Homemade Italian Bruschetta

Close up of pieces of bruschetta topped with shaved parmesan on a cutting board

5 from 7 votes

Italian Bruschetta - Fresh tomatoes marinated, olive oil and fresh herbs added by the spoonful to toasted garlic sourdough crostini.

Prep Time20

Total Time20

Course: Appetizer, Snack

Cuisine: Italian

Keyword: Appetizer Recipes, Appetizers, Easy Bruschetta Recipe, Italian Bruschetta, Italian Recipes, Tomato Recipes

Servings: pieces

Calories: 125kcal

Author: Alisa Infanti

Equipment

Oven
Serrated Knife
Baking Sheet
Chopping Knife
Large Bowl
Measuring Cups
Measuring Spoons
Spoon
Sieve

Ingredients

½ loaf sourdough bread about 6 slices
½ cup olive oil divided
4 cloves garlic minced
1 ½ lbs vine-ripened, heirloom or beefsteak tomatoes chopped, seeds removed. About 2 cups
¼ cup red onion finely chopped
⅓ cup fresh basil chopped
¼ cup fresh oregano chopped
½ tsp salt
½ tsp black pepper
¼ cup shaved parmesan cheese optional

Instructions

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.

Notes

It is possible to make the sourdough crostini and bruschetta mix ahead of time but do not assemble until just before serving.

If making the bruschetta mix in advance, be sure to drain any excess juice from the tomatoes before topping the crostini to avoid unwanted liquid, making the crostini soggy.

Optional to top with shaved fresh parmesan.

Nutrition