Authentic Italian Bruschetta is a classic appetizer that is perfectly crispy with just the right amount of fresh tomatoes, basil, and balsamic. Learn all the little tricks for making the perfect bruschetta right at home.
Bruschetta is simple, yet so delicious. It is one of those recipes that can only be as good as the ingredients used. Subpar tomatoes, low-quality olive oil, and mediocre bread is just not going to cut it for a truly authentic Italian bruschetta. You want to use the good stuff! You’ll understand once you’ve tried it. This bruschetta is life-changing. Be sure to check out the answers to frequently asked questions and watch the included video demonstration to make the best bruschetta of your life, all from the comfort of your own home kitchen.
What is the best type of bread to use for bruschetta?
Most types of rustic loaves of bread or high-quality artisan loaves of bread make a perfect bruschetta. If you like sourdough bread, that can work great as well. A long skinny French baguette is a classic choice. Our favorite place to get bread for bruschetta is always local European-style bakeries. Not only do they make authentic bread, but it is also a great way to support local businesses.
Tomato Options:
Perfectly ripe tomatoes will make this recipe even better! To find the perfect tomatoes look for heavy tomatoes with a smooth skin. You want it to be plump and free of any big blemishes, bruises, or bug bites. You want to choose a high-quality vine ripened tomato, so it can have as much flavor as possible. You can also try heirloom varieties which can yield both colorful and delicious results.
Can I use dried basil instead of fresh?
Fresh basil is an absolute must in bruschetta. We know there are a lot of times that dried can work, but dried will not give this recipe that punch of flavor it traditionally needs.
Storage Instructions:
Bruschetta is best eaten fresh. If tomatoes are left too long on the bread, they will turn soggy. You can always store any extra bread separately from the tomato mixture to toast and top when ready to eat.
If you like this recipe, you may be interested in these other Italian recipes:
- Best Baked Eggplant Parmesan
- Simple Basil Pesto
- Authentic Pasta Carbonara
- Cacio e Pepe
- Flourless Chocolate Cake
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
I hope you are well Rachel. You and your team work hard and the results are the best on the internet!!! Thank you very much. xox Isabel
I was told that the tomatoes had to be skinned and seeded then salted garlic rubbed on the toasted baguette tomatoes chopped and olive oil on it with basil
This is so delicious. I have made it twice this summer with our vine ripened tomatoes (Early Girl and Cherry), home grown basil and oregano, and our local olive oil and balsamic vinegar from Sciabica’s.
This was delicious! I rubbed the garlic after toasting. It went on better.
Delicious and easy to make! Big hit at a family party.
Absolutely decadent and not hard at all to make
Sounds amazing
Made this tonight with fresh cherry tomatoes out of my garden. It was delicious! Served it on warm crostini bread. Definitely will be making this again!
This is so good we made it as our main course dinner 😍
I’ve been making this for decades, learned from a Sicilian. I usually use home grown Roma tomatoes that I seed and chop. Salt and let sit in strainer while taking care of bread, etc. I never refrigerate tomatoes. Oven-toast or grill bread slices and then rub with garlic. Mix drained tomatoes, basil and a drop of olive oil together and pile on toasts. Or serve tomatoes and crostini separately for guest to assemble themselves, avoiding any chance of soggy bread! This is the taste of summer!
I had this exact bruschetta at the Chart House in Las Vegas, except they kicked it up a notch, sliced the bread horizontal halfway, then added thinly sliced mozzarella between before grilling bread. Fantastic! Like a grilled cheese bite with with expression.