Fresh tomatoes marinated in olive oil and fresh herbs added by the spoonful to toasted garlic sourdough crostini. The best Italian Bruschetta Recipe you’ll ever eat hands down!
Homemade bruschetta has to be the simplest recipe on the planet and one of the most delicious appetizers ever. Nothing beats garden fresh tomatoes and herbs tossed together with a little olive oil. It is magic!
Add some sourdough bread that has been baked with garlic and olive oil to crispy perfection and you will be making this recipe all the time!
I like to add some shaved parmesan cheese to the top for some added flavour and colour. You don’t need to do this but if you have some parmesan kicking around I highly recommend you give it a try.
The Origin of Bruschetta
Bruschetta was first made back in the 15th century in Ancient Rome. The word bruschetta is said to come from the Italian word “bruscare” which means “to toast”. In the early days, bruschetta, as we know it now, was nothing more than toasted bread with olive oil. It all began with olive farmers returning and pressing their harvested olives into oil. They would then dip bread in the oil before toasting to enjoy after work.
Today, bruschetta still is a toasted bread base but now with toppings. Many regions in Italy of their own variation of the favourite toppings the most commonly known tomato basil bruschetta, to versions, using mushrooms and cured meats to name a few.
How to Pronounce Bruschetta
This is a word people usually pronounce incorrectly. Often using “English” rules to make a “shhh” sound when seeing the “sch” in this word. But to say the word properly the “sch” is hardened instead to make more of a “sk” sound.
Phonetically, bruschetta is pronounced “broo-skeh-tuh”
Ingredients You’ll Need
- Tomatoes – coarsely chopped and seeds removed.
- Red onion – finely chopped. You can also use a yellow onion if you prefer
- Olive oil
- Fresh herbs – this recipe uses basil and oregano. You can also use some fresh parsley if you like. Basil is the most important herb so if you don’t have the others just add a little more basil to taste.
- Salt and pepper
Hoe to Make Italian Bruschetta
Start with chopping some red onion, fresh basil and oregano. I like my herbs finely chopped but if you prefer you can also chiffonade herbs to create slivers instead.
Then slice the tomatoes into quarters and remove the inside pulp. Continue to finely slice the tomatoes into smaller pieces. It is important to remove the inside pulp because it is very watery and a little slimy which will make the bruschetta too wet.
A little won’t hurt but too much will result in a soggy toasts.
Then, to a large bowl, add chopped tomatoes, red onion, chopped fresh basil and oregano, olive oil, salt and pepper. Mix to combine.
Next, prepare the crostini. The foundation to carry the tomato goodness into your belly.
For this recipe I chose to use a sourdough bread which I first sliced to about a 1/2″ thickness and then sliced each piece into 3 pieces on a diagonal to make smaller pieces of bread.
In a small bowl, add olive oil and minced garlic and mix. Use a basting brush to brush the olive oil and garlic mixture generously over the top of each piece of bread. Bake at 400º F for 10 minutes or until browned and crispy on the outside.
The crostini can be made ahead of time as can the bruschetta mix just don’t assemble them until it is time to serve. With time the juices from the tomato basil bruschetta will soak into the bread and the bread will loose it’s crispy crunch.
If you do decide to make this simple bruschetta recipe ahead of time use a sieve to drain any excess liquid from the tomatoes that may have settled at the bottom of the bowl before topping your crostini.
This will avoid adding extra liquid which may turn the sourdough crostini base soggy.
When ready to serve add a heaping spoonful of this simple bruschetta to the top of each garlic crostini and serve topping with shaved parmesan if you like.
Best tomatoes for Homemade bruschetta
This is up for debate. Many people swear on heirloom or beefsteak tomatoes for bruschetta but I like like to use tomatoes on the vine because they are firm and a little sweet. You can also use cherry tomatoes cut in half if you like but this version makes a chunkier type of bruschetta.
What Bread is Best For Bruschetta?
Look for bread that has structure and a crispy crust. An airy sourdough adds a tangy flavour note that goes great with sweet garden tomatoes and has a nice crispy chewy texture. Ciabatta is similar in that it is a chewy, airy bread with a crispy crust. French baguettes work well too.
More Great Italian Recipes to Try!
- 15-Minute Italian Marinara Sauce
- Italian Veal Stew with Gremolata
- Zucchini Pizza Boats
- Keto Chicken Parmesan
- Chopped Cucumber Caprese Salad
- Aglio & Olio Shrimp Fettuccine
Homemade Italian Bruschetta
- Serrated Knife
- Baking Sheet
- Chopping Knife
- Large Bowl
- Measuring Cups
- Measuring Spoons
- 1/2 loaf sourdough bread about 6 slices
- 1/2 cup olive oil divided
- 4 cloves garlic minced
- 1 1/2 lbs vine-ripened, heirloom or beefsteak tomatoes chopped, seeds removed. About 2 cups
- 1/4 cup red onion finely chopped
- 1/3 cup fresh basil chopped
- 1/4 cup fresh oregano chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup shaved parmesan cheese optional
- Preheat oven to 400F. Slice the sourdough to 1/2" slices and then in thirds on the diagonal to create smaller pieces of bread.
- In a small bowl add 1/2 of the olive oil and the minced garlic. Use a basting brush to generously baste the bread with the garlic and olive oil. Place the pieces of bread on a baking sheet and bake for 10 minutes or until the bread is crispy and browned.
- In a large bowl add the chopped tomatoes, remaining olive oil, red onion, basil, oregano, salt and pepper. Mix to combine. Strain any excess juice from the mixture using a sieve.
- Top each toasted garlic crostini with a heaping spoonful of the bruschetta mix. Top with shaved parmesan if you wish and serve.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.