Bruschetta Recipe (Sheet Pan)
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This Bruschetta Recipe is the ultimate appetizer for gatherings, holidays, or casual nights in. Juicy Roma tomatoes are tossed with basil, garlic, onion, olive oil, and balsamic for a fresh, zesty topping that’s spooned over golden, crisp baguette slices. Toasting bread on a sheet pan under the broiler means you can prep a whole batch at once… no fussing with a skillet! Each bite is crunchy, tangy, garlicky, and bursting with summer flavor. Serve it straight from the oven for the perfect balance of crispy bread and juicy tomato topping. Simple, beautiful, and always a crowd-pleaser for tomato bruschetta lovers.
Table of Contents
WHY YOU’LL LOVE THIS EASY BRUSCHETTA RECIPE
- Quick prep with simple ingredients.
- Broiler method toasts an entire pan of bread at once.
- Fresh, bright tomato-basil topping that screams summer.
- Customizable with cheese, balsamic glaze, or creamy spreads.
- Always a hit at parties, potlucks, or family dinners.
Bruschetta Recipe
I mean… is there anything better than crunchy bread piled high with juicy tomatoes, garlic, and basil???
This is by far the best bruschetta recipe, and it’s my shortcut to impressing guests with basically zero effort. The sheet pan trick is genius: one broil, and you’ve got golden, crispy bread ready for toppings.
It hits the same comfort zone as a warm garlic bread or a platter of hot Parmesan zucchini, fresh from the grill.
The tomato mixture is fresh, vibrant, and totally addictive. Honestly, I’ve been known to skip the bread and eat it straight from the bowl!
But when you pile it on a toasty baguette and drizzle with balsamic glaze? It’s appetizer perfection. Serve it once, and you’ll be asked to make it again and again.
INGREDIENT NOTES
Roma Tomatoes: Firm, meaty tomatoes work best because they hold up to marinating without getting too watery. If using garden tomatoes, be sure to seed them.
Red Onion: Adds a sharp bite. Dice finely so it blends evenly into the topping.
Fresh Basil: The star herb! Slice into thin ribbons for the prettiest presentation. Add more for garnish before serving.
Garlic: Minced fresh garlic packs a punch and infuses the topping.
Extra Virgin Olive Oil: Use a good-quality oil since its flavor shines. 3 tablespoons are reserved for toasting the bread.
Balsamic Vinegar: Just a splash balances the richness of the olive oil. A drizzle of balsamic glaze on top is a bonus.
Bread: A baguette or French loaf works beautifully. Slice on the bias (at an angle) for extra surface area.
Cheese: Optional, but feta, ricotta, or parmesan make it indulgent.
VARIATIONS
Cheesy Bruschetta: Top with shredded mozzarella and broil briefly for melty goodness.
Balsamic Upgrade: Drizzle balsamic glaze for extra tang and sweetness.
Creamy Base: Spread ricotta, goat cheese, or cream cheese on bread before adding tomatoes.
Roasted Tomato Bruschetta: Roast diced tomatoes with garlic and olive oil for a deeper flavor.
Caprese Style: Add sliced fresh mozzarella and a drizzle of pesto.
Veggie Boost: Mix in diced bell peppers or cucumbers for added crunch.
Party Platter: Serve a variety (some cheesy, some classic, some creamy) for a colorful appetizer spread.
SERVING SUGGESTIONS
- Classic Party Starter: Arrange the bruschetta on a platter with a drizzle of balsamic glaze.
- Pair with Drinks: Serve with wine or cocktails. It’s a natural match for Pinot Grigio or an Aperol spritz!
- Add to an Italian Spread: Pair with caprese salad or antipasto skewers.
- Light Dinner: Serve alongside soup or salad for a simple meal.
- Buffet Table: Toast bread ahead, keep tomato mixture chilled, and assemble right before serving.
BEST BRUSCHETTA RECIPE FAQ
Definitely! Roma tomatoes are the classic choice, because they’re firm and meaty, but cherry or heirloom varieties work beautifully too.
A simple trick for making this the best bruschetta recipe is to core or halve the tomatoes to remove excess liquid. It keeps the toppings bright, flavorful, and balanced.
Keep the tomato mixture in an airtight container in the fridge for up to 3 days.
Stir before serving to refresh the flavors and toast fresh bread when you’re ready to enjoy another round of this easy bruschetta recipe!
The goal is to keep the bread crisp and the topping fresh, so it’s best to prep in parts.
Make the tomato mixture up to a day ahead and chill it in the fridge. Then, toast the bread just before serving. That quick broil keeps it crunchy and golden!
You want something sturdy enough to hold all that juicy topping without falling apart.
A crusty baguette or French loaf is perfect. Once brushed with olive oil and broiled, it turns golden and crisp with just the right chew.
For a twist, try ciabatta or sourdough slices. They give this bruschetta recipe a rustic texture and slightly tangy flavor that’s just as irresistible.
Over the years, I’ve learned that the key to a great bruschetta recipe is balance: juicy tomatoes, fragrant basil, and enough garlic to keep it lively, all sitting on bread that’s perfectly crisp.
I used to toast slices one at a time, but using a sheet pan under the broiler changed the game. Suddenly, I could serve a crowd without babysitting bread.
And one little tip? Drain the tomatoes if you have time. It concentrates the flavor, makes every bite vibrant, and keeps the bread from getting soggy.
It’s small details like this that turn simple into spectacular!
DONNA’S PRO TIPS
- Drain the Tomatoes: Salt and drain diced tomatoes for up to an hour to reduce excess moisture and intensify flavor.
- Marinate for Flavor: Let the tomato mixture rest at least 10 minutes before serving so flavors meld.
- Watch the Broiler: Bread can go from golden to burnt in seconds. Stay close!
- Slice on the Bias: Angled slices give more surface area for topping and look prettier on a platter.
- Customize with Cheese: A layer of ricotta, mozzarella, or feta makes it heartier.
- Serve Immediately: Bruschetta is at its best right after assembly, when the bread is still crisp.
- Keep it Crisp: If making for a party, serve the topping and bread separately and let guests assemble their own.
TOOLS NEEDED
- Mixing Bowl: For marinating the tomato mixture.
- Colander: To drain tomatoes (optional but recommended).
- Chef’s Knife: For dicing tomatoes and chiffonading basil.
- Cutting Board: Large enough to handle the bread and vegetables.
- 13×18-Inch Sheet Pan: Fits a full loaf of sliced baguette.
- Pastry Brush: For brushing bread with olive oil.
- Tongs: For flipping bread under the broiler.
Enjoy!
With love, from our simple kitchen to yours.
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Bruschetta Recipe (Sheet Pan)
Ingredients
- 1 1/2 pounds Roma tomatoes, cored, seeds removed, and diced (about 7–8 tomatoes)
- 1/4 cup finely diced red onion
- 1/4 cup fresh basil, thinly sliced into ribbons (chiffonade), plus more for garnish
- 2 cloves garlic, minced (about 2 teaspoons)
- 5 tablespoons extra virgin olive oil, divided
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 loaf baguette or French bread, sliced on the bias into 1/2–1-inch thick slices
Optional Toppings:
- Feta, mozzarella, ricotta, or parmesan cheese
- Balsamic glaze for drizzling
Instructions
- Prepare the Tomato Mixture: (Optional) For deeper tomato flavor, place diced tomatoes in a colander, sprinkle lightly with salt, and let drain for 10 to 60 minutes. In a medium mixing bowl, stir together tomatoes, red onion, basil, garlic, 2 tablespoons olive oil, balsamic vinegar, salt, and pepper. Let marinate 10 to 30 minutes for best flavor.
- Toast the Bread: Adjust oven rack 5–8 inches below the broiler and preheat broiler. Arrange bread slices in a single layer on a 13×18-inch sheet pan. Brush both sides with 3 tablespoons olive oil. Broil 1 to 3 minutes per side, until lightly golden and crisp. Watch closely to prevent burning.
- Assemble the Bruschetta: Remove the sheet pan from the oven. Top each toasted slice with the marinated tomato mixture. Garnish with extra basil and, if desired, cheese or balsamic glaze.
- Serve & Enjoy: Serve immediately for the crispiest texture.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2025
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