Bruschetta recipe: the authentic Italian bruschetta al pomodoro with fresh tomatoes, olive oil, garlic and basil.

tomato bruschetta recipe #gourmetproject #italy
tomato bruschetta recipe with fresh tomatoes

If you want the authentic Italian tomato bruschetta, I recommend preparing tomatoes ahead of time, at least an hour, for flavors to set!

Calculate at least bruschetta per person. 

Authentic Italian bruschetta al pomodoro recipe with fresh tomatoes and basil #gourmetproject #italianrecipes
tomato bruschetta recipe with fresh tomatoes, garlic and basil

tomato bruschetta recipe

Servings 4
Author Claudia Rinaldi


for the tomatoes

  • 3 cups cherry tomatoes or 2-3 medium heirloom tomatoes
  • 1-2 garlic cloves
  • 4-6 basil leaves
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon sea salt

for the bruschettas

  • 1 garlic clove
  • 6-10 slices casereccio bread
  • olive oil
  • salt



  1. Finely chop tomatoes, place them in a bowl and season them with olive oil, salt, 1-2 peeled and smashed garlic cloves and coarsely chopped basil.

  2. Let sit, room temperature for a couple of hours, or refrigerate overnight if you are making these a lot ahead of time.

  3. Find and remove garlic cloves.


  1. Peel a garlic clove.

  2. Pierce it with a toothpick (so you don’t get smelly fingers).

  3. Slice Italian bread. For bruschetta you should use crusty Italian bread, the so called pane casareccio.

  4. Toast it on a grill pan or in the oven.

  5. Once toasted, rub the garlic clove on the whole surface of the bread, pour extra-virgin olive oil and sprinkle it with salt to your taste.

  6. Pour a spoonful or two of tomatoes over the bread and enjoy.

Recipe Notes

Sorry, it is not recommendable to make bruschetta ahead of time, you would lose a lot of flavor and crunchiness.

enjoy your tomato bruschetta recipe!