Name: My Fave Easy Classic Bruschetta
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Italian
Ingredients: 1 loaf French baguette, sliced into 1/2-inch slices; 6 medium Roma tomatoes, diced; 4 garlic cloves, minced; 1/4 cup extra virgin olive oil; 1/4 cup fresh parsley, chopped (or fresh basil); 1 tsp apple cider vinegar (or balsamic vinegar); 1/2 tsp sea salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; 1/2 tsp dried thyme; 2 tbsp freshly grated parmesan

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Savor the essence of summer with My Fave Easy Classic Bruschetta. This light and refreshing appetizer is made with juicy tomatoes, fragrant garlic, and fresh parsley, all piled high on golden, crisp slices of baguette. It’s quick to prepare and incredibly flavorful, perfect for a casual snack or an elegant starter.

My Fave Easy Classic Bruschetta

Why You’ll Love This Recipe

I love how this bruschetta brings simple ingredients together to create something so fresh and vibrant. It’s my go-to when I need something easy that still feels special. Whether I’m hosting a summer get-together or just craving a light bite, this recipe always hits the spot.

It’s fresh, light, and full of flavor.
Comes together in just 15 minutes.
Perfect for using up ripe tomatoes.
Ideal for warm-weather snacking or entertaining.
Totally customizable with herbs or roasted tomato variations.
Loved by kids and adults alike.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 loaf French baguette, sliced into ½-inch slices
6 medium roma tomatoes, diced (I sometimes roast them for extra flavor)
4 garlic cloves, minced
¼ cup extra virgin olive oil
¼ cup fresh parsley, chopped (or substitute with fresh basil)
1 teaspoon apple cider vinegar (or balsamic vinegar as a swap)
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon dried thyme
2 tablespoons freshly-grated parmesan

Directions

Toast the Bread:
I preheat the oven to 450°F and line a baking sheet with foil or parchment. Then I lay out the sliced baguette and toast it for about 5 minutes until the edges are golden and crisp.

Make the Topping:
In a large bowl, I mix the diced tomatoes, garlic, olive oil, vinegar, parsley, and all the spices. I toss everything together until well combined and fragrant. The parmesan goes in last for that savory finish.

Assemble:
I arrange the toasted bread on a platter and top each slice with 1–2 tablespoons of the tomato mixture. It’s best served immediately while the bread is still warm and crisp.

Servings and timing

This recipe makes about 6 servings and is ready in just 15 minutes (10 minutes prep, 5 minutes cook time). It’s perfect for a quick snack, a starter before dinner, or party platters.

Variations

Sometimes I like to switch things up depending on what I have on hand:

Herb-roasted tomatoes: I roast cherry or Roma tomatoes with olive oil, garlic, thyme, and rosemary at 400°F for 20 minutes. This adds a deeper, richer flavor.
Add mozzarella or burrata for a creamier twist.
Try basil instead of parsley for a more traditional Italian flavor.
Use balsamic glaze as a finishing drizzle for extra tang.
Make it gluten-free by using a gluten-free baguette or toast.

Storage/Reheating

Bruschetta is best enjoyed fresh, but I do save the topping and bread separately when needed.

Tomato topping: I store it in an airtight container in the fridge for up to 2 days.
Bread slices: I keep them in a paper bag or airtight container at room temp for a day, or I freeze them.
To reheat the bread: I pop it back in a 400°F oven for 3–4 minutes to crisp up before topping.

FAQs

What kind of tomatoes work best for bruschetta?

I prefer Roma tomatoes because they’re firm and not too watery, but San Marzano or heirloom varieties also taste amazing and add a bit of flair.

Can I make bruschetta ahead of time?

Yes, I often prepare the topping a few hours in advance and store it in the fridge. I toast the bread just before serving so it stays crisp.

What other toppings can I add?

I sometimes add roasted red peppers, olives, or even a little diced avocado for a different spin. It’s super versatile.

What’s the best bread for bruschetta?

A crusty French baguette is my favorite, but ciabatta, sourdough, or even focaccia works well too. The key is something sturdy that holds up to the topping.

Is this recipe vegetarian or gluten-free?

It’s vegetarian as written. To make it gluten-free, I just swap the bread with my favorite GF option—it works just as well.

Conclusion

My Fave Easy Classic Bruschetta is a summer staple in my kitchen—fresh, quick, and satisfying. Whether I’m serving it as an appetizer for guests or enjoying it as a solo snack on the porch, it always brings a taste of sunshine to the table. With endless ways to customize and simple ingredients to work with, this recipe is one I come back to again and again.