Best Classic Bruschetta Recipe
Looking for an authentic bruschetta recipe? Here’s everything you need to make it just like in Italy!
Servings: 10 bruschetta (roughly, based on loaf size)
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
Serving: 1bruschetta | Calories: 168kcal | Carbohydrates: 25g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 225mg | Potassium: 217mg | Fiber: 2g | Sugar: 2g | Vitamin A: 756IU | Vitamin C: 13mg | Calcium: 10mg | Iron: 0.3mg