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Best Classic Bruschetta

The peak of the season for ripe tomatoes is upon us.  And that means after waiting another full year, it’s now time once again to enjoy delicious, classic bruschetta!  Halleluja!  It’s time to scream out loud for this amazing Italian summer appetizer!   My family only makes bruschetta in the summertime in order to have the key element for the perfect bruschetta: . . . to use only bright red, RIPE, juicy tomatoes.

One of the BEST things about summer’s juicy, ripe tomatoes fresh from the garden or farmers’ markets, is that you can enjoy the best Classic Bruschetta like no other time of the year!  IT’s also the best time to enjoy an authentic Caprese Salad (Insalata Caprese) and fresh Panzanella!

This family recipe is THE BEST bruschetta in the world!  The essence of all those fresh garden flavors is captured perfectly in this amazingly simple recipe.

Whenever my husband and I visit our family in Italy, we always enjoy bruschetta or Caprese salad because the fresh San Marzano tomatoes in Italy are indescribable!  This recipe was created by my sister-in-law, and it’s always sold out in their ristorante!

 

What is Bruschetta?

First of all, let’s get the pronunciation correct?.   HOW do we say the word ‘bruschetta’?  When you first look at the word, you might think it sounds like ‘brush’ with ‘shetta’ or ‘chetta’ at the beginning.

NOPE, wrong . . . you don’t pronounce the ‘ch’ sound as you do in the word ‘chair‘. In Italian, ‘ch’ is pronounced like a ‘K’ such as in the word ‘kind’. It is also has a LONG stress on the double ‘TT‘ sound. And the ‘u’ is pronounced ‘oo’ in Italian, such as in the word ‘too’.

Bruschetta is pronounced ‘brews-KETT-tuh’ in Italian. Again, the “ch” in Bruschetta is pronounced as a “k” sound.   Brews-KETT-tuh.

Also, the accent is on the ‘KETT’ part of the word.  So hold your tongue down longer when you say the two “t’s”.

So please repeat after me three times: ‘brews-KETT-uh’, ‘brews-KETT-uh’, ‘brews-KETT-uh’.  There, that’s a little Italian lingo lesson for the day.  Learn something new every day, huh?

The Best Classic Bruschetta

Bruschetta is a classic Italian antipasto (appetizer) or snack that consists of grilled bread slices rubbed with olive oil and garlic, topped with ripe tomatoes, fresh basil, and garlic.  In Italy, Bruschetta is often prepared using a ‘brustolina’ grill.  This delightful recipe was created as a way of salvaging bread that was about to go stale.  In Tuscany, it’s known as ‘fettunta’ and usually served with no toppings at all, especially in November, to taste the first oil of the season.

Most people think that bruschetta is the chopped tomatoes and basil mixture on top of the toasted bread slices.  But actually ‘bruschetta’ means the ‘process’ of preparing the bread (and not the chopped tomatoes and basil on top, nor the drizzle of olive oil, nor the rubbing of garlic).  By the way, many of you already know that Bruschetta can also be made with various ingredients besides tomatoes, with the process remaining the same (mushrooms, roasted red peppers, beans, cured meats, or cheese).

Now if you can’t get tomatoes from a garden or farmers’ market, you can order the best tasting, no-substitutes, imported tomatoes from Italy:  Link to order –>  Imported San Marzano Tomatoes from Italy and they are canned already with the peels off for you!  There is a large variety of brands to choose from and they aren’t very expensive at all!

 

Oh, and did I tell you that this classic Bruschetta is fabulous?

Prepare this at least an hour ahead of time so that all of the delicious flavors marry and blend nicely.  Serve bruschetta already topped on small slices of toasted bread OR set it out in a pretty serving bowl alongside toasted bread slices which allows guests to top their own bread slices (the latter way also prevents the toast from getting soggy as they sit on a tray from the juice of the tomatoes).

 

Then sit back and watch your guests devour this classic bruschetta!

What Ingredients are Used in Classic Bruschetta? 

Bruschetta is really simple to make with basic ingredients.  So put on some great Italian music and let’s get cooking!

Here’s what you’ll need:

  • Ripe, Red Roma Tomatoes – are the best to use for Bruschetta because they are firmer and less juicy than other varieties.  Roma’s are also full of tangy flavor with a garden-fresh taste that’s ideal for bruschetta. Although hard to find, San Marzano tomatoes are the best.  If you only have cherry tomatoes, they’re ok, but not as good as Romas.
  • Extra-Virgin Olive Oil:  This is the oil that we prefer, but regular olive oil works fine as well.  It is critical to use the best quality of EVOO you can find for the best flavor.  Never use old olive oil.
  • Garlic:  Lots of fresh garlic!  You’ll need enough cloves for both the Bruschetta itself and to coat the crostini toasts with several cloves.  Although we love a lot of garlic, it’s a preference kind of thing, so add it to taste.  Jarred garlic is an absolute ‘no-no’.
  • Fresh Basil:  Fresh basil is of utmost importance to tie all of the flavors together in the best tasting Bruschetta.  Never use dried basil in bruschetta.
  • Crusty French Baguette Bread:  Use a slender loaf of crusty bread. When sliced and toasted, French baguettes have the best crispy texture for Bruschetta.
  • Thick, Aged, Balsamic Vinegar:  An essential ingredient from my hometown in Italy (Modena, Italy) that adds an essential, rich layer of flavor to the tomato mixture that creates the quintessential, authentic bruschetta taste.
  • Balsamic Glaze.   Drizzle this thick, sweet glaze over the top of the Bruschetta! Balsamic Glaze takes this to a whole new level of yummy!
  • Kosher or Sea Salt:  You can use regular salt as a replacement if you don’t have or can’t find kosher or sea salt.
  • Black pepper:   Adds a little bit of spice that helps bring out the flavors along with the salt.
  • (OPTIONAL):  Onion: Adds a nice crunch and added flavor that compliments the tomatoes.
 
 
Select only the ripest, fresh Roma tomatoes for Bruschetta
 
 
 
Always use the freshest basil and never dried in Bruschetta
 
 
 
Use a crusty French baguette bread, drizzled with extra virgin olive oil and rubbed with garlic cloves
 

 

Tips on How to Make the Best Classic Bruschetta

Making classic bruschetta is so simple.  Any cooking novice can put a classic Bruschetta together with ease.  Simply follow the steps provided and in just a few minutes, your guests will be gobbling this down and praising you!

  1. For the BEST results, be sure to only use the freshest, ripest ingredients possible.  Try to use Roma or San Marzano tomatoes.  These varieties have a little more firmness to them that prevents the appetizer from becoming mushy.  Outside of the summer months, unless you live in Florida, California, Arizona, or Texas, you want to avoid winter tomatoes.  They literally have no flavor and have a rubbery texture.
  2. For the remaining ingredients, also use as fresh ingredients as possible. I suggest buying any fresh ingredients just a day or so before you plan to make this easy bruschetta recipe
  3. Do not drain off the excess juices from the chopped tomatoes.  This is literally the secret sauce that soaks down into the toasted slices of bread.  Very addicting!  SERVE the bruschetta with 2 serving spoons:  one slotted spoon for guests who want less tomato juice and one spoon that has no slots for guests who prefer more tomato juice.
  4. Use long, thin baguettes of French bread.  When sliced, this is the perfect size for an appetizer/finger food.
  5. Brush both sides of bread slices with olive oil.  This creates a more crispy, golden brown color and texture.  The olive oil also prevents too much tomato juice from soaking into the toasts, keeping them crisper.
  6. Generously rub garlic cloves firmly into the bread slices – – this adds such a wonderful layer of flavor to Bruschetta.
  7. You can toast, roast, or grill your bread for a deeper smoky flavor. It’s totally up to you, but for us, it’s faster and easier to roast the bread in the oven.
  8. Oven ROAST-TOAST at 450°F.   Simply line up the bread slices on an 18-by-13-inch baking sheet. Broil the first side until golden brown, then flip slices to the opposite side and broil the opposite side until golden brown. Only use the broiler if you can stand by the oven to watch the bread so that it doesn’t burn.  Don’t skip this step to roast/toast, as it helps keep the toasts extra crispy.
  9. To TOAST the bread, well, this is time-consuming . . . use a 2 or 4-slice toaster, in which the bread slices are toasted on both sides at the same time, but only in the number of slices that your toaster allows.  Toast only until golden brown.  This works for very small batches or if you just want to have a little snack.
  10. To GRILL the bread, just brush the slices with olive oil and place them directly on the grill grates with tongs. Cover and let the bread toast for about 3 minutes. When one side is golden brown with nice grill marks, carefully flip each slice with tongs and repeat on the other side.
  11. Rub both sides of the bread slices with garlic cloves to help impart tons of flavor into the toasts.  Mmmm, smell that glorious garlic essence while rubbing it on.
  12. Allowing the Bruschetta mixture to rest for a minimum of 30 minutes is critical to intensifying the flavors together.   The mixture can sit for up to a few hours, but not much longer.  During this time, the tomatoes will continue to release more juice.
  13. Don’t let bruschetta sit around on top of the toasts.  If you need to serve the Bruschetta already on the bread toasts, then serve it promptly.
  14. OR serve the Bruschetta topping in a separate bowl with a slotted spoon alongside the sliced bread toasts on a large platter or serving board.  This not only keeps the bread toasts crispy, but also allows your guests to assemble their own bruschetta with the amount of tomato mixture that they prefer.
  15. Optional:  We really love the irresistible extra layer of sweet-sour flavor that a high-quality balsamic vinegar gives.  Simply drizzle some THICK balsamic glaze over the tomato mixture for a fabulous flavor in every single bite!
  16. If you can’t serve it immediately, keep the tomato mixture separate from the toasted bread slices.  Assemble the Bruschetta when it’s time to serve so the toasts don’t get soggy.
  17. If making Bruschetta for a party, you can toast and prepare the bread ahead of time, up to a few hours before serving.
  18. If you have some leftover bruschetta, it’s incredible served over grilled chicken (<- click for the recipe).

Step #1:  Chop up your tomatoes.

Do NOT use a food chopper or food processor.  This must be done by hand so the tomatoes aren’t mushy, but rather in nice little chunks.  Don’t throw out the juices.  Place all chopped tomatoes and their juice to a mixing bowl.

Step #2:  Tear basil leaves into small pieces.

DO NOT use a knife or a food chopper/processor on basil.  It burns and ruins basil, which is extremely sensitive.  Just take a few basil leaves at a time and tear them into small pieces.  You can also do a Chiffonade with your hands by stacking up several basil leaves and then rolling them into a tube (like a cigar).  Then tear off thin pieces at a time that will unroll as ribbons.  Place these in the mixing bowl with the tomatoes and juice.

Step #3:  Chop up your garlic cloves.

Add to the bowl of chopped tomatoes and basil.  Keep some garlic cloves set aside to rub into the toasted bread slices.

Step #4:  Add olive oil, balsamic vinegar, salt and pepper.

Gently mix with the tomatoes, basil, and garlic to combine well.  Set this aside for at least 30 minutes or up to several hours so the flavors can marry nicely.

 

How to Store Classic Bruschetta

Bruschetta is not a good recipe to store.  If you have some leftovers (are you serious?) then place in an airtight container and refrigerate for up to 2 days max.

We simply love leftover Bruschetta on grilled chicken the next day!

 

Can you freeze bruschetta?

I don’t recommend it at all.  This is a recipe for fresh, fresh, fresh ingredients.  The texture and taste will be completely off if you freeze it.

 

More Fresh and Delicious Tomato Recipes!

When our garden is overflowing with ripe tomatoes, we enjoy using them in our favorite recipes . . . that we make each and every summer. Along with these recipes, we can and put up jars and jars of marinara sauce, Bolognese sauce, and salsa to stock up our freezers and pantry for winter.

Please let me know how your bruschetta turns out, either in an email or down in the comments!  And if you take a photo, I’ll share it here in this awesome foodie community as well as in the newsletter!

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The BEST, Classic Bruschetta

 

Are you ready to make the best, classic bruschetta you’ve ever had?

Classic Bruschetta

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Yield: 24 Bruschetta Toasts

Bruschetta

Classic Italian Bruschetta

Classic, authentic Italian Bruschetta . . . my family's restaurant recipe! Simple, yet perfect!! Delicious tomato-basil-garlic mixture on top of garlic-infused toast. Drizzle with sweet balsamic glaze for the perfect appetizer / antipasto using fresh, garden-ripe summer tomatoes!

Prep Time 30 minutes
Total Time 30 minutes

Ingredients

  • 1 - 2 long loaves of Italian bread, sliced about ½" thick
  • 5 - 6 large cloves garlic, minced (I like more garlic, but use what you prefer)
  • 3 Tbsp. extra-virgin olive oil
  • ½ Tbsp. balsamic vinegar
  • 1 lb. Roma plum tomatoes, chopped (or used whatever freshest tomatoes you can find; from the garden is best!)
  • 10 - 20 fresh basil leaves, torn into small pieces (I like more basil, but use the amount you prefer)
  • ½ tsp. freshly grated sea salt or to taste.
  • a few pinches of freshly grated black pepper or to taste.
  • Optional: Balsamic Glaze drizzled on top.

Instructions

  1. Preheat broiler to high or heat up the grill.
  2. Place bread slices on a broiler pan.
  3. Toast bread on each side under hot broiler, keeping an eye on the bread so that it doesn't burn!
  4. Or if you're just doing a few slices of bread, use your toaster.
  5. Remove from the oven, grill or toaster.
  6. Rub each bread toast with garlic on the cut side.
  7. Drizzle each toast with a little olive oil.
  8. Place chopped tomatoes in a medium to large mixing bowl.
  9. Add the chopped garlic.
  10. Add the torn basil pieces to the bowl of chopped tomatoes.
  11. Drizzle the olive oil, sea salt and black pepper into the mixture.
  12. Drizzle the balsamic vinegar into the bowl.
  13. Gently toss all of the ingredients.
  14. BEST WHEN ALLOWED TO SET FOR 1 - 2 HOURS for flavors to marry.
  15. Top each of the toasted bread slices with the tomato-basil mixture and place on a serving platter.
  16. OR use a pretty serving bowl with large serving spoon and lay the toasted bread slices around the bowl on a platter for guests to self-serve.
  17. Drizzle with balsamic glaze.
  18. ENJOY! Buon Appetito!
© Roz | La Bella Vita Cucina
Cuisine: Italian
This

This recipe was originally posted in 2014 and re-posted with more information in 2025.

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EEnjoy this Classic Bruschetta with Tomatoes, Basil, and Garlic! 

We’re happy to share this time-tested, family recipe with ‘amore’ from our cucina and acreage to you.