Fresh, flavourful and so easy to make, this Bread Bruschetta Recipe is perfect for gatherings or entertaining! It’s loaded with diced tomatoes, minced garlic and chopped fresh basil. Truly delicious and a classic for a reason!
IMHO, Everyone needs a classic and easy Bruschetta Recipe they can always rely on. Am I right?! The kind of recipe you keep in your back pocket and pull out when you crave fresh, easy and delicious. Something that is simple enough to make in a jiff but elegant enough to please any guest at your dinner table. This homemade bruschetta recipe is perfect for snacking, great as an appetizer or makes the best side dish to main meals with an Italian flare such as pasta or pizza.
Picture this: juicy diced tomatoes, the punch of minced garlic, and the fragrant freshness of chopped basil all coming together on perfectly toasted bread. And let’s talk about versatility for a moment! This Bruschetta Recipe is like the chameleon of appetizers. You can keep it classic with the timeless tomato, garlic, and basil combo, or get creative by adding toppings like creamy mozzarella, tangy balsamic glaze, or even a sprinkle of feta for an extra flavour punch.
Imagine a casual weekend brunch with friends, where a platter of this bruschetta takes center stage, or a cozy evening by yourself with a glass of wine and a plate of these delightful bites – it’s simple yet sophisticated, making it a winner for any culinary scenario.
WHAT YOU’LL NEED TO MAKE HOMEMADE BRUSCHETTA FROM SCRATCH
It’s hard not to look at these fresh and flavourful ingredients and not know you’re in for a serious treat. Bruschetta is known for being a delightful burst of Mediterranean goodness and you only need a few simple ingredients to get started. Let’s get into them in a little bit more detail down below:
- Tomatoes: In this classic bruschetta recipe, tomatoes are the star of the show! You can use any kind of tomato you prefer – such as on the vine, roma or beefsteak. However, whatever you do, be sure to choose ripe, flavourful tomatoes for the best taste. Tomatoes add a juicy and sweet element to the bruschetta. They are also a good source of vitamins and antioxidants.
- Basil: It contributes a fragrant and aromatic quality to this bruschetta bread recipe. It’s a herb common in Italian cuisine (and one of my all time favourites!), offering a slightly peppery and sweet flavour. Fresh chopped basil works best in this recipe.
- Garlic: Adds a pungent and savoury kick to the dish. It enhances the overall flavour profile and complements the sweetness of the tomatoes and the freshness of the basil. Therefore, fresh minced garlic works best in this recipe.
- Balsamic: Provides a tangy and slightly sweet acidity, balancing the flavours of the tomatoes and adding depth to this bread bruschetta recipe. PRO TIP: Add a drizzle of balsamic reduction to the final product for extra flavour and better visual appeal!
- Olive Oil: Not only serves as a dressing but also contributes a rich and fruity flavour to the bruschetta. It adds a smooth texture and enhances the overall mouthfeel. As always, good quality and extra virgin works best in this recipe. I wouldn’t recommend substituting a different kind of oil since olive oil really gives it a distinct and delicious taste.
- Salt and Pepper: Essential for bringing out the flavours of the other ingredients. They add a savoury element and help balance the sweetness of the tomatoes and the richness of the olive oil.
- Bread: Sliced and toasted, the bread serves as the base for this bread bruschetta recipe. It provides a crunchy texture that contrasts with the softness of the tomato mixture. You can use any kind of bread you prefer. I like baguettes or sliced crusty Italian bread for this recipe.
HOW TO MAKE BRUSCHETTA LIKE AN ITALIAN (KEY TIPS)
You can find full instructions for how to make this classic recipe for tomato bruschetta in the recipe card down below, but here are a few quick tips to keep in mind:
- Choose ripe, juicy tomatoes for the best flavour. Ripe tomatoes will add sweetness and a vibrant taste to this bread bruschetta recipe. EXTRA TIP: Dice the tomatoes into similar size pieces and don’t make them too big for best results.
- Use fresh basil and garlic for maximum flavour. Fresh herbs can elevate the overall taste of the dish – don’t skimp. Similarly, use good quality extra virgin olive oil and balsamic vinegar for the best taste. These ingredients play a significant role in enhancing the overall flavour of the bruschetta.
- Make sure you combine the ingredients extremely well and evenly distribute them over the bread slices. In addition, allow the tomato mixture to marinate for at least 15-20 minutes in the fridge. This helps the flavours meld together, creating a more delicious and cohesive bruschetta topping. However, be sure not too leave it for too long. If left for too long, the tomatoes may release more liquid leading to a soggy tomato mixture/soggy bruschetta.
- Watch the bread closely while toasting under the broiler to prevent burning. It only takes 1-2 minutes on each side and you want the slices to be golden brown and crispy, not burnt.
- Bruschetta is best when served immediately after assembling to maintain the crispiness of the bread and the freshness of the toppings. The bread will get soggy if you top it too soon.
FREQUENTLY ASKED QUESTIONS
Bruschetta bread is typically made from Italian or French bread and the choice of bread can vary based on personal preference. Common types of bread you can use for bruschetta include a baguette, ciabatta, french bread or sourdough.
Regardless of the specific type of bread used, it’s common to slice it into rounds or long pieces, toast or grill it until golden brown, and then top it with a mixture of diced tomatoes, garlic, basil, and other seasonings to create the classic bruschetta appetizer. The choice of bread contributes to the overall texture and taste of the dish.
If your bruschetta is turning out soggy, there are a few possible reasons for this issue. Here are some common reasons and solutions:
Overly ripe or watery tomatoes can release excess juice, making the bruschetta mixture too wet. To prevent this, choose firm, ripe tomatoes and remove the seeds before dicing. PRO TIP: if you find your tomatoes too watery after dicing, try placing them in a colander for a few minutes to allow excess liquid to drain off before mixing them with other ingredients.
If you don’t toast the bread enough, it can absorb the moisture from the tomato mixture, leading to sogginess. Ensure that you toast the bread slices until golden brown and crispy on the edges. Additionally, if you add the tomato mixture to the bread slices too far in advance, the bread can absorb moisture over time. Assemble the bruschetta just before serving to maintain the desired texture.
Allowing the tomato mixture to marinate for at least 15-20 minutes is crucial for flavour development. However, if left for too long, the tomatoes may release more liquid. Assemble the bruschetta shortly after marinating for the best results.
The type of tomato most common for bruschetta is typically a variety that is known for its flavour, juiciness and sweetness. The most popular choice is the Roma tomato, also known as plum tomatoes. Roma tomatoes are prized for their meaty texture, fewer seeds, and lower moisture content compared to some other varieties.
The lower moisture content of Roma tomatoes helps prevent the bruschetta topping from becoming too watery, ensuring a better texture and flavour. However, other varieties of tomatoes with a good balance of sweetness and acidity can also be suitable for bruschetta, depending on personal preference.
- 2 large Ripe Tomatoes, diced
- 1/4 cup Fresh Basil, chopped
- 2 Cloves Garlic, minced
- 1 tbsp Balsamic Vinegar
- 2 tbsp Extra Virgin Olive Oil
- Salt and Pepper, to taste
- Baguette or Italian Bread, sliced*
- In a bowl, combine the diced tomatoes, chopped basil, minced garlic, balsamic vinegar, and olive oil. Mix well. Season the mixture with salt and pepper to taste. Adjust the seasoning according to your preference. Allow the bruschetta topping to marinate for at least 15-20 minutes to let the flavors meld.
- While the topping is marinating, preheat your oven to broil. Slice the baguette or Italian bread into 1/2-inch thick slices. Place the bread slices on a baking sheet and toast under the broiler for 1-2 minutes on each side, or until they become golden brown. Once toasted, remove the bread from the oven and let it cool slightly.
- Spoon the tomato mixture onto each slice of toasted bread. Top with extra chopped basil and balsamic glaze/drizzle, if desired. Serve immediately.
Try my recipe for No Knead Bread (as seen in the photos) by clicking HERE.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 63Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 119mgCarbohydrates: 10gFiber: 1gSugar: 1gProtein: 2g
Nutrition is only an estimate and calculated using Nutritionix.
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