Authentic Italian Bruschetta is a classic appetizer that people absolutely love. It 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. Sub par tomatoes, low-quality olive oil, and mediocre bread is just not going to cut it for a truly authentic Italian bruschetta. We hate to admit that we get a little possessive over our bruschetta. Sharing is one of those skills we are still working on when it comes to our favorite foods, especially when they are as fresh and perfectly crunchy as this! Please don’t judge us too harshly. You’ll understand once you’ve tried it. This bruschetta is life changing.
Bread Options for Authentic Italian 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.
Tomatoes:
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. 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.
Basil:
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.
Authentic Italian Bruschetta
- 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
- 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.
Nutrition
