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    Urban Bliss Life » Blog » Classic Tomato Bruschetta with Balsamic Vinegar

    Published: July 31, 2020 / Updated: March 3, 2021 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Classic Tomato Bruschetta with Balsamic Vinegar

    116 shares
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    graphic for tomato bruschetta
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    graphic for tomato bruschetta

    This classic tomato bruschetta with balsamic vinegar is super easy to make! It's a delicious appetizer to feed a crowd. And, it's a satisfying side dish to serve with any weeknight dinner.

    feature photo of classic tomato bruschetta with balsamic vinegar

    Bruschetta is a popular Italian appetizer. I've loved it ever since I was a kid!

    There are many variations to bruschetta. My favorite that I always go back to is the classic bruschetta.

    I love the vibrant juicy tomatoes, zippy garlic, and fresh basil. Top it off with tangy balsamic vinegar on toasted, grilled, or baked sliced bread... That's appetizer heaven right there!

    Bruschetta or crostini?

    full plate of tomato bruschetta with balsamic vinegar

    Nowadays, most people use the terms bruschetta and crostini interchangeably. Based on the traditional definition, some might technically call these crostini.

    The main difference between the two terms is the type of bread you use. Bruschetta is traditionally made with thick, rustic Italian or sourdough bread. Crostini is traditionally made using thinner, smaller slices of white bread baguette.

    Personally, I always associate this specific type of topping with bruschetta toppings - not crostini. And, according to Google, when most people search for this type of tomato appetizer, they search for bruschetta – not crostini.

    How do you make tomato bruschetta with balsamic vinegar?

    • chopped tomatoes in olive oil
    • brushing bruschetta with olive oil
    • tomatoes on top of baguette slices

    Making this classic Italian appetizer is very easy.

    In a medium bowl, mix together the tomatoes, garlic, most of the chopped basil, plus the olive oil and salt.

    Brush the sliced bread with olive oil on both sides.

    Top each slice with the tomato mixture.

    Bake for 10 minutes in a 350°F oven. The edges should be slightly golden brown.

    Drizzle a little balsamic vinegar over each slice. Then sprinkle some of the remaining fresh basil. Serve the balsamic bruschetta immediately.

    Exact measurements of ingredients and instructions are in the printable recipe card toward the bottom of this post. Here are some helpful tips to guide you as you make this recipe.

    full plate of tomato bruschetta with balsamic vinegar

    Balsamic Bruschetta FAQs

    Do you have to peel tomatoes for bruschetta?

    No, not at all! You can simply chop the tomatoes with skins on and toss them into the bowl and mix.

    How do I stop my bruschetta from going soggy?

    Brushing both sides of each slice of bread will help prevent your bruschetta from going soggy. Olive oil adds flavor. And, it acts as a layer to protect the bread from the water content of the tomatoes.

    Is bruschetta supposed to be served hot or cold?

    Traditional bruschetta is served hot off the grill or out of the oven. However, this bruschetta is also delicious served at room temperature.

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    classic tomato and basil bruschetta.

    Classic Tomato Bruschetta with Balsamic Vinegar

    5 from 8 votes
    Prep Time: 15 mins
    Cook Time: 10 mins
    Total Time: 25 mins
    Recipe by Marlynn Schotland
    This classic Italian appetizer is always a hit when feeding a crowd. Also a delicious side dish for dinner!
    Servings: 20 slices
    Calories: 60kcal
    PRINT PIN RATE

    Ingredients

    • 5-6 Roma tomatoes, seeded and diced (should end up with a little more than one cup of diced tomatoes)
    • 2 garlic cloves, minced
    • 1 tablespoon fresh basil leaves, finely chopped or sliced into strips
    • 3 tablespoons olive oil, divided
    • ½ teaspoon kosher salt
    • 1 French baguette, sliced on the diagonal into ¾" - 1" slices
    • ½ cup balsamic vinegar

    Instructions

    • Preheat oven to 350°F. Cover a baking sheet with aluminim foil, and set aside.
    • In a medium or large bowl, mix together diced tomatoes, minced garlic, chopped basil, kosher salt, and 1 tablespoon of olive oil.
    • Brush the remaining two tablespoons of olive oil onto the bread slices (lightly oil both sides). Place slices on top of the prepared baking sheet, about an inch apart from each other. Be careful not to crowd the pan.
    • Top each slice with about one tablespoon of the tomato mixture. Bake for 10 minutes in a 350°F oven, or just until the edges get golden brown.
    • Drizzle a little balsamic vinegar over each slice. Sprinkle some freshly ground black pepper (if desired) and some of the remaining fresh basil over each slice. Serve immediately.

    Notes

    You can use more olive oil to brush the bread before baking if you wish. Be careful not to soak the bread in the olive oil; the more oil you use, the crisper your bread slices will be. Too much oil can burn the bread. 
    Feel free to use more tomatoes if you'd like!
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 60kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 138mg | Potassium: 61mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 134IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

    PIN IT

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      Reader Interactions

      Comments

      1. Christie Gagnon says

        July 31, 2020 at 6:36 pm

        5 stars
        Oh my, these look scrumptious! Can't wait to prepare with my garden fresh tomatoes -YUM!

        Reply
        • Marlynn Jayme Schotland says

          August 02, 2020 at 3:06 pm

          5 stars
          Enjoy those fresh garden tomatoes, Christie! Such a delicious time of year! :)

      2. Jessica Formicola says

        July 31, 2020 at 5:04 pm

        5 stars
        Such a classic recipe, and the photos are gorgeous! Can't wait to make it this weekend!

        Reply
        • Marlynn Jayme Schotland says

          August 02, 2020 at 3:05 pm

          5 stars
          Thanks so much Jessica! Hope you love it as much as we do!

      3. Kelli says

        July 31, 2020 at 5:00 pm

        So interesting! I always though the topping was the "bruschetta" and that we just tend to typically add it on top of slightly toasted bread. Definitely one of my favorite dishes when tomatoes are in season!

        Reply
        • Marlynn Jayme Schotland says

          August 02, 2020 at 3:04 pm

          A lot of restaurants in America and some recipes floating around the web have started referring to this combo of toppings as bruschetta, so it's lost some of its original meaning as its become more popular over the years. But whether you call these bruschetta or crostini, they are all delicious! :)

      4. cyndy says

        July 31, 2020 at 4:53 pm

        5 stars
        Absolutely delicious! I have so many amazing tomatoes in my garden right now and this is a perfect way to use them!

        Reply
        • Marlynn Jayme Schotland says

          August 02, 2020 at 3:02 pm

          5 stars
          Such a yummy way to use up those summer garden tomatoes!

      5. Bintu | Recipes From A Pantry says

        July 31, 2020 at 4:27 pm

        5 stars
        This is the appetizer of dreams, they sounds absolutely delicious and full of flavour.

        Reply
        • Marlynn Jayme Schotland says

          August 02, 2020 at 3:01 pm

          5 stars
          Thanks so much, Bintu!

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

      More about me →

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