Fresh Tomato and Basil Bruschetta

Fresh Tomato and Basil Bruschetta

The Spruce / Stephanie Goldfinger

Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Servings: 16 servings
Nutrition Facts (per serving)
93 Calories
3g Fat
14g Carbs
3g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 93
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 1mg 0%
Sodium 222mg 10%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 3g
Vitamin C 3mg 16%
Calcium 33mg 3%
Iron 1mg 5%
Potassium 82mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This fresh tomato and basil bruschetta is a common dish around our house as it is so easy and so delicious. It is especially popular when fresh tomatoes and basil are coming out of the garden. Nothing matches the simple flavors of this simple dish.


  • 1 loaf crusty Italian bread, sliced 3/4-inch thick, about 16 pieces

  • 2 tablespoons olive oil

  • 2 cups chopped fresh tomatoes

  • 2 tablespoons chopped fresh basil

  • 4 cloves garlic, chopped very fine

  • 1/2 teaspoon salt

  • 1 ounce mozzarella, shaved

Steps to Make It

  1. Gather the ingredients.

    Fresh Tomato and Basil Bruschetta ingredients

    The Spruce / Stephanie Goldfinger

  2. To begin with, combine the chopped tomatoes, basil, garlic, and salt in a small bowl and lightly toss together. Set aside.

    chopped tomatoes, basil, garlic, and salt in a small bowl

    The Spruce / Stephanie Goldfinger

  3. Set the oven to the broil setting. Place the bread slices in a single layer on a large baking sheet coated with a small amount of cooking spray or olive oil. Using a basting brush, brush a small amount of the olive oil on the top of each slice of bread.

    bread slices brushed with oil on a baking sheet

    The Spruce / Stephanie Goldfinger

  4. Place the bread in the oven and broil for about 1 minute, or just until the bread becomes lightly toasted.

    toasted bread on a baking sheet

    The Spruce / Stephanie Goldfinger

  5. Remove the bread from the oven, and spoon about 2 tablespoons of the tomato mixture on each slice. Top each with a couple of shaves of the mozzarella cheese. Return the bread to the oven and broil the bruschetta for another 30 seconds. Watch the bruschetta carefully during this time to make sure it does not burn. Remove the bruschetta when the cheese becomes melted, and the edges of the bread are lightly browned and toasted. 

    toast with Bruschetta and cheese on top

    The Spruce / Stephanie Goldfinger

  6. Remove the bruschetta to a plate or a wire rack to cool just for a few minutes, and then serve immediately. 

    Fresh Tomato and Basil Bruschetta on a cooling rack

    The Spruce / Stephanie Goldfinger


  • You can choose to serve it as an appetizer before a delicious Italian meal, or it can even be served with a large green salad for a light dinner or lunch. Try it as a scrumptious afternoon snack if you want to go crazy. You can't go wrong by eating a few extra vegetables. Plus, by using a part-skim mozzarella cheese and thinly sliced bread you are getting some great protein to hold you over until dinner without overdoing it on the carbs. 
  • Be sure to choose a nice, crusty bread so that you do not end up with soggy bruschetta. We sometimes will even set the sliced bread out for an hour or so before preparing the bruschetta to help it dry out and become a great base for the tomatoes and cheese.
  • Do watch it very carefully as it cooks to avoid any burning.