Homemade Roma Tomato Bruschetta is an easy recipe with classic flavors. This is my favorite way to make it and it is super simple. The traditional topping of ripe plum tomato and fresh basil on crusty slices of bread is an irresistible summer recipe.

When summer tomatoes are in season, Italians make Bruschetta Italiana. It's the best appetizer, snack, or side dish. It is fresh, bright, & yummy. Like my recipe for Roasted Cherry Tomato Soup, tomatoes are the star.

A quick recipe to whip up for a vegan/vegetarian option at any party. For another tasty Italian appetizer recipe, try Fig & Brie Bruschetta.

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Which Tomatoes are Best for Bruschetta
Ingredients for Roma Tomato Bruschetta
How to Make Tomato Basil Bruschetta
Crostini vs Bruschetta
Serve & Enjoy
Alternate & Substitute Ideas
Easy Tomato Basil Bruschetta
More Italian Appetizers

Which Tomatoes are Best for Bruschetta

If you grow your own tomatoes, then you know there is nothing like a freshly picked tomato that is still warm from the sun, so juicy and fragrant, and unlike anything from the store.

I am spoiled here in California and we grow tomatoes every year often 3+ different varieties. They aren't called the "love apple" for nothing. They really are a beloved fruit (yes fruit, not a vegetable).

Of all the varieties, Roma tomatoes are my favorite for making bruschetta. Romas are also known as plum or Italian tomatoes. They are hearty and perfect for dicing small yet still hold their shape without getting mush or "watery" like other varieties.

Plum tomatoes work best on this since they are easy to seed and dice. They are ideal also in my recipe for Caprese Sliders.

Ingredients for Roma Tomato Bruschetta

This classic recipe calls for just a few traditional ingredients. Using fresh ingredients will help make this simple recipe a 5-star appetizer. Freshly baked rustic bread, juicy vine-ripened tomatoes, & quality extra-virgin olive oil are what makes this the best bruschetta recipe.

Small dice the roma tomatoes for the easy tomato basil bruschetta

Rustic Crusty Bread - Use one wider than a baguette but not as big as a flat ciabatta or focaccia.
Ripe Tomatoes - Medium-sized tomatoes such as Roma/Plum will work best; chopped into small dice.
Garlic - Fresh cloves for pungent flavor.
Olive Oil - Extra virgin is best.
Fresh Basil Leaves- The classic pairing adds a bright fresh flavor; sliced in thin ribbons.
Capers - Salty pungent flavors set this over the top amazing.
Salt & Pepper - season to taste.

See the recipe card for amounts and full instructions.

How to Make Tomato Basil Bruschetta

As I mentioned this recipe for tomato bruschetta is super easy, simple, and does not require a bunch of ingredients. Pictured below is a wide baguette I buy locally.

I like this because it yields toasts that are more substantial than a crostini and more like a true bruschetta but not as difficult to hold and eat. Each one is about 2 bites.

Crostini vs Bruschetta

What? Crostini? Bruschetta? There is a difference and they are not just synonyms for one another. As I understand it, the size of the toasted bread is different. Crostini is typically small slices of round toasted bread. It is typically served bite-size and an appetizer portion for one would be maybe 4-5 small bites.

For bruschetta, the toast is larger and from a wide rustic loaf and the typical portion is 2 large slices topped with various ingredients. This recipe is between sizes but more of a bruschetta since they are bigger than bite-size.

So what would mine be called if they are bigger than a crostini but smaller than a bruschetta - a Croschetta?! Should I trademark that now?

1 - Make the Tomato Topping

Prep the tomatoes into tiny diced pieces. Small dice ensures the topping stays on the bread pieces without falling off.

In a medium-size serving bowl, combine all ingredients except the baguette.

Refrigerate at least 1 hour to help infuse the flavors together- aka marinate. When ready to use, let the tomato mixture come to room temperature while you prep the bread toasts.

Baguette on a cutting board next to roma tomatoes.

2 - Slice and Toast the Bread

Using a sharp bread knife, cut round slices. Ensure the slices have the same thickness. This will help in evenly browning all the pieces and they will all be the same distance from the broiler. This makes for the best Italian bruschetta-like toasts that are oven-baked.

Baguette sliced & ready for toasting for Easy Tomato Basil Bruschetta

Once sliced, place them in a single layer on a baking sheet. You can brush them with a little bit of olive oil or leave them plain.

I have a refillable spray bottle filled with olive oil that I use. But I have done them plain before when I needed to make them the night before and they stay crisper that way and are just as good once the topping is added.

Toasted slices of bread on a baking sheet.

Toast a few minutes on each side under a low broiler. They are ready when both sides are golden brown and toasted evenly. They are ready immediately.

Serve & Enjoy

You can top each individual toast with a spoonful of the tomato basil mixture. This is great when wanting a passed appetizer that people grab from a tray.

However, I like this best served separately. A bowl of tomato basil bruschetta topping placed next to the toasted bread is the way to go.

This allows the bread to stay crispy. Plus each guest can serve themselves with as much or as little of the topping they desire.

These are great for any snack or party buffet. I love these with my Dill Pickle Deviled Eggs, as seen below, on a lot of party tables.

Easy Tomato Basil Bruschetta and other party eats

Alternate & Substitute Ideas

Alternatives to add to this simple recipe can be done to create additional tasty recipes. Add other ingredients or substitutes such as these:

Chopped anchovies
Diced fresh mozzarella (Caprese-style!)
Diced yellow, green, and red cherry tomatoes instead for a colorful twist

Easy Tomato Basil Bruschetta

Angela

This traditional bruschetta combines the perfect flavors of fresh Roma tomatoes, sweet basil, salty capers, and pungent garlic.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Appetizer

Cuisine Italian

Servings

Calories 148 kcal

Ingredients

4 Roma tomatoes seeded & diced small
3 garlic cloves minced
2 TB fresh basil leaves chopped
1 TB capers
¼ C olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 large wide baguette or ciabatta bread

Instructions

In a medium-size serving bowl, combine all ingredients except the baguette.
Refrigerate at least 1 hour to help infuse the flavors together- aka marinate.
When ready to use, let the tomato mixture come to room temperature while you prep the bread toasts.
Slice the bread in equal thickness pieces, they should be thin enough to easily bite and eat but thick enough to hold the topping. I suggest about ¼-1/2″ thick depending on the sturdiness of your loaf.
Arrange slices in a single layer on a baking sheet and toast in the broiler on low. Each side should be light brown.
Once all the bread is ready, arrange it in a large serving bowl and serve it alongside the tomato-basil mixture.

Notes

Storing:

The tomato mixture will last in the refrigerator for up to 5 days.
Keep the toasted bread and the topping separate, combine then just before eating.

Substitutions:

Cherry tomatoes are a great alternate to plum tomatoes.
Use gluten-free baguette or ciabatta if needed for allergy reasons or celiac.

Nutrition

Calories: 148kcalCarbohydrates: 17gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 368mgPotassium: 120mgFiber: 1gSugar: 2gVitamin A: 286IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Keyword appetizer, easy, make ahead, no bake, snack, Spring, vegetarian, pasta, healthy, vegan

Tried this recipe?Let us know how it was!

More Italian Appetizers

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