Dinner

Classic Tomato Bruschetta with Parmesan Recipe

Name: Classic Tomato Bruschetta with Parmesan Recipe
Prep time: 12 min
Cook time: 10 min
Total time: 37 min
Cuisine: Italian
Ingredients: 6 Roma tomatoes (1 1/2 lbs, diced); 1/3 cup basil leaves (chopped); 5 garlic cloves (divided); 1 Tbsp balsamic vinegar; 2 Tbsp extra virgin olive oil; 1/2 tsp sea salt; 1/4 tsp black pepper; Balsamic glaze (optional); 1 baguette; 3 Tbsp extra virgin olive oil; 1/3 cup shredded parmesan cheese

Bylina moretti September 14, 2026September 14, 2026

Jump to Recipe

Introduction

Bruschetta is a classic Italian appetizer that showcases fresh tomatoes, basil, and garlic on toasted baguette slices. This recipe creates a vibrant and flavorful topping that perfectly complements the crisp, cheesy toasts. It’s an easy and elegant starter for any occasion.

A white oval plate on a white marbled surface holds fifteen pieces of bruschetta arranged in rows. Each bruschetta has three visible layers: the base is a golden toasted bread slice with a slightly crispy texture, topped with a colorful layer of finely diced red tomatoes mixed with small green basil pieces, and finished with a drizzle of dark balsamic glaze that adds a shiny contrast over the top. The bright red and green topping sits unevenly on the toasted bread, creating a fresh and vibrant look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 Roma tomatoes (1 1/2 lbs, diced)
1/3 cup basil leaves (chopped)
5 garlic cloves (divided)
1 Tbsp balsamic vinegar
2 Tbsp extra virgin olive oil
1/2 tsp sea salt
1/4 tsp black pepper
Balsamic glaze (optional)
1 baguette
3 Tbsp extra virgin olive oil
1/3 cup shredded parmesan cheese

Instructions

Step 1: Core and dice the tomatoes, then drain any excess juice. Transfer the tomatoes to a medium bowl.
Step 2: Stack the basil leaves, roll them into a tube, and thinly slice into ribbons. Add the chopped basil to the bowl with the tomatoes.
Step 3: Finely mince all 5 garlic cloves. Mix 1 teaspoon of the minced garlic with 3 tablespoons of olive oil and set aside. Add the remaining minced garlic to the tomato mixture.
Step 4: Season the tomato mixture with 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Stir gently to combine and let it marinate for 30 minutes.
Step 5: Preheat the oven to 400˚F and place a rack in the center. Slice the baguette diagonally into 1/2-inch thick pieces and arrange them on a parchment-lined baking sheet.
Step 6: Brush both sides of the bread slices with the garlic-infused olive oil prepared earlier. Sprinkle shredded parmesan cheese on top.
Step 7: Bake the toasts at 400˚F for 5 minutes. Then, broil on high heat for 1 to 2 minutes until the edges turn golden brown. Watch carefully to avoid burning.
Step 8: To serve, arrange the toasts on a platter and spoon the tomato topping over each slice. Drizzle with extra virgin olive oil and balsamic glaze if desired.

Tips & Variations

For extra flavor, lightly rub the toasted bread with a cut garlic clove before adding the topping.
You can add a splash of lemon juice to the tomato mixture for added brightness.
Swap parmesan with fresh mozzarella or burrata for a creamy variation.
If fresh basil is unavailable, substitute with fresh parsley or oregano.

Storage

Store any leftover tomato topping in an airtight container in the refrigerator for up to 2 days. Keep the toasted bread separately at room temperature to maintain crispness. Reheat toasts briefly in the oven before serving, but avoid soggy bread by adding topping fresh.