Copycat Olive Garden Bruschetta Recipe
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Jump to RecipeThis copycat Olive Garden bruschetta recipe is simple, delicious, and made with fresh and delicious ingredients. Juicy tomatoes are diced and tossed with olive oil, fresh garlic, and basil leaves for a delicious appetizer anytime!
The perfect make-ahead appetizer has the freshest ingredients ! Ready in 15 minutes, this recipe starts with chopped juicy, ripe tomatoes. Toss with fresh garlic and basil and marinate in a delicious white balsamic dressing. Make it up to 3 days ahead of time for easy entertaining.
Want more great Olive Garden copycat recipes? Try favorite Olive Garden spinach artichoke dip or enjoy a glass of our favorite Olive Garden watermelon sangria recipe – perfect for summer!
If you’re looking for the best bruschetta recipe, this delicious copycat version is made with fresh ingredients and is ready in just 15 minutes! Bruschetta is one of our favorite Italian recipes, and this version is so delicious and fresh.
It’s made with simple ingredients like fresh sweet tomatoes, zesty garlic, and herby basil. A wonderful appetizer for summer entertaining – a crowd-pleaser recipe everyone will love.
Why This Recipe Works
- Bright, zesty, and bursting with summer goodness in every bite!
- The perfect make-ahead appetizer for effortless entertaining.
- Ready in just 15 minutes—it’s quick, easy, and full of flavor!
- No cooking required – anyone can whip this up with our simple step-by-step guide below.
- Tastes just like the classic (or maybe even better!)
Ingredients You’ll Need
- Ripe tomatoes – I made this bruschetta with Roma tomatoes, but any sweet fresh tomatoes will work well. In the winter I use cherry tomatoes or Campari tomatoes for a sweeter version you can enjoy any time of year.
- Fresh basil leaves – traditional in bruschetta recipes
- Fresh garlic cloves – finely minced fresh garlic adds a wonderful flavor!
- Balsamic vinegar – a little acidity adds a wonderful flavor to the tomatoes.
- Extra Virgin Olive Oil
- Kosher salt & black pepper to tase
- Sugar – while I typically wouldn’t add sugar to bruschetta, TJ’s sauce has it listed in the ingredients, so I did add some to keep it close to the original. It was the perfect amount.
- Bread for serving – you can use any crusty bread as a vehicle for this bruschetta. The best bread will be your favorite, whether that’s ciabatta bread, baguette slices, or French bread – there’s nothing better than this bruschetta on toasted bread slices.
Additions and Substitutions
- If you can’t find white balsamic vinegar, you can mix 2 tablespoons of white wine vinegar with 2 tablespoons of regular aged balsamic. The color will be a bit darker than the store-bought sauce, but the flavor is delicious.
- Fresh garlic is best, but you can use minced jarred garlic in a pinch.
- For a spicier version, add 1/2 teaspoon chili flakes into the sauce or 1/4 cup chopped red onion.
- Top the bruschetta with fresh arugula, baby spinach, or a little grated parmesan cheese.
How To Make Bruschetta Sauce
Step 1: Slice your bread, and add it to a sheet pan in a single layer. Broil in the oven for a few minutes until golden brown. Remove the bread, and set aside.
Step 2: Finely dice tomatoes into small pieces and place in a large mixing bowl.
Step 3: Add the minced garlic, olive oil, and white balsamic vinegar, fresh sliced basil, sugar, salt, and pepper.
Step 4: Mix well to combine. Allow the tomatoes to marinade in the sauce for at least an hour. Taste and add more garlic, or a pinch of salt, or basil if desired.
Step 5: Serve immediately at room temperature on focaccia bread, crostini, or crackers. Or cover and refrigerate – enjoy for up to 4 days. Grill bread to serve with or place slices of bread on a baking sheet and broil or toast for 2-3 minutes until brown.
Step 6: Drizzle with extra olive oil or balsamic vinegar as desired.
Recipe FAQs
In the summer, I love large ripe tomatoes fresh from the garden! In the winter, cherry tomatoes or Campari tomatoes work best, as they are usually sweeter than larger tomatoes.
This recipe requires no cooking at all – simply dice the tomatoes, mix with olive oil and basil, and stir in the fresh garlic, vinegar, sugar and salt.
I love serving this classic Italian appetizer over sliced baguettes, lightly toasted in the oven. Add the tomato topping to the bread and you can add a drizzle of balsamic glaze and a the best olive oil on top.
Expert Tips
- When chopping the tomatoes, give them a fine dice, and make them roughly the same size. You want the pieces small enough to be bite-sized and consistent throughout the bruschetta.
- Fresh garlic in the dressing makes all the difference – use fresh whole cloves of garlic if you can (instead of jarred minced garlic).
- Season to taste. Everyone’s preferences for salt can vary. Before fully digging in, taste the bruschetta and add a bit more salt (or fresh basil) if desired.
More Easy Appetizer Recipes
- Shrimp Cocktail with Avocado
- Red Quinoa Salad with Feta Cheese
- Thai Wheat Noodle Salad
- Cheeseburgers in Paradise Recipe
- Tzatziki Shrimp Recipe
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Olive Garden Bruschetta Pomodoro Copycat
Equipment
- Mixing Bowl
- Sheet Pan
Ingredients
- 1.5 lbs tomatoes diced I used Campari tomatoes
- 4 cloves garlic minced
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons fresh basil sliced into ribbons
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Bread for serving
Instructions
- Slice your bread, and add it to a sheet pan in a single layer. Broil in the oven for a few minutes until golden brown. Remove the bread, and set aside.
- Finely dice tomatoes into small pieces and place in a large mixing bowl.
- Add the minced garlic, olive oil, and white balsamic vinegar, fresh sliced basil, sugar, salt, and pepper.
- Mix well to combine. Allow the tomatoes to marinade in the sauce for at least an hour. Taste and add more garlic, or a pinch of salt, or basil if desired.
- Serve immediately at room temperature on focaccia bread, crostini, or crackers. Or cover and refrigerate – enjoy for up to 4 days. Grill bread to serve with or place slices of bread on a baking sheet and broil or toast for 2-3 minutes until brown.
- Drizzle with extra olive oil or balsamic vinegar as desired.
Notes
- When chopping the tomatoes, give them a fine dice, and make them roughly the same size. You want the pieces small enough to be bite-sized and consistent throughout the bruschetta.
- Fresh garlic in the dressing makes all the difference – use fresh whole cloves of garlic if you can (instead of jarred minced garlic).
- Season to taste. Everyone’s preferences for salt can vary. Before fully digging in, taste the bruschetta and add a bit more salt (or fresh basil) if desired.
Nutrition
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