Classic Bruschetta
Bruschetta is a summerItalian appetizer made of gorgeous, marinated tomato, onion and basil topping is served on little toasts.
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
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.
Video
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 | Carbohydrates: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
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