Recipe

Classic Bruschetta Recipe

Crisp toasted bread topped with juicy tomatoes, garlic, basil, and a good olive oil. Fresh, fast, and wildly snackable.

By Matt Campbell

•

4.9

A close-up photograph of classic tomato bruschetta on toasted baguette slices with fresh basil and a drizzle of olive oil on a rustic wooden board

Bruschetta is the kind of appetizer that makes people hover around your kitchen like it has magnetic properties. Crunchy toast. Warm garlic perfume. Tomatoes doing that juicy, summery thing even when it is not summer. It looks fancy, but it is basically just smart assembly and one rule: do not drown the bread.

This classic bruschetta recipe keeps ingredients simple and easy to find, but still lands with big flavor. We salt the tomatoes (so they taste like tomatoes), use garlic in two smart layers, and finish with olive oil that actually tastes good. If you can chop and toast, you can absolutely crush this.

A real photograph of a glass bowl filled with chopped tomatoes, basil, garlic, and olive oil with a spoon resting inside

Why It Works

Bright, balanced topping: Salting and draining the tomatoes concentrates flavor and keeps the toast crisp.
Layered garlic flavor: A little garlic in the topping plus the warm toast rub gives you big aroma and bite, without tipping into harsh.
Better texture: Toasting the bread well creates a sturdy, crisp base that holds up under juicy tomatoes.
Flexible finish: You can keep it classic, or add mozzarella, balsamic, or a little heat without changing the core method.

Pairs Well With

Storage Tips

Bruschetta is best assembled right before eating, but you can absolutely prep components ahead.

Tomato topping: Store in an airtight container in the fridge for up to 2 days. It will get juicier as it sits, so drain off extra liquid before serving.
Toasts: Once cooled, store airtight at room temperature for up to 2 days, but they are best within 24 hours. If they soften, re-crisp in a 350°F oven for 3 to 5 minutes.
Already assembled bruschetta: If you have leftovers, keep them in the fridge and expect softer bread. Still tasty, just more like a tomato bread salad vibe.

Food safety note: Because this has tomatoes and garlic, do not let the topping (or assembled bruschetta) sit at room temperature for more than 2 hours.

Make ahead tip: Mix the topping, toast the bread, then assemble right before serving so the edges stay crisp.

Common Questions

What is the best bread for bruschetta?

A baguette is the easiest win because it slices neatly and toasts up crisp. A rustic Italian loaf also works great. Aim for sturdy bread with some chew, not super soft sandwich bread.

Do I have to use fresh basil?

For classic bruschetta, yes. Basil is part of the point. If you are out, try fresh parsley or a mix of parsley and a little oregano, but keep expectations realistic.

Can I make bruschetta topping ahead of time?

Yes. Make it up to a day ahead, then taste again before serving. Tomatoes vary, so you may want a pinch more salt, a splash more vinegar, or another drizzle of olive oil.

Why is my bruschetta soggy?

Usually one of three things: the tomatoes were not drained, the bread was not toasted enough, or it was assembled too early. Salt the tomatoes and let them sit, toast until crisp, and top right before serving.

Is balsamic traditional?

Classic versions often keep it simple with tomato, basil, garlic, olive oil, salt, and sometimes a little vinegar. A balsamic drizzle is common in modern home kitchens and it is delicious, just use a light hand so it does not overpower.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Chef’s knife and cutting board
Mixing bowl
Fine mesh strainer (helpful for draining tomatoes)
Baking sheet
Oven (or a grill, see Step 3 notes)
Pastry brush (optional for olive oil)

The first time I made bruschetta for a group, I learned the hard way that people will absolutely stand at your counter and “just try one” until suddenly half the tray is gone. Now I treat it like a kitchen law: make a little extra topping, toast more bread than you think you need, and keep the assembly casual. Let everyone build their own, and you get crisp toast, fresher flavor, and way fewer soggy stragglers. Also, I always rub the toast with garlic. It feels like cheating, in the best way.