This Easy Bruschetta Recipe is inspired by my time in Italy, made with juicy tomatoes, fresh basil, good olive oil, and crisp garlic-rubbed bread.
author’s note
Bruschetta Straight From Italy!
If you follow me on social media, you may have seen some highlights from our trip to Italy. During our travels, we visited Venice, Rome, Naples, the Amalfi Coast, Pisa, Siena, Pompeii, and finally ended in Florence.
While my husband and I were there, we also took a few local cooking classes and learned how to make a variety of Italian dishes and desserts. Of all the classes, my favorite took place in the countryside near Siena at the Le Pietre Vive farmhouse. The farmhouse was surrounded by a large farm, livestock, and countless olive trees. In fact, most of the ingredients we used were grown or produced right on the property. Our teacher, Nonna Ciana, couldn’t have been a cuter grandma! Although she spoke very little English, she was accompanied by a very entertaining translator.
During the class, Nonna Ciana taught us how to make several authentic Italian dishes. Afterward, my husband and I sat down in her kitchen to enjoy the best meal we had during our entire trip. To start, we made three types of easy bruschetta.
Easy Bruschetta Recipe Ingredients
| Ingredient | Tips Or Swaps |
|---|---|
| Tomatoes | Use ripe tomatoes. Roma, heirloom, cherry, or grape tomatoes all work well. |
| Fresh basil | Tear basil by hand for the best flavor and appearance. |
| Extra-virgin olive oil | Use a good-quality olive oil since its flavor really shines here. |
| Rustic bread | I love ciabatta or a good French baguette best. |
| Garlic | Rub a cut garlic clove over warm toasted bread for subtle garlic flavor. |
Variations
- Caprese: Add mozzarella pearls and balsamic glaze to this easy bruschetta recipe.
- Burrata: Spread burrata over the toast before adding tomatoes.
- Spicy: Finish with red pepper flakes or a drizzle of chili oil.
I love this appetizer so much that I created two main dishes inspired by it: Bruschetta Chicken and Bruschetta Pasta!
How To Make This Easy Bruschetta Recipe
- Mix: Combine tomatoes, basil, olive oil, and salt.
- Rest: Let the mixture sit for 45–60 minutes.
- Toast: Grill or broil the oiled bread.
- Rub: Brush warm bread with fresh garlic.
- Top: Add tomato mixture with a slotted spoon to get rid of extra liquid and serve.
Quick Tip
Check out the other recipes I was generously given while traveling through Italy — this Gelato, Tiramisu, Apple Fennel Salad, and Beef Ragu.
Storage
Store the tomato mixture in an airtight container in the refrigerator for up to 2 days.
The tomatoes will continue releasing liquid as they sit, so use a slotted spoon when serving leftovers of this easy bruschetta recipe.
Keep the toasted bread separate in an airtight bag or container at room temp.
More Flavorful Tomato Dishes
Soups And Stews
Easy Tomato Soup Recipe
Dinner
Italian Hoagie Recipe
Dressings
Pico De Gallo
Salads
Caprese Quinoa Salad
Easy Bruschetta Recipe
Video
Equipment
- Grill or oven
Ingredients
- 2-1/2 cups diced tomatoes 3 tomatoes, see note 1
- 5 tablespoons olive oil divided
- Rustic Italian loaf any kind, sliced into thick coins, see note 2
- 1 clove garlic sliced in half
- 8 large fresh basil leaves ripped into small pieces
- 1/2 teaspoon salt
- Balsamic reduction optional, for topping
- Flaky sea salt optional, for topping
Instructions
- Dice tomatoes into small, even pieces and place them in a medium bowl. Tear basil leaves into small pieces by hand. Gently stir tomatoes and basil together, then form a dome with the mixture.
- Drizzle 2 tablespoons olive oil over the dome and sprinkle with salt to taste (I start with 1/2 teaspoon salt). Do not stir. Let it marinate uncovered at room temperature for 45 minutes to an hour.
- Slice bread 1-inch thick and brush one side with 2–3 tablespoons oil.To Grill: Place oiled side down on a cleaned, hot charcoal grill. Grill until golden brown with grill lines (about 30 seconds at 450°F).To Broil: Set the oven rack 6 inches from the heat source and preheat the broiler to high. Place the bread oiled side up on a baking sheet and broil 1–2 minutes, watching carefully. Remove from oven.
- Slice a raw garlic clove in half. With the cut end of the garlic, rub grilled bread slices on both sides.
- Taste marinated tomatoes and add more salt if needed. Use a slotted spoon to top each slice of bread with the tomatoes (see note 3). If desired, drizzle with extra oil or balsamic glaze. Enjoy immediately while bread is still warm.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hey! I made this last night and it was fantastic! I spent a semester in Italy and wanted something authentic. Every recipe I found had balsamic vinegar in it (WHY?!) until I came across your recipe. I knew it was authentic when I saw the instructions, especially to tear the basil. Rubbing garlic on the bread gave it the perfect garlicky touch. Thank you so much!
Yay!! So thrilled you enjoyed this; thanks Kendra 🙂
Soooo good, 10/10 would love to make and eat again!
Thanks so much Emilie! 🙂
Ooh, making this now. Just to confirm, we grill only one side of bread, but apply garlic to both sides? Your pictures look amazing!
My kids fell in love with bruschetta during a trip to Tuscany. I was looking for a recipe to make it at home and this one is the most authentic tasting. The whole family loved it.
YAYY!! I’m soo happy to hear this! Thanks so much for your comment! 🙂
These look absolutely delicious! I love your photos. They make me hungry!
When I moved to Spain I soon realized that Spaniards love to eat toasted bread with olive oil and pureed/grated tomatoes! It is pretty much the same as Italian bruschetta minus basil and that beautiful presentation 🙂
hey girl- I would love to visit Italy! and This bruschetta looks so yummy!
I foresee making this often this summer using garden fresh tomatoes! I found it interesting there are different types of bruschetta…I thought it always had tomatoes!