My Italian Bruschetta Recipe has fresh diced plum tomatoes paired with olive oil, garlic, salt, and pepper that are mixed together and topped with threads of fresh basil leaves.
We love a good appetizer in my home. My Italian Bruschetta Recipe is an easy appetizer I have been making for well over a decade now. Any time I have a few plum tomatoes I make sure to grab a baguette at the grocery store. I’ll whip up the tomato basil bruschetta before dinner or prep at lunch time for an easy appetizer later on.
Once you try this recipe easy bruschetta recipe. You will never order bruschetta out at a restaurant again. My recipe is just as good as the restaurants, and even better you don’t have to limit yourself to just 1 or 2. Instead, you can eat as much as you want and it won’t cost you an arm and a leg!
Table of contents
Ingredients
- Tomatoes – I prefer to use plum tomatoes for bruschetta.
- Olive Oil – A rich robust olive oil adds additional flavor to the tomatoes.
- Garlic – I prefer to use garlic in water. It’s not as pungent as fresh garlic–yet gives you all the garlic flavor.
- Salt & Pepper – A little of each balances out the tomatoes.
- Basil – I love fresh basil, so I recommend having a lot for this recipe.
- Baguette – I love to use a thin whole wheat baguette that is freshly baked at my grocery store. I’ll have them slice the baguette for me to save time.
How to Make Bruschetta
Wash the tomatoes, cut the stems off. Slice diagonal. Take a spoon and scoop all the guts out of each tomato. Cut length wise into julienne slices, then turn them to dice. Add the diced tomatoes to a large bowl.Add the garlic, olive oil, salt, and pepper to the tomatoes. Mix well and set to the side.
Rinse the basil, and pat dry. Take the largest basil leaf and place at the bottom then add the remaining basil in layers on top. Roll up and hold tightly, cut very small strips so that the basil is “chiffonade“.
Add the chiffonade basil to the bowl, and mix well.
Refrigerate for 30 minutes before serving.
Assemble Bruschetta
To serve, slice into ¼-½ inch slices. Toast bread if desired. Top each slice of bread with a spoonful of bruschetta mixture.
FAQs
Here are all the frequently asked questions readers have asked when making this recipe.
This recipe serves 4-6 adults, maybe even 8 depending if you have other appetizers around.
Italian Bruschetta pronounced [bruˈsketta] is an antipasto of grilled bread traditionally rubbed with garlic and oil and seasoning with salt and pepper. Topped with tomatoes, beans, or even cured meats.
Yes, you can make the tomato bruschetta a day prior to serving. Refrigerate the Just know the tomatoes won’t be as fresh and crisp.
I find roma tomatoes also known as plum tomatoes are perfect for dicing. You can also use beef stake or tomatoes on the vine. These two are also good. Of course, whenever dicing a tomato I always try to find a firmer tomato. The softer the tomato the harder it will be to cut.
I like to use a small serrated utility knife to dice tomatoes. I find it cuts through the soft flesh easily without smooshing the tomato.
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve learned when making this recipe.
- Garlic – If you do not have the minced garlic in water do not worry. You can sautee a tablespoon of fresh minced garlic in oil until soft and not as sharp. Then mix into the tomatoes (preferably once garlic has gotten to room temperature).
- Baguette – Save time and let your local bakery slice the bread for you. I love to use a skinny baguette. Totally up to you if you like the bread toasted or not toasted. We always serve the bread toasted.
- Make Ahead – Make the tomato mixture ahead of time. Refrigerate and then right before serving add in the fresh basil. The basil will wilt and change color over time so it’s best to wait until the last minute to add in the basil.
- Room Temperature – I like my bruschetta chilled, but others prefer it at room temperature. If you are serving at room temperature its best to make it right before you are ready to enjoy it.
Bruschetta Recipe
If you love bruschetta, you’ll love these other bruschetta recipes!
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Italian Bruschetta Recipe
Equipment
- Mixing Bowl
- Refrigerator
Ingredients
- 8 Plum Tomatoes diced
- 1 tablespoon Minced Garlic in Water
- 3 tablespoon Olive Oil
- ¼ teaspoon Kosher Salt
- ⅛ tsp Black Pepper
- ¼ cup Fresh Basil Leaves chiffonade
- 1 Crusty Baguette sliced
Instructions
- Wash the tomatoes, cut the stems off. Slice diagonal. Take a spoon and scoop all the guts out of each tomato. Cut length wise into julienne slices, then turn them to dice. Add the diced tomatoes to a large bowl.
- Add the garlic, olive oil, salt, and pepper to the tomatoes. Mix well and set to the side.
- Rinse the basil, and pat dry. Take the largest basil leaf and place at the bottom then add the remaining basil in layers on top. Roll up and hold tightly, cut very small strips so that the basil is “chiffonade“.
- Add the chiffonade basil to the bowl, and mix well.
- Refrigerate for 30 minutes before serving.
Assemble Bruschetta
- To serve, slice into ¼-½ inch slices. Toast bread if desired. Top each slice of bread with a spoonful of bruschetta mixture.
Video
Notes
- Garlic – If you do not have the minced garlic in water do not worry. You can sautee a tablespoon of fresh minced garlic in oil until soft and not as sharp. Then mix into the tomatoes (preferably once garlic has gotten to room temperature).
- Baguette – Save time and let your local bakery slice the bread for you. I love to use a skinny baguette. Totally up to you if you like the bread toasted or not toasted. We always serve the bread toasted.
- Make Ahead – Make the tomato mixture ahead of time. Refrigerate and then right before serving add in the fresh basil. The basil will wilt and change color over time so it’s best to wait until the last minute to add in the basil.
- Room Temperature – I like my bruschetta chilled, but others prefer it at room temperature. If you are serving at room temperature its best to make it right before you are ready to enjoy it.
Nutrition
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