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Easy Bruschetta

by Nick Makrides
Olive oil being drizzled on 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!

Close up shot of Bruschetta

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.

Extreme close up of Bruschetta

What are the ingredients I need?

Ingredients image for Bruschetta

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

Instructional image for Bruschetta 01

  1. 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.
  2. Drizzle with oil on both sides if toasting with an oven and brush to spread around.

Instructional image for Bruschetta 02

  1. Grill until golden on both sides.
  2. Optional: rub each piece of bread with a clove of garlic once toasted. Adds extra flavor!

Tomato Topping

Instructional image for Bruschetta 03

5. Add all the ingredients into a mixing bowl

6. Mix to combine.

Mixed up shot of Bruschetta topping

Assembly

Instructional image for Bruschetta 04

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.

Second close up of 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!

Close up of a stack of sliced Spanakopita

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I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N xPinterest image for Bruschetta

Olive oil being drizzled on Bruschetta

Classic Bruschetta

Serves 4

5 from 1 vote
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Course: Apetizers
Cuisine: Italian

Ingredients

Bruschetta

  • 1/2 loaf - 6-8 slices pane di casa bread see notes
  • 1/4 cup Extra virgin olive oil to drizzle
  • 1 garlic clove

Tomato Topping

  • 1/2 cup 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


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

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.
If you don’t have an oven
If you don’t have an oven, you can toast the bread in a toaster. If you do use a toaster, oil the bread after it’s been toasted and not before.
How to make ahead of time
You can make these ahead of time by making the toast and tomato topping and assembling right before serving.

Nutrition

Calories : 8kcal
Carbonhydrates: 2g
Protein: 1g
Fat: 1g
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 1g
Sodium: 292mg
Potassium : 35mg
Fiber: 1g
Sugar : 1g
Vitamin A: 159IU
Vitamin C: 2mg
Calcium: 11mg
Iron: 1mg
Nutrition Disclosure

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