Authentic Italian Bruschetta Recipe Tomato & Basil Starter
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By prasenjit chakraborty• January 17, 2026• 👁 4 views
Holplate
Description
Easy authentic Italian bruschetta with juicy fresh tomatoes, basil, garlic, and olive oil on crispy toasted bread
Ingredients
- 6–8 ripe Roma or vine tomatoes (the juicier the better – about 500–600 g total)
- 1 small bunch fresh basil (15–20 large leaves)
- 3–4 garlic cloves (2 for rubbing, 1–2 finely chopped or to taste)
- 4–6 tbsp extra virgin olive oil (good quality – it really matters here!)
- 1 rustic baguette or Italian bread (ciabatta or sourdough works great)
- Salt (sea salt or flaky salt) and freshly ground black pepper
- Optional: 1–2 tsp balsamic vinegar (some people love a tiny splash for sweetness)
Method
- Prep the tomatoes
- Wash the tomatoes, cut them in half, scoop out the watery seeds with a spoon (this keeps the topping from getting soggy), then dice them into small cubes. Put them in a nice big bowl.
- Season the topping
- Tear or roughly chop most of the basil leaves (save a few whole ones for garnish). Add them to the tomatoes along with 2–3 tablespoons of olive oil, a good pinch of salt, plenty of black pepper, and the finely chopped garlic if you like it stronger. Give it a gentle stir and let it sit 10 minutes so the flavors marry. Taste and adjust – it should be bright, garlicky, and herby.
- Toast the bread
- Slice the bread into 1–1.5 cm thick pieces on the diagonal (more surface area for topping!). Toast them under the grill, in a hot pan, or on a barbecue until golden and crispy on both sides. While still hot, rub each slice generously with a cut garlic clove – this is the secret Italian touch!
- Assemble & serve
- Drizzle a little extra olive oil over each toasted slice. Spoon the tomato mixture on top (don’t overload or it’ll fall off). Finish with a drizzle more olive oil, a sprinkle of flaky salt, fresh black pepper, and a whole basil leaf or two. Serve right away while the bread is still crisp!
- Quick Tips from the Heart
- Use the ripest tomatoes you can find – summer ones are magic for this.
- Don’t skip rubbing the garlic on the warm bread; it infuses amazing flavor without being too strong.
- Make the topping ahead (even 1–2 hours) but toast bread fresh – soggy bruschetta is sad bruschetta!
- It’s naturally vegan and gluten-free if you use GF bread.
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