Bruschetta is one of my go-to easy Italian appetizers, but fresh tomatoes aren’t always in season. That’s where canned tomatoes come in handy! This simple appetizer is proof that great flavor doesn’t have to be complicated—you just need a few pantry staples.
Whether you’re hosting an Italian appetizers party, need a quick last-minute appetizer, or just craving a bite of something fresh and garlicky, this bruschetta appetizer delivers. Serve it up for a casual gathering, a Pasta Night appetizer, or just because—you really don’t need an excuse to enjoy good food!
Canned Tomatoes Bruschetta
EQUIPMENT (PAID LINKS)
- Oven
- Sieve
Ingredients
- 1 can 14.5 ounces diced tomatoes, drained
- 4 tablespoons olive oil divided
- 1 tablespoon minced garlic about 3 cloves
- 2 teaspoons Italian seasoning
- ¼ teaspoon salt plus more to taste
- Black pepper to taste
- 8-10 ounces French baguette or crusty bread sliced ¾ inch thick (about 8-12 slices)
- 1 ounce grated or shaved Parmesan cheese
Instructions
- Drain the Tomatoes: Place the diced tomatoes in a sieve over a bowl. Sprinkle with ¼ teaspoon salt and gently press to remove excess liquid. Let them sit for 5-10 minutes, stirring occasionally.1 can
- Toast the Bread: Brush both sides of the bread slices with 2 tablespoons of olive oil. Place them on a baking sheet and broil on high for 2-3 minutes per side until golden brown. Remove from the oven and let them cool slightly.4 tablespoons olive oil, 8-10 ounces French baguette or crusty bread
- Mix the Tomato Topping: In a bowl, combine the drained tomatoes, remaining 2 tablespoons of olive oil, minced garlic, Italian seasoning, black pepper, and more salt if needed. Stir well and adjust seasoning to taste.1 tablespoon minced garlic, 2 teaspoons Italian seasoning, Black pepper to taste, ¼ teaspoon salt
- Assemble and Serve: Spoon the tomato mixture onto each toasted bread slice, sprinkle with Parmesan cheese, and serve immediately. Optionally, garnish with fresh basil or a drizzle of balsamic glaze.1 ounce grated or shaved Parmesan cheese
Canned Tomatoes Bruschetta – Secrets from a Bruschetta Enthusiast
Let’s be real—bruschetta is one of those appetizers that never disappoints. And after making it more times than I can count, I’ve picked up a few tricks to make it even better. Whether you’re throwing an Italian appetizers party or just need a quick last-minute appetizer, these tips will help you get it just right.
🥖 Bread: The Crunch Factor
- Crusty bread is a must! French baguette or ciabatta work best. Soft bread just won’t cut it.
- Slice thinner than you think. Too thick = chewy, not crispy.
- Grill it if possible. A little char adds so much flavor. If using the broiler, keep an eye on it—burnt toast is not the vibe.
🍅 Canned Tomatoes Done Right
- Drain, drain, drain! Nobody likes watery bruschetta. Salting them helps pull out the extra liquid.
- Whole canned tomatoes? No problem! Just chop them up, and they work just as well.
- Fresh tomatoes? Use ‘em! If they’re in season, swap them in for even better flavor.
🧄 Don’t Skip These Flavor Boosters
- Rub garlic on warm toast. It’s a small step that makes a huge difference.
- A drizzle of balsamic glaze? Absolutely. It takes things up a notch.
- Fresh basil = instant upgrade. No basil? Try parsley or a little dried oregano.
🔥 Make It Your Own
- Like a little heat? A pinch of red pepper flakes adds a nice kick.
- Want it extra indulgent? Add mozzarella or burrata on top.
- Make it ahead: Toast the bread in advance, but mix the tomatoes fresh so they don’t get soggy.
At the end of the day, bruschetta is all about big flavor with minimal effort. So grab what you’ve got in the pantry, toast up some bread, and enjoy every bite. Buon appetito! 🍽️✨
