overhead side view of wooden serving plate with six crostini topped with tomato bruschetta

What I love about this Italian bruschetta recipe

If you remember, I posted about the smoked salmon crostini with dill cream that we made for the English library’s silent auction a while ago. Well, we also made simple tomato basil bruschetta.

I had made this recipe before, but it was really garlicky and a little overwhelming. This time I wanted to make sure that the bruschetta wouldn’t be too much for the silent auction’s guests that might not like garlic as much as me.

The two appetizers turned out amazing and we received a ton of compliments on the food.

drizzling bruschetta with balsamic reduction

Here’s what you’ll need to make it

measuring spoons

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mixing bowl

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chef’s knife

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closeup of a cherry tomato bruschetta on toasted baguette

What are the best tomatoes for bruschetta?

I normally opt for Roma tomatoes or grape tomatoes. I also love to make this tomato basil bruschetta with heirloom grape tomatoes with a variety of colors for visual appeal.

I can usually find them at Costco or my normal grocery store. No matter which tomatoes you choose, you will want to use the best tomatoes you can get your hands on.

It makes a huge difference on flavor. If you can’t find good tomatoes, I honestly wouldn’t make this at all. I know that’s tough to hear, but trust me, bland tomatoes will ruin your day.

close up of Italian Bruschetta on a cutting board

How to make Italian Bruschetta

Mix ingredients. In a large bowl, mix together all of the ingredients.

Marinate. Allow the bruschetta to marinate for at least 30 minutes for the flavors to blend.

side view of three tomato basil bruschetta on a cutting board

This recipe would be great with:

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