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The Best Classic Bruschetta Recipe

This is a recipe that you must use fresh tomatoes so one would assume the season would be summer however, this is a tasty year-round comfort dish. The best classic bruschetta recipe I often call Italian Salsa and what you will find on this post today.

The Best Classic Bruschetta Recipe

Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with various fresh ingredients like olives, tomatoes, peppers, and herbs.  This is why I call Bruschetta an Italian Salsa.  Using toasted bread instead of corn chips making it an amazing appetizer or even meal.  In this post, I use fresh ingredients including herbs you can grow year-round in-home or garden.  I hope you take advantage of the print option on this post.

Brushcetta Recipe


Trust me.. this recipe will become a favorite you will use year-round.  In the photos today we are enjoying a winters evening staying cozy indoors.  I harvest garlic, basil, parsley and a few peppers from my home greenhouse garden for this treat.  Keep scrolling down to get downloadable recipe card.

FRESH is Best

Below are a few photos from the kitchen including tips on whipping this up easy and tasty!

Hand Chopped Vegetables and Herbs

Garlic Press

An amazing bottle of Balsamic Vinaigrette that you could drink it tastes so smooth and amazing was used in today’s recipe.  This bottle is from Zingermans but I have found it on Amazon.  Check out the Aceto Balsamico Di Moderna by Giuseppe Giusti on Amazon.

Balsamic Vinaigrette

Sometimes I enjoy just adding this Vinegar to my greens from the garden.

Dinner with Greens



I share a similar recipe using zucchini boats on my site.  Be sure to check this one out when the zucchini squash is ready to be harvest in your home garden.

Bruschetta Hummus Stuffed Zucchini Recipe

Download The Recipe Here: Classic Bruschetta Recipe CARD

The Best Classic Bruschetta Recipe


  • 4 tbsp. extra-virgin olive oil
  • 3 cloves garlic, minced
  • 2 cups of diced fresh tomatoes
  • 1/4 c. thinly sliced basil
  • 1/4 cup thinly sliced parsley
  • 3 tbsp. balsamic vinegar
  • 1 tsp. kosher salt
  • Pinch of crushed red pepper flakes


  • 1 small loaf of fresh Italian bread, sliced
  • Extra-virgin olive oil, for brushing
  • garlic salt


  1. In a medium skillet over medium-low heat, heat oil. This oil will be used to cook garlic. You do not have to do this but it really adds extra kick when you use fresh garlic. This takes about 2-4 minutes.
  2. Remove from heat and let cool.
  3. In a large bowl, toss together tomatoes, basil, vinegar, salt, and red pepper flakes.
  4. Add garlic and oil and toss to combine.
  5. Let marinate for 30 minutes.
  6. Slice fresh Italian bread
  7. Brush bread with butter and sprinkle garlic salt on each. I use my toaster oven or Oven Air Fryer to toast.
  8. Let bread cool before spooning on the tomato mix.
  9. Serve immediately because the bread will get soggy after 10 minutes.
  10. Sprinkle with a good Parmesan cheese

Let’s Connect

I would love to hear if you used this Bruschetta recipe or just made it this far on my post today.  If you are reading this you HAVE TO comment on the post or reach out to me on my contact page.  Interested in seeing new recipes as they arrive in my kitchen and garden?  You will want to subscribe to my Creative Living and Growing Newsletter.

Happy Bruschetta Making,

Bren Haas


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