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Top view of a glass bowl filled with diced tomatoes, basil, and a platter of bruschetta.

Italian Bruschetta Recipe

Fresh diced plum tomatoes paired with olive oil, garlic, salt, and pepper are mixed together and topped with threads of fresh basil leaves to make the most irresistible Italian Bruschetta Recipe.
Course Appetizer
Cuisine Italian
Diet Gluten Free, Low Lactose
Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 192kcal
Author Katie


  • Mixing Bowl
  • Refrigerator


  • 8 Plum Tomatoes diced
  • 1 tablespoon Minced Garlic in Water
  • 3 tablespoon Olive Oil
  • ¼ teaspoon Kosher Salt
  • tsp Black Pepper
  • ¼ cup Fresh Basil Leaves chiffonade
  • 1 Crusty Baguette sliced


  • Wash the tomatoes, cut the stems off. Slice diagonal. Take a spoon and scoop all the guts out of each tomato. Cut length wise into julienne slices, then turn them to dice. Add the diced tomatoes to a large bowl.
  • Add the garlic, olive oil, salt, and pepper to the tomatoes. Mix well and set to the side.
  • Rinse the basil, and pat dry. Take the largest basil leaf and place at the bottom then add the remaining basil in layers on top. Roll up and hold tightly, cut very small strips so that the basil is “chiffonade“.
  • Add the chiffonade basil to the bowl, and mix well.
  • Refrigerate for 30 minutes before serving.

Assemble Bruschetta

  • To serve, slice into ¼-½ inch slices. Toast bread if desired. Top each slice of bread with a spoonful of bruschetta mixture.



  • Garlic - If you do not have the minced garlic in water do not worry. You can sautee a tablespoon of fresh minced garlic in oil until soft and not as sharp. Then mix into the tomatoes (preferably once garlic has gotten to room temperature).
  • Baguette - Save time and let your local bakery slice the bread for you. I love to use a skinny baguette. Totally up to you if you like the bread toasted or not toasted. We always serve the bread toasted.
  • Make Ahead - Make the tomato mixture ahead of time. Refrigerate and then right before serving add in the fresh basil. The basil will wilt and change color over time so it's best to wait until the last minute to add in the basil.
  • Room Temperature - I like my bruschetta chilled, but others prefer it at room temperature. If you are serving at room temperature its best to make it right before you are ready to enjoy it.


Serving: 0.25c | Calories: 192kcal | Carbohydrates: 25g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 357mg | Potassium: 251mg | Fiber: 2g | Sugar: 3g | Vitamin A: 742IU | Vitamin C: 12mg | Calcium: 45mg | Iron: 2mg