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Tomato Basil Bruschetta Recipe

Course: Finger Food, Side Dish
Cuisine: American, Side Dish
Keyword: Finger Food, Side Dish


  • 4-5 ripe Tomatoes Tomatoes on the vine (about a 1 or 1-1/2 lbs)
  • 1/4 cup Yellow Onion
  • 8-10 whole Basil Leaves Sliced or chopped
  • 2 tsp Minced Garlic
  • 1 tsp Extra Virgin Olive Oil
  • 2 tsp Balsalmic Vinegar
  • 1 tsp Salt & Pepper to taste
  • 1 baguette French Bread
  • 1/4 cup Extra Virgin Olive Oil Used to brush on each bread slice
  • 1 tsp/each slice Grated Pecorino Romano Cheese Or your choice of grated cheese


  • Preheat oven to 450°F (230°C) for Bruschetta Toast
  • Chop Tomatoes & Onions into square pieces and put them into a large mixing bowl
  • Chop the fresh Basil Leaves and add them to the bowl
  • Next, add the Minced Garlic, Balsamic Vinegar, and Salt & Pepper and 1 tbsp of Olive Oil
  • Mix together all the ingredients
  • Slice the Baguette diagonally into 1/4" thick slices. This should make approximately 18-20 pieces.
  • Brush Olive Oil on one side of each of the bread slices and place Olive Oil side down on a cookie sheet lined with parchment paper.
  • Place the slices into the preheated oven on the top rack and toast for approximately 5-6 minutes or until lightly browned
  • Remove the bread slices from the oven when they are lightly browned
  • With Olive Oil side up, spoon on Bruschetta mix onto each piece, about 1 tbsp
  • Sprinkle the top with your favorite grated cheese


I like to refrigerate the Bruschetta for at least 30 minutes before serving so all the flavors mix together nicely.