This easy bruschetta recipe? It’s not just food—it’s a slice of Italy, straight from my heart (and my kitchen). Growing up here in Italy, I’ve always known this as the best way to throw together something fresh, simple, and downright delicious. We’ve had it at family gatherings, on summer nights with friends, and even when we just couldn’t be bothered to cook anything fancy.
It’s a classic homemade Italian appetizer that’s perfect for an Italian appetizers party—or even just as a quick snack when you’re too hungry to wait. The combination of ripe tomatoes, basil, and garlic on crispy bread? It’s like sunshine on a plate. Trust me, once you try this, you’ll see why it’s always been a go-to in my house!
Classic Italian Bruschetta
This Italian classic is made with fresh tomatoes, basil, garlic, and extra virgin olive oil served on toasted bread. It’s simple but delicious, perfect for any gathering or as a snack.
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Prep Time 5 minutes minsCook Time 3 minutes mins
Course AppetizerCuisine Italian
Servings 2 Slices
EquipmentMedium-sized bowlSharp KnifeToaster or oven or skilletBaking paper if using ovenChopping boardForkSpoon
Ingredients 2 fresh ripe tomatoes cherry tomatoes can also be usedFresh basil2 slices sourdough bread fresh or day-old2 garlic cloves skin removed2 tablespoons extra virgin olive oil EVOOSalt to tastePepper to taste
InstructionsPrepare the Tomatoes: Wash the tomatoes thoroughly and chop them into small pieces directly into a bowl. Be sure to catch all the juice that comes from the tomatoes, as it will add a lot of flor.
Season the Tomatoes: Add 2 tablespoons of extra virgin olive oil, a pinch of salt, pepper, and one crushed garlic clove to the tomatoes. Tear the basil lees and add them to the mix. Stir everything together, then let it sit for about 10-20 minutes at room temperature or in the fridge.
Toast the Bread: Choose your method to toast the bread: – Skillet: Heat a skillet to high and cook the bread slices for a few minutes on each side until golden and crispy. – Toaster: Toast the bread to your preferred crispiness. – Oven: Place bread slices on baking paper, then broil them in the oven until golden.
Rub the Garlic: Once the bread is toasted, rub the second garlic clove over the side facing up to release its flor.
Assemble the Bruschetta: Spoon the tomato mixture onto each slice of bread, making sure to add some of the juice from the bowl. Top with a few extra basil lees for garnish.
Serve and Enjoy: Serve immediately while the bread is still crispy and enjoy this florful Italian appetizer!
My Best Tips for Making Perfect Bruschetta – Even If It’s Your First Try!
Tomato Juice: Don’t skip on catching all the tomato juice in the bowl. It adds so much flor to the bruschetta, making it extra delicious!
Bread Choice: I personally love sourdough or pane di casa, but any type of crusty bread will work. Fresh or day-old bread both get crispy nicely, so don’t worry if you he leftover bread.
Garlic Rubbing: After toasting the bread, rub the garlic directly onto the warm side. It melts into the bread and gives it that perfect, subtle garlic flor without being too strong.
Basil: I prefer to tear the basil lees by hand, but you can chop them if you like smaller pieces. Both methods bring out the flor, so it’s really about what texture you prefer.
Resting Time: Letting the tomato mixture sit for 10-20 minutes at room temperature really helps the flors blend. Don’t rush this step; it’s worth the wait!
Toasting Methods: If you’re in a rush, the toaster works great. But if you he time, the skillet or oven method gives a more even, golden crisp on the bread that’s perfect for bruschetta.
Experiment with Tomatoes: If you’re using cherry tomatoes, try squeezing them directly onto the bread for an extra burst of juice. It makes a fun and florful twist on the classic!
