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Garden Fresh Bruschetta

Bruschetta on plate with balsamic reduction drizzle
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Garden Fresh Bruschetta is one of my absolute favorite appetizers! Since the New Year has just begun, it seems everyone is trying to be healthier. Bruschetta is a great option thanks to the fresh tomatoes, Olive Oil, and balsamic vinegar. This recipe is super quick and easy, it can be whipped up quickly to pair with any meal! We love to have it as a side with pasta or salmon. The sweet flavor and beautiful color make this dish another family favorite. My husband and the girls absolutely adore this Bruschetta, and I’m sure your family will too!

This dish is at its best when I can use my own garden fresh tomatoes in the summer. But it is January, so I had to use store bought tomatoes. The Roma Tomatoes from Aldi are actually great, and they infused amazing flavor into the Bruschetta. I grow fresh basil in a pot by my only south-facing window upstairs. Thankfully it seems to be surviving, so we always have fresh basil leaves on hand to whip this recipe up at a moment’s notice!

The ingredients are simple, just a few cloves of fresh garlic, some Roma’s, Basil leaves, salt, pepper, EVOO, and Balsamic Vinegar.

Image of whole ingredients

One of my most favorite things about this dish is Rachel Ray’s Balsamic Reduction. It has the best consistency for drizzling, and the flavor is incredible! I found it at Meijer near the other oils and vinegars. It is a must have ingredient for the very best results!

Image of Rachel Ray's Balsamic Reduction Bottle

Preparing the Bruschetta

To begin, add 3 cloves of minced garlic to a small sauce pan or non-stick skillet. Cook for 2-3 minutes over medium-low heat until garlic just starts to soften. Do not let the garlic get crispy, or burn.

Sauteeing Olive Oil and Minced Garlic

Transfer garlic and Olive Oil to a medium mixing bowl to cool.

Bowl with olive oil and minced garlic

Prepare the tomatoes by cutting the edges, and scooping out the seeds and gelatinous middle, as shown below:

Image removing seeds and innards from Tomato

Discard the tomato seeds and innards.

Tomatoes Ready to be diced

Dice the tomatoes into evenly sized pieces.

Diced Tomatoes

Season with 1/2 tsp Kosher Salt, and a pinch of black pepper.

Diced tomatoes with salt and pepper

Drizzle the tomatoes with about 1 tsp of Balsamic Vinegar Reduction.

Diced Tomatoes with Balsamic Vinegar

Finely chop half the basil leaves, and stir into the Tomato Mixture.

Tomatoes with Chopped Basil

Chiffonade Basil

Stack the other half of the basil leaves in a neat pile.

Basil Leaves Stacked

Roll tightly, and hold together with your finger.

Rolled Basil Leaves

Slice perpendicular to the basil leaf roll, creating thin strips.

Basil Strips

Toasted Artisan Bread

I made a loaf of my Dutch Oven Artisan bread this morning to pair with the Bruschetta. You cannot beat the taste of Garden Fresh Bruschetta with freshly baked bread!

If using store bought bread, just broil or toast it to your liking.

I sliced my loaf into 1/2 inch thick slices, and then cut into 2 pieces, topping the bread with shredded Parmesan cheese.

Bread with Parmesan cheese for Bruschetta to be piled on

To get the same effect, broil the bread on high for a 2-3 minutes, just until the cheese is starting to brown.

Bread with broiled cheese

Pile your toasted bread high with the prepared Bruschetta. Sprinkle with chiffonade basil for more color and amazing presentation.

Bruschetta on bread close up

Drizzle with a little more Balsamic Reduction to make the perfect starter plate!

Bruschetta on plate with balsamic reduction drizzle

This dish is perfect for gatherings, and is sure to impress all of your guests!

Bruschetta on plate with balsamic reduction drizzle

Garden Fresh Bruschetta

Roma tomatoes, fresh garlic, basil, olive oil, and balsamic vinegar combine for a delicious and healthy appetizer
5 from 1 vote
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Course Appetizer, Side Dish
Cuisine Italian
Servings 4


Garden Fresh Bruschetta

  • 4-5 medium Roma Tomatoes, diced
  • 3 cloves Garlic, minced
  • 6-10 fresh Basil Leaves (reserve half for garnish)
  • 1.5 Tbsp Extra Virgin Olive Oil
  • 2 tsp Balsamic Reduction (reserve half for garnish) such as Rachel Ray's
  • 1/2 tsp Kosher Salt
  • 1 pinch Black Pepper


  • 1 loaf Artisan or Italian Bread, sliced
  • 3-4 Tbsp Shredded Parmesan Cheese


Making the Garden Fresh Bruschetta

  • Add 1.5 Tbsp Extra Virgin Olive Oil to a small sauce pan or non-stick skillet. Heat over medium-low, and add 3 cloves minced garlic. Saute for 2-3 minutes until garlic just starts to soften. Be careful not to overcook or let the garlic burn.
  • Transfer garlic and Olive Oil to a medium mixing bowl to cool.
  • Slice the Roma Tomatoes, scooping out seeds to discard along with the gelatinous core. Dice the tomato slices into small, evenly-sized pieces and add to the bowl with the olive oil and garlic. Stir to combine.
  • Add salt and pepper, stir to incorporate. Add 1 tsp Balsamic Reduction, stir to incorporate.
  • Finely chop half the fresh basil leaves and stir in with the tomato mixture.

Chiffonade Basil

  • Place the other half of the leaves together in neat stack. Roll the stack tightly, and slice perpendicular to the roll to create thin strips of basil leaves.

Optional Bread Toasting with Parmesan Cheese

  • Place 6 slices of Artisan or Italian bread on a baking sheet. Sprinkle shredded Parmesan cheese on the bread and broil for 2-3 minutes in the oven on high. Or simply toast the plain bread to your desired level of doneness.
  • Pile the Bruschetta high on each piece of toasted bread. Sprinkle with chiffonade basil, and drizzle with a bit more Balsamic Reduction. Serve and enjoy!
Keyword Artisan bread, Bruschetta, Garden Fresh Bruschetta

Like this recipe? Try my Super Simple Deli Sliders for your next light and fresh appetizer!

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