Classic Italian Bruschetta
Learn how to make authentic Italian bruschetta with ripe summer tomatoes and basil. This classic recipe uses the freshest, in-season ingredients for the best tasting Italian appetizer.
Servings: 10 pieces
Calories: 232kcal
Equipment
- grill or stove
Ingredients
- 1 pound ripe tomatoes large diced
- 4 tablespoons extra virgin olive oil
- 8 medium basil leaves roughly torn
- ½ teaspoon Morton kosher salt plus more to taste
- 10 slices crusty bread (like sourdough)
- 1 clove garlic
Instructions
- Preheat a gas grill to medium-high heat (400°F or 205°C).
- Add tomatoes, extra virgin olive oil, basil, and salt to a mixing bowl, and stir to combine. Allow the mixture to sit for 15–30 minutes until the tomatoes have slightly released their juice. Taste and add more salt as needed.
- Cook the sliced bread uncovered over direct heat for 1–2 minutes on each side, or until golden brown with grill marks. While the bread is still warm, rub the clove of garlic over the top.
- Evenly, spoon the tomato mixture and extra juice over each slice of bread. Optionally, garnish with additional basil leaves.
Notes
To grill bread on the stove in a cast iron or grill pan: Heat pan over medium-high heat. Cook for 2–4 minutes on each side, or until golden brown.
Cut the tomatoes directly into the mixing bowl, so you can save the juice.
Want to switch up your bruschetta? Try adding some additional mix-ins or toppings:
- Diced red onion
- Anchovies on top
- Fior di latte mozzarella
- Finely diced garlic
- Chili pepper (peperoncino)
Nutrition
Serving: 1slice | Calories: 232kcal | Carbohydrates: 35g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 504mg | Potassium: 185mg | Fiber: 2g | Sugar: 4g | Vitamin A: 395IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 3mg
