How do you keep bruschetta from getting soggy?

To prevent sogginess, always toast the bread well before topping. Use a slotted spoon to scoop the tomato mixture so any excess juice is left behind. Assemble just before serving to maintain the bread’s crisp texture.

Can I make tomato bruschetta ahead of time?

Yes! You can prepare the tomato mixture several hours in advance and store it in the refrigerator. Toast the bread slices shortly before serving, and assemble the bruschetta right before guests arrive to keep everything fresh and crunchy.

What type of tomatoes are best for bruschetta?

Roma tomatoes are preferred due to their firm texture and lower water content. However, you can also use vine-ripened, heirloom, or cherry tomatoes — just be sure they’re ripe, flavorful, and properly drained before using.

Tomato Bruschetta – Easy Recipe

Name: Tomato Bruschetta
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 loaf French bread: sliced diagonally, serves as the base; 3 tablespoons olive oil: for brushing the bread; 8 Roma tomatoes: chopped, the main topping; 1/3 cup fresh basil: chopped, adds herbaceous flavor; 1/3 cup red onion: finely minced, adds mild sharpness; 5 tablespoons Parmesan cheese: freshly grated, adds savory depth; 3 cloves garlic: minced, enhances aroma and taste; 2 teaspoons olive oil: mixed into tomato topping; 1/4 teaspoon kosher salt: balances the flavors; 1/4 teaspoon black pepper: adds mild heat; Balsamic glaze (to taste): drizzled over for sweetness and acidity

Description

This Tomato Bruschetta recipe is a classic Italian appetizer made with fresh Roma tomatoes, basil, garlic, and red onion served atop crispy toasted French bread, all drizzled with a sweet and tangy balsamic glaze. It’s quick, easy, and bursting with garden-fresh flavor — perfect for any occasion, from casual snacks to elegant gatherings.

Ingredients

Scale

1 loaf French bread: sliced diagonally, serves as the base
3 tablespoons olive oil: for brushing the bread
8 Roma tomatoes: chopped, the main topping
1/3 cup fresh basil: chopped, adds herbaceous flavor
1/3 cup red onion: finely minced, adds mild sharpness
5 tablespoons Parmesan cheese: freshly grated, adds savory depth
3 cloves garlic: minced, enhances aroma and taste
2 teaspoons olive oil: mixed into tomato topping
1/4 teaspoon kosher salt: balances the flavors
1/4 teaspoon black pepper: adds mild heat
Balsamic glaze (to taste): drizzled over for sweetness and acidity

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Instructions

Preheat the oven to 400°F (200°C).
Slice the French bread diagonally into 1/4-inch thick slices.
Brush both sides of each slice with 3 tablespoons of olive oil.
Arrange slices on baking sheets and bake for 7 minutes.
Flip the slices and bake an additional 5–10 minutes until golden and crispy.
In a large bowl, combine chopped tomatoes, basil, red onion, Parmesan cheese, minced garlic, 2 teaspoons olive oil, salt, and pepper.
Stir the mixture and let it sit at room temperature for 30 minutes to allow flavors to meld.
Use a slotted spoon to top each toasted bread slice with the tomato mixture.
Drizzle with balsamic glaze just before serving.
Serve immediately for best texture and flavor.

Notes

Use a slotted spoon to prevent excess juice from making the bread soggy.
Make the tomato mixture ahead of time and refrigerate for up to 6 hours.
Only assemble when ready to serve to keep the bread crisp.
Freshly grated Parmesan is key — avoid pre-shredded or canned.
Optional: Add a layer of fresh mozzarella for a Caprese-style variation.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1/2 cup topping + 1 bread slice
Calories: 176 kcal
Sugar: 3 g
Sodium: 342 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 2 mg