How to Make Bruschetta
There’s nothing worse than ordering tomato bruschetta at a restaurant and getting a dry, lifeless bite! My easy, authentic Italian tomato bruschetta recipe gives you juicy yet crunchy bread, just the way it should be. The crispy edges and soft center soak up all the sweet juices from roughly chopped, perfectly-ripe tomatoes and lusciously fruity EVOO. The aroma of garlic is irresistible, while fresh basil balances everything out. Take a bite and dive into Italian summer, in your own kitchen.
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.