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Authentic Italian Bruschetta is a classic appetizer that people absolutely love. Learn all the little tricks for making the perfect bruschetta. 
Bird's eye view of Bruschetta on a cutting board.

My recipe today comes from my dear friend Becky who is currently living in beautiful Naples, Italy. When Becky sent me this recipe I jumped for joy. I couldn’t wait to get my own little taste of Naples.

Becky writes: “My life has been changed by the bruschetta here. I wanted to tell you how they make it the Neapolitan way. It is so simple and yet so delicious. The bread is grilled. You just take a really high quality bread and then grill it up. You then top it once grilled with a mixture of olive oil, tomato, oregano, and basil. (I like it with a splash of balsamic). Anyways it doesn’t contain cheese, the tomatoes are served cold and it is mind blowing good.”

What kind of bread is used 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. Our favorite place to get bread for bruschetta is always local European bakeries. Not only do they make authentic bread, but it is also a great way to support local businesses.

How do you pick a good tomato?

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.

Clsoe up of Bruschetta on a cutting board.

What variety of tomatoes works best for bruschetta?

For bruschetta, you want to choose a high quality vine ripe tomato. You want the tomato to have as much flavor as possible. For Americans, try purchasing the tomatoes that are sold on the vine in the grocery store. You can also try heirloom varieties which can yield both colorful and delicious results.

If you like this recipe, you may be interested in these other Italian recipes: 

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 YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Angled shot of Bruschetta on a cutting board.
Authentic Italian Bruschetta is a classic appetizer that people absolutely love. Learn all the little tricks for making the perfect bruschetta.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Ingredients
  • 2 vine ripe tomatoes diced
  • 5 fresh basil leaves chiffonade
  • 3 tablespoons extra virgin olive oil divided
  • 1/2 tsp dried oregano
  • Pinch Salt
  • 1 teaspoon balsamic vinegar
  • 1 Italian style baguette sliced
  • 1 whole clove garlic
Instructions
  • Combine the diced tomato with fresh basil, dried oregano, a pinch of salt, 1 to 1 1/2 tablespoons olive oil, oregano, a pinch of salt, and a splash (1 teaspoon) of balsamic vinegar. Chill.
  • Slice the baguette into 1/4 to 1/2 inch slices. Cut off the end of the garlic clove and rub the garlic onto each side of each piece of bread. Drizzle both sides of the sliced bread with a little olive oil (or use a brush to brush it on).
  • Toast on a grill or in a hot skillet until browned on both sides.
  • Top hot bread with cold tomato bruschetta and serve immediately.
Notes

Nutrition

Calories: 137kcal | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 193mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 4.3mg | Calcium: 27mg | Iron: 1.1mg
Course: Appetizer
Cuisine: Italian
Keyword: Italian Bruschetta

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Dawn

I always love your videos and trying your recipes. Thank you for being so awesome!

Elaine

I spray the tops of the bread slices with cooking spray, then sprinkle with shredded Parmesan and broil. It’s excellent this way.

Mel

Done this exact recipe but added diced cucumber an diced capsican an then on the very top added 3 garlic prawns an served as a entree

JO

FOR A FLAVOR BOOST HALF THE GARLIC AND WAIT UNTIL BREAD IS BROWNED IN OVEN THEN RUB WITH THE GARLIC! MAGNIFICO!!

Anika

5 stars
What balsamic vinegar did you use?

5 stars
My mouth is literally watering. My family would love this..

vivian

4 stars
Very good recipe that made a great Sunday dinner appetizer. I didn’t refrigerate the tomato mixture, as I don’t like cold tomatoes, but \I followed the recipe otherwise. Thanks for a good recipe!

Betty

This looks just like what I have been looking for.. could you reserve the bruschetta and let your guests add it at serving time ?

I have been looking for a good bruschetta recipe. My favorite authentic Italian restaurant is going out of business, which means no more bruschetta! I'm really sad to see it go and I would like to try and recreate it at home. This recipe looks pretty similar to what they had. Thank you for sharing!

http://www.villaromanamyrtlebeach.com/

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