Tomato Bruschetta

Anyone else growing a tomato garden this year? I have at least 12 varieties going on and because I planted them somewhat late in the season, they are just starting to flower, and some plants have little green tomatoes popping up (yay!). I assume many of them are going to be ready to harvest at the same time, meaning I’ll need several backpocket tomato recipes ready to go! I definitely don’t want a single one of them going to waste!

Tomato bruschetta is probably the most classic summer appetizer that showcases bright, juicy tomatoes, and I’m not mad about it. I can eat the bruschetta itself with a spoon, or throw it on little toasts or dollop some (or a lot) on grilled chicken, fish or steak. It just screams summer and is so fresh and nutritious.

My favorite type of tomatoes to use for bruschetta are Roma because they don’t have the wet seeded filling that many tomatoes have, but I also like to use quartered cherry or grape tomatoes. I simply add fresh basil, balsamic vinegar, olive oil, salt and freshly cracked black pepper and give it a stir.

If you’re making toasts, I use a whole grain baguette, slice it in about 1/2-inch thick rounds, brush with olive oil and toast in the oven until lightly golden brown. If you want to toss some fresh mozzarella cheese on top of each, I don’t think your guests will be disappointed!

What are your favorite ways to enjoy gorgeous summer tomatoes?

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Tomato Bruschetta

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 8-10 mins
  • Total Time: 18-25 mins
  • Yield: Serves 8 1x
  • Category: Appetizer, Snack
  • Method: Baking, No-Cook


Classic tomato bruschetta with basil and balsamic vinegar atop whole grain crostinis.




  • 12-ounce whole grain baguette, sliced ½-inch thick
  • ½ tablespoon olive oil
  • Dash kosher or sea salt


  • 2 large tomatoes, cored and diced (about 4 cups)
  • ¼ cup fresh basil, chiffonade
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon kosher or sea salt
  • ¼ teaspoon freshly ground black pepper


  1. Preheat the oven to 400 degrees.
  2. Line the baguette slices on a baking sheet and drizzle with olive oil and sprinkle with salt. Bake 8-10 minutes or until lightly browned and crisp. Let cool.
  3. In a medium bowl, stir together the tomatoes, basil, olive oil, balsamic, salt and black pepper. Taste and adjust the seasoning, if necessary.
  4. Spoon tomato bruschetta onto each crostini. Serve.


Cooking Tip: If the tomato mixture becomes liquidy, strain it and discard the liquid.


  • Serving Size: 1/8 of recipe
  • Calories: 152
  • Sugar: 2g
  • Sodium: 342mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: bruschetta, crostinis, tomato, tomatoes, summer, basil, appetizer