Fresh Bruschetta

Fresh Bruschetta with basil and other herbs, garlic, and balsamic vinegar makes a great snack or appetizer and stays yummy in the fridge for days!

You’ll love how easy it is to make authentic, fresh bruschetta with just a few ingredients. We’ve got all the tips you need and offer lots of substitutions so you can make it work with what you have on hand!

If I’m traveling for a party or potluck event, I like to take foods that pack well and can be used as easy appetizers or quick meals. My go-to recipes are pimento cheese, pound cake, baked apple Brie, and this easy fresh bruschetta recipe.

Throw in some toasted bread or crackers, and you will have a couple of tasty appetizers that you can make a day or two early and easily transport to someone’s house if need be.

What’s bruschetta?

How it started: toasted bread rubbed with olive oil and garlic.

How it’s going: toasted bread rubbed with olive oil and garlic, then topped with a savory blend of juicy ripe tomatoes, fresh basil, and whatever you want to add! We like to include fresh herbs and garlic, a touch of good quality balsamic vinegar, and a drizzle of bruschetta balsamic glaze.

How to pronounce bruschetta?

Bruschetta is one of those Italian foods that suffers from mispronunciation, not just in the South but in much of the non-Italian speaking world.

The correct pronunciation is “broo-SKEH-tah,” but around here, it’s generally pronounced “broo-SHEH-tah,” even by servers who know better. It’s such a common mispronunciation that it almost seems pretentious to pronounce it correctly. 

However you pronounce it, bruschetta is full of flavor, low-fat, low-calorie, and a perfect addition to a summer spread. It can be eaten on sliced French bread or even used as a salsa for fish or chicken.

Side Note: The term bruschetta actually refers to the bread, which is lightly toasted and brushed with olive oil and fresh garlic. We are so used to seeing it with the tomato topping, but actually, there are any number of toppings that can go on the bread and still be called bruschetta.

• A good serrated knife like this one from Wusthof, or for a less expensive version, try this one from Mercer Culinary.
• I use my large glass mixing bowl for almost everything. If you don’t have one, I highly recommend this Pyrex set. These bowls are perfect for stirring or tossing a big salad or storing cookie dough.
• Of course, you need a pretty platter to serve your bruschetta, and I adore this lovely ceramic Italian platter, which would also make a great gift!

What are the ingredients in bruschetta?

Fresh, fresh, fresh! I can’t say it enough—you need the freshest tomatoes and herbs for this recipe!

Tomatoes, basil, garlic, olive oil…you just can’t go wrong with this combination!

• Fresh tomatoes
• Fresh herbs: basil, oregano, marjoram
• Fresh garlic (you do not want to use jarred for this recipe!)
• Shallot
• Balsamic or red wine vinegar
• Extra Virgin Olive Oil (good quality)
• Salt and pepper

Bruschetta spices

If you’re short on time, you could use dried seasonings, but you will lose a lot of flavor. I strongly encourage you to grab the fresh herbs for this recipe because they make a world of difference.

I like to use basil, oregano, and marjoram, but you can play around with different herbs. The non-negotiable for this fresh bruschetta recipe would be basil!

Step 2. Add fresh basil, marjoram, oregano, chopped shallot, and garlic, and then a little balsamic vinegar and olive oil.

Pro Tip: You can use dried marjoram if you don’t have fresh (which is what I usually do), but don’t even think about using dried basil. If you don’t have fresh basil, then make something else. Trust me. 

Step 3. Toss everything into one bowl and stir gently.

Pro Tip: Serve bruschetta at room temperature for the best flavor. If you don’t serve it within a couple of hours of making it, store it in the refrigerator and remove it about 30 minutes before your event.

Can you make bruschetta ahead of time?

Fresh bruschetta is a great make-ahead recipe! You can make it up to two days ahead. After about three days, the tomatoes start to get a little soggy.

Be sure you serve the bruschetta at room temperature for the best flavor.

Roma tomato bruschetta

My preference is for Roma tomatoes, heirloom tomatoes, and/or cherry tomatoes. I love to mix them all together for the best flavor.

Best bread for bruschetta

The best bread for bruschetta is a baguette or crusty Italian bread, like ciabatta. Homemade sourdough bread is also a great option (it’s great for pretty much everything!).

Basically, any crusty bread strong enough to hold the toppings will work! And it doesn’t need to be fresh—bread that’s one or two days old is perfect.

Bruschetta balsamic glaze

Adding balsamic glaze to your fresh bruschetta is totally optional. We love the tangy-sweet glaze, but some folks like to let the tomato flavor shine without the addition of a glaze.