Simple Bruschetta is an easy appetizer common in Italy made with fresh tomatoes, garlic and basil.
In Italy bruschetta can have a variety of toppings as the word itself means toasted bread with seasonings.
What is Bruschetta
Bruschetta is an Italian antipasto made by toasting whole, wide slices of a rustic Italian or sourdough bread. It’s the perfect vessel to hold an assortment of seasonal vegetables, meats, cheese, olives and more.
For this recipe we stick with fresh, ripe tomatoes infused with garlic and fresh basil. This is a combination we enjoyed regularly when we toured around Italy (Rome, Venice and Florence) in 1994 and now as a family, we enjoy most when it’s tomato season.
Difference between Bruschetta and Crostini
Crostini are toasted slices of bread however the bread used is typically smaller like a baguette. An assortment of toppings also work well on this bread.
For this recipe we have found ourselves a loaf slightly bigger than a baguette to make the perfect bruschetta.
In some cases bigger isn’t always better as we like a smaller bite especially if this is the prelude to dinner. Bread that is wide, large and in charge topped with mounds of goodness could be a complete meal for some.
Tomatoes: we make this recipe with plum tomatoes, hot house or heirloom tomatoes and cherry tomatoes.
Garlic: find yourself some elephant garlic for this dish. It’s a game changer in the garlic world.
Basil: fresh is always best.
Bread: determine how big your appetite is, how many people and how big you want them to be. An artisanal loaf, baguette, or rustic sourdough or focaccia.
Seasonings: sea salt and fresh cracked black pepper
If you love this recipe, check out these appetizers:
- Kathy’s Crostini
- Arugula and Prosciutto Crostini
- Blueberry Crostini with Thyme and Ricotta
- Mushroom Toast
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans.
- 2 cloves garlic minced
- 4-5 large ripe tomatoes (red, orange, yellow, mixed) or 2 cups halved cherry tomatoes
- 1/4 cup basil chiffonade/sliced thin
- 2 tbsp olive oil
- salt & pepper
- 1 baguette or focaccia sliced 1/2 inch
- olive oil extra
- Preheat oven to 400F. Ensure top rack is moved up in oven. Place sliced baguette on cookie sheet and drizzle with olive oil. Put in oven and toast 4-5 minutes or until starting to brown. Turn them over, drizzle a little more olive oil and give them another minute in the oven. Remove from oven and set aside.
- In a bowl mix together tomatoes, garlic, basil, 1-2 tbsp olive oil, fresh cracked pepper and salt. Mix and taste for seasoning. Add in a little more salt as needed. Set bowl aside until ready to serve.
- When ready to serve put bruschetta mixture on toasted baguette pieces and serve immediately. This also pairs nicely with a Moscato D’Asti (wine).