The short answer: This bruschetta recipe is the classic Italian appetizer: crisp, garlicky toasted bread topped with juicy chopped tomatoes, fresh basil and good olive oil. Toast ½-inch slices of baguette, rub them with a cut garlic clove, then spoon on a mix of diced tomatoes, basil, olive oil, a little balsamic vinegar and salt just before serving. It takes about 25 minutes and looks beautiful on a holiday appetizer table.
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Below you'll find exact amounts, toasting methods, holiday topping ideas, and make-ahead tips so the bread stays crunchy.
One recipe makes about 24 pieces, enough for 8 to 12 people as an appetizer.
Bruschetta ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Baguette or rustic Italian loaf | 1 (about 12 ounces) | Day-old is fine |
| Ripe tomatoes | 1½ pounds (about 6 Roma) | Or 2 pints cherry tomatoes |
| Fresh basil | ¼ cup, thinly sliced | Add just before serving |
| Garlic | 2 cloves | 1 minced, 1 halved for rubbing |
| Red onion or shallot | 2 tablespoons, minced | Optional |
| Extra virgin olive oil | ¼ cup, plus more for brushing | |
| Balsamic vinegar | 1 teaspoon | Or a drizzle of balsamic glaze |
| Kosher salt and pepper | ½ teaspoon salt, to taste |
How to make bruschetta
- Prep the tomatoes. Rinse the tomatoes under running water, as the FDA's produce safety guide recommends, then seed and dice them. Toss them with ½ teaspoon of salt in a strainer and let them drain for 15 minutes.
- Toast the bread. Heat the oven to 425°F. Slice the bread ½ inch thick on a diagonal, brush both sides lightly with olive oil, and bake on a sheet pan for 6 to 8 minutes, turning once, until golden and crisp.
- Rub with garlic. While the toasts are warm, rub the tops with the cut side of a halved garlic clove.
- Mix the topping. Combine the drained tomatoes, minced garlic, onion, olive oil, balsamic vinegar, basil and pepper. Taste and add salt.
- Top and serve. Spoon the topping onto the toasts right before serving, or set it out in a bowl with the toasts on the side.
Ways to toast bruschetta bread
| Method | How | Time |
|---|---|---|
| Oven | 425°F on a sheet pan, turn once | 6 to 8 minutes |
| Broiler | High, on the top rack, watch closely | 1 to 2 minutes per side |
| Grill or grill pan | Medium-high, for char marks | 1 to 2 minutes per side |
| Air fryer | 375°F in a single layer | 3 to 4 minutes |
Bruschetta topping ideas
- Classic tomato basil: the recipe above, finished with balsamic glaze if you like.
- Caprese bruschetta: add small mozzarella pearls for red, white and green Christmas colors.
- Cranberry ricotta: whipped ricotta topped with cranberry relish and a sprinkle of orange zest.
- Pear, blue cheese and honey: thin pear slices, crumbled blue cheese and a drizzle of honey.
- White bean and rosemary: mashed cannellini beans with olive oil, garlic and fresh rosemary.
- Mushroom and thyme: sautéed mushrooms with garlic, thyme and a splash of sherry vinegar.
Tips for the best bruschetta
- Use ripe tomatoes. In the winter, cherry or grape tomatoes taste sweeter than large tomatoes.
- Drain the tomatoes. Salting and draining keeps the topping from flooding the bread.
- Toast all the way through. Crisp toasts hold up longer under the topping.
- Add basil last. Cut basil darkens quickly once it's mixed with salt and acid.
- Set up a bruschetta bar. Offer two or three toppings and a basket of toasts so guests build their own.
Serving bruschetta safely at a party
Chopped tomatoes and cheese toppings are perishable once they're cut. The USDA's leftovers guidance says to keep cold food at 40°F or below and not to leave perishable food at room temperature for more than 2 hours. For a long party, set out a small bowl of topping and refill it from the refrigerator, or nest the bowl in a larger bowl of ice. Store leftover topping covered in the refrigerator and use it within a day or two.
Build the holiday appetizer table
Bruschetta pairs well with baked brie, buffalo chicken dip and a cheese board. See our Christmas appetizers, Thanksgiving appetizers, Christmas party food and New Year's Eve ideas for the rest of the menu. For a fuller classic party-bites list, see our hors d'oeuvres guide.
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Frequently asked questions
What is bruschetta? Bruschetta is an Italian antipasto of grilled or toasted bread rubbed with garlic and drizzled with olive oil. The word refers to the toasted bread itself, and it's pronounced broo-SKEH-tah. The best-known version in the U.S. is topped with chopped fresh tomatoes, basil and olive oil, but in Italy it's also served with beans, mushrooms, greens or just good oil and salt.
What bread is best for a bruschetta recipe? The best bread for a bruschetta recipe is a rustic Italian loaf or a French baguette with a firm crust and an open, chewy crumb. Slice it about ½ inch thick on a diagonal. Day-old bread works especially well, because it toasts crisp without turning hard. Soft sandwich bread gets soggy quickly under juicy tomatoes, so it isn't a good choice.
Can you make bruschetta ahead of time for a party? Yes, you can make bruschetta ahead in parts. Toast the bread up to 1 day ahead and store it in an airtight container at room temperature. Chop the tomatoes and onion up to 4 hours ahead and refrigerate them, but stir in the basil, oil and salt within 30 minutes of serving. Top the toasts at the last minute, so they stay crunchy.
How do you keep bruschetta from getting soggy? To keep bruschetta from getting soggy, seed the tomatoes, salt them and drain them in a strainer for 15 minutes before mixing the topping. Toast the bread until it's crisp all the way through, and brush it lightly with olive oil, which forms a barrier. Spoon the topping on right before serving, or set out a bowl and let guests top their own toasts.
Should bruschetta tomatoes be refrigerated? Whole tomatoes taste best stored at room temperature, but once they're chopped for a bruschetta recipe, refrigerate the topping if you're not serving it within 2 hours. On a party table, don't leave the cut tomato topping out at room temperature for more than 2 hours. Let refrigerated topping sit out for 15 to 20 minutes before serving so the flavors wake up.
How do you make holiday bruschetta? For holiday bruschetta, top garlic toasts with whipped ricotta or goat cheese and a spoonful of cranberry relish, or with chopped cherry tomatoes, fresh basil and mozzarella pearls for red, green and white Christmas colors. Pear, blue cheese and honey, or roasted butternut squash with sage, are also great fall and winter toppings that work well on a holiday appetizer board.