Easy Bruschetta
Bruschetta is a simple and easy classic summer Italian appetizer that in my opinion, should be on everyone’s table! It’s fresh, tasty, easy to make and in my opinion the best way to eat fresh garden tomatoes. This gorgeous, marinated tomato, onion and basil topping is served on little toasts and is the ultimate way to prepare tastebuds for a delicious meal ahead. Kind of like an Italian warm up you might say!
Nicks favourite thing…
I mean, where do I even begin? I make this recipe at least once a month. It’s one of those go to recipes simply because it’s really quick and easy and really delicious. And it’s not often you get a quick payoff with food. And I know I’m billing this as an appetizer, but honestly Anthony and I turn this into a meal.
What does it taste like?
Ok, so I would personally use pane di casa bread if you can find it. Simply because I think it’s the best bread for this recipe. Although you can use French sticks, couple day old bread or even crackers. Once you toast the bread, it freshens up. The topping is fresh, tasty and simple.
What are the ingredients I need?
- Pane Di Casa bread – I used pane di casa, but you can use any type of rustic bread. Even old bread will work for this. When toasted, it freshens up and soaks in the tomato juices nicely.
- Olive oil – I used extra virgin olive oil.
- Garlic – always use fresh when you can!
- Basil – I used fresh basil.
- Tomatoes – you can use large tomatoes, or small cherry tomatoes. You can pretty much use any tomatoes you like!
- Red onion – I know it might be blasphemous, but I like the sweetness of red onion.
- Salt – I used sea salt flakes.
Let’s go through each step.
Bruschetta
- Begin by turning your oven grill on. Alternatively, you can toast each bread slice. (see notes) Slice up the pane di casa bread into 6 slices. You can make them as thick or thin you like.
- Drizzle with oil on both sides if toasting with an oven and brush to spread around.
- Grill until golden on both sides.
- Optional: rub each piece of bread with a clove of garlic once toasted. Adds extra flavor!
Tomato Topping
5. Add all the ingredients into a mixing bowl
6. Mix to combine.
Assembly
7. Top each slice of toast with the tomato topping.
8. Drizzle with a little more olive oil. Sprinkle with sea salt and some more chopped bruschetta.
My Top Tips!
Bread
I used pane di casa, but you can use any type of rustic bread. Even old bread will work for this. When toasted, it freshens up and soaks in the tomato juices nicely.
How to make it if you don’t have an oven
If you don’t have an oven, you can toast the bread in a toaster. When using a toaster, oil the bread after it’s been toasted and not before.
How to make Bruschetta ahead of time!
You can make these ahead of time by making the toast and tomato topping and assembling right before serving.
Other Italian Recipes You Might Like!
- Greek Lamb Burgers
- Healthy Chicken Caesar Salad
- Tiramisu Cake
- Greek Honey Baked Feta
- Greek Slow Roasted Lamb
- Spanakopita Greek Cheese & Spinach Pie
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Classic Bruschetta
Serves 4
Ingredients
Bruschetta
- 1/2 loaf – 6-8 slices pane di casa bread, see notes
- 1/4 cup / 60 ml Extra virgin olive oil to drizzle
- 1 garlic clove
Tomato Topping
- 1/2 cup / 50 g basil leaves, chopped + extra to garnish
- 4 large tomatoes or 12 cherry tomatoes, chopped
- 1 garlic clove, finely minced
- 1/2 red onion, finely chopped
- 1/4 cup Extra virgin olive oil to drizzle
- 1/2 tsp salt
- Pepper
Learn How To Make it! [VIDEO]
Instructions
Bruschetta
- Begin by turning your oven grill on. Alternatively you can toast each bread slice. (see notes)
- Slice up the pane di casa bread into 6 slices. You can make them as thick or thin you like. Drizzle with oil on both sides if toasting with an oven and brush to spread around. Grill until golden on both sides.
- Optional: rub each piece of bread with a clove of garlic once toasted. Adds extra flavor!
Tomato Topping
- Add all the ingredients into a mixing bowl and mix to combine.
Assembly
- Top each slice of toast with the tomato topping. Drizzle with a little more olive oil, sprinkle with sea salt and some more chopped bruschetta.
Notes
Nutrition
