Bruschetta with Tomato and Basil on toasted garlic bread is an easy appetizer recipe. Top with Gorgonzola cheese or feta for extra flavor! This savory treat makes a flavorful summer appetizer or even a light dinner.
One of my favorite late spring or summer appetizers is definitely bruschetta. I love the flavor of ripe tomatoes, and this is a super tasty way to enjoy them. Even my kids enjoy this bruschetta recipe, and why not? It's got tomatoes, bread, garlic and a little cheese, so it's almost like a healthier pizza, right?
When the weather starts to warm up, we switch from big dinners to lighter ones, like salads, sandwiches and sometimes, finger foods. This super easy tomato basil bruschetta is perfect for an easy dinner or appetizer to serve with Italian Pasta Salad or Italian Dressing Chicken.
As much as I love eating dinner around the table, I figure that we're all still eating together as a family -- just in a different place.
You only need a few simple ingredients for this bruschetta recipe. If you're lucky enough to have a garden, you may be able to get most of the ingredients from your backyard!
- Bread -- A baguette loaf is perfect for bruschetta.
- Tomatoes -- I use cherry or grape tomatoes from our garden, but Roma tomatoes are fine, too.
- Olive oil
- Garlic cloves -- or garlic powder, in a pinch
- Basil -- Fresh is best!
- Italian seasoning, sea salt and pepper
- Cheese -- We like Feta, and Gorgonzola
How to Make Bruschetta with Tomato and Basil
First, chop your tomatoes, add some olive oil, and season with sea salt, pepper and a little Italian seasoning. Set aside while you make garlic butter and prepare the bread.
Slice the bread, diagonally, into slices about ¼ inches thick. Instead of rubbing the bread with garlic, I brush the slices with melted garlic butter, and then I toast them in the oven or air fryer oven.
Keep an eye on the bread. It only takes about 5 minutes for these thin slices to get nice and golden brown.
Allow the bread to cool slightly. Then, spoon a little bit of the tomato mixture onto each slice. Top with a little bit of fresh basil. You can cut the basil into thin slices or roughly chop it up.
And today, I also used basil from our mini garden and little cherry tomatoes and yellow pear tomatoes. I love the added pop of color!
Best Cheese to Use
We usually use feta cheese to top the bruschetta. But, Gorgonzola tastes amazing. It's tangier than the usual feta, and it really complements the tomatoes and basil. You can also use mozzarella cheese if you have it.
Bruschetta with Tomato and Basil
- 1 small baguette loaf sliced thin about ¼ inch
- 4 tablespoons butter
- ¼ cup olive oil
- 4 cloves garlic peeled and smashed
- 1 cup ripe tomatoes diced
- ¼ cup olive oil
- ½ teaspoon sea salt
- ¼ teaspoon ground pepper
- 1 tablespoon dried Italian seasoning
- ¼ cup Gorgonzola cheese crumbles or feta or mozzarella
- ¼ cup Sliced basil for garnish
- In a small bowl, mix the tomatoes, salt, pepper, Italian seasoning and olive oil, set aside
- In a small pot, heat the butter, olive oil and garlic until butter is melted.
- Remove from heat and set aside
- Preheat oven to 400°
- Arrange sliced bread on a lined baking sheet, and brush slices with garlic butter mixture
- Bake at 400 degrees for about 8 to 10 minutes or until brown
- Top bread with tomato mixture and Gorgonzola, feta or mozzarella cheese, and garnish with basil
Ripe, juicy tomatoes and creamy, salty cheese -- doesn't that look appetizing?!
Recipe first published in 2016 and updated 2021