BRUSCHETTA! I have waited what seems like an eternity to share this simple tomato basil bruschetta recipe with you! Last August, Anees and I (yes, even the fresh tomato-hating husband) ate all the bruschetta we could fit into our two-week stay in Italy. We had bruschetta in Manarola, Positano and pretty much everywhere in between. I can tell you this; the bruschetta was as divine as everyone said it would be. I’ve never eaten as many slices of fresh bread with tomatoes, basil, cheese, and pesto piled on high as I have in Italy. And I’d seriously consider going back for Italian bruschetta alone! Italy will always be one of the best vacations we’ve ever taken. The best food, tons of history, and so many beautiful places all squeezed into one country.
What is bruschetta?
Bruschetta (pronounced bru-skeh-tah) is a popular type of Italian antipasto (or appetizer.) The word ‘bruschetta’ actually refers to the process of the bread bring grilled and rubbed with a cut clove of garlic. Bruschetta is topped with chopped vegetables, be it the most common — tomatoes, or cheese, pesto, and melon with prosciutto.
What do you need to make tomato basil bruschetta?
hearty bread ripe tomatoes basil olive oil oregano garlic salt and balsamic (vinegar is optional)
What kind of bread should I use for bruschetta?
Tomato basil bruschetta is best served on slices of sourdough or a French baguette. Most bruschetta I had in Italy had a somewhat pleasantly sour flavor. And for this reason, I always make homemade bruschetta on crusty sourdough bread that I buy by the loaf and then slice myself. The sourdough bread works beautifully with the sweetness of the tomatoes and the richness of extra virgin olive oil. However, feel free to use whatever kind of bread you’d like. You just want it to be a somewhat hearty slice so that it can hold on to the toppings. For this reason, I suggest buying it whole and slicing it yourself!
How to make tomato basil bruschetta:
Additional tip for making bruschetta:
How to store leftovers
Leftover bruschetta mixture can be stored in an airtight container in the refrigerator for up to 2 days! Use leftovers on eggs, serve with crackers or chips!
Why it’s perfect for the summer
Because it’s the perfect appetizer to make when you’re hosting dinner on the patio! Get the grill going and just grill up the bread. Tomatoes and basil are also in full swing in the summertime, so all you need to do is mix up the toppings, and without much effort, you’ve got an easy, assemble-your-self appetizer! To add a little variety, you can serve fresh basil pesto, fresh mozzarella, or even ricotta on the side for a DIY Bruschetta bar!
If you’re looking for other ways to use up your summer tomatoes:
homemade pico de gallo secret ingredient tomato basil soup balsamic tomato baked chicken black bean tomato avocado salad roasted garlic Italian couscous salad California pasta salad 15-minute spinach pesto tortellini salad tomato quinoa salad
Sometimes, I’ll add a few arugula leaves (toss in the leftover tomato juices once I top the bruschetta) and a shave of Parmesan too! Basil pesto or fresh mozzarella would also be delicious on bruschetta!
