Garlic Tomato Bruschetta With Basil and Balsamic

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 8 bruschetta pieces)
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Quick Ingredients

• 1 small French baguette (about 10 oz), cut into 8–10 slices, 1/2 inch thick
• 3 tbsp extra-virgin olive oil, divided
• 2 large garlic cloves, divided
• 2 cups (about 10 oz) ripe tomatoes, seeded and finely chopped
• 1/4 tsp fine sea salt, plus more to taste
• Freshly ground black pepper, to taste
• 8–10 fresh basil leaves (about 2 tbsp), thinly sliced
• 1 1/2 tsp balsamic vinegar
• Optional: pinch red pepper flakes, flaky salt for serving

Do This

• 1. Heat oven to 400°F (200°C). Slice baguette into 1/2-inch slices.
• 2. Toss chopped tomatoes with 1 tbsp olive oil, 1 minced garlic clove, salt, pepper, basil, and balsamic. Let sit 10 minutes.
• 3. Arrange bread on a baking sheet; brush both sides with remaining 2 tbsp olive oil.
• 4. Bake 8–10 minutes, turning once, until lightly golden and crisp at the edges.
• 5. Immediately rub the warm toasts with the remaining peeled garlic clove.
• 6. Spoon tomato-basil mixture over garlicky toasts. Sprinkle with extra basil, pepper, and flaky salt if using.
• 7. Serve right away while the toast is still crisp.

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Why You’ll Love This Recipe

• Fresh, bright tomato and basil flavors balanced with a savory hit of garlic and a tangy balsamic finish.
• Fast and simple: ready in under 30 minutes with basic pantry ingredients.
• Perfect make-ahead appetizer: topping can be prepped in advance, then spooned onto warm toast at serving time.
• Scales easily for a party platter or a small snack for two.

Grocery List

• Produce: Ripe tomatoes, fresh basil, garlic.
• Dairy: Optional fresh mozzarella or burrata (for a richer variation).
• Pantry: French baguette, extra-virgin olive oil, balsamic vinegar, fine sea salt, black pepper, red pepper flakes (optional), flaky sea salt (optional).

Full Ingredients

For the Tomato-Basil Topping

• 2 cups finely chopped ripe tomatoes (about 10 oz; roma, vine, or cherry tomatoes all work)
• 1 large garlic clove, finely minced
• 1 tbsp extra-virgin olive oil
• 1 1/2 tsp balsamic vinegar
• 1/4 tsp fine sea salt, plus more to taste
• Freshly ground black pepper, to taste
• 8–10 fresh basil leaves, stacked and thinly sliced (about 2 tbsp loosely packed), plus extra for garnish
• Optional: pinch red pepper flakes for gentle heat

For the Garlicky Toast

• 1 small French baguette (about 10 oz), cut on a slight diagonal into 8–10 slices, 1/2 inch thick
• 2 tbsp extra-virgin olive oil (for brushing the bread)
• 1 large garlic clove, peeled and left whole (for rubbing on the toast)

To Finish (Optional but Recommended)

• Extra fresh basil leaves, torn or sliced
• Flaky sea salt, for sprinkling
• Extra balsamic vinegar or a few drops of balsamic glaze, for drizzling
• Freshly ground black pepper

Step-by-Step Instructions

Step 1: Prep and Season the Tomatoes

Start by preparing the tomato topping so the flavors have time to mingle while you toast the bread. Core the tomatoes if needed, then cut them in half and scoop out the watery seeds with a spoon. Dice the flesh into small, even pieces, aiming for about 1/4-inch cubes. You should have about 2 cups of chopped tomatoes.

Place the tomatoes in a medium bowl. Add the minced garlic clove, 1 tbsp olive oil, balsamic vinegar, 1/4 tsp fine sea salt, and a few grinds of black pepper. If you like a bit of heat, add a small pinch of red pepper flakes. Gently stir to combine, being careful not to mash the tomatoes. Set aside at room temperature for at least 10 minutes while you prepare the bread.

Step 2: Slice the Baguette

Preheat your oven to 400°F (200°C) with a rack in the middle position. Line a baking sheet with parchment paper if you like, though it is not essential.

Using a sharp serrated knife, slice the baguette on a slight diagonal into 8–10 slices, each about 1/2 inch thick. The diagonal cut gives you slightly larger pieces with more surface area for the topping. Arrange the slices in a single layer on the baking sheet, leaving a little space between each one so they crisp evenly.

Step 3: Oil and Toast the Bread

Brush both sides of each baguette slice with the remaining 2 tbsp of extra-virgin olive oil. You want a light, even coat so the bread toasts to a golden color and develops a satisfying crunch without becoming greasy.

Place the tray in the preheated oven and bake for 8–10 minutes total, turning the slices over halfway through. The toast is ready when the edges are golden and crisp, but the centers still have a bit of tenderness. Keep a close eye in the last few minutes so they do not get too dark.

Step 4: Rub the Toast with Garlic

As soon as the toasts come out of the oven, transfer them to a rack or plate so they do not steam on the hot pan. While they are still hot, take the whole peeled garlic clove and firmly rub the cut end over the top surface of each slice. The warmth and rough texture of the bread will grate just enough garlic to coat it lightly with delicious flavor without leaving raw chunks.

How strongly you rub determines how garlicky they will be. For a milder flavor, swipe each piece once or twice. For a bolder garlic punch, go over the surface a few more times.

Step 5: Add Basil and Adjust the Tomato Mixture

Just before assembling, stack the basil leaves, roll them into a loose cigar shape, and slice thinly to make pretty green ribbons (this is called a chiffonade). Add the sliced basil to the tomato bowl and gently fold it in. Taste the mixture and adjust the seasoning with a bit more salt, pepper, or balsamic if needed. The tomatoes should taste bright, well-seasoned, and slightly tangy.

If the tomatoes have released a lot of liquid, you can spoon off a little of the excess so the toast does not become soggy too quickly, but leave enough so the topping is glossy and juicy.

Step 6: Assemble and Serve Immediately

Arrange the warm, garlicky toasts on a serving platter. Spoon a generous amount of the tomato-basil mixture onto each slice, letting a bit of the juice soak into the top of the bread but not so much that it overwhelms it. Aim for a heaping tablespoon or so per slice, depending on size.

Finish with a few extra basil ribbons, a tiny sprinkle of flaky sea salt, and a final twist of black pepper. If you like, add a very light drizzle of extra balsamic or balsamic glaze over the top for a glossy, sweet-tart accent.

Serve right away while the toast is still crisp and the topping is fresh and cool. These are at their absolute best within the first 10–15 minutes of assembling.

Pro Tips

• Choose great tomatoes: This recipe shines with very ripe, flavorful tomatoes. In winter, cherry or grape tomatoes often taste better than larger varieties.
• Seed the tomatoes: Removing most of the seeds and watery pulp keeps the topping flavorful and prevents the toast from getting soggy too fast.
• Do not skip the garlic rub: Brushing bread with oil and then rubbing it with raw garlic gives deep flavor without harsh chunks of garlic in every bite.
• Assemble at the last minute: Keep the tomato mixture and toasts separate until just before serving for maximum crunch.
• Use good olive oil and balsamic: Because this is such a simple recipe, a fruity extra-virgin olive oil and a smooth balsamic vinegar make a noticeable difference.

Variations

• Cheesy bruschetta: After toasting one side of the bread, top with thin slices of fresh mozzarella or a sprinkle of grated Parmesan, then return to the oven until the cheese just melts. Finish with the tomato-basil mixture.
• Roasted tomato twist: Instead of using raw tomatoes, roast cherry tomatoes with olive oil, salt, and pepper at 400°F (200°C) for 20–25 minutes until jammy. Toss with basil and a splash of balsamic, then spoon over the garlicky toast.
• Extra-herb version: Add a tablespoon of finely chopped fresh parsley or chives to the tomato mixture for more herbal depth.

Storage & Make-Ahead

For best texture, store the components separately. The tomato-basil topping can be prepared up to 4 hours in advance and kept covered in the refrigerator; bring it back to room temperature and add the basil just before serving. The toasted baguette slices can be made up to 1 day ahead. Once cooled completely, store them in an airtight container at room temperature. To refresh, warm them on a baking sheet at 350°F (175°C) for 4–5 minutes, then rub with garlic. Avoid refrigerating assembled bruschetta, as the bread will become soggy. Leftover tomato mixture will keep in the fridge for up to 2 days and is great over pasta, grilled chicken, or salad, but it is best used fresh for bruschetta.

Nutrition (per serving)

Approximate values per serving (2 pieces, based on 4 servings): about 270 calories, 4 g protein, 30 g carbohydrates, 15 g fat, 2 g saturated fat, 3 g fiber, 3 g sugars, and 430 mg sodium (will vary depending on bread type, added salt, and any optional cheese or garnishes).