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Cheesy Tomato Bruschetta Recipe

If you enjoyed my recipe for chicken bruschetta, you will love this. Tomato bruschetta is easy to prepare, uses no meat, and has an incredible flavor. This recipe doesn’t just use Roma tomatoes — it also uses sun-dried tomatoes, which adds a big flavor boost. Fresh basil, fresh garlic, and balsamic vinegar join the party as well.

There’s also a dash of mozzarella on top — hence cheesy tomato bruschetta. The cheese gives this appetizer a Margherita pizza vibe.

How to prepare cheesy tomato bruschetta

The steps to make this flavorful appetizer are straightforward: chop and mix, rest, toast, build, and toast again!

Chop and mix

Seeding your tomatoes first will give you a chunkier bruschetta. Start by quartering them, then cut out the gushy core. You now have the outer edges of your tomato. Scrape away any remaining seeds, then dice or chop what’s left.

You’ll also need to chop your fresh garlic and the basil. I like the smash peeled garlic first — it releases the flavor and makes it easier to chop. Simply lay your garlic on the cutting board and place the wide, flat side of your knife on top. Apply pressure to the other side of the knife with your fist. You’ll feel the garlic smash underneath the knife. From there, you can proceed with chopping.

To cut your basil, stack a few leaves and roll them up into a cylinder. Then slice the cylinder to create basil ribbons.

Now mix the chopped Roma tomatoes, sun-dried tomatoes, fresh garlic, olive oil, balsamic vinegar, basil, salt, and pepper.

Rest so flavors meld

Give your bruschetta a stir and then let it rest for about 10 minutes. Don’t skip this step.


While the bruschetta rests, you can work on your bread! Slice the baguette to 3/4-inch. Brush each piece with olive oil.

To toast the breads, you can place them on a baking sheet under the broiler for 1 minute per side or you can grill them. Watch them closely, though, because they can burn fast.

Build and toast again

Now pile the tomato bruschetta atop your toasts. You can serve them just like this — or take the extra step and melt mozzarella on top. Simply sprinkle with mozzarella and put the toasts back on the grill with the lid closed or in the broiler until the cheese melts slightly.

And here’s an extra tip that’ll make serving this dish for parties that much more fun: how to pronounce bruschetta in Italian.

Close up view of tomato bruschetta recipe, prepared with text overlay that reads, easy tomato bruschetta recipe.

Tomato Bruschetta Recipe

Tomato Bruschetta Recipe
Prep Time 15 minutes
Cook Time 6 minutes
Inactive Time 10 minutes
Total Time 31 minutes


  • 6 Roma tomatoes (chopped or diced)
  • ½ cup sun-dried tomatoes (packed in oil)
  • 3 garlic cloves (minced)
  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • ¼ cup fresh basil (chopped with stems removed)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 French baguette
  • 2 cups shredded mozzarella cheese


  1. In a large bowl combine diced Roma tomatoes, sun-dried tomatoes, fresh garlic, olive oil, balsamic vinegar, basil, salt, and pepper.
  2. Mix well and allow the mixture to sit for at least 10 minutes.
  3.  Slice the French baguette into ¾” thick slices. Arrange the slices on a baking sheet in a single layer.
  4. Using the broiler setting on your oven, broil for 1-2 minutes turning halfway through or until slices are lightly browned on both sides.
  5. Divide the tomato mixture evenly onto all the baguette slices. Top with mozzarella cheese. Broil until the cheese is melted (about 5 minutes or less.)

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 172Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 9mgSodium: 309mgCarbohydrates: 18gFiber: 1gSugar: 4gProtein: 7g

Nutrition information isn’t always accurate.


Sunday 27th of September 2009

I love Bruschetta and this recipe is absolutely wonderful.


Friday 31st of July 2009

Yummy!! I have made Bruschetta for years. Generally I slice the fresh basil and add some to the tomatoes and place whole ones on top of the Mozzarella cheese slices. I also rub a clove of garlic on the French bread slices before drizzling the olive oil prior to broiling. I will have to try the sun dried tomatoes the next time since I love their flavor. OK now I'm really hungry. I think I will be preparing this sooner then later. Thank you.


Wednesday 8th of July 2009

French baguette is great and I made something similar a few weeks ago but not with sun-dried tomatoes. This one sounds delicious.


Tuesday 7th of July 2009

Ooh, always an easy-to-make favorite, but I've never had it with mozzarella on top or with sun-dried tomatoes in it! Great recipe, thanks for posting.


Tuesday 7th of July 2009

Oh my my ... this is a delight to look at , I can only imagine what it tastes like!!

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