This classic tomato bruschetta with balsamic vinegar is super easy to make! It’s a delicious appetizer to feed a crowd. And, it’s a satisfying side dish to serve with any weeknight dinner.
Bruschetta is a popular Italian appetizer. I’ve loved it ever since I was a kid!
There are many variations to bruschetta. My favorite that I always go back to is the classic bruschetta.
I love the vibrant juicy tomatoes, zippy garlic, and fresh basil. Top it off with tangy balsamic vinegar on toasted, grilled, or baked sliced bread… That’s appetizer heaven right there!
Bruschetta or crostini?
Nowadays, most people use the terms bruschetta and crostini interchangeably. Based on the traditional definition, some might technically call these crostini.
The main difference between the two terms is the type of bread you use. Bruschetta is traditionally made with thick, rustic Italian or sourdough bread. Crostini is traditionally made using thinner, smaller slices of white bread baguette.
Personally, I always associate this specific type of topping with bruschetta toppings – not crostini. And, according to Google, when most people search for this type of tomato appetizer, they search for bruschetta – not crostini.
How do you make tomato bruschetta with balsamic vinegar?
Making this classic Italian appetizer is very easy.
In a medium bowl, mix together the tomatoes, garlic, most of the chopped basil, plus the olive oil and salt.
Brush the sliced bread with olive oil on both sides.
Top each slice with the tomato mixture.
Bake for 10 minutes in a 350°F oven. The edges should be slightly golden brown.
Drizzle a little balsamic vinegar over each slice. Then sprinkle some of the remaining fresh basil. Serve the balsamic bruschetta immediately.
Exact measurements and detailed instructions can be found in the printable recipe card at the bottom of this post!
Balsamic Bruschetta FAQs
No, not at all! You can simply chop the tomatoes with skins on and toss them into the bowl and mix.
Brushing both sides of each slice of bread will help prevent your bruschetta from going soggy. Olive oil adds flavor. And, it acts as a layer to protect the bread from the water content of the tomatoes.
Traditional bruschetta is served hot off the grill or out of the oven. However, this bruschetta is also delicious served at room temperature.
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Classic Tomato Bruschetta with Balsamic Vinegar
- 5-6 Roma tomatoes, seeded and diced (should end up with a little more than one cup of diced tomatoes)
- 2 garlic cloved, minced
- 1 tablespoon fresh basil leaves, finely chopped or sliced into strips
- 3 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt
- 1 French baguette, sliced on the diagonal into ¾" – 1" slices
- 1/2 cup balsamic vinegar
- Preheat oven to 350°F. Cover a baking sheet with aluminim foil, and set aside.
- In a medium or large bowl, mix together diced tomatoes, minced garlic, chopped basil, kosher salt, and 1 tablespoon of olive oil.
- Brush the remaining two tablespoons of olive oil onto the bread slices (lightly oil both sides). Place slices on top of the prepared baking sheet, about an inch apart from each other. Be careful not to crowd the pan.
- Top each slice with about one tablespoon of the tomato mixture. Bake for 10 minutes in a 350°F oven, or just until the edges get golden brown.
- Drizzle a little balsamic vinegar over each slice. Sprinkle some freshly ground black pepper (if desired) and some of the remaining fresh basil over each slice. Serve immediately.