Tomato bruschetta on board with olive oil

Tomato bruschetta

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(32 ratings)

Prep: 15 mins Cook: 5 mins plus chilling


Makes 12

Make our simple tomato bruschetta as a classic Italian starter. Ideal for a summer gathering with friends, this easy dish is fresh, tasty and full of flavour

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal310
  • fat12g
  • saturates2g
  • carbs42g
  • sugars6g
  • fibre3g
  • protein8g
  • salt0.72g
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  • ½ small red onion, finely chopped
  • 8 medium tomatoes (about 500g), coarsely chopped and drained
  • 2-3 garlic cloves, crushed
  • 6-8 leaves of fresh basil, finely chopped



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 30ml balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 60-80ml extra virgin olive oil
  • 1 loaf crusty bread


  1. In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together.

  2. Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.

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Comments, questions and tips

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Bhavesh Madaan's picture
Bhavesh Madaan
25th May, 2020
An amazing and delicious tomato bruschetta recipe. This recipe is really amazing.Thanks for sharing this recipe. Also sharing here a special bruschetta recipe. Check out the recipe here:
5th Jan, 2020
Delicious, fresh tasting and easy! When ever I make this brushetta topping, it is so well recieved. It is as good if not better than what we've ordered in Italian restaurants.
25th Aug, 2019
Made this as part of an Italian mezze starter, it was absolutely lovely, my guests raved over it. Reduced oil and vinegar as per other comments, marinated overnight and drained prior to adding to toasted ciabatta. Will definitely make again
27th Jun, 2019
Tasty and authentic.
SuzieA's picture
21st May, 2019
I’ve made this a few times now, myself and my husband love it! We are fans of garlic so I use 3 crushed cloves. The amount of oil & vinegar could be reduced to save ingredients, as I usually strain it, before putting on the bread. We have also tried it heated up in the microwave which is gorgeous. Definitely in my favourite folder!
munrhe's picture
7th Aug, 2018
I found there was far too much of oil and vinegar which made the whole mixture just very soggy.
28th Jul, 2018
Delicious! Just found the garlic a bit overpowering (and I love garlic!) - will rub the toasted bread with a garlic clove next time.
22nd Jun, 2017
I just love this! So rustic and tasty!
6th Jul, 2016
I'd like to prepare this the night before and fridge it over night, has anyone got any advice for this or tried it? Ta
9th Dec, 2015
I used Sourdough bread and rubbed it with garlic when toasted. lovely


28th Apr, 2020
What smaller object can I use instead of a crusty loaf of bread?That makes for less people?
Esther_Deputyfoodeditor's picture
29th Apr, 2020
Hey, Esther from the cookery team here! You could sprit open a roll and toast that! that would make 2 portions. Thanks for your question!
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