bruschetta
Bruschetta, the classic Italian appetizer, delivers fresh tomato, basil and olive oil on crispy bread. Discover the easy, healthy recipe!
Ingredients
Method
- Preheat your oven or grill to high. Use this time to prepare the bread and toppings.
- Brush each slice of bread lightly with extra virgin olive oil on both sides. For extra flavor, you can rub one side of the bread with the cut side of a garlic clove.
- Toast the bread slices for about 2 to 3 minutes on each side, until they are golden and crispy. Remove from the oven or grill and set aside.
- Mix the topping: In a bowl, combine the diced tomatoes, chopped basil, salt, pepper, and 2 tablespoons of olive oil. Stir gently to blend the flavors.
- Spoon the tomato and basil mixture evenly over each toasted bread slice. Drizzle a little extra olive oil if desired.
- Serve immediately while the bruschetta is warm and crispy. Enjoy!
Notes
Bruschetta is one of those iconic Italian starters that combines simplicity with impressive flavor. Its versatility makes it a hit at everything from relaxed family dinners to more sophisticated gatherings. The blend of crispy bread, juicy tomatoes, and aromatic basil is endlessly adaptable, so you can easily tweak it based on your pantry or the season.
Practical Tips for Perfect Bruschetta
- Choose the right bread: Day-old rustic bread or whole wheat bread is ideal. The slice should be thick enough to hold the juicy topping without becoming soggy. Sourdough and ciabatta both work very well.
- Garlic technique: To avoid overpowering the basil and tomatoes, rub the toasted bread gently with garlic. For a subtle flavor, cut the clove in half and swipe it over the crusty surface while the bread is still warm.
- Tomato quality matters: Use ripe, firm tomatoes, and remove excess seeds and juice to prevent the bread from getting wet. Roma or heirloom varieties are particularly tasty.
- Layer the flavors: Mixing the tomatoes, basil, and olive oil ahead of time allows the flavors to meld. Add salt just before serving to maintain the tomatoes' texture.
