Bruschetta is one of those creations that almost everyone agrees upon: that they love it! Using fresh, top quality ingredients is key to obtaining the best results.
I’d like to introduce you to one of my favorite things in the world: bruschetta.
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Bruschetta is such a beautiful and delicious appetizer to serve. Whether it is a starter for a weeknight family meal, or for a small dinner with guests or even a large finger food party; it’s something everyone seems to love!
Best quality Ingredients = Best result
As I always stress, the main thing to remember in order to have bruschetta taste as good as it looks, is to use top quality ingredients.
- Heirloom, organic or homegrown tomatoes are usually the best. If you do not have access to these, choose tomatoes which actually smell like tomatoes; if they are on the vine, the vine should be green and not dry.
- Fresh garlic (definitely not in a jar or frozen), is key to good bruschetta, as is fresh Italian basil and good quality extra virgin olive oil.
- Fresh basil. If you use the dried stuff, it just won’t taste good.
- Salt is important too! Have you found a salt you love? If not, you should do a taste test among a few good quality salts. I do most of my cooking with Crystal Kosher, but also love Maldon, or other Italian or French sea salts for dishes like bruschetta.
How to Pronounce Bruschetta
Incidentally, I’d also like to tell you how to correctly pronounce “bruschetta” because it’s not “brew-shettah”. The correct pronunciation is “brew-skay-tah” (ch in Italian is pronounced as a “k”). See, that was easy, right?
Okay, that’s your Italian lesson for the day, now let’s make some BREW-SKAY-TAH!!
Bruschetta
makes enough for about 3 or 4 servings
Ingredients
- 2 or 3 medium sized tomatoes, preferably organic, heirloom or homegrown
- 3 medium sized cloves of fresh garlic
- 2 or 3 leaves of fresh basil
- 1 1/2 to 2 tbsp extra virgin olive oil
- about 1/4 tsp sea salt (you can always add more)
- slices of toast (try to use a rustic, crusty Italian loaf, ciabatta or a baguette)
Dice the tomatoes into small cubes and put into a medium sized bowl.
Next, finely mince the garlic. You can use a garlic press, but I much prefer to do it by hand or to use this little contraption I found at Williams Sonoma–it’s so much fun to use and makes perfect little cubes of garlic
Now, add the garlic to the tomatoes.
Chop one or two large basil leaves into little pieces and place all 3 ingredients into a bowl.
Add a the extra virgin olive oil and Kosher or sea salt, to taste. Mix well, and if it doesn’t taste wonderful, you probably need to add more salt.
All that’s left to do is to top the bread with the lovely tomato mixture and enjoy!
TIP: don’t make these up ahead of time as the juice will make the bread soggy very quickly. Add the salt and oil and and top the toast just before serving.
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Bruschetta
One of Italy's most famous appetizers: bruschetta is a classic, simple Italian antipasto.
Ingredients
- 2 or 3 medium sized tomatoes, preferably organic, heirloom or homegrown
- 2 or 3 cloves of fresh garlic (depending on the size)
- 2 or 3 leaves of fresh basil
- 1 1/2 to 2 tbsp extra virgin olive oil
- about 1/2 tsp Kosher or sea salt
- slices of toast (try to use a crusty Italian loaf, ciabatta or a baguette)
Instructions
- Dice the tomatoes into small cubes and put into a medium sized bowl.
- Next, finely mince the garlic. You can use a garlic press, but I much prefer to do it by hand. Add the garlic to the tomatoes.
- Chop one or two large basil leaves into little pieces and place all 3 ingredients into a bowl.
- Add a the extra virgin olive oil and Kosher or sea salt, to taste.Mix well, and if it doesn't taste wonderful, you probably need to add more salt. All that's left to do is to top the bread with the lovely tomato mixture and enjoy!
Nutrition Information:
Yield:
4Serving Size:
2Amount Per Serving: Calories: 202 Total Fat: 8g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 9g Fiber: 0g Sugar: 0g Protein: 0g
[…] Bruschetta: This is probably the simplest breakfast you can make and also the most flavorful. All you need is tomatoes, fresh garlic and basil, extra virgin olive oil, and some salt for taste. Cube the tomatoes and throw in some chopped garlic and basil. Add the oil and the salt. And then place it on your favorite toast. Simple, yet delicious. […]
[…] Bruschetta: This is probably the simplest breakfast you can make and also the most flavorful. All you need is tomatoes, fresh garlic and basil, extra virgin olive oil, and some salt for taste. Cube the tomatoes and throw in some chopped garlic and basil. Add the oil and the salt. And then place it on your favorite toast. Simple, yet delicious. […]
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You can’t beat a classic bruschetta. I would happily eat this every day.
Me too! Easily!
Christina…!! I love love love this. The colors are so so bright and nothing beats the classic bruschetta. You now what? This immediately reminded me of Julie and Julia scene where Julie is making bruschetta after work!! Thanks for my dinner idea :)
Yup, I’ve been saying it wrong! I’m sorry!
This looks so fresh and yum, I can’t wait to get in some fresh tomatoes and basil and give this a go! Thank you :)
I’ve been craving Brushetta and this does look amazing!
One of our favorite snacks! Classic!
Absolutely!
[…] BRUSCHETTA– If you’ve never had this bread, tomato, garlic and basil heavenliness, please try it […]
This looks like what I’ve been making for years! I also like to add some fresh grated parmesan to mine!
Good job, Debbie!
I need to start pronouncing this right! Dreamy summer on a plate.
Gotta love a classic bruschetta recipe. And apparently I’ve been saying it wrong the whole time!
I would have been saying it wrong too, but it helps to speak Italian! :)
Summer on a slice of crusty bread…perfection!
An Italian classic! Love it.
This is one of my absolute favorite things to make with sweet summer tomatoes! The flavors are perfect!
So simple, yet so delicious! Agreed, Faith!
Yum! One of my favorites when our tomatoes ripen. Look forward to making this!
Can’t wait for my tomatoes to ripen so I can enjoy this!
I know! It’s really hard to wait when you see them beginning to ripen!!
Ok, I guess I’m the person you’ve all been correcting. I didn’t realize the real pronunciation of Bruschetta. And yours looks divine!
But now you can tell others how it’s actually pronounced, Laura! :) Thank you!!
I love Bruschetta! And I’m ALWAYS correcting people when they say it, gets boring after a while haha!! This looks great! :)
haha!
This looks so fresh and delicious!
That’s why it’s perfect for summer, Lisa! Thank you!
So pretty! I’m ready for summer now!
Thank you, it’s almost here!! :)
Bruschetta is my favorite way to use my home grown tomatoes…and they’re almost here!
I know, me too! Picked my first ‘real’ tomato yesterday!
This looks delish. I think I could eat this everyday.
Me too, Andrea! One of my favorite things ever! :)
Grazie Grazia!! Non posso scrivere troppo bene in italiano, ma devo dire che mi piace tanto il tuo blog!! Ho trovato qualche mesi fa.. tutte le cose che fai mi fa venire il fame!! :) Sono molto contenta che tu hai visto il mio blog! Grazie per i complimenti! Baci da California -Christina
E’ un grande piacere ricevere la tua visita graditissima e scoprire il tuo blog pieno di belle ricette e foto superlative..
Mi sono aggiunta subito tra i tuoi sostenitori!!
A big kiss
Grazia