How to make Bruschetta - Easy Summer Mediterranean Recipes
This classic Italian Tomato Bruschetta recipe uses just a few fresh and high-quality ingredients to create a delicious antipasto (starter) dish. You’ll need fresh tomatoes, basil, garlic, good-quality olive oil (EVOO), and some salt and pepper for seasoning. Everything gets mixed together and then laid out on some lightly toasted bread like ciabatta or sourdough.
Equipment
- Chopping board and knife
- Garlic press
- large glass bowl
- Oven grill
- Large baking sheet
- Parchment paper (optional)
Ingredients
Bread
- Ciabatta or Baguette
- 1 tablespoon extra virgin olive oil (for brushing)
Tomato Topping
- 3 tomatoes we used Roma/plum tomatoes
- 2-3 garlic cloves Minced
- Small handful of fresh basil leaves roughly chopped
- 1 tbsp extra virgin olive oil use the best quality you can afford
- 1/4 tsp salt
- Black pepper to taste
Instructions
Tomato topping
- Start by dicing the tomatoes (remove the seeds if the tomatoes are extra juicy - See notes below in the article body). Strain off any excess quid before adding the diced tomatoes to a bowl.3 tomatoes
- Add the minced garlic cloves, and chop the fresh basil leaves, and add them to the bowl with the diced tomatoes.2-3 garlic cloves, Small handful of fresh basil leaves
- Season to taste with salt and cracked pepper. Give everything a mix and then drizzle with a splash of good quality extra virgin olive oil.1 tablespoon extra virgin olive oil, 1/4 tsp salt, Black pepper
- Mix again right before serving.
Bread
- Preheat the oven grill on high (250°C / 480°F).
- Slice bread into ½ inch (1cm) slices and add to a large baking tray lined with parchment paper.Ciabatta or Baguette
- Brush one side of bread with oil then lightly grill until golden and crusty. Then flip the bread and brush again with some oil and lightly toast. It should work out around about 3 minutes on each side, but just be sure to keep an eye on the bread so it doesn’t burn.1 tbsp extra virgin olive oil
- Optionally, Rub the surface of the bread lightly with the garlic for a little extra flavor.
Assemble & Serve!
- Right before serving, pile the tomato topping onto the bread.
- Drizzle with a splash of extra virgin olive oil and serve!
Video
Notes
Cooking tips for making a classic Italian Bruschetta recipe?
In a classic Italian Bruschetta recipe, tomato seeds are typically not removed. The traditional preparation focuses on simplicity and preserving the natural flavor and texture of the tomatoes.Key Points in Classic Italian Bruschetta:
- Tomato Variety: In Italy, ripe and flavorful tomatoes, often picked fresh, are used. These might include small plum or cherry tomatoes, which are less watery and have fewer seeds.
- Preparation: The tomatoes are usually diced or chopped finely, with their seeds and juices included. The juices contribute to the overall flavor and help to moisten the bread.
- Simplicity: Classic Italian cuisine often emphasizes minimal intervention with ingredients. The seeds and juices are part of the natural tomato, and removing them is generally not necessary unless the tomatoes are overly watery.
- Bread: Use a bread variety that doesn’t crumble too much and will not fall apart when loaded with toppings.