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Bruschetta, the classic Italian appetizer featuring fresh tomatoes, basil, and garlic crostini, is a cinch to make at home in just 20 minutes. Pair this easy Bruschetta with any Italian entree and you’ll feel like you’re in a Roman restaurant (or your neighborhood trattoria!).
Bruschetta in its most basic form is grilled bread rubbed with raw garlic and drizzled with olive oil. The most popular variation (including mine) also features a tomato-basil topping. You probably wouldn’t find bruschetta in the US without it.
This easy Italian antipasto (appetizer) is best made at the height of summer when tomatoes are ripe on the vine, heavy for their weight with juiciness and bright red in color. If you have fresh basil available, this is a great way to use it.
If you’re feeling creative, you can add a dollop of ricotta or pesto (or both) to your crostini, or grate some fresh aged Parmesan over the top of it all. I also personally wouldn’t mind starting a layer of melted mozzarella cheese under that tomato-basil topping. It wouldn’t be classic, but it sure would be delicious.
Table of Contents
Recipe Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Baguette: This Bruschetta recipe starts with my toasted baguette recipe, just with extra garlic to complement the garlic in the tomato mixture. I recommend using a crusty French baguette, but a fluffier Italian baguette will work, too.
- Olive oil: Substitute 4 tablespoons melted butter for the olive oil on the garlic crostini if desired.
- Tomatoes: Use 2 medium tomatoes, 4 small or plum tomatoes, or about 12 cherry tomatoes.
- Fresh basil: To chiffonade, stack several basil leaves on a cutting board, then roll the stack of basil into a log. Working from one end of the log to the other, use a sharp knife to carefully slice ribbons of basil. Keep the tip of your knife in contact with the board and make a continuous cutting motion going forward.
Step-by-step instructions
- Preheat oven to 350 degrees. Arrange baguette slices in a single layer on a rimmed baking sheet. Brush the slices evenly with olive oil, then bake until lightly toasted, about 15 minutes.
- Once cool, gently rub one side of each crostini with the peeled garlic.
- In a medium bowl, add tomatoes. Sprinkle with salt and allow to sit for 10 minutes.
- Drain tomatoes, stir in basil and garlic. Drizzle with ¼ cup olive oil and season to taste with salt and freshly ground black pepper.
- Refrigerate to allow flavors to meld. Serve crostini topped with tomato mixture, or serve them separately for guests to top themselves.
Recipe tips and variations
- Yield: This Bruschetta recipe makes about 10 appetizer portions.
- Storage: Store leftover tomato mixture covered in the refrigerator for up to 4 days. Leftover toasted baguette slices can be stored in an air-tight container at room temperature for 2 to 3 days.
- Make ahead: Prepare the tomato mixture up to 1 day in advance. Store covered in the refrigerator.
- Topping remix: If you have any extra tomato mixture, try it over grilled chicken, scrambled eggs, or hummus.
- Sauce things up: For a little extra tang, drizzle with balsamic glaze.
Recipe FAQs
Say “brew-skett-uh,” not “brew-shett-uh.”
Bruschetta is an Italian appetizer made from grilled bread, garlic, olive oil, and tomato-basil topping.
Bruschetta is the grilled bread, not the topping, and it comes from the word “bruscare” which means “to roast over coals.”
Italian Feast
Introducing: My favorite Italian feast! Featuring spaghetti and meatballs, garlic bread, Caesar salad, bruschetta, an antipasto platter, and pizzelle, this menu will have your grandma pronouncing it “Eye-talian” in no time. I know mine always…
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Bruschetta
Ingredients
For the crostini:
For the bruschetta:
- 2 medium tomatoes cored, seeded and diced (see note 3)
- Salt and freshly ground black pepper
- 1/4 cup fresh basil leaves chiffonade (see note 4)
- 2 cloves garlic minced
- 1/4 cup olive oil
Instructions
For the crostini:
- Preheat oven to 350 degrees. Arrange baguette slices in a single layer on a rimmed baking sheet.
- Brush the slices evenly with olive oil. Bake until lightly toasted, about 15 minutes. Once cool, gently rub one side of each crostini with the peeled garlic.
For the bruschetta:
- In a medium bowl, add tomatoes. Sprinkle with salt and allow to sit for 10 minutes. Drain tomatoes, stir in basil and garlic. Drizzle with ¼ cup olive oil and season to taste with salt and freshly ground black pepper.
- Refrigerate to allow flavors to meld. Serve crostini topped with tomato mixture, or serve a bowl of tomato mixture separately on a platter with crostini.
Recipe Video
Notes
- Baguette: This Bruschetta recipe starts with my toasted baguette recipe, just with extra garlic to complement the garlic in the tomato mixture. I recommend using a crusty French baguette, but a fluffier Italian baguette will work, too.
- Olive oil: Substitute 4 tablespoons melted butter for the olive oil on the garlic crostini if desired.
- Tomatoes: Use 2 medium tomatoes, 4 small or plum tomatoes, or about 12 cherry tomatoes.
- Fresh basil: To chiffonade, stack several basil leaves on a cutting board, then roll the stack of basil into a log. Working from one end of the log to the other, use a sharp knife to carefully slice ribbons of basil. Keep the tip of your knife in contact with the board and make a continuous cutting motion going forward.
- Yield: This Bruschetta recipe makes about 10 appetizer portions.
- Storage: Store leftover tomato mixture covered in the refrigerator for up to 4 days. Leftover toasted baguette slices can be stored in an air-tight container at room temperature for 2 to 3 days.
- Make ahead: Prepare the tomato mixture up to 1 day in advance. Store covered in the refrigerator.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
