This Easy Italian Bruschetta recipe makes restaurant style gourmet appetizer. This summer in a bowl recipe just needs 6 ingredients and 20 minutes to make. This vegetarian bruschetta also is perfect to use up all the garden fresh summer tomatoes and basil.
We love easy recipes that make delicious appetizers in minutes. Mango Peach Salsa, Greek Tzatziki Dip, Olive Tapenade and Creamy Hummus are all fabulous and quick appetizers to serve along with Red Wine Sangria or Paloma Fizz Cocktail to get the party rolling.
Gourmet Food made simple
Bruschetta is always on the menu in practically all Italian restaurants. It is colorful, flavorful and oozes fresh vibes. We always order it . My family loves it. And every time, I felt a need to learn to make it at home.
On our wonderful trip to Italy, I learned how easy it is to make bruschetta. Got a few pointers from the locals and chefs to make it perfect. And now this classic bruschetta recipe has become a staple in my house.
Quality fresh ingredients make all the difference when it comes to recipes that highlight simplistic yet flavorful taste. This summer bruschetta is no exception!
Perfect Party Appetizer
Bruschetta is my go-to summer appetizer for summer parties and weeknight dinners. You can also serve it as a side for picnics, potlucks and cookouts or even weekend brunch.
The vibrant and colorful toast with bruschetta topping will leave everyone satisfied and coming back for more.
You can also use Bruschetta on top of grilled meats and veggies or use it as a sauce on pasta. Works well as a side to sandwiches, wraps and burgers too.
What is Bruschetta?
In Italian, Bruschetta means toasted bread with toppings. That topping is typically freshly diced tomatoes, garlic and fresh basil tossed with olive oil and seasoned with salt and pepper.
It is similar to Mexican salsa or tomato garlic salad. It is part of Italian antipasto which is served cold.
Easy Summer Recipes
Summer months are all about fresh produce. Whether it is grown in your garden or brought at farmer’s market, there is sense of liveliness to these meals. Check out these light recipes that use nature’s bounty in creating delicious meals.
- Thai Zucchini Noodles
- Grilled Peaches with Balsamic Glaze
- Instant Pot Chocolate Zucchini Bread
- Easy Peach Chutney
- Miso Glazed Grilled Veggies
- Zucchini Blossom Fritters
Ingredients
Exact measurements are listed in the recipe card below. Here’s what goes into making into Authentic Italian Bruschetta.
- Fresh tomatoes – Use firm and ripe red tomatoes that are full of flavor with a tangy taste. Any type of red tomatoes are ok to use but I prefer Roma or beefsteak on the vine. You can also use heirloom varieties for burst of color. Cut them thin into small pieces and remove the seeds as much as possible.
- Fresh Basil ribbons – Fresh basil kicks the flavors to another notch. It brings a true fresh summer feel in every bite.
- Extra virgin olive oil – I prefer extra virgin olive oil for deep earthy taste but regular olive oil will work too.
- Minced fresh garlic – Use freshly minced garlic for that perfect taste.
- Finely shredded parmesan cheese – Try fresh parmesan just like they do in restaurants. It adds nice freshness.
- Salt and freshly ground black pepper – Adds a tinge of spice and helps bring out the flavors along with the salt.
- Bread – Use freshly baked loaf of bread and slice and toast it to crisp golden brown. You can drizzle or brush some olive oil on it and bake at 350 degrees, turning halfway until toasted (about 5-8 minutes). You can also rub bread slices with the raw garlic cloves ( cut in half ) after toasting.
- Balsamic vinegar – Optional. I had it with and without. I prefer without.
How To Make
Making classic fresh bruschetta is a breeze. Just follow a few simple steps and within 10 minutes you’ll have a fancy restaurant quality recipe ready.
- Heat olive oil in a small skillet or saucepan, add minced garlic and sauté until just starting to turn golden.
- Pour the garlic infused oil in a mixing bowl and let cool while you chop the tomatoes and basil.
- Chop the tomatoes in half. Scoop out and discard the seeds and membranes in the middle. Then chop them finely.
- Stack basil leaves on top of each other. Roll them into a cylinder and cut them into a thin ribbon shape. ( if it feels complicated, just finely chop them )
- Add chopped tomatoes into the bowl with cooled garlic oil mixture. Add parmesan, basil, salt and freshly ground pepper. Toss mixture well.
- Serve right away over toasted bread. Garnish with more parmesan and basil if desired.
- To toast bread: put bread slices on a baking sheet. Bake at 375° Fahrenheit for 8-10 minutes until crispy golden brown.
How long to keep
It tastes best when it’s freshly made with freshest ingredients. If you need to store some leftovers, place the tomato mixture in an airtight glass container, and keep in the refrigerator. The mixture will keep for about 2-3 days.
Leftover bruschetta can be used as a topping on grilled or baked meals. You can eat it as a salad as well.
Also prepare the toasted bread or crostini right before servings. Otherwise, it will harden and become tough and stale to eat.
Pro Tips For Making Best Bruschetta Recipe
- For the best results be sure to use as fresh of ingredients as possible.
- Since soggy bruschetta is not pleasant to eat, try to drain the juice from the tomatoes before mixing. Also remove seeds.
- While serving, try to keep the toast warm and the tomato mixture cold.
- You can add balsamic vinegar, cucumbers, avocado or mozzarella pearls to the mix.
Delicious Tomato Recipes:
- Tomato Peach Caprese Salad
- Instant Pot Tomato Chutney
- Creamy Tomato Soup / Bisque
- Penne Rosa-Pasta in Creamy Tomato Sauce
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Easy Italian Bruschetta
Ingredients
- 1/4 cup extra virgin olive oil
- 3-4 minced fresh garlic cloves
- 1/4 cup chopped fresh basil leaves : make it into ribbons- chiffonade
- 4 cups red ripe tomatoes diced (about 4-5 medium size)
- 1/4 cup finely shredded parmesan cheese
- 3/4 tsp kosher salt then more to taste
- 1/2 tsp freshly ground black pepper
- 1 loaf hearty crusty bread such as Italian or French baguette , sliced into 1/2-inch thick slices (about 12 slices)
Instructions
- Heat olive oil in a small skillet or saucepan, add minced garlic and saute until just starting to turn golden.
- Pour the garlic infused oil in a mixing bowl and let cool while you chop the tomatoes and basil.
- Chop the tomatoes in half. Scoop out and discard the seeds and membranes in the middle. Then chop them finely.
- Stack basil leaves on top of each other. Roll them into a cylinder and cut them into a thin ribbon shape. ( if it feels complicated, just finely chop them )
- Add chopped tomatoes into the bowl with cooled garlic oil mixture. Add parmesan, basil, salt and freshly ground pepper.
- To toast bread: put bread slices on a baking sheet. Bake at 375° Fahrenheit for 8-10 minutes until crispy golden brown.
- Toss mixture well. Serve right away over toasted bread. Garnish with more parmesan and basil if desired. Bon Appetit !
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