How to Make Bruschetta at Home Like a Pro
Bruschetta (pronounced brew-SKET-tah, not bru-shetta) is an Italian toasted bread topped with whatever you like—such as Italian sausage and cheese, pan-fried mushrooms with truffle, or even seafood! In Italy, there are restaurants dedicated entirely to bruschetta, serving hundreds of different varieties. However, the most classic version has fresh tomatoes and basil and this simple recipe will teach you all you need to know to make bruschetta at home like a pro!
You can use any type of bread but a high-quality loaf like pane di casa or sourdough will give you the best result. Good bread is essential for achieving the perfect toast texture. You’ll know your bread is high quality when you slice it and see a compact interior with not too many holes. Avoid using pre-sliced bread—it won’t hold the juices from the tomatoes!
There are many ways to cook bruschetta like over a charcoal or gas BBQ, in a toaster for convenience, baked in an oven, or even in a skillet (though it takes longer, it works well). The best way, however, is over charcoal for that smoky flavor. In this recipe I used a gas BBQ on low heat to avoid the bread burning. When you see those precious grill marks, it’s your sign that the bread is ready.
In restaurants, you might be charged $15 -$20 for bruschetta, and I hate to say it but often, it’s done wrong. Today, I’ll show you how to make this classic Italian appetizer properly so you can impress your friends, family, and—most importantly—your belly. Once you try this, you’ll never order bruschetta from a restaurant again!
Watch How to Make Bruschetta at Home Like a Pro
It’s so easy to make and incredibly refreshing, perfect for summer!
Vincenzo’s Tips on How to Make Bruschetta
Tomato Quality Matters
Make sure to use high-quality tomatoes. A good rule of thumb is one tomato per person. You can also use cherry tomatoes—just slice them in half and squeeze them directly onto the bread so the juice seeps through the dough, providing just the right amount of moisture.
Chop Like a Pro
When chopping your tomatoes, don’t chop them on a cutting board. Instead, chop them over a bowl to catch all the juice—don’t let it go to waste! You can cut the tomatoes however you like, but I recommend small pieces for better bite (in other words, so it doesn’t fall off the bread and into your plate, instead of in your mouth!).
Liquid Gold
We’re not cooking the EVOO; we’re combining it with the tomato juice we collect from chopping. So, be sure to use high-quality extra virgin olive oil for maximum flavor.
Onion or No Onion?
Some people like to add onions to their bruschetta. If you want to, use red onion and chop it into small pieces. This is very popular with Calabrians and many Italians from down south -my wife’s family swear by it! Personally, I think garlic is the best choice.
A little rub goes a long way
Don’t rub garlic on the bread while toasting—do it after the bread is toasted, so it almost melts on top. Simply rub a clove over the toasted bread, just not too much, as the tomato mixture already contains garlic, so it might be overpowering, and you don’t want to scare anyone off.
EVOO is your best friend
If you’re using dry ingredients as toppings, make sure to brush the bread with EVOO first. This ensures you get the best flavors and prevents the bruschetta from being too dry.
How to serve Bruschetta
Add a few extra fresh basil leaves on top for that final touch of flavor. Serve it on a flat plate, and if you’re feeling fancy, go ahead and add mozzarella or burrata and a drizzle of balsamic vinegar for an extra kick. Serve this immediately!
How to Make Bruschetta
Print Recipe
Equipment
- large-sized bowl
- Garlic crusher, optional
- Large Spoon
Ingredients
- Sourdough bread, slices based on servings
- Tomatoes, 2 per serving
- Garlic, 1 clove per 2 pieces, skin removed, plus extra for rubbing
- Extra virgin olive oil, EVOO
- A fresh bunch of basil
Instructions
- Cut the tomatoes roughly into small pieces over a bowl to catch all the excess liquid. Then, crush the garlic directly into the bowl and mix with a spoon to combine.
- Break the basil leaves by hand and add them in, then season with salt and pepper to taste. Pour a generous amount of EVOO in too and mix everything well, then let it rest for at least 5 minutes, but no longer than an hour.
- While the tomato mixture is resting, prepare the bread.
- Set your gas BBQ to low heat and toast the bread until it becomes crunchy or golden brown.
- Take a garlic clove and rub it over the surface of the toasted bread slice until it is lightly covered. Then spoon some of the tomato juice onto the toasted bread, letting it soak in.
- Scoop a portion of the tomato mixture on top of each bread slice, making sure to cover the entire surface. Drizzle with some extra juice from the tomato mixture then add a fresh basil leaf on top.
Video
E ora si mangia, Vincenzo’s Plate….Enjoy!
Bruschetta pairs perfectly with marinara—a sauce made from tomatoes, garlic, oregano, and basil. Served over al dente spaghetti and topped with Pecorino Romano.
If you love fresh tomato recipes, try a classic Caprese salad made with ripe tomatoes, creamy mozzarella, fresh basil, and a drizzle of extra virgin olive oil.
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