Tomato Bruschetta Recipe

  • by Nonna Box May 6, 2020
  • |
  • Last Updated on May 22, 2022
basil tomato bruschetta recipe

What is bruschetta and where is it from?

Bruschetta is a classic light Italian appetizer, or antipasto, perfect for summer get-togethers in the back yard. In its simplest form bruschetta is grilled bread rubbed with a bit of garlic before being drizzled with olive oil and sprinkled with salt.

Historical cookbooks show that this dish originated in Italy around the 1400s, most likely in and around Tuscany, but it may trace its roots all the way back to ancient Rome.

Simple, delicious and endlessly variable, Italian bruschetta is often topped with things like salumi, cheese or veggies. However the combination of tomato, onion or garlic and basil as a topping is so common that in some stores you may see pre-made “bruschetta” (without the bread) for sale all by itself.

Is there a difference between brushetta and bruschetta?

 The spelling difference relates to different pronunciations of this dish. In Italy the bruschetta is “broo-SKET-ah,” and the spelling reflects that.

Elsewhere the pronunciation is often softened and the “k” sound is removed, leaving you with “broo-SHET-ah.” Otherwise the dish is the same.

Are bruschetta and crostini the same thing?

Both of these dishes originated in Medieval Italy, when it was common for a lot of people to use a slice of bread for a plate (fine dining ware was for the wealthy and royalty). The difference between these two antipasti are size and preparation.

Bruschetta is a bit larger, usually cut from a bigger Italian loaf, and grilled. Crostini are often cut from baguettes – one piece equals about one bite – and toasted.

Bruschetta is always rubbed with garlic and topped with olive oil and salt, if nothing else, whereas plain crostini may come with salads or soups – like croutons.

how to make bruschetta recipe

How do you keep it from getting soggy?

Bruschetta should be nice and crisp to bite into – soggy just isn’t as delicious! To keep your bread from getting soft, make sure you grill it well before you add any toppings especially juicy ones like tomato.

That way your bread will hold up under the weight of the topping, and not soak up too much of its liquid.

You can also make the toppings ahead of time but wait to assemble your bruschetta until your guests have arrived, or serve the grilled pieces of bread with the topping in a bowl on the side so your guests can assemble each piece themselves.

What goes well with classic bruschetta?

At the height of summer, when no one wants to eat anything heavy, tomato bruschetta itself can serve as a light meal.

Add a caprese salad and a glass of crisp white wine and your meal will be complete. You can serve a heartier meal while also keeping things light by pairing bruschetta with fish like cioppino.

What type of tomato is better for bruschetta?

While you can make bruschetta any time of year, the best time is tomato season. Ripe fresh tomato fresh from the garden or your farmer’s market make the very best bruschetta.

Canned can be used off season, but for a real taste of Italy use in season produce whenever you can. Larger tomatoes may prove a bit too juicy for this dish, so look for plum tomato, roma tomatoes or even cherry tomatoes instead.

You can dice the ripe tomatoes fine or rough chop them, as long as they’re easy to eat on top of your bread.

What type of bread is better for bruschetta?

When it comes to choosing which bread to use for the perfect bruschetta recipe, a good dense bread with a nice crust is what you want to find. In Italy, we use pane Toscano, literally Tuscan bread, but any bread, like ciabatta, could work. Some people might use french bread and that would work as well.

Italian bakeries will have lots of choices of bread, but if you don’t live near one don’t worry. A small homemade loaf of bread or a French baguette will do just fine. What you’re looking for is bread hearty enough to grill and then hold your toppings.

If you’re planning on taking bruschetta to a gathering you can of course make the toppings ahead of time, but it’s best to wait to grill your bread until just ready to serve to maintain a crusty bread.

Pre-grilled or toasted bread may become too hard if done hours or even the day before serving.

How long can you keep homemade bruschetta? 

Kept in the fridge the homemade topping for your bruschetta should keep for up to a week but not really any longer. Freezing is a good longer term option.

Your bruschetta should last at least six months if not longer in the freezer. Just make sure it’s stored in an airtight container.

best real bruschetta


basil tomato bruschetta recipe

Tomato Bruschetta Recipe

One of the most famous Italian appetizers, simply delicious and very easy to make.
4.92 from 12 votes
Print Pin Rate Save Recipe
Course: Antipasto
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 10 slices
Calories: 18kcal
Author: Nonna Box


  • 1 long loaf of Italian bread or similar bread cut into half inch slices
  • 2 large garlic cloves whole
  • 3 large garlic cloves minced fine
  • 1 lb fresh chopped tomatoes such as plum, roma tomatoes, cherry tomatoes or grape tomatoes. Canned San Marzano Tomatoes will also do.
  • 15-20 fresh basil leaves chopped
  • Salt and pepper to taste
  • Extra virgin Olive oil for drizzling
  • fresh lemon juice or balsamic vinegar or balsamic glaze to taste. Optional.


  • Combine diced tomato, basil and minced garlic in a non-metal bowl. This tomato topping will sit for a while, and a metal bowl may affect the taste.
  • Drizzle topping with extra virgin olive oil, fresh-squeezed lemon juice or balsamic vinegar, just to taste. Then let this sit covered for an hour or two to let the flavors combine.
  • Grill each bread slice on both sides, being careful to toast them well but not to let them burn.
  • Rub the cut side of each grilled piece with a whole clove of garlic, then drizzle lightly with extra virgin olive oil.
  • Serve your bruschetta with the tomato mixture already on it, or in a bowl on the side. Drizzle with balsamic glaze for a twist and top with a basil leaf (optional).


Use roasted garlic instead if you prefer a sweeter taste and you think fresh garlic is too strong.
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