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Bruschetta: Perfect Summer Appetizer Recipe

I love cooking and having a backyard garden—so when I can put those two things together, it makes for a great day!

Gorgeous and delicious bruschetta

Gorgeous and delicious bruschetta

Simple, Fresh, and Impressive Appetizer

It's always great when you can make an impressive-looking appetizer without doing anything all that complicated. This recipe calls for simple ingredients and comes together quickly for a beautiful starter for any meal.

The bruschetta tomato mixture is even better the next day when the flavors have had time to marinate, so if you can refrigerate the tomato mixture before spreading it on fresh bread, that's a plus. If not, it's still delicious. Also, if you have leftover tomatoes and have run out of bread, this mixture is great on scrambled eggs, by itself, or as a topping on tacos or grilled meat or fish.

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What Kind of Tomatoes?

Roma tomatoes work well for this dish as they have fewer seeds than some other tomato varieties, but you can definitely make this appetizer with any type of tomato.

Cook Time

Prep timeCook timeReady inYields

15 min

5 min

20 min

6 servings

What Do You Think?


  • 6 roma tomatoes, seeded and chopped
  • 3 tablepoons olive oil
  • 1 teaspoon garlic powder
  • salt and pepper, to taste
  • 1 loaf bread, cut on an angle and toasted
  • 1 bunch fresh basil, chopped (or 2 teaspoons dried)
  • 3 cloves garlic, sliced or minced


  1. Chop and deseed the tomatoes. Discard the seeds and inner pulp from the tomatoes and set the chopped tomatoes into a bowl.
  2. Add garlic powder and chopped basil to the tomato mixture.
  3. Set a pan on medium-low heat. Add olive oil to the pan along with sliced or minced garlic. (I like to slice the garlic; that way I can remove some of it before mixing with other ingredients. If you like a lot of garlic flavor, you can mince it and stir with the olive oil.)
  4. Stir the garlic olive oil until the oil has warmed and the garlic is fragrant. Once the garlic has softened, turn off the heat and allow the oil to cool while preparing the bread.
  5. Slice the bread on a diagonal into 1/2-inch thick slices. Toast the bread lightly and lay in a single layer on a serving plate.
  6. If you like a strong garlic flavor, halve a garlic clove and rub the cut side on the slices of warmed bread for an added boost of fresh garlic flavor.
  7. Add the cooled oil and garlic mixture to the chopped tomatoes. If you do not want a lot of garlic flavor, this is when you should remove some of the garlic from the oil before mixing it with the tomatoes.
  8. Add a pinch of salt and pepper. Stir to combine.
  9. Place the tomato mixture into the refrigerator until you are ready to serve. This can be done up to 24 hours before assembling.
  10. If preparing the bruschetta ahead of time, wait to toast your bread until you're ready to serve it. Otherwise, if you're making the bruschetta and eating it right away, you can skip refrigerating the tomatoes and immediately place a heaping spoonful on top of each slice of bread.
  11. Serve immediately and enjoy!

© 2022 Lisa Bean

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