Bruschetta

Bruschetta (pronounced “bruˈsketta”) is one of those Italian dishes that proves how simple ingredients can come together to create something truly unforgettable.

It starts with thick slices of grilled bread, rubbed with garlic while still warm, then topped with ripe tomatoes, fresh basil, a drizzle of extra virgin olive oil, and a pinch of salt.

Like ribollita, schiacciata, and farinata, this classic recipe has its roots in the rustic culinary traditions of Tuscany.

Originally a way to use up day-old bread, bruschetta has grown far beyond its humble beginnings. Today, it’s a global icon (just look at our Bruschetta video, it counts more than 10 million views on Tiktok 🤯).

Louise and I especially love making bruschetta in the summer, when tomatoes are at their peak. It’s quick, healthy, and bursting with fresh Mediterranean flavors.

• Bread: Choose good bread from your local baker, a big wide loaf made from mainly wheat flour, and even better if made with sourdough.
  Get one with a compact crumb and a nice crust, and cut slices at least 0.5 inches (1.2 cm) thick. It makes the best bruschetta! Avoid packaged toast bread for bruschetta; its texture is too soft and weak.

• Tomatoes: Vine tomatoes, Roma tomatoes, beef tomatoes, heirloom tomatoes, or cherry tomatoes. The tomatoes must be ripe but not overripe to have the best flavor. If it’s not tomato season, opt for small cherry or plum tomatoes.

• Garlic is an essential ingredient in bruschetta. We use it to brush on the bread and for the tomato mix.

• Extra virgin olive oil is best because it has a richer and fruitier flavor than regular olive oil. The best oils are generally cold-pressed, unfiltered, and imported from Italy, Spain, and Greece, but they can get costly.

• Balsamic vinegar: Look for a quality stamp that says “Aceto Balsamico di Modena I.G.P.” That means the vinegar is made in a protected and specific geographical area around Modena in Italy, following traditional production methods.

• Fresh basil leaves are essential with tomato bruschetta.

Rinse the tomatoes, dry them, then cut them into small dice. You can discard some of the liquid if they are very watery.

Tip: if you use cherry or plum tomatoes, cut them into 4 or 8 pieces, depending on their size. If you use larger tomatoes, remove the stem before cutting them.

To a mixing bowl, add the diced tomatoes, extra virgin olive oil, balsamic vinegar, grated or crushed garlic, salt, black pepper, and chopped basil leaves.

Toss until well combined, then taste and just for salt.

Let the mix marinate at room temperature for about 10 – 15 minutes.

In the meantime, slice the bread into half-inch (1.2 cm) slices.

Arrange the bread on a baking sheet or grill rack and toast it in the oven with the broiler function until golden and crunchy.

You can turn the slices around to broil them on both sides for extra crunchy bread.

While the bread is still warm, rub it with fresh garlic to infuse it with garlic flavor.

Top each slice with two tablespoons of tomato mixture.

Serve on a platter or cutting board as an appetizer, snack, aperitivo, or crunchy and healthy dinner.

Serving suggestions

• Ripe tomatoes: During tomato season – from May to October in the northern hemisphere – try to get your hands on organic red ripe tomatoes from sunny regions.

• Eat raw tomatoes at room temperature for the best flavor. When you eat your tomatoes cold, they won’t taste as much.

• Marinade: Marinating your tomato mix is essential to get a fuller flavor. The garlic will infuse your mixture, and the tomatoes will absorb some salt and vinegar, enhancing their taste. 15 minutes at room temperature is enough.

• Drain excess water: If your tomatoes are watery (and if you buy them at the supermarket, they will be watery), remove at least half of their water, or else your bruschetta with tomatoes will be too wet.

• Rub a fresh garlic clove (not the whole clove, just the tip) on the bread while still warm. The heat will help the garlic aroma infuse into the crumb’s cracks.

Make Ahead: you can’t assemble the bruschetta ahead of time because the bread will get soggy. However, you can slice the bread and make the tomato mixture beforehand, so when you want to serve it, you’ll only have to toast the bread and top it.

Refrigerator: you can store the toppings in the fridge for a few days in an airtight container. You can also keep the bread in a basket for a few days. 2 to 3 days old bread is excellent for juicy tomato bruschetta.

Freezer: this recipe is not suitable for freezing.

More Italian Appetizers

• Crostini
• Fried eggplant
• Suppli alla Romana
• No-knead focaccia
• Schiacciata

If you tried this Bruschetta recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!