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Bruschetta topped with fresh basil, sitting on a white table.

Warm Bruschetta

  • Author: Jessie
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: Serves 4-6 1x
  • Category: Appetizer
  • Cuisine: Italian-American
  • Diet: Vegetarian


A quick and easy warm bruschetta recipe - perfect for summer appetizers!



To toast the bread

  • 8 slices crusty bread (we love sourdough or our Easy Crusty Bread!)
  • 1 Tablespoon extra virgin olive oil

For the tomato mixture

  • 1 Tablespoon extra virgin olive oil
  • 1 clove garlic, minced
  • 1 cup cherry tomatoes, halved
  • salt and pepper to taste
  • 1/2 cup fresh basil, chopped
  • 4 ounces fresh mozzarella, torn or diced into small pieces

Optional toppings

  • Flakey sea salt (we like Maldon Salt!)
  • Fresh chopped basil
  • Balsamic reduction/glaze, honey, or hot honey


Toast the bread:

  1. Heat oven to 400° Fahrenheit. Arrange bread slices in a single layer on a large baking sheet and drizzle with olive oil.
  2. Bake 5-7 minutes until crisp and very lightly browned. Remove from oven and set aside.

Make the tomato mixture:

  1. Heat olive oil in a small skillet over medium heat. Add minced garlic, stir, and sauté for 30-60 seconds until fragrant.
  2. Stir in cherry tomatoes, salt, and pepper. Cook 1-2 minutes until tomatoes are warmed through and have begun to soften.
  3. Pour warmed tomatoes into a medium mixing bowl. Add basil and mozzarella and stir to combine.


  1. Spread tomato mixture over toasted bread. Top with a pinch of flakey salt and extra basil. Serve immediately.


Measure with your heart. This is a very forgiving, very “un-recipe” recipe. Don't worry about getting the measurements perfect: you can eyeball everything! Scale things up or down to suit your personal tastes, and use as many bread slices as you like. 

Toasting the bread. You don’t have to toast your bread in the oven – brush olive oil over each slice and char them on the grill or omit the olive oil and use a regular toaster!

Additions and Substitutions. Use crumbled goat cheese, shaved parmesan, or crumbled feta instead of mozzarella (or omit the cheese entirely for a vegan bruschetta). Sauté some butter beans or chick peas along with the tomatoes to make this a bit heartier. Add diced avocado to the tomato mixture. Top with chopped pistachios for texture. Finish with a drizzle of balsamic glaze, honey, or hot honey if you like. 

This recipe is also great with this easy asiago bread!

Keywords: bruschetta, crostini, appetizer, summer