Classic Tomato Bruschetta

Tomato bruschetta is one of the symbols of Italian food. And it represents the cuisine perfectly - few and quality ingredients without making things complicated - that's the way Italians do food!

This Italian bruschetta recipe is about as authentic Italian as you can get. My nonna makes it all the time when I'm in Italy, so when I'm missing her, I make this dish, to remember.

This post will walk you through how to make bruschetta, along with all the tips and tricks I use to get the most flavorful end result.

What is authentic bruschetta:

It's a classic Italian recipe of toasted bread that is rubbed with garlic and then topped with a mixture of tomatoes, olive oil and basil. It is also topped with the extra juices from the tomatoes. The juices from the tomatoes help to soften the bread (but not to worry, it won't be soggy!)

Italians eat it as an appetizer, or as a snack, especially in the summer months when fresh tomatoes are at their best. For more recipes that use fresh tomatoes, check out this pasta pomodoro or these pappardelle with burst cherry tomatoes.

What it's made with:

• Toasted bread
• Fresh tomatoes
• Olive oil
• Garlic
• Fresh basil

What a traditional bruschetta does NOT contain:

• Onions
• Cheese of any kind
• Balsamic vinegar or glaze

What kind of tomatoes to use:

The general rule: the smaller the tomato the better. I find the best tomatoes to use are cherry tomatoes. That's what my nonna in Italy uses, so how can we argue with nonna?!

Seriously though, cherry tomatoes are one of the sweeter variety of tomatoes, have a high sugar content and I find that they have the most tomato juice in them. A sweeter tomato will make a more flavorful bruschetta. Especially if you're buying your tomatoes at the store, cherry tomatoes will be your best bet.

Larger tomatoes found in grocery stores are sometimes known as "water bombs" and that's because they don't have much flavor, and less sugar content. These larger tomatoes are not a good option to use, so avoid them if you can.

Do you have to peel tomatoes for bruschetta?

No, you do not. Especially if you're using cherry tomatoes, the peel adds a nice texture, and in my opinion, adds a nice texture to the final result.

How to cut the tomatoes:

If using cherry tomatoes, I find it best to cut them into quarters. This makes the pieces just the right size to fit nicely onto the bread. If using different tomatoes, cut them into small pieces about 2-3 cm in size.

What bread to use:

Traditionally, bruschetta was made so that Italians could use their old bread so that it wouldn't go to waste. I didn't use old bread for this recipe, but I did toast the bread very well. This is key to an excellent bruschetta. Toasting the bread well will also help it not become soggy when the tomatoes and juice are poured on top.

I recommend using an Italian-type bread that is crusty on the outside, and soft on the inside, like a ciabatta.

Is it served hot or cold?

Neither - it's served at room temperature. Once the bread is toasted, it is topped with the tomato and olive oil mixture that had been resting at room temperature.

Making ahead:

Once you make the tomato mixture, it needs to sit at room temperature for at least 30 minutes. So the tomato mixture can be made at least half an hour in advance. But it can be made up to one hour in advance.

Once you top the bread with the tomato mixture, it should be served right away.

How to make it - step by step:

Preheat oven to 400°F. While oven is heating, add tomatoes, olive oil, basil and salt to a bowl (photo 1)

Mix ingredients together (photo 2)

Cover with saran wrap and let the mixture rest at room temperature for about 30 minutes. This will help the tomatoes release the juices, which is key to a good Italian bruschetta recipe (photo 3)

While the tomato mixture is resting, place ciabatta slices on a baking sheet. Bake the bread for 15 minutes, turn it, and bake for another 5. The bread should be browned, and nice and crispy. Remove from the oven, and let cool slightly (photo 4)

Rub the bread slices with the garlic clove (photo 5)

Top the bread slices with the tomato mixture, plus the accumulated juices. Serve and enjoy (photo 6)

Top tips:

• Be generous with the olive oil! One of the keys to a great authentic bruschetta is using a lot of olive oil, which adds great richness, flavor and juiciness.
• Make sure to get the bread nice and crispy. If you don't, once you top it with the tomatoes and juices, it will be soggy.
• Cherry tomatoes are the best to use, because they have a high sugar content, and lots of tomato juice in them (as opposed to larger (store-bought) tomatoes which have more water content)
• If you can't get cherry tomatoes, grape tomatoes are a good alternative, or heirloom tomatoes when they are in season.
• Bread to use - I used ciabatta but you can use any bread that has a crusty outer shell and soft inner
• Make sure to let the tomatoes rest, this is important to help the tomatoes develop their flavor and release their juices
• Let the tomatoes rest at room temperature, not in the fridge.
• When topping the bruschetta with the tomato mixture, make sure to top it with the accumulated juices too. This juice will add flavor and help soften the bread.

More Italian Appetizers:

• Classic caprese salad
• Steamed Mussels with white wine, garlic and tomato
• Figs with prosciutto

If you’ve tried making this Tomato Bruschetta, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, AND PINTEREST to see more delicious food and what I’ve been up to.

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