Looking for an authentic bruschetta recipe? Here’s everything you need to make it just like in Italy!
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The key to authentic Italian bruschetta is simplicity! It’s all about letting good-quality bread, olive oil, and tomatoes shine without overpowering them. And because it’s so simple, bruschetta is super easy to make!
Whenever tomatoes are in-season around New England where I live, bruschetta is the first thing I’ll make. While I chop up local heirlooms, my hubby is usually manning the grill. Freshly grilled bread rubbed with garlic and drizzled with olive oil, topped with summer tomatoes and fresh basil – there’s really no better dish. Prefer a protein-packed main course instead? Bruschetta Chicken is calling you!
Bruschetta Recipe Video
Bruschetta Ingredients
- Ciabatta loaf – ciabatta is a classic Italian bread that’s crispy on the outside and chewy on the inside. It’s got the best structure for amazing bruschetta. If you can’t find ciabatta, you can use any rustic Italian loaf you can find.
- Ripe tomatoes – ripe tomatoes are a nonnegotiable for bruschetta. The best option is summer heirlooms (any color!) that are extra juicy, tender and flavorful. If you can’t find them or they’re not in-season, my go-to is Campari or cocktail tomatoes from the grocery store. They’re juicy, sweet, and deep red pretty much year-round.
- Extra virgin olive oil –if you want to be authentic, use good-quality Italian olive oil to flavor your tomatoes and moisten your bread.
- Garlic cloves – the authentic way to make bruschetta is to toast or grill bread and then rub the slices with garlic when they’re still warm. This infuses the bread with garlic flavor that makes this bruschetta extra special!
- Fresh basil – basil, as a garnish, adds beautiful aromatics. Tomato and basil…is there a better pair?
- Flaky salt – finishing salt, like fiore di sale or fleur de sel, adds a pop of saltiness that accentuate the flavor of the tomatoes.
How to Make Bruschetta
Making classic Italian bruschetta at home is actually super easy to do! The full details are listed in the recipe card below; here’s an outline:
Chop tomatoes. Chop tomatoes into about ½ inch pieces.
Let stand. Toss tomatoes with salt and 1 tablespoon olive oil. Let stand for 10-15 minutes.
Grill bread. Meanwhile, cut bread into ¾ inch slices. Grill dry bread over medium-high heat for 1-2 minutes per side until lightly charred, or toast dry bread under the broiler for 2-4 minutes per side until light golden.
Rub with garlic. While the bread is warm, rub with garlic.
Drizzle with oil. Drizzle bread with 2-3 tablespoons of olive oil.
Top. Use a slotted spoon to top each piece of bread with tomatoes.
Garnish and serve. Garnish with basil, and flaky salt. Serve!
My Pro Tip
Pro Tips and Tricks
- The best tomato option is summer heirlooms. If they’re not in season, use Campari tomatoes that are usually very good all year round from the grocery store.
- Rub raw garlic on the warm grilled bread. It releases just enough flavor without overpowering.
- Only spoon the tomato mixture onto the bread right before serving to prevent sogginess.
- Don’t chill bruschetta! The flavors of tomatoes and olive oil are muted when cold.
Toppings and Variations
Make bruschetta your own with a few fun change-ups below:
- Caprese twist: add in diced fresh mozzarella cheese for a take on the classic Caprese Salad and Caprese Sandwich!
- Additional toppings: top bruschetta with a drizzle of balsamic glaze or pesto, sprinkle with Parmigiano-Reggiano shavings or crushed red pepper, or add a layer of meaty prosciutto.
- Swap the herbs: don’t have fresh basil? Try oregano or thyme.
Serving Suggestions
Typically, bruschetta is served as an appetizer (antipasto) in Italy because it’s light and simple and “wakes up” the appetite! Serve bruschetta:
- Alongside other antipasti like cured meats, cheese, Marinated Olives, Roasted Red Peppers, and Caponata.
- With a fresh Italian Salad or Antipasto Salad.
- With easy White Bean Soup.
- Before Lemon Pasta, Cacio e Pepe, or Pork Milanese.
Make Ahead and Storage
Bruschetta is best enjoyed right away. If you need to make it ahead, you can store the tomato mixture in the fridge up to 1 day in advance, bringing to room temperature an hour before serving. Always toast the bread last minute!
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If you’ve tried this Bruschetta Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
Best Classic Bruschetta Recipe
Ingredients
- 1 ciabatta loaf, or rustic Italian loaf
- 2 pounds ripe tomatoes, the best tomatoes you can get (like summer heirlooms)
- ¼ cup extra virgin olive oil
- 2 large garlic cloves, peeled
- Large handful fresh basil, torn
- Flaky salt, to taste
Instructions
- Roughly chop tomatoes into about ½ inch pieces. If you’re using heirlooms, core them first.
- Toss tomatoes with a good pinch of salt and 1 tablespoon olive oil. Let stand for 10-15 minutes to draw out the flavors.
- Meanwhile, cut bread into roughly ¾ inch slices. Grill dry bread over medium-high heat for 1-2 minutes per side until lightly charred (preferred), or toast dry bread under the broiler for 2-4 minutes per side until light golden (watching carefully).
- While the bread is warm, rub bread with 1-2 garlic cloves until lightly infused.
- Drizzle bread with 2-3 tablespoons of olive oil.
- Use a slotted spoon to top each piece of bread with tomatoes (it’s okay if some pieces fall off for a rustic feel!).
- Garnish with torn basil, and more flaky salt. Serve right away!
Video
Notes
- The best tomato option is summer heirlooms. If they’re not in season, I recommend using quartered Campari or cocktail tomatoes that are usually very good year-round from the grocery store.
- While not authentic, you can finish each bruschetta with balsamic glaze if you’d like!
- You can chop your tomatoes into smaller pieces if preferred.
- Depending on the size of your loaf, you may have extra tomatoes. This recipe is for a medium-sized ciabatta loaf that yields roughly 10 bruschetta.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this recipe for a family summer picnic. Everyone raved about how delicious this bruschetta was, and asked me for the recipe. I am a big fan of yours, and know I can always trust your recipes! Thank you!
๐ Aw I’m so happy you come here often! Thanks for your review!
Grace
BEST BRUSCHETTA!!!
๐ I agree!!
Grace
I am Ready to Eat!! I will make it for my family this weekend ๐
They are coming to town from California, and I need to make it special and timely for all my good-looking ripe tomatoes. It’s looking easy to impress with this colorful recipe! Thank you, Grace, for such a lovely inspiration!
Hi Nina!!
So happy to hear! Let me know how it turns out when the family visits ๐ Thanks so much for your comment!
Grace
There is no better way to connect oneโs senses to summer than this bruschetta. The aroma of tomatoes and basil backed by the garlicky olive oil is only topped by the crunch of the toasted bread, accompanied by the salty, succulent, garlic tomato slurry. Pair it with a glass of rose and pray that winter stays away!
I LOVE this vivid description…it’s making my mouth water!
Cheers!!
Grace