Bruschetta is an easy Italian appetizer made with bread that is grilled then rubbed with cloves of garlic. It is often topped with olive oil, juicy and bright tomatoes, and fresh basil leaves. A quick appetizer that you can throw together in just 20 minutes!
Nothing says summer more than a tomato Bruschetta! Whether you’re growing your own garden tomatoes this year, or you got them from your local farmer’s market, a tomato bruschetta is a must make this summer. And with tomatoes now available to us all year round, you can make this Bruschetta whenever you like.
It’s one of my all-time favorite appetizers that I like to serve along with fresh Caprese salad, followed by my Italian Chicken Cacciatore, and finally, a homemade tiramisu! And that’s my friends, is what an Italian feast in my house looks like!
What is Bruschetta
Bruschetta (pronounced as Brus-ke-ta in Italy); is an Italian antipasto or appetizer made with toasted bread that is rubbed with garlic and topped with olive oil. The word bruschetta refers to the toasted bread, and not the topping. But there are many toppings that go well on Bruschetta such as fresh vegetables, olive tapenade, cured meats, beans, and cheese. But, the tomato-basil topping is the most popular one! Check out my sardines on toast bruschetta recipe.
The idea behind this recipe is to make use of stale bread, and to upgrade this recipe to an appetizer, Italians started using different toppings on toasted Bruschetta.
How to Make Bruschetta
If you haven’t made Bruschetta before, I can assure you that it’s really quick and easy and the result will be better than any restaurant bruschetta!
Whilst the Italians toast their bread using a special grill or even a grill pan, we will stick to the easy American version where the bread is simply toasted in the oven! Or, if you don’t want to heat up the kitchen, then toast the bread on your outdoor grill for a nice char.
The Ingredients
Here’s what you’ll need to make the Tomato Bruschetta:
- Always go for fresh and ripe tomatoes! I like to go for red and juicy tomatoes, and after I dice them, I strain them from the excess water to prevent my Bruschettas from getting soggy.
- High quality extra virgin olive oil is a key ingredient in this recipe!
- The balsamic vinegar is optional but strongly recommended as it adds a lot to the flavor.
- And finally, go for fresh basil leaves. Tomatoes and basil is a match made in heaven, so make sure not to skip the basil!
The Directions
- Slice the bread/baguette diagonally into 1/2″ inch slices.
- Place on a baking sheet, spray or brush with extra virgin olive oil and bake at 400F (200C) until they’re golden (should take around 5-7 minutes). This is the oil mister that I use, I love it as I can fill it up with my oil of choice since oil sprays contain harmful ingredients and I just avoid using them.
- Once the toasts are out of the oven, and cool enough to handle. Rub the toasts with a clove of garlic to give it a garlicky flavor (don’t skip this step!). Set aside.
- To make the topping, chop up the tomatoes and strain them from the excess water/juices. Chop up the basil leaves, and crush the garlic cloves.
- Add everything to a bowl along with olive oil, balsamic vinegar, salt, and pepper, give it a good mix and leave to marinate for at least 5 minutes, but preferably 20-30 minutes.
- When ready to serve, top each toast with a tablespoon or 2 of topping and serve immediately!
Bruschetta is best served at room temperature, so I just leave the topping on the counter to marinate before I serve it over the garlic toasts.
To make ahead, you can toast the bread one day ahead and store it in an airtight container. Crisp up in the oven or Air Fryer if needed before serving.
I don’t recommend freezing the topping, but the bread toasts freeze very well. If you end up with leftovers, you can use it to top tacos, add to hummus wraps, or spoon over grilled chicken tenders.
What Type of Bread to Use for Bruschetta?
I usually go for an Italian loaf or a French baguette, as I find them easier to slice and grill and that’s what’s usually used in American Italian restaurants. Ciabatta, rustic bread, or sourdough loaf without a lot of large holes are also great for Bruschetta and that’s what’s usually used in Italy.
Expert Tips
- Feel free to add a finely diced onion, dried oregano, and/or chopped capers to the topping for extra flavor.
- Use soft and nice bread that can crisp up beautifully when it’s baked in the oven.
- Brush or spray both sides of the bread with olive oil before baking.
- Drain off any excess tomato water/juices after dicing the tomato, as these juices can make your Bruschettas soggy.
- Only fresh basil works here, whether it’s from your garden or store-bought, make sure that the basil leaves are super fresh and nice.
- Serve the tomato salad at room temperature, as when it’s refrigerated it’s no longer as fresh.
- Top the Bruschetta with a balsamic reduction/glaze for some tanginess.
- If you choose to top with a balsamic glaze, make sure to use a thick glaze rather than just balsamic vinegar as it will run off the tomato salad and get absorbed by the toasts and they’ll turn soggy.
More Fresh Tomato Recipes
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Bruschetta Recipe
Recipe Video
Ingredients
For the bread toasts
- 1 baguette sliced into ½ inch thickness, diagonally
- 1-2 cloves garlic
- 2 tablespoons extra virgin olive oil
For the topping
- 5 tomatoes diced and drained from excess water/juices
- 1 clove garlic crushed
- ¼ cup fresh basil leaves chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
Instructions
To make the bruschetta toasts
- Preheat oven to 400°F (200°C).
- Place toasts on the sheet pan, brush or spray with olive oil on both sides and bake for 5-7 minutes or until they're golden.
- When the toasts are out of the oven and cool enough to handle, rub them with a garlic clove. Set aside,
For the topping
- In a bowl, combine the diced tomatoes with basil, garlic, olive oil, balsamic vinegar, ground black pepper, and salt. Allow the tomatoes to marinate for at least 5 minutes, but preferably 20-30 minutes.
- Top the bruschettas with the tomato salad, and serve immediately.
Notes:
- Feel free to add a finely diced onion, dried oregano, and/or chopped capers to the topping for extra flavor.
- Use soft and nice bread that can crisp up beautifully when it’s baked in the oven.
- Serve the tomato salad at room temperature, as when it’s refrigerated it’s no longer as fresh.
- Top the Bruschetta with a balsamic reduction/glaze for some tanginess.
- If you choose to top with a balsamic glaze, make sure to use a thick glaze rather than just balsamic vinegar as it will run off the tomato salad and get absorbed by the toasts and they’ll turn soggy.
- To make ahead, you can toast the bread one day ahead and store it in an airtight container. Crisp up in the oven or Air Fryer if needed before serving.
- I don’t recommend freezing the topping, but the bread toasts freeze very well. If you end up with leftovers, you can use it to top tacos, add to hummus wraps, or spoon over grilled chicken tenders.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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