Classic Italian Tomato Bruschetta (Bruschetta al Pomodoro) is one of the most popular appetizers which stands for Italian food at its best: good quality ingredients and a few simple steps are the secret for this classic recipe which is a symbol of Italian appetizer. Bruschetta is a simple, humble dish but, when made with prime ingredients, is delicious.
I have to confess that I love making this dish in the summer months when tomatoes are at their best. My grandparents grew tomatoes in their garden and in the summer bruschetta was a staple. So making it, reminds me of them and the genuine taste of this simple recipe that I learned.
WHY YOU WILL LOVE THIS RECIPE
-Bruschetta is a classic appetizer that is appreciated by everyone and never lasts too long!
-This classic tomato bruschetta is vegetarians and vegan, all made with fresh seasonal ingredients!
-Great idea for a quick lunch, alfresco dining, and your next gathering.
What is bruschetta?
Most people think bruschetta is referring to the tomato topping but it’s actually referring to the toasted bread that holds the toppings.
In fact in Italy, “bruschetta” is a piece of toasted bread, flavored with garlic, olive oil and salt – that’s it! The name derives from the word “bruscare” which in the Italian dialect spoken in Rome means “to toast a piece of bread”.
There are different varieties of bruschetta that depends of the toppings: from the classic tomatoes, to different kinds of cheese, cold cuts and vegetables. You can also try as topping the Sauteed Zucchine with Raisins and Pine nuts.
CLASSIC ITALIAN TOMATO BRUSCHETTA ESSENTIAL INGREDIENTS
Because it is such a simple dish, the quality of ingredients is essential in making a good bruschetta – the flavor of each ingredient is on full display in every bite. To make this Italian bruschetta recipe you will need these basic ingredients:
Bread: The bread is the base of the bruschetta, so it will require particular attention. I suggest a bread that is crusty on the outside and relatively light on the inside. The classic Italian bread for bruschetta is ciabatta bread, though a baguette will also work quite well. You can also use stale bread. Usually one day old bread is great as it has lost its humidity and will become more crisp, perfect to hold that juicy tomatoes mixture!
Olive oil: For a great bruschetta, you will have to use a high-quality olive oil. Extra-virgin olive oil (EVOO) is best: its flavor should be delicate and with a low level of acidity – fruity olive oil is a great choice. The extra virgin olive oil is what makes your bruschetta crispy and yummy.
Garlic cloves: the fragrant aromatic smell of fresh garlic is essential to make the topping. You will just need to cut thin the clove of garlic, so that you can easily remove it and no one will eat it!
Tomatoes: either you grown them in your garden, you buy them at the farmers’ markets or grocery store, this is the season when you can find the best tomatoes.This authentic Italian bruschetta is the best way to enjoy fresh tomatoes. In this season you can find any tomatoes variety, for bruschetta will work: vine tomatoes, cherry tomatoes, roma tomatoes and heirloom tomatoes. Make sure to use ripe tomatoes, that have no marks on the outside and look firm and plump.
Fresh Basil: this classic Italian herb adds the final touch of flavor to the tomatoes.
Salt: a pinch of salt is what you need to make the tomatoes release their yummy juice.
HOW TO MAKE CLASSIC BRUSCHETTA WITH TOMATOES
There are 3 steps to prepare the perfect traditional Italian bruschetta:
PREPARE THE TOMATOES
Wash and pat dry the tomatoes. Dice them in pieces no bigger than 1/4 of an inch. Peel the garlic and slice it in thin slices. In a bowl add the diced tomatoes, garlic, salt, olive oil and basil. Let it marinate at room temperature until the tomatoes have released its juice. That is the yummy part!
You should always make sure that your toppings are ready when the bruschetta is coming out of the oven – that way you will be serving it when it is warm and crispy!
PREPARE THE SLICES OF BREAD
Rim a baking sheet with parchment paper and heat the oven at 450°F. First of all cut the slices of bread on the diagonal. I prefer slices that are 1/2 inch thicker as they have to hold the topping and there should be an equilibrated ratio between the topping and the bread.
Drizzle some extra-virgin olive oil on the bread.Bake it in the oven until the bread become golden and crispy.
ASSEMBLE THE BRUSCHETTA
Once your bruschetta is ready, place 2 or 3 teaspoons on top of the toasted bread slices, add 3 tsp of the tomato juice, but not too much if you do not want your bruschetta to become soggy. Serve it immediately.
TIPS FOR THE BEST CLASSIC ITALIAN TOMATO BRUSCHETTA
1.Use quality ingredients.
2.Let the tomatoes marinate for at least 30 minutes. For best results allow up to 1 hour.
3.Toast the bread right before serving and do not top the bread with the tomato topping until right before serving or it will get soggy. Toasting the bread does help it from getting soggy right away from the tomato liquid.
4. Serve immediately!
MORE DELICIOUS BRUSCHETTA RECIPES AND ITALIAN APPETIZERS FOR YOU
Roasted Grapes and Goat Cheese Bruschetta
Strawberry and Ricotta Bruschetta
Zucchini with Raisin and Pine Nuts
HOW TO SERVE CLASSIC ITALIAN TOMATO BRUSCHETTA
This authentic Italian tomato bruschetta recipe can be part of a great Italian Antipasto Platter. Or you can serve them with a side salad for a light lunch, which I must confess is one of my favorite things in summer!
HOW TO STORE TOMATO BRUSCHETTA
Fridge: Any leftovers can be stored in the refrigerator for 1-2 days in an airtight container. I usually store only the dice tomatoes and their dressing. The bread is best when toasted and eaten immediately. If you have leftover tomato mixture you can toss with with pasta!
Freezer: I don’t recommend freezing any leftover tomato bruschetta tomatoes. This recipe is so easy to make that it is worth making it fresh.
CAN I MAKE THE BRUSCHETTA AHEAD OF TIME?
In my opinion this is best when fresh. You can dice the tomatoes and let them marinate up to 1 day in advance, I recommend though to put the basil only 30 minutes before serving the bruschetta.
Definitely the bread has to be toasted before adding the topping, otherwise it will become soggy.
WHICH WINE TO PAIR WITH BRUSCHETTA
Usually we eat bruschetta as a nibble with an apero, so my choice here is very biased, and I suggest the classic Aperol Spritz. The bitter-sweet taste of the Aperol Spritz pairs well with the sweetness of the vegetables.
If you would like to have wine, a good choice would be a Pinot Grigio from the Veneto region. Its smoothness will enhance the taste of the tomatoes.
If you try this recipe and you liked it, please leave a star review below! I would be very appreciative of your comments!
Make sure to tag me on Instagram @Italian_kitchen_confessions I hope you loved it! To get more ideas follow me on Pinterest.
Ingredients
- 1 unit baguette
- 18 oz Tomatoes diced
- 3 tbsp olive oil extra virgin
- 1 oz basil fresh
- 1 pinch salt
- 3 cloves garlic
Instructions
- Rim a baking sheet with parchment paper and heat the oven at 450°F.
- Wash and pat dry the tomatoes. Dice the tomatoes and add a pinch of salt, 2 sliced cloves of garlic and 2 tbsp of EVOO ( extra virgin olive oil). Set aside for at least 30 minutes. (see notes)
- Slice the bread on the diagonal in 0.5 inch thick slices. Place the bread on the baking tray and drizzle it with olive oil.
- When the oven is hot put the bread and toast it on both sides until golden. Around 4 minutes for each side.
- Remove the bread from the oven and put on top the diced tomatoes, some basil leaves and a bit of the tomato mixture juice. Serve it immediately.
Notes
- Since the salt will make the tomatoes lose their water, follow my tips here to avoid having soggy bruschetta: put the topping on only right before serving and avoid putting too much of the sauce.
- Check the bread while it is toasting, it has to be toasted for the right time. You do not want it to be too hard or, on the contrary not toasted enough.
Nutrition
Antipasto geniale ed esclusivo!