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Bruschetta with Fresh Tomatoes and Herbs

Bruschetta with fresh basil and other herbs, garlic, and balsamic vinegar–makes a great snack or appetizer and keeps for days!

Bruschetta on toasted bread on a plate.

If I’m traveling for a party or potluck event, I like to take foods that pack well and can work for easy appetizers or a quick meal. My go-to recipes are pimento cheese, pound cake, and this easy bruschetta.

Throw in some toasted bread or crackers and you 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.

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Pickled Shrimpthis easy appetizer is a great make-ahead party dish!

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 waiters who know better. It’s such a common mispronunciation that it almost seems pretentious to pronounce it correctly. 

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 be called bruschetta.

Helpful tools and ingredients:

Ingredients Needed

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

  • 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

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.

How to Make Bruschetta

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

Step 1. Start with several plum tomatoes and chop them, squeezing out most of the juice and pulp.

Step 2. Add some fresh basil, marjoram and oregano, chopped shallot, 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.

A white bowl with tomatoes and herbs chopped up to make homemade bruschetta.

Pro Tip: Serve bruschetta at room temperature for the best flavor. If not serving within a couple of hours after making it, just store in the refrigerator and remove about 30 minutes before your event.

More Tips:

  • Ingredients: Tomato bruschetta is where your summer tomatoes will shine. While I specify plum or Roma tomatoes, you can use any type of tomato–just make sure the tomatoes are sun-ripened and fresh.
  • Make-Ahead: You can make this recipe up to two days ahead. After about three days the tomatoes start to get a little soggy.
  • Storage: Keep in an airtight container in the refrigerator. Serve at room temperature for best flavor. Bruschetta will keep in the fridge for several days and actually tastes better the day after you make it since the flavors have melded together.
  • Leftovers: This homemade bruschetta is wonderful on toasted bread but also delicious spooned over chicken breasts or even dumped in a pot of your favorite vegetable soup. Try it in my Chicken Vegetable Soup or Homemade Tomato Soup.
bruschetta appetizer on a plate with a bowl in the background.

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Bruschetta on toasted bread on a plate.

Bruschetta with Fresh Tomatoes and Herbs

Yield: 10 servings
Prep Time: 20 minutes
Total Time: 20 minutes

Bruschetta flavored with fresh garlic, basil and oregano and a little balsamic vinegar. A wonderful summer appetizer with grilled bread.

Ingredients

  • 5 large plum tomatoes, chopped, juices squeezed out
  • 1/4 cup chopped, fresh basil
  • 1 tablespoon chopped, fresh oregano
  • 1 tablespoon chopped, fresh marjoram
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon good quality extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper

Instructions

  1. Chop tomatoes, discarding most of the juice and pulp. Add tomatoes and the rest of the ingredients to a large bowl and gently stir.
  2. Cover and refrigerate until needed. Stir before serving.

Notes

Tips for Making Bruschetta:

  • Ingredients: Tomato bruschetta is where your summer tomatoes will shine. While I specify plum or Roma tomatoes, you can use any type of tomato--just make sure the tomatoes are sun-ripened and fresh.
  • Make-Ahead: You can make this recipe up to two days ahead. After about three days the tomatoes start to get a little soggy.
  • Storage: Keep in an airtight container in the refrigerator. Serve at room temperature for best flavor. Bruschetta will keep in the fridge for several days and actually tastes better the day after you make it since the flavors have melded together.
  • Leftovers: This homemade bruschetta is wonderful on toasted bread but also delicious spooned over chicken breasts or even dumped in a pot of your favorite vegetable soup. Try it in my Chicken Vegetable Soup or Homemade Tomato Soup.
Nutrition Information:
Yield: 10 Serving Size: 10 servings
Amount Per Serving: Calories: 25Sodium: 235mgCarbohydrates: 2gSugar: 1g

Did you make this recipe?

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Update Notes: This post was originally published May 16, 2011, and on May 30, 2019, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.

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Heaven

Wednesday 14th of December 2011

A pleasingly raiontal answer. Good to hear from you.

JOan W. page

Monday 16th of May 2011

Rebecca, Loved the pictures and food ideas! So fun sharing life with you all! Love, Joan

Lucy

Tuesday 17th of May 2011

Thanks, Joanie! love you

Donna Krueger

Monday 16th of May 2011

Lucy.....Wondering if Tangueray and Tonic goes with Brushetta?

Lucy

Tuesday 17th of May 2011

dk...Hendrick's or Bombay Sapphire. Never settle :)

Shawn

Monday 16th of May 2011

Love bruschetta!!! Next time, I'm adding the oregano and marjoram to my recipe.

Lucy

Tuesday 17th of May 2011

You will love the fresh herb additions!

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