8:57 am

      I love bruschetta, but I haven’t made it in awhile. I’ve been in a rut with cooking, making the same things over and over. But now you’ve reminded me about bruschetta with your lovely recipe. I’ll have to try it! Celeste 🙂

      Reply
      • Cadry

        August 26, 2013 at 10:12 am

        It’s so easy to get in a rut, especially in the summer when there are so many more fun things to be doing outside. If you make the bruschetta, I hope that you enjoy it!

        Reply
    6. veganmiam.com

      August 21, 2013 at 1:58 pm

      Beautiful and refreshing! I’ve been seeing so many tomatoes (all kinds, green, mixed, red, orange) lately here in Spain including the red peppers (big and small).

      Reply
      • Cadry

        August 22, 2013 at 10:06 am

        How lovely! I hope you’re having a fabulous time!

        Reply
    7. Maggie Muggins

      August 21, 2013 at 10:08 am

      I’d store away a bottle of sunlight to open when the days have grown the shortest. Plus all the summer fruit, yup, all of it. I’m not picking any favourites here 😉 bruschetta is one of my favorite summer recipes, it’s so simple and with fresh summer tomatoes it tastes incredible!

      Reply
      • Cadry

        August 21, 2013 at 10:29 am

        Aren’t the tomatoes amazing right now? We can hardly keep up with our appetites for them! I need to start buying them by the box!

        I totally agree about storing away sunlight for short, dark days. I think that’s the hardest time of the year!

        Reply
    8. Shell

      August 20, 2013 at 1:13 pm

      5 stars
      I made the bruschetta last night. It was FABULOUS! It looked and smelled too good to let it sit overnight. 🙂

      Reply
      • Cadry

        August 21, 2013 at 10:27 am

        Yay! I’m so glad to hear that, Shell!

        Reply
    9. Bobbie {the vegan crew}

      August 20, 2013 at 11:44 am

      Had you experimented, your snowballs may have turned to ice blocks, but you still had me beat in the snowball preserving arena. When I was super little, I was so incredibly saddened when I discovered that the snowballs I had carefully placed in a ziplock and stored away in my toy box for later use had disappeared (and left behind what I can only imagine were some incredibly soggy dolls). You live, you learn. 🙂

      I love the imagery of preserving one season’s pleasures and bounties in a time capsule to open in the midst of another. It’s making me smile just thinking about — after trekking into the house on a cold, snowy day — opening up a jar to experience a little bit of summer.

      PS. The bruschetta looks lovely!

      Reply
      • Cadry

        August 21, 2013 at 10:30 am

        Aw, that’s such a cute story! I can only imagine the disappointed look on your face when your snowballs were replaced with puddles.

        Reply
    10. Andrea

      August 19, 2013 at 5:23 pm

      Yum. I can almost smell the heady scent of fresh tomatoes, basil and grilled bread. I once did kind of a cross between your snowballs, and preserving ripe summer tomatoes. I popped a bunch of beautiful, ripe tomatoes in the freezer. Then when I removed one in the winter, it looked startlingly like a fresh tomato — except it was hard as a rock. It was thrilling, though, to see it! I put it into a pot of soup and enjoyed a little bit of preserved summer.

      Reply
      • Cadry

        August 19, 2013 at 8:47 pm

        In the deepest, darkest part of winter, it really is the little things! I love the image you painted of opening your freezer to the sight of a whole tomato. It reminds me of last winter when our Co-op suddenly had local, organic basil! Apparently, some farm here has a greenhouse, and it was like a gift to get that taste of summer while the earth was still covered with snow.

        Reply
    11. Ashley F.

      August 19, 2013 at 10:58 am

      What a lovely sentiment! I enjoy your writing so much and your bruschetta looks delish!

      Reply
      • Cadry

        August 19, 2013 at 11:09 am

        Thank you, Ashley! It warms me to hear that.

        Reply
    12. Kelly @ Vegan Iowan

      August 19, 2013 at 9:48 am

      These look beautiful! I just had bruschetta last weekend, but didn’t even think to grill the bread. I’ll spare myself turning on the oven next time!

      Reply
      • Cadry

        August 19, 2013 at 10:13 am

        Thank you, Kelly! Yes, the bread is great on the grill, and we often use garlic sourdough instead of a baguette for extra garlicky goodness. When we’re already outside grilling vegetables, it makes it that much easier to keep an eye on them. Plus, everything tastes better on the grill!

        Reply
    13. Shell

      August 19, 2013 at 9:37 am

      You totally read my mind, Cad! We have a ton of tomatoes that multiple people have given to us. When I asked Josh yesterday morning what he thought I should make with them, he said bruscetta. Now I don’t have to spend time searching for a recipe!

      Reply
      • Cadry

        August 19, 2013 at 10:11 am

        Lucky you! I hope that you enjoy the bruschetta! Let me know how it goes. 🙂

        Reply
        • Shell

          August 30, 2020 at 8:49 pm

          I used your recipe again today. As always, a great way to use fresh tomatoes this time of the year!

          Reply
    14. Joey

      August 19, 2013 at 9:36 am

      Such a pretty post! If I could pack up one thing to travel across the seasons, it’d be English asparagus – it’s gorgeous, but the season is so short, and so erratic because of the weather!

      Reply
      • Cadry

        August 19, 2013 at 10:10 am

        Oh, excellent choice! I couldn’t agree more! Asparagus season is way too short, and it’s one of my very favorite vegetables. I’m so excited when it’s here, but it’s gone much too quickly!

        Reply
    15. Caitlin

      August 19, 2013 at 7:54 am

      i LOVE bruscetta! it reminds me of when i went to spain and they always automatically put “tomato bread” on the table (but then charge you for it :P).

      Reply
      • Cadry

        August 19, 2013 at 10:09 am

        That is so funny! It’s a good thing you like it, I guess, since you were going to be paying for it regardless!

        Reply
    16. Mel

      August 19, 2013 at 1:01 am

      I love this post so much as my seasons are out of whack with the Northern Hemisphere and I’ve been coveting bloggers summery recipes from my cold dark home for what seems like forever! Thankfully spring isn’t too far away…

      A time capsule is a wonderful concept to embrace the best of both seasons – juicy red tomatoes and basil would be high on my list to put in it. Your bruschetta looks gorgeous!

      Reply
      • Cadry

        August 19, 2013 at 10:08 am

        Thanks so much, Mel, for all the kind words!

        “Thankfully spring isn’t too far away…” Ah, your hope is my sadness! I was just telling someone the other day that I would enjoy fall a whole lot more if it was immediately followed by spring. Knowing that those crisp autumn leaves takes us one step closer to shoveling and cold makes me less inclined to enjoy the changing seasons.

        Reply
    17. luminousvegans

      August 18, 2013 at 4:33 pm

      I love this simple bruschetta recipe! Bruschetta is so wonderful because it is so minimal yet it is bursting with flavor. Plus it is a great way to take advantage of summer tomatoes and basil.

      Reply
      • Cadry

        August 19, 2013 at 10:04 am

        So true! During this time of year when tomatoes are at their best, I’m more inclined to just get out of their way and let them shine. A little bit of balsamic, salt and pepper enhances their flavors without masking them. Plus, when tomatoes are in season, I want to eat my weight in them. This gets me one step closer! 🙂

        Reply
    18. Hannah

      August 18, 2013 at 3:19 pm

      You can have all the summer tomatoes, but I’m taking an entire winter’s worth of raspberries and plums with me.

      Reply
      • Cadry

        August 18, 2013 at 3:49 pm

        You can totally have the plums, but we’re going to need to have further discussions where the raspberries are concerned…

        Reply
        • Hannah

          August 20, 2013 at 5:00 pm

          NOPE SORRY DONE DEAL. Tomatoes yours, raspberries mine. Move along. 😉

          Reply
          • Cadry

            August 21, 2013 at 10:26 am

            You’re hardcore! I have to respect that.

            Reply
    19. Abby

      August 18, 2013 at 10:22 am

      Even though squash and tomatoes in my garden are threatening to take over the yard, I’m not a huge fan of tomatoes (I know…craziness.) But my mom loves them and uses them for cooking. I just wanted to say your photos are gorgeous. The colors are so vibrant and alive! I’m sure your bruschetta is delicious 😉

      Reply
      • Cadry

        August 18, 2013 at 3:48 pm

        Thanks so much, Abby! That’s really nice to hear. I got a new camera for my birthday, and so I’ve been playing with it. 🙂

        Reply

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    I'm a longtime vegan, but I grew up eating a standard American diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

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