This Goat Cheese Bruschetta with Balsamic Glaze is an elevated twist on the classic—every showstopping bite is crunchy, creamy, juicy, and loaded with bright, savory goodness! This recipe is packed with chef-level tips, from choosing the best tomatoes to toasting the bread to perfection, and tasty variations so you can customize it to your occasion or pantry. Whether you’re hosting a dinner party or just craving something special, this post will guide you to perfect bruschetta every time!

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top view of bruschetta being served on a platter topped with tomatoes, basil, garlic and balsamic glaze

What is bruschetta?

Bruschetta is a vibrant, crowd-pleasing Italian appetizer served as a handheld finger food. It starts with slices of crusty bread, brushed with olive oil, toasted until golden and crisp, then piled high with a medley of fresh, flavorful toppings—most famously, juicy tomatoes, garlic, olive oil, and basil.

Whether you’re serving it at a summer party or enjoying it as a light snack, bruschetta is all about bold, fresh ingredients and that perfect balance of crunch and zest. It’s simple, satisfying, and guaranteed to impress!

What Makes this the Best Bruschetta Recipe

I experimented with different ways to upgrade bruschetta while still staying true to the classic tomato topping—enter this triumphant recipe! It boasts unparalleled flavor and texture and includes clear instructions, tips, and tricks to help you master it with confidence.
Here’s why it’s the best:

Garlic Herb Goat Cheese Layer: The spread is so good that it could stand alone, but topping it with tomatoes takes it to the next level— indulgent creaminess balanced by the bright tomatoes and crunchy bread, making it unbeatable!
Bread Perfection: Each slice is brushed with olive oil on both sides for the crispiest, most flavorful base that stays crunchy under juicy toppings.
Tomatoes Seasoned Like a Pro: Fresh garlic, shallots (a secret upgrade often overlooked in most recipes), balsamic vinegar, olive oil, salt, and pepper for a deep, balanced flavor.
Tons of Variation Ideas: Such as skipping the goat cheese or swapping it for cream cheese, ricotta, or burrata, or topping with prosciutto or grilled peaches for a twist.
Make-Ahead Friendly: Instructions for preparing components in advance make it an easy and impressive appetizer for entertaining.

bruschetta recipe lined on a platter showing the variety of tomatoes used

Bruschetta Recipe Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Goat cheese: This is optional, but I promise that once you try it, you’ll never go back! The creamy, tanginess is everything. I use the Boursin brand, Garlic and Fine Herbs.
You may also substitute with a garlic and herb cream cheese spread.
Extra-virgin olive oil: Used to toast the bread to golden perfection, it adds a rich, fruity flavor to the tomato mixture. Use high-quality oil for the best flavor.
Basil: A big handful of fresh basil is a MUST.
To chiffonade basil, stack several leaves, roll them tightly into a scroll shape, then slice thinly across with a sharp knife. This creates beautiful, delicate ribbons.
Garlic: Infuses the tomatoes with bold, savory flavor and can be rubbed directly on the toasted bread for even more aromatic punch if you skip the garlic herb goat cheese.
Shallot: A subtle but elevated twist; milder and sweeter than onion, it adds a delicate bite and complexity. Make sure to dice finely.
Balsamic vinegar: Adds tangy-sweet brightness that enhances the tomato flavor and ties everything together.
Freshly cracked salt and black pepper: Are essential for enhancing and tying all the flavors together. Always season to taste for a perfectly balanced bite.
Balsamic glaze: A luscious, syrupy drizzle that adds a sweet-tangy finish and restaurant-worthy flair to every bite. You can make your own or use store-bought.
For Amazon: This is one of the highest rated.
To make your own: Whisk one cup of balsamic vinegar with two tablespoons of brown sugar in a small nonreactive saucepan. Bring the mixture to a boil over high heat, then reduce the heat to a simmer and cook just until the consistency of syrup, approximately 8-10 minutes, stirring occasionally. Don’t reduce too much because it will thicken slightly off the heat. If it becomes too thick, stir in a little water over low heat.

top view of bruschetta ingredients: baguette, tomatoes, basil, garlic, balsamic, olive oil, salt, pepper, shallot, goat cheese, balsamic glaze

Best Bread for Bruschetta

The best bread for bruschetta is one that’s sturdy, crusty, and can hold up to juicy toppings without getting soggy. Look for unsliced loaves so you can cut thick slices (about ½ inch). Here are the top choices:

Rustic Italian or sourdough loaf/baguette–my fav! These have a hearty crust and chewy interior that toasts beautifully. I get a two-pack at Costco (pictured).
Ciabatta loaf/baguette: Light and airy with a crackly crust—perfect for soaking up tomato juices and olive oil.

Best Tomatoes for Bruschetta

The best tomatoes for bruschetta are any ripe, in-season tomatoes that are flavorful, juicy, and not overly watery. Here are the top picks:

Cherry or grape tomatoes: Sweet and vibrant, they add a burst of flavor to every bite. I love that you don’t have to remove the seeds!
Roma (plum) tomatoes: Firm and less watery, making them ideal for dicing and marinating. You’ll still need to remove the seeds.
Heirloom tomatoes: Gorgeous and full of complex flavor, great for a more rustic, colorful bruschetta.
Mix and match: Use any variety you like!

tomato bruschetta being served in a bowl, surrounded by toasts

How to Make Tomato Bruschetta

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Chop the Tomatoes. If using Roma tomatoes, core the tomatoes before dicing. For all tomatoes, leave extra seeds and juices on the cutting board, then transfer the tomatoes to a large bowl.

showing how to make bruschetta by coring and chopping the tomatoes on a cutting board and leaving the seeds behind

Step 2: Combine the Tomato Ingredients. Stir together the tomatoes, basil, garlic, shallot, balsamic vinegar, salt, and pepper.

a collage showing how to make bruschetta by stirring together the chopped tomatoes, basil, garlic, shallots, balsamic vinegar, salt and pepper in a bowl

Step 3: Drain the Topping. Before serving, drain off the excess juices, then stir in the two tablespoons of olive oil. Taste and season with additional salt, pepper, or garlic as needed.

Step 4: Oil the Toasts. Cut the bread on a diagonal to create larger slices, then line them on an extra-large parchment-lined baking sheet. Lightly brush each side of the bread with olive oil.

a collage showing how to make bruschetta by slicing the baguette on a diagonal, then brushing both sides with olive oil

Step 5: Bake the Crostini. Bake at 400°F for 5 minutes, then broil on high heat for 1 to 2 minutes or until the edges are golden brown.

showing how to make bruschetta by baking the bread until golden, then broiling for 1-2 minutes until crispy

Step 6: Assemble. Serve the bruschetta on a platter with the crostini, or spread the goat cheese on each piece of toast, top with the tomato mixture, then drizzle with balsamic glaze.

showing how to make bruschetta by adding the tomato bruschetta to a bowl on a platter and surrounding it with toast

Italian Bruschetta Recipe Tips

Cut the bread on a diagonal: This creates larger slices with more surface area for toppings, and looks extra elegant.
Keep a close eye while toasting: Bread can go from golden to burnt quickly once you switch to broil.
If not using the garlic goat cheese: Rub one side of the bread lightly with the cut side of a garlic clove after toasting.
Core Roma tomatoes before dicing: This reduces excess moisture and gives a better texture.
Drain the tomato mixture before serving: This keeps the bread from getting soggy while concentrating the flavor.
Add olive oil after draining: Mixing it in at the end ensures a fresh, rich flavor that isn’t lost in the juices.
Season to taste after draining: A quick taste test after marinating helps you adjust the salt, pepper, garlic, or vinegar to perfection.

how to prep ahead

Here’s how to prep bruschetta ahead of time while keeping it fresh and delicious:

•Tomato topping: Chop and mix the tomato mixture up to one day in advance, but omit the salt and olive oil (salt will make the mix extra watery because it draws juices out of the tomatoes). Store it in an airtight container in the fridge. For the best flavor, bring it to room temperature before serving, then drain excess liquid. Add the olive oil and salt.
•Toasted bread: Slice and toast the bread up to a few hours in advance. Once cooled, store in an airtight container at room temperature. If needed, re-toast for a minute to refresh crispness.
•Assembly: Wait to assemble until right before serving to keep the toast crispy and the tomatoes fresh and juicy,

Italian bruschetta recipe surrounded by toasts, basil and goat cheese on a platter

Bruschetta Recipe Toppings

Here are some delicious bruschetta topping variations to keep things exciting:

Caprese Bruschetta: Add fresh mozzarella slices and a drizzle of balsamic glaze for a twist on the classic salad.
Goat Cheese & Roasted Red Pepper: Spread goat cheese on the toast, then top with chopped roasted red peppers and fresh basil.
Avocado & Tomato: Mash avocado with lime and salt, then layer with the marinated tomato topping.
Strawberry Balsamic: Use sliced strawberries, a touch of honey, fresh basil, and a balsamic glaze for a sweet-savory combo. See my Strawberry Goat Cheese Bruschetta.
Prosciutto & Fig: Spread a thin layer of ricotta or goat cheese, top with fig jam and a slice of prosciutto.
Pesto & Cherry Tomatoes: Use a smear of pesto as the base, then top with halved cherry tomatoes and shaved Parmesan.
White Bean & Herb: Mash white beans with olive oil, garlic, lemon juice, and herbs for a hearty, savory option.
Grilled Corn & Feta: Combine grilled corn kernels with feta, lime juice, and cilantro for a summery twist.

best bruschetta recipe being served on a platter drizzled with balsamic glaze

How to Serve Tomato Bruschetta

Serve the tomato mixture at room temperature or lightly chilled—never icy cold—to preserve the vibrant flavor. You can either:

Option 1: Assembled Just Before Serving: For the best texture, toast the bread and spoon on the tomato mixture right before serving so the bread stays crisp and doesn’t get soggy.

Option 2: On a Platter: Arrange toasted bread slices on a large serving board or platter, with the tomato topping in a separate bowl so that guests can assemble their own.

What to serve with bruschetta

Bruschetta makes a fantastic starter or side, and pairs beautifully with a variety of main dishes. Here are some delicious main course ideas to serve alongside bruschetta:

Grilled Chicken or Steak: The smoky flavor of grilled meats balances the brightness of tomato bruschetta.
Pasta Dishes: Serve it with creamy Alfredo, garlicky shrimp scampi, or simple cacio e pepe.
Baked or Grilled Fish: Think pesto salmon, creamy Tuscan salmon, or grilled mahi mahi—light and fresh to complement the bruschetta.
Soups: Tomato basil, minestrone, stuffed pepper soup, wedding soup, or a vegetable soup offer a warm, comforting balance to the crunchy bruschetta.
Italian Sausage with Peppers: A rustic, hearty combo that echoes bruschetta’s bold Mediterranean flavors.
Stuffed Portobello Mushrooms: These pair well with bruschetta’s zesty tomato topping.
Risotto: Creamy mushroom risotto, shrimp risotto, or Parmesan risotto makes a cozy pairing with the crisp, fresh bruschetta.

up close of recipe for bruschetta showing how to serve topped with freshly cracked salt and pepper

Storing Bruchetta

Here’s how to store bruschetta components properly to keep everything fresh and flavorful:

•Tomato Topping: Store the tomato mixture in an airtight container in the refrigerator for up to 2–3 days. For the best texture, drain excess liquid before storing and again before serving to prevent sogginess.
•Toasted Bread: Store toasted bread slices at room temperature in a plastic or paper bag for up to 1 day.
•Assembled Bruschetta: It’s best to assemble bruschetta just before serving. Storing fully assembled bruschetta will cause the bread to become soggy from the tomato juices.

up close of bruschetta drizzled with balsamic glaze

Looking for more Italian Appetizer Recipes?

Bruschetta Cheese Ball
Mozzarella Sticks
Antipasto
Caprese
Pizza Dip
Artichoke Bites
Garlic Herb Cheese Log
Antipasto Mini Cheese Balls
Cannoli Dip
Turkey Meatballs
Pear Gorgonzola Pizza
Italian Meatball Pull Apart Bread
Pizza Pinwheels
Meatball Sliders

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Tools Used in This Recipe

Baking Sheet 21 x 15 inches

Kitchen Knife Set

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Italian Bruschetta Recipe

This Goat Cheese Bruschetta with Balsamic Glaze is an elevated twist on the classic—every showstopping bite is crunchy, creamy, juicy, and loaded with bright, savory goodness! This recipe is packed with chef-level tips, from choosing the best tomatoes to toasting the bread to perfection, and tasty variations so you can customize it to your occasion or pantry (See post for details). Whether you’re hosting a dinner party or just craving something special, this post will guide you to perfect bruschetta every time!

Servings: toasts

Total Time: 1

Prep Time: 30

Marinating 30

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Ingredients

Tomato Bruschetta Topping

1 1/2 pounds ripe cherry/grape, or Roma tomatoes diced (cored/seeded if using Roma)
1/2 cup fresh basil leaves, chiffonade sliced (measure the leaves, then slice)
3 garlic cloves, minced
1/2 shallot, diced
1 tablespoon balsamic vinegar
1/2 teaspoon freshly cracked salt, plus more to taste
1/4 teaspoon freshly cracked pepper
2 tablespoons extra virgin olive oil

Toasts

1 baguette, sliced on the diagonal into 1/2-inch thick slices
Extra virgin olive oil for brushing
5.3 oz. pkg. Garlic Fine Herb Goat Cheese (like Boursin —optional, see Notes)
Balsamic glaze optional (store-bought or see Notes for homemade)

Instructions

Bruschetta Topping:

Note: You can multitask by slicing and preparing the toasts while the bruschetta is marinating.
If using Roma tomatoes, core the tomatoes before dicing. For all tomatoes, leave extra seeds and juices on the cutting board, then transfer the tomatoes to a large bowl. Stir all the Bruschetta ingredients EXCEPT the olive oil. Marinate for 30 minutes.
Before serving, drain off the excess juices, then stir in the two tablespoons of olive oil—taste and season with additional salt, pepper, or garlic.

Make the Toasts

Preheat the oven to 400°F. Line the toasts on an extra-large parchment-lined baking sheet. Lightly brush each side of the bread with olive oil.
Bake at 400°F for 5 minutes, then broil on high heat for 1 to 2 minutes or until the edges are golden brown. If not using the garlic goat cheese, rub one side of the bread lightly with the cut side of a garlic clove.

Serving

You can either:
Option 1: Assemble yourself by spreading the goat cheese on each piece of toast, topping with the tomato mixture, and then drizzling with balsamic glaze. Don’t add the tomato mixture until just before serving.
Option 2: Arrange the crostini, goat cheese, bruschetta topping, and balsamic glaze separately on a platter, allowing guests to assemble their own.

Video

Notes

If not using the garlic goat cheese: Rub one side of the bread lightly with the cut side of a garlic clove after toasting.
Balsamic glaze: A luscious, syrupy drizzle that adds a sweet-tangy finish and restaurant-worthy flair to every bite. You can make your own or use store-bought.
- For Amazon: This is one of the highest rated.
- To make your own: Whisk one cup of balsamic vinegar with two tablespoons of brown sugar in a small nonreactive saucepan. Bring the mixture to a boil over high heat, then reduce the heat to a simmer and cook just until the consistency of syrup, approximately 8-10 minutes, stirring occasionally. Don’t reduce too much because it will thicken slightly off the heat. If it becomes too thick, stir in a little water over low heat.

How to Prep Ahead

Tomato topping: Chop and mix the tomato mixture up to one day in advance, but omit the salt and olive oil (salt will make the mix extra watery because it draws juices out of the tomatoes). Store it in an airtight container in the fridge. For the best flavor, bring it to room temperature before serving, then drain excess liquid. Add the olive oil and salt.
Toasted bread: Slice and toast the bread up to a few hours in advance. Once cooled, store in an airtight container at room temperature. If needed, re-toast for a minute to refresh crispness.
Assembly: Wait to assemble until right before serving to keep the toast crispy and the tomatoes fresh and juicy,

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