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top view of tomato bruschetta on bread
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5 from 2 votes

Tomato Bruschetta Bread

Easy Tomato Bruschetta Bread made with crispy garlic toast topped with fresh tomatoes, basil, Parmesan, olive oil, and balsamic vinegar. A fresh and flavorful appetizer ready in less than 20 minutes.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Appetizer
Cuisine: Italian
Diet: Low Fat
Skill Level: Beginner
Servings: 8 slices
Author: Rena Awada

Ingredients

  • 1 small Italian bread or any baguette or rustic bread, sliced into 1/2-inch slices (about 8 slices)
  • 2 tablespoons olive oil
  • 1 garlic clove minced
  • 2 tablespoons minced fresh basil or parsley

Topping:

  • 2 cups cherry tomatoes quartered
  • 1/4 cup shaved parmesan cheese
  • 2 tablespoons minced fresh basil
  • 2 cloves garlic minced
  • kosher salt and ground pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar

Instructions

  • Preheat the oven to 375F. Line a baking sheet with parchment paper and place 1 small Italian bread (slices) on it, making sure they don't overlap.
    top view of bread slices
  • In a small bowl, combine the 2 tablespoons olive oil with 1 garlic clove (minced) and 2 tablespoons minced fresh basil. Baste each slice of bread with the garlic mixture.
    olive oil added over slice bread before toasted
  • Toast the bread in the oven for 6-8 minutes.
  • Meanwhile, in a small bowl, combine all topping ingredients (2 cups cherry tomatoes, 1/4 cup shaved parmesan cheese, 2 tablespoons minced fresh basil, 2 cloves garlic, kosher salt and ground pepper, 1 tablespoon olive oil, and 1 tablespoon balsamic vinegar).
  • Remove bread from the oven and add spoonfuls of the salad topping. Serve immediately!
    top view of tomato mixture added over bread

Notes

  • Cherry or grape tomatoes work especially well because they're sweet and not overly watery.
  • Roma or vine-ripened tomatoes can also be used. Remove some of the seeds if they're very juicy.
  • Fresh garlic and fresh basil give the bruschetta the best flavor.
  • Toast the bread until lightly crisp, so it holds up to the tomato topping.
  • If the tomato mixture releases a lot of liquid, use a slotted spoon to add it to the bread.
  • Don't assemble the bruschetta until shortly before serving, or the bread can become soggy.
  • A baguette, Italian bread, ciabatta, sourdough, or another crusty bread can be used.
  • Avocado oil can replace the olive oil.
  • Leave off the Parmesan or use a dairy-free alternative if needed.
  • Store the tomato topping separately from the bread in the refrigerator for up to 2 days.
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Nutrition

Serving: 1slice | Calories: 381kcal | Carbohydrates: 32g | Protein: 6g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 3mg | Sodium: 299mg | Potassium: 218mg | Fiber: 2g | Sugar: 19g | Vitamin A: 254IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 2mg