How to make authentic Italian tomato bruschetta recipe, the classic appetizer with fresh basil, heirloom tomatoes plus many toppings ideas!
What is Italian bruschetta ?
A grilled slice of crusty bread rubbed with garlic and brushed with a good extra virgin olive oil, then topped with your favorite things. In my case: heirloom tomatoes which are the absolute best tomatoes for bruschetta.
Basically a rustic open-faced sandwich, one of my favorite things I grew up eating. In other words: the real garlic bread!
What are crostini?
Crostini are just cute, miniature versions of bruschetta, so you’d be making them with small baguette slices instead.
About the Bruschetta Bread
The best bread for bruschetta is a crusty rustic loaf like ciabatta or country Italian. You want something with texture that holds together nicely to that garlic being rubbed on it and all the tomato juices. No white potato pre-sliced breads allowed. Ever!
How to make authentic Italian tomato bruschetta:
- Grill the bread on both sides on a hot griddle until nicely charred but with a soft interior. Grill being the keyword. Never toast, but you can broil!
- Rub the smoky bread with a garlic clove as much as your taste buds can handle. Don’t be stingy 😉
- Brush it with the best olive oil you’ve got hidden in the pantry.
- Top it with the finest summer tomatoes and delicate basil or chives.
- Season with sea salt flakes and enjoy with a squeeze of fresh lemon.
The secret lies in using the freshest ingredients of course, but also in grilling the bread! That is the difference between bruschetta and toast. One is grilled, the other one is toasted. Different textures and different flavors.
Bruschetta Toppings
- Roasted Tomato & Burrata
- Whipped goat cheese, herbs and marinated roasted peppers
- Con i funghi ~ Sautéed wild mushrooms
- Olive tapenade
- Ricotta, honey and figs
- Burrata, strawberry and balsamic glaze
- whipped ricotta cheese + tomatoes
- salty capers and olives (puttanesca style)
- alla caprese: with pesto + fresh vegan mozzarella.
Italian Tomato Bruschetta Recipe
Ingredients
- 8 slices ciabata or crusty Italian bread
- 1 lb mini heirloom tomatoes mixed colors
- 1/3 cup extra virgin olive oil
- 4 cloves garlic
- 1/4 cup basil leaves
- 2 tbsp fresh oregano leaves (optional)
- chive blossoms for garnish (optional)
- 1 lemon cut into wedges
- sea salt to taste
Instructions
- Heat up a cast iron griddle or pan and grill the bread until nice marks form on both sides. About 3 minutes.
- Rub one side of each grilled slice of bread with a garlic clove to your liking.
- Brush some olive oil over the top of each grilled slice of bread and season to taste with sea salt.
- Dice or slice the tomatoes into small pieces and spoon them over the grilled bread.
- Drizzle your tomato bruschetta with a lug of olive oil over the top, and season to taste with more sea salt.
- Garnish with the fresh basil, oregano and chive blossoms. Finish with a fresh squeeze of lemon juice over the top and enjoy.
Notes
- The secret to amazing bruschetta lies in using the freshest ingredients of course, but also in grilling the bread! That is the difference between bruschetta and toast.
- Heirloom tomatoes are the best tomatoes for bruschetta so use those if available.
Nutrition
You’ll Also Love:
Burrata Bruschetta
Bruschetta Panzanella Salad
Stuffed Tomatoes
Bruschetta is one of my favorites, and this looks so beautiful with those colorful tomatoes!
Thanks Rachel, I could live on tomatoes and bruschetta all summer long.
You’ve just hit upon one of my pet peeves — actually two — crostini and bruschetta. I think the top one was strawberry Nutella bruschetta dessert. And this from a blogger who is well known. I didn’t say anything — but I WANTED to. Your heirloom tomatoes look delicious!!
hehehe I know that feeling, so difficult to say nothing.