Originally, bruschetta is just grilled bread rubbed with garlic and drenched in new olive oil — a way to taste the oil. The tomato-basil version is the best known. Success comes down to two things: good, well-grilled bread and ripe tomatoes added only at the last minute.
Ingredients
- 4 slices of rustic bread (or ciabatta)
- 3 ripe, firm tomatoes
- 1 garlic clove
- A few fresh basil leaves
- 4 tbsp extra virgin olive oil
- Salt, pepper
Step-by-step method
- Prepare the tomatoes. Dice the tomatoes, remove excess juice and seeds, lightly salt and let them drain in a sieve.
- Grill the bread. Toast the bread slices in the oven, toaster or a pan until golden and crisp.
- Rub with garlic. Rub each still-warm slice with the cut garlic clove, then drizzle with extra virgin olive oil.
- Top. Mix the drained tomatoes with torn basil, a little olive oil, salt and pepper. Spoon onto the bread just before serving.
- Finish. Add a final drizzle of olive oil and a few basil leaves. Serve at once.
The role of olive oil
On bruschetta, olive oil is not a side note: it's the star ingredient. Use a fruity, fragrant extra virgin, raw, both on the grilled bread and in the topping. This is the ideal recipe to show off a good new-harvest olive oil.
Tips for success
- Drain the tomatoes: the secret to bruschetta that isn't soggy.
- Rub garlic on the warm bread so it perfumes without dominating.
- Top at the last moment to keep the crunch.
- A quality olive oil makes all the difference here, more than anywhere.
Variations
- Plain: grilled bread, garlic and olive oil only (the original bruschetta).
- Balsamic: a few drops of balsamic vinegar on the tomatoes.
- Other toppings: mozzarella, olives, grilled peppers, arugula.
How to serve it
Serve bruschetta as an aperitivo, starter or antipasto, topped just before serving so it stays crisp. Pair with a glass of wine and, if you like, other Mediterranean bites.
Storage
Bruschetta is eaten immediately: topped ahead, the bread goes soggy. You can prepare the drained tomatoes and grill the bread separately, then assemble at serving time.
Frequently asked questions
How do I stop bruschetta going soggy?
Dice the tomatoes, salt them and let them drain to remove water, then top the grilled bread only at the last moment. Well-crisped bread holds up better.
Should you rub the bread with garlic?
Yes, it's the base of bruschetta: rub the still-warm slice with a cut garlic clove, which perfumes it without adding raw garlic pieces.
Which bread for bruschetta?
A rustic bread with a dense crumb: country bread, ciabatta or sourdough, cut into thick slices and well grilled.
Which olive oil for bruschetta?
A fruity, quality extra virgin olive oil, used raw: it's the main ingredient, along with the bread and tomato.
Can bruschetta be made ahead?
Prepare the parts separately (drained tomatoes, grilled bread) and assemble just before serving, otherwise the bruschetta softens.