This Authentic Bruschetta Recipe Is Simply Amazing!

This authentic bruschetta recipe is easy because it relies on seasonal fresh ingredients for an amazing taste that you’ll keep coming back to.

Why Is Bruschetta With Fresh Tomatoes Popular In Italy?

When people try to describe why Italian food is so great, they talk about how Italian cooking involves simple ingredients that are used at their peak of flavor. This easy bruschetta recipe is a great example of why bruschetta is popular in Italy because it involves only ripe tomatoes when they are in season, fresh basil and the best extra virgin olive oil you can find. The results are amazing and a great summertime treat.

What Is Bruschetta Topping Made Of?

There are a lot of different versions of bruschetta that contain an almost limitless variety of toppings. Some of these versions are not Italian, but still like to use the name bruschetta because it is popular and delicious. These varieties include: chicken, meat, fish, cheeses, fruits and vegetables, but this simple classic version only includes: fresh tomatoes, fresh basil, olive oil and seasonings.

What Olive Oil Is Best For Bruschetta?

Without a doubt, the best oil to use for an Italian bruschetta recipe would be the most expensive extra virgin olive oil you have. This is where the flavor of the oil shine, on fresh ingredients eaten raw (except for the bread). In fact, I would say that if you didn’t have EVOO on hand, either go out and get some, or don’t bother with this recipe.

What Do You Eat With This Authentic Bruschetta Recipe?

This bruschetta with fresh tomatoes recipe is an appetizer and it usually is served by itself. Certainly you can enjoy a delicious wine with your antipasto, but you want to enjoy the delicious flavors on their own and without mixing in too many other flavors. That’s why you wanted to eat the bruschetta appetizer in the first place.

If you chose to make a less traditional version, like one piled high with beef or chicken, you may view it more as a main dish rather that an appetizer, so your side dishes will be up to you, but I would recommend a simple vegetable or legume side that doesn’t distract from the bruschetta.

Does A Tomato Bruschetta Recipe Contain Onions?

Classic bruschetta does not typically contain onions, which was actually a surprise to me because whenever I enjoyed bruschetta in the US, onions were usually included. Once you master this classic recipe and you understand the traditional flavors, I think trying it with onions would be a great addition. Yellow, white and spring onions would be great options, as long as the tomatoes are at peak ripeness.

What Type Of Tomato Is Most Commonly Used For Bruschetta?

In my opinion, ripeness is the priority over the type of tomato. Assuming they are all ripe and fresh, I would choose the Roma tomatoes for my bruschetta because we live in Rome, but don’t hesitate to use whatever is available at your market. In addition to the larger tomatoes, cherry and grape tomatoes are popular options as well.

What Kind Of Bread Is Used In An Italian Bruschetta Recipe?

This recipe calls for a few slices of Tuscan bread and it is definitely my favorite. What you are looking for is a bruschetta bread with a soft filling (mollica) and a crunchy crust. You want something with some heft to it so that it can support the heavy tomato mixture. If it is too dry, you can add olive oil to the toast and then pile the tomato mixture on top.

I’ve also used a baguette sliced on the bias, but of course now you are mixing nationalities, so I can understand if a purist would resist using a French bread. I also prefer a smaller slice because it will make eating the bruschetta a bit easier, with less spilling.

What’s The Best Way To Eat Italian Bruschetta?

I prefer to eat these bruschetta with smaller slices of bread, but well covered in the tomato basil mixture. I would strongly recommend serving on a plate, instead of a napkin, because spilling the oily tomatoes is almost a certainty (at least in my house).

Don’t put the tomato basil mixture on the toast too early because the bread will get too soggy. The tomato basil mixture can hang out in the refrigerator until you are ready to serve, and as long as you brushed the garlic on the toast while it was still hot from the toaster, it too can wait until you are ready to serve.

Authentic Bruschetta Recipe

• Difficulty: Easy
• Prep Time: 20 mins
• Cook: 5 mins
• Servings: 4

Bruschetta Ingredients

• 4 slices of Tuscan Bread
• 1 lb. (500 gm) ripe and fresh Tomatoes
• 10 leaves of fresh Basil
• 1 clove of Garlic
• extra virgin Olive Oil
• Salt and Pepper to taste

Bruschetta Preparation Instructions

1. I prefer to remove the seeds from the tomatoes, so once you wash them, slice them into quarters lengthwise, trim the ends, remove all the seeds and chop into small cubes.
2. Move the tomatoes to a mixing bowl, season them with 4 tablespoons of oil.
3. Add a pinch of salt and a few grinds of pepper.
4. After washing the basil, roll the leaves and thinly slice into strips (chiffonade) and add to the bowl.
5. Mix thoroughly.
6. Put the slices of bread in the toaster, or under the oven broiler and turn to toast both sides.
7. While still hot, rub the toasted bread slices lightly with the peeled garlic clove.
8. Some people suggest drizzling the toast with olive oil, but I skip this because it can get a little too oily for me, but if you want to, go ahead.
9. If the toast slices are too large, cut in half to make eating easier.
10. Spread the tomato and basil mixture over the toast and serve immediately.

Serving Suggestions

This homemade bruschetta is an appetizer, so serving it by itself will allow for the flavors to shine through. It is pretty common, or at least it is my experience, that there will be a lot of spilling of tomatoes, so make sure they are served on a plate with a lot of napkins

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