Authentic Italian Bruschetta! Learn how to make a crowd-pleasing tomato bruschetta. The parmesan toasts take these over the top and you will love that drizzle of Balsamic Glaze.
This is the ultimate summer party appetizer and a great way to use up those sweet and juicy summer tomatoes. We grow tomatoes and basil in our garden and homegrown ingredients will make the best bruschetta you will try!
We recreated this bruschetta recipe after trying it on a date night at Bardonay – a fancy restaurant in Eagle, Idaho. We ordered their bruschetta as an appetizer and my husband and I were smitten.
The Real Italian Bruschetta Recipe
The way they toasted their bread with cheese and drizzled all over with balsamic glaze was a winning combination and we couldn’t stop eating it. You’ll love how easy it is to re-create this restaurant-quality appetizer at home. The flavor profile makes me think of the classic Caprese Salad.
Bruschetta is pronounced ‘brusketa’ in Italian. Most people think bruschetta is referring to the tomato topping but it’s actually referring to the toasted bread which is typically served with tomatoes or a variety of toppings like our Roasted Pepper Bruschetta.
Adding cheese to the toasts adds a little salty bite and makes them irresistible. You’ll want to munch on them before you even add the toppings.
How To Make Tomato Bruschetta (classic Italian Recipe)
Pro-Tip: Drain off the excess juice from the tomatoes once they are diced. The flavors of your tomato topping will be better and more concentrated.
Basil is a delicate herb so be careful not to crush it. The best method for chopping basil is to Chiffonade – you want to chop it once and not go over it again with a knife as you would with parsley or the leaves will become bruised.
This process couldn’t be easier. Infusing the olive oil with minced garlic then topping them with a little parmesan is an easy way to turn these into the best tasting garlic parmesan bruschetta.
Easy Italian Bruschetta Recipe With Tomato And Basil
For this classic tomato bruschetta, we arrange the toasts on a platter and keep the tomato mixture in a separate bowl. This way, everyone can assemble their own bruschetta and the toasts will stay crisp under the tomatoes.
The tomato mixture is best enjoyed fresh and I would not recommend freezing it. Frozen tomatoes will become mealy and won’t look or taste vibrant after thawing.
The toasts could be made a day ahead and even frozen for longer storage. Before serving, thaw and re-crisp in the oven or air fryer.
Easy Italian Bruschetta Recipe (tips & Video) 🇮🇹
When our garden tomatoes are ripe (and we always have tons), we love finding creative ways to use them up. This bruschetta and the tomato recipes below are the ones we make over and over.
P.S. To make the most of our extra tomatoes, we make as many batches of Roasted Tomato Salsa and stock up our freezer for winter.
Authentic Italian Bruschetta! Learn how to make a crowd-pleasing tomato bruschetta. The crisp parmesan toasts take these over the top and you will love the drizzle of balsamic glaze.
Authentic Italian Bruschetta
62 kcal Calories 6 g Carbs 1 g Protein 4 g Fat 1 g Saturated Fat 1 mg Cholesterol 135 mg Sodium 52 mg Potassium 1 g Fiber 1 g Sugar 155 IU Vitamin A 2 mg Vitamin C 27 mg Calcium 1 mg Iron
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.This easy bruschetta recipe is a refreshing go-to summer appetizer that will leave everyone satisfied and coming back for more. Perfect for summer parties, weeknight dinners, or even weekend brunch!
There’s nothing quite like a good fresh and flavorful bruschetta appetizer to get your meal started. It’s one of the classic things to order at an Italian restaurant, and now you’ll love that you can make it at home, any time you want!
The Best Easy Italian Bruschetta
With good quality tomatoes everywhere this time of year, there is no excuse to say no to this easy fresh bruschetta made with fresh basil, balsamic vinegar, and spread on a warm slice of perfectly crisp toasted bread.
You may have noticed in the ingredients, basil ribbons are listed as a key component. If you are unsure of what that is, no worries!
I will let you know now, it’s not something you can just pick up at the grocery store, pre-prepared. To make basil ribbons you will buy regular basil leaves, and follow a few steps to cut them into ribbons, a process that’s often called chiffonade.
Tomato Bruschetta Recipe
Stack the basil leaves on top of each other in a manner that makes so the leaves cup each other. Next, gently roll the leaves into a cigar-like shape. Hold the roll closed and thinly slice the rolled basil leaves. Continue slicing until the entire roll has been sliced into thin ribbons.
Making classic fresh bruschetta is a breeze. Anyone can replicate that elegant Italian appetizer with ease. Just follow a few simple steps and it no time you’ll have a completed recipe to be proud of.
For this specific recipe, I chose to use a french loaf, sliced and toasted. I love this style of bread because not only is it what most restaurants serve it with, but it really is the best.
Best Bruschetta Recipe
If you don’t like french bread, or just want to switch things up, you can serve classic bruschetta on any kind of bread or crackers.
Really you should try to only make as much as you can eat in one night, as this bruschetta does not store very well. If you really need to store some leftovers, place the tomato mixture in an airtight container, and keep in the refrigerator. The mixture will keep for about 2-3 days but is best eaten fresh.
It’s best to wait to prepare any bread until right before servings because toasted bread will become tough and stale when eaten leftover.
The Real Italian Bruschetta
This easy bruschetta recipe is a go-to summer appetizer that will leave everyone satisfied and coming back for more. Perfect for summer parties, weeknight dinners, or even weekend brunch! A classic Italian bruschetta recipe using fresh tomatoes, garlic, basil, and good quality olive oil served over warm grilled bread – and it’s perfection!
Bruschetta is easily one of my favorite things to make and eat. It’s a classic Italian appetizer pronounced “brooSKetta” consisting of fresh tomatoes, basil garlic, and olive oil. It’s light, fresh and full of flavor…and the variations are endless.
The classic recipe is perfect the way it is, but you can play around with ingredients to make it your own. Some people serve it with balsamic vinegar, but I prefer to serve that on the side as I think it’s too sweet. That said, I love a little fresh rosemary, and my hubby likes crushed red pepper. This recipe is incredibly versatile!
Cooking With Manuela: Traditional Italian Bruschetta With Burrata And Tomatoes
For this recipe, I added the garlic right to the tomato mixture. Another technique is to rub the bread with a raw clove of garlic while it’s still warm. The heat and abrasiveness of the bread will melt the garlic right into it. I do both and both are delicious!
If you’re gluten-free, try serving the tomato mixture with tortilla chips. Although it’s not classic bruschetta, it can totally be Italian salsa 😉
Pair this with a cheese plate and a bottle of wine for an appetizer or light meal that will impress your guests!
How To Make Bruschetta Bread
To prepare the bread, cut thick slices, and brush them lightly on one side with olive oil. Grill the bread on a baking sheet and broil them or on top of the stove using a grill pan.
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One of my most favorite Italian appetizers and it happens to be naturally vegan, vegetarian, sugar-free, and you could make this with your favorite gluten-free bread.
Classic Italian Tomato Bruschetta {vegan}
If you're looking for something to make for a get together, or a small dinner party, you have to make bruschetta! It is truly delicious and so lovely with all the colorful tomatoes. It's the perfect summer appetizer that can be served at parties, weeknight dinners, and even brunch!
I have been making this recipe for as long as I’ve been cooking for my friends. It’s always been my go-to easy Italian appetizer, because everyone just loves it! A really fresh and bright topping is the star of this easy tomato bruschetta recipe.
Let's first go over one thing, is is not pronounced “brew-shettah. Bruschetta is pronounced, brew-sket-taah, the ch in Italian sounds like k sound. Ok, happy we cleared that up!
How To Make Crostini And Bruschetta Toast
The origins of bruschetta goes back to the Ancient Roman days
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