It’s tomato season and what perfect time to make this easy Italian bruschetta appetizer. Bruschetta is a famous bread appetizer that originated in Italy. First, you toast fresh bread in the oven or on the grill. Then you top it with a savory mixture of tomatoes, garlic, basil and olive oil.
In some regions of Italy people also add different toppings to bruschetta. They add salami, mortadella, paté and cheeses like ricotta or mozarella.
In Italy they serve bruschetta warm as an antipasto or appetizer, but a lot of people eat it as a snack or lunch. Why? Because it is so simple and quick to prepare, yet packed with fresh flavors.
Fresh and ripe plum tomatoes are so good in this recipe. Smaller tomatoes such as cherry or campari are also excellent to use. Slice and dice them finely along with the garlic and basil leaves.
I highly recommend to use fresh French baguette or Italian ciabatta bread in this recipe. These rustic breads are holed and quite chewy. They absorb the full flavor of the garlic and extra-virgin oil. Of course, you can try any favorite bread you like.
The best extra-virgin olive oil you can buy makes this Italian bruschetta very delicious. It has a unique, piquant, grassy and peppery flavor.
Fresh basil leaves from the garden is food heaven if you ask me. The fragrant aroma and sweet, pungent flavor of basil just compliments the tomatoes.
This bruschetta recipe will definitely compliment many main dishes or enjoy it as a quick snack or lunch. Try it!
|Prep Time||15 mins.|
|Cook Time||6-7 mins.|
- 1 small baguette or ciabatta bread
- 2 plum tomatoes finely diced
- 2 garlic cloves minced
- 1 garlic clove for rubbing bread
- 12 fresh basil leaves + more for garnish
- salt and freshly ground pepper to taste
- 2 Tbsp extra virgin olive oil + more for brushing
- Preheat oven to 350ºF. Slice baguette to 1/4 inch thick pieces. Cut the side of 1 garlic clove vertically to open it and let the natural oil to release. Rub each slice of baguette with the garlic clove, using the cut side down. Then brush the top of the bread slices lightly with olive oil. Arrange bread slices in a large baking sheet leaving 1 inch space between them. Toast the bread in the preheated oven for about 6-7 minutes.
- Meanwhile, place diced tomatoes, 2 tablespoons of olive oil and 2 minced garlic in a bowl. Chop 12 basil leaves and add it into the bowl. Season with a little salt and freshly ground pepper. Set aside.
- Take the bread slices out of the oven. Spoon tomato mixture on top of bread slices. Arrange bruschetta onto a platter. Top with more chopped basil. Serve immediately.