Tomato Bruschetta Recipe -
Tomato Bruschetta Recipe
  • READY IN 40 mins

Tomato Bruschetta

Recipe by  

"This recipe has been modified slightly over tim, but is always a winner, whether for an appetizer or main dish. It even works with winter store-bought tomatoes. The vinegar and basil bring out the flavors."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    5 mins

    40 mins


  1. Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic; let tomato mixture rest for 15 to 30 minutes.
  2. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  3. Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil.
  4. Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese.
  5. Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Jan 08, 2013

Just REALLY good! The next time that I make this, I'll try using white balsamic because you will lose the vibrant red color if it sits too long. White is milder in flavor, but it would be worth it to keep this bruschetta's eye appeal.

Aug 30, 2014

I made this for the Recipe group selection of the week. Instead of heating the house up with the oven, we made this on the gas grill. Turned out perfect using an Italian bread loaf. Cut the loaf down the middle and brush the olive oil on each half, place right on grill for only a minute to toast. Remove the bread and cut into smaller slices and place on a foil lined metal cookie sheet, top with the tomato mixture and cheese. Cook over indirect heat at 400° until the cheese melts. Took about 12 minutes. I just drizzled the oil and vinegar over my tomato mixture, but doubt it was anywhere near 1/4 cup each, still very refreshing flavor after sitting for an hour.


16 Ratings

Aug 24, 2014

I made this for the RECIPE GROUP. I followed the recipe using all the ingredients; but, because I wanted a cold appetizer, I used the mozzarella as a garnish rather than melting it in the oven. I only used the flesh of the tomato not the seeds or juice. When it first got done, I was very disappointed in the taste. I just didn't like the pepper, it was too strong. (Perhaps my fault) After refrigeration of a few hours, it was "knock your socks off" good! All the flavors blended and it was totally delicious! I served the bruschetta separate, as I didn't want the bread to get soggy. I will be using this recipe often, infact I'll be making it again tomorrow. Thank you Joy for sharing!

Aug 26, 2014

Made this for Recipe Group...BIG HIT! I used Italian bread, so it was more like a 'garlic bread' type thing to go w/ our pasta dinner. I used a mix of yellow and cherry tomatoes from the garden. Great flavor and it was enjoyed by all...a keeper~YUM! Thanks for sharing. :)

Aug 26, 2014

Recipe Group Selection: 23, August 2014 ~ I made a small batch using white balsamic vinegar rather than the brown balsamic. We really enjoyed this, but you do need to let the flavor meld for about 30 minutes. I was out of sweet red bell pepper, but I did have yellow on hand. Served this with 'Pepper Jelly Glazed Chicken' from AR and a tossed salad. We really enjoyed this version of bruschetta, and I know I will use this recipe again. Thanks, Joy Cowling Andrews for sharing.

Jun 29, 2014

Yum! I have cherry tomatoes and basil growing out my ears this year. This was a great recipe to use them in. It's an easy recipe to use what's growing in your garden. I have mild banana instead of red bell and white sweet onion instead of purple. Fresh parm instead of mozz. I know I changed a few things, but I still think the simple elegance of the dish shines. Easy and delish!

Oct 31, 2013

This was super tasty even after I modified it. who doesn't? took out the oil and cheese to make it healthier and let it sit. Even used dried basil and onion as I made this last minute and it was very good. Didn't have any red pepper on hand so ommitted it as well. will definitely make again.

Aug 03, 2015

Turned out great. Followed the basics of the recipe, but used what I had on hand - grape tomatoes, white onion and provolone cheese. Used pizza dough left over from Friday night for the base, more like a flat bread. Everyone loved it. And it was quick and easy. Definitely seeing more of this at my house.


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  • Calories
  • 248 kcal
  • 12%
  • Carbohydrates
  • 28.8 g
  • 9%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 12.2 g
  • 19%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 313 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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