Name: Fresh & Easy Tomato Basil Bruschetta
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: French
Ingredients: 3 cups cherry tomatoes, diced; ⅓ cup basil leaves, finely chopped; ¼ cup olive oil (divided); ¼ teaspoon salt; 1 French baguette; ¼ cup balsamic drizzle

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You know those days when you just need something fresh, quick, and that makes you feel like you’re hanging out on a sunny patio in Italy? Yep, that’s where bruschetta comes in. Honestly, the hardest part of this recipe is not eating all the tomato topping before it hits the bread. And with cherry tomatoes, basil, and a nice drizzle of balsamic… you’re golden.

Recipe Card — Tomato Basil Bruschetta

Ingredients:

3 cups cherry tomatoes, diced
⅓ cup basil leaves, finely chopped
¼ cup olive oil (divided)
¼ teaspoon salt
1 French baguette
¼ cup balsamic drizzle

Instructions:

Prep the topping — In a medium bowl, toss together diced cherry tomatoes, basil, half of the olive oil (about 2 tablespoons), and salt. Let it hang out for 10 minutes so the flavors mingle.
Toast the bread — Slice the baguette into ½-inch pieces. Brush both sides with the remaining olive oil and toast in the oven at 400°F for about 6–8 minutes, flipping halfway. (You want it crunchy but not jaw-breaker crunchy.)
Assemble — Spoon the tomato-basil mix onto each slice, then go in with that balsamic drizzle like you’re an artist adding the final stroke.
Serve immediately — Because soggy bruschetta is just… sad.

(Trust me, that balsamic drizzle is the secret weapon here.)

Quick Variation Card — Winter Bruschetta Twist

When tomatoes are a bit sad in the colder months, roast them first! Toss cherry tomatoes with olive oil and salt, roast at 375°F for 15–20 minutes, then follow the same steps. You’ll get this warm, jammy topping that feels extra cozy.

FAQs

Q: Can I make this ahead of time?
Sort of. You can prep the tomato-basil mixture a few hours ahead, but keep it in the fridge and only spoon it onto the bread right before serving.

Q: What if I don’t have balsamic drizzle?
No biggie. You can make a quick one — simmer balsamic vinegar on low until it thickens, about 8–10 minutes. Or just use regular balsamic; it’s still delicious.

Q: How do I stop the bread from getting soggy?
Serve right away and don’t let the topping sit on the bread too long. Also, toasting the bread well helps form a barrier.

Q: Can I use another bread?
Totally. Ciabatta works great, or even sourdough for extra tang. Just make sure it’s sturdy enough to hold the topping.