Homemade Fresh Bruschetta

Hi there!

In the mood for something crispy and fresh? Here is my homemade fresh bruschetta that is sure to be a crowd pleaser! This recipe is perfect for any dinner party or even as a mid-day snack! It is common for our family to have this served as an appetizer and we tend to prefer this recipe over bruschetta served at any restaurant.

Fresh Homemade Bruschetta

Prep Time: 10 mins

Cook Time: 2 mins (to toast the bread)

Total Time: 12 mins

Servings: 12 Servings


  • 1/4 cup extra virgin olive oil
  • 1 1/2 tbsp minced fresh garlic*
  • 26 oz. roma tomatoes**, diced (about 7-8)
  • Balsamic Glaze (just enough to drizzle on top)
  • 3/4 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup chopped basil ribbons
  • 1 (14.5 oz) loaf hearty French bread, sliced into 1/2-inch thick slices (about 12 slices)

* Fresh garlic is important in this recipe! Although minced garlic in a jar is good for cooking, using fresh garlic makes the bruschetta much more powerful in flavor.

** Roma tomatoes are ideal for this recipe since roma tomatoes have a good crunch to them allowing them to pair well with the toasted bread.

If you would like, you can add cheese to this too! I would suggest about 1/4 cup of finely shredded parmesan cheese, but hey, it is parmesan cheese, so add however much your heart desires!


For the bruschetta: Heat olive oil in a small skillet or saucepan over medium-low heat. Add fresh, peeled, chopped garlic and sauté until the garlic just starts to turn golden (usually this takes about 1 minute).

Pour into a large mixing bowl. Let cool while you chop the tomatoes and basil.

Pour tomatoes into bowl with cooled oil mixture. Add salt, pepper, (and parmesan cheese if you want). Toss mixture well. Spoon the mixture over toasted bread (see instructions on how to toast bread below). Drizzle with balsamic glaze, serve and enjoy!

To toast bread: position oven rack a few inches below broil and preheat broiler. Align bread slices on a standard 18 by 13-inch baking sheet. Broil the first side until golden brown (about 1 minute, so make sure to keep an eye on them as they will burn quickly), then flip slices to the opposite side and broil until the opposite side is golden brown. See my tip on adding more flavor to the toasted bread within “Notes” section below.


  • For a more traditional route, brush bread with some olive oil then place in the oven at 400 degrees, turning halfway until toasted (about 10 – 15 minutes). You can also rub slices with 1 of the garlic cloves after toasting (raw and cut in half). This will give your bread even more of a kick!
  • Bruschetta is best served right away but can be kept in the refrigerator for a few days if you have leftovers.
  • Grow your own basil! I know, that may seem daunting to some of you, but trust me, it is worth it! If you do not want to deal with planting seeds and what not, then buy an already mature basil plant and tend to it as needed. This is one herb I have been remarkably successful at keeping alive, even in my city apartment. Just give it some sunlight, water it when the soil is dry, and trim when needed! A basil plant is usually no more than $5 which is what you will pay for a package of basil at the grocery store that you may only use once.
  • To cut basil into ribbons, simply stack a few basil leaves on top of each other, roll them up, then slice!