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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Tomato Basil Bruschetta Cooking View
Annie's Original

As soon as my loaves of French bread came out of the oven, our dinner plans changed.  I don’t even remember what I had been planning to make that night, but when I saw (and smelled, and tasted) these beauties, I knew they needed to be enjoyed right away.  With some tomatoes in the fridge and my basil plants booming in the backyard, it took next to no time to decide on making a tomato basil bruschetta.

Many people think that bruschetta means exactly this – baguette slices topped with a tomato basil mixture, because that is how it is commonly served here in the US.  Actually, bruschetta is the base of the toasted baguette slices and they can be topped any number of ways.  Typically I brush the slices lightly with olive oil, rub with a cut clove of garlic, and then top them as I please.  This time around I just left the baguette slices fresh because, well, they are delicious that way too.  This has long been one of my favorite snack foods or appetizers, and it also made for a fantastic light dinner.

Tomato Basil Bruschetta
Yield: about 20 servings


3 tomatoes, seeded and diced
2 cloves garlic, finely minced
3 tbsp. basil, minced
¼ tsp. kosher salt
Pepper, to taste
1½ tbsp. extra-virgin olive oil
2 tbsp. finely grated Parmesan
Toasted baguette slices, for serving

Cooking View


  • Combine all ingredients in a medium bowl; mix well to blend.  Cover and refrigerate for at least 30 minutes to allow the flavors to meld.  Spoon the tomato mixture on top of the baguette slices and serve.


  • Liz @ Blog is the New Black

    This looks like an easy, but delicious, recipe! Thanks for sharing.

  • Barbara

    Excuse me, homemade French bread AND a tomato basil topping??? Both?
    How divine. I wish I lived next door to you, Annie!

  • Warm Vanilla Sugar

    I was just looking for a bruchetta recipe! Thanks :)

  • Natasha

    Hi Ann! I am seriously getting addicted to your blog….fanastic pictures and amazing recipes! I started reading your blog when you had posted this cheesecake cupcake recipe with raspberries. Being totally devoted to cheesecakes, I just grabbed this one and have made so many versions of it, also becoz we don’t get raspberries here! And the French baguette was so wonderful, tho’ I did cheat a bit and skipped a step. And yes
    as soon as they came out of the oven. the whole lunch plan went kaput and we devoured the bread with a dip made with yogurt and roasted garlic and peppers!
    Thanks for all the inspiration and the wonderful stories…

  • TheKitchenWitch

    I could make a complete dinner out of that, too! Beautiful!

  • Chicago Cuisine Critique

    Yum, this looks great!

  • StephenC

    We love stuff we can pile or spread on toast.

  • Georgia @ The Comfort of Cooking

    This is one of my favorite little appetizers to set out before a party, and yours looks great! They’re simple, fresh and colorful. On a slice of fresh French bread, I bet these taste all the better!

  • Jeannette M.

    your photography is amazing….I’m sure you could end up making sauteed shoestrings look delectable! Have you taken photography classes?

    Jeannette M.

  • AlyssaG

    i love all things bruschetta! YUM

  • Annie

    No, no formal training. I did attend a 2 day photography workshop in June, but other than that I’m completely self taught.

  • penandra

    I’ve always heard that tomatoes start losing flavor and color in the refrigerator — like many fruits, they are better on the counter in a bowl that allows them to breathe than stored in the fridge. Your experience with this would be appreciated.

  • Annie

    I keep mine in the fridge, and they taste fine to me. I think buying organic is more important in regard to color and flavor than how you store them.

  • pam

    oh goodness…. that looks awesome… thanks for sharing!! :)

  • RavieNomNoms

    Looks divine deary!

  • Liz @ Tip Top Shape

    Tomato and basil is the best bruschetta topper. A bit traditional, yes, but always delicious!

  • ashley maureen

    bruschetta is such a wonderful appetizer, but i don’t believe i’ve ever made it at home! i will be trying your recipe for sure.

  • Chris

    The homemade bread is what makes this one rock. Bruschetta is so simple but that doesn’t mean you can be sloppy about the execution. Yours looks perfect!

  • Lamchop

    That looks so refreshing. I love having bruschetta as an appetizer. Despite the carbs, the tomatoes open up your palette and make you wanna eat more!

  • ellecupcake

    GORGEOUS! My mouth was watering looking at these beautiful pictures.

  • Debbie

    MMM Bruschetta is my new favorite appetizer, the flavors are always so fresh at home.

  • Maranda

    YUMMY! I love bruschetta! This looks great! Thanks for sharing!

  • Diana

    Made these twice last week. These are amazing! My husband loves them! Thank you so much for sharing this great recipe.

  • não me mande flores

    Such a yummy recipe! I tried last week and it turned out perfect. There’s a post about it on my blog today (with a link to this post). If you’d like to check it out, here’s the link:

    Thanks for the recipe!
    Camila F.

  • Mallory

    This bruschetta was delicious! I love it, and plan on making it all the time. I’m so addicted to your blog, usually just the desserts, but after trying this I’m going to start trying your other meals, thanks!

  • Elodie Jane Amora

    I love love bruschetta! It’s refreshing and just simply delicious! :)

  • Kristin

    Very tasty bruschetta! Tried it today with tomatoes out of our garden and basil out of our herb garden. Wonderful.

  • Jeanette

    Can’t wait to try the Bruschetta