This bruschetta recipe is an easy, delicious summer appetizer! Perfect for tomato season, the sweet, juicy tomatoes pair beautifully with crisp bread. The key to making it shine is using high-quality ingredients—because it’s so simple, every flavor truly stands out.

Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Serves 8 to 10

Ingredients

• 1 baguette, cut into ¼-inch-thick slices
• Extra-virgin olive oil, for drizzling
• 2 pounds ripe tomatoes, diced
• ½ cup fresh basil leaves, chiffonade cut
• 2 garlic cloves, grated
• 1 teaspoon balsamic vinegar
• ½ teaspoon sea salt
• Freshly ground black pepper
• Flaky sea salt, for sprinkling

Instructions

• Preheat the oven to 400°F and line two baking sheets with parchment paper.
• Arrange the baguette slices in a single layer on the baking sheets and drizzle both sides with olive oil. Bake for 10 to 12 minutes, or until golden and toasted.
• Meanwhile, in a large bowl, stir together the tomatoes, basil, garlic, balsamic vinegar, salt, and several grinds of pepper. Season to taste.
• Remove the bread from the oven. Use a slotted spoon to scoop the tomato mixture onto the bread pieces, leaving behind any excess juices. Drizzle with olive oil and sprinkle with flaky sea salt. Serve immediately.