I only make Classic Bruschetta in the peak of summer, and this year’s version hides a small family secret that always has people asking how I did it.

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The peak of the season for ripe tomatoes is upon us and after waiting a full year I cant help but lose my mind a little. Halleluja I scream every summer when I see those glossy tomatoes piled like treasure, because my family only makes bruschetta in the summertime in order to have that one perfect bite.

This is my take on Classic Bruschetta, simple yet loud, with torn fresh basil leaves and slices of warm Italian bread that soak up the juices. People call it an Authentic Bruschetta Recipe but honestly its the feeling of summer in your mouth you wont forget.

Ingredients

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Tomatoes: Juicy, tangy, give bruschetta its bright flavor and lots of vitamin C.
Bread: Crunchy base that soaks up juices, gives carbs and satisfying chew.
Olive oil: Rich healthy fats, smooth mouthfeel, brings ingredients together and adds depth.
Garlic: Pungent, sharp bite, adds aroma and savory punch, some antimicrobial benefits.
Basil: Bright herbal lift, fresh scent, small amount adds tons of flavor.
Balsamic vinegar: Sweet tangy glaze, balances acidity and sweetness, a little goes far.
Parmesan: Salty umami boost, adds savory depth and slight creaminess when grated.

Ingredient Quantities

1 1/2 pounds ripe tomatoes preferably Roma or vine ripe

1 loaf Italian bread or baguette about 12 ounces

4 tablespoons extra virgin olive oil

3 large garlic cloves

1/4 cup fresh basil leaves thinly sliced

1 teaspoon kosher salt or to taste

1/4 teaspoon freshly ground black pepper or to taste

1 tablespoon balsamic vinegar optional

1/4 cup grated Parmesan cheese optional

How to Make this

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1. Wash and core 1 1/2 pounds ripe tomatoes, scoop out most seeds and finely dice them into a bowl, youll want small pieces so they sit nicely on the bread.

2. Sprinkle 1 teaspoon kosher salt over the diced tomatoes, toss gently, let sit 10 minutes to draw out excess juice, then pour the juices off or gently press through a sieve so the topping wont make the bread soggy.

3. Mince 2 of the 3 large garlic cloves and add to the drained tomatoes with 3 tablespoons extra virgin olive oil, 1/4 cup thinly sliced fresh basil, 1/4 teaspoon freshly ground black pepper, and 1 tablespoon balsamic vinegar if using; taste and adjust salt or pepper.

4. Cover the tomato mixture and let it rest at room temperature 10 to 15 minutes so the flavors marry, stirring once or twice, dont skip the rest, it makes a big difference.

5. Slice the loaf of Italian bread or baguette (about 12 ounces) into 1/2 inch slices, brush both sides lightly with the remaining 1 tablespoon olive oil.

6. Toast the bread on a baking sheet in a preheated 425 F oven for 5 to 7 minutes until golden, or grill the slices 1 to 2 minutes per side over medium high heat until charred spots appear.

7. While the slices are still warm, rub each with the remaining whole garlic clove so you get that lovely garlic aroma without overpowering raw garlic, then arrange on a platter.

8. Spoon a generous but not overloaded amount of the tomato mixture onto each toast, let any extra drain back into the bowl before topping, this keeps them from getting soggy.

9. If you like, finish with a light sprinkle of 1/4 cup grated Parmesan cheese and a few extra basil shreds, serve immediately and enjoy the peak of tomato season.

Equipment Needed

1. Cutting board, sturdy for coring and dicing the tomatoes
2. Chef’s knife, sharp (about 8 inch)
3. Mixing bowl (medium) you’ll use to hold the tomato mix
4. Fine mesh sieve or small colander to drain off the juices
5. Measuring spoons (tsp and tbsp)
6. Garlic press or small paring knife for mincing garlic
7. Pastry brush to oil the bread slices
8. Baking sheet or grill pan to toast the bread
9. Tongs and a wooden spoon (tongs for flipping, spoon for stirring)

FAQ

1 1/2 pounds ripe tomatoes preferably Roma or vine ripe

1 loaf Italian bread or baguette about 12 ounces

4 tablespoons extra virgin olive oil

3 large garlic cloves

1/4 cup fresh basil leaves thinly sliced

1 teaspoon kosher salt or to taste

1/4 teaspoon freshly ground black pepper or to taste

1 tablespoon balsamic vinegar optional

1/4 cup grated Parmesan cheese optional

Q: Can I use other types of tomatoes? A: Yes, heirloom or cherry tomatoes work, but watch moisture. If very juicy, drain or remove seeds so the bread wont get soggy.

Q: How far ahead can I make the tomato topping? A: You can chop and mix it a few hours ahead and keep chilled. For best texture wait to salt until 10 to 20 minutes before serving so it doesnt get too watery.

Q: My bread gets soggy, how do I stop that? A: Toast longer so it's crisp, rub with garlic after toasting, and only spoon on the tomato mix right before serving.

Q: Can I grill the bread instead of toasting? A: Absolutely, grilling adds a smoky flavor and gives great char. Same rules apply, rub with garlic after grilling.

Q: Is balsamic or Parmesan necessary? A: Both are optional. A little balsamic adds sweet tang, Parmesan gives savory depth. Theyre nice but not required for classic bruschetta.

Q: How do I scale this for a party? A: Multiply ingredients, keep the tomato mix chilled and assemble on toasted bread as guests arrive. Toast extra slices ahead and refresh if needed.

The Best Classic Bruschetta Recipe Substitutions and Variations

Tomatoes: No Roma? Use cherry or grape tomatoes (halved) or ripe heirlooms for extra flavor, or canned San Marzano (drained and chopped) if they’re out of season — they still work great.
Bread: Swap the baguette for ciabatta or a crusty sourdough loaf, slice about 1/2 inch thick and toast till golden; any sturdy country loaf will do.
Basil: Can’t find fresh basil? Flat-leaf parsley gives brightness, finely chopped arugula adds a peppery kick, or use fresh oregano in a pinch.
Parmesan: Use Pecorino Romano or grated Asiago for a similar salty sharpness, or skip the cheese and sprinkle toasted pine nuts or nutritional yeast for a vegan option.

Pro Tips

– Dont throw away the tomato juices. Reduce them quickly in a small pan with a splash of olive oil and a pinch of salt until slightly syrupy, then drizzle that over the toasts or save it to stir into pasta or salad dressing. It concentrates the flavor and keeps nothing wasted.

– If youre nervous about raw garlic being too sharp, steep a crushed clove in the tablespoon of olive oil for 10 minutes then fish it out, or roast a small head of garlic and rub a roasted clove on the warm bread. You get mellow garlic aroma without the burn.

– Use day old bread and slice it on the diagonal so each piece holds more topping. Toast it a little longer than you think you need, or toast twice (once, cool a minute, then give it a quick return) so it stays crisp under the tomato topping and wont go soggy.

– Taste and tweak the tomato mix like a chef. If the tomatoes are bland add a pinch of sugar or a splash of lemon juice, hold back some basil for garnish and tear it with your hands instead of chopping so it doesnt bruise, and add the cheese just before serving so it melts nicely but doesnt make everything heavy.

The Best Classic Bruschetta Recipe

Recipe by Francis Mead

0.0 from 0 votes

I only make Classic Bruschetta in the peak of summer, and this year's version hides a small family secret that always has people asking how I did it.

Servings

servings

Calories

206

kcal

Equipment: 1. Cutting board, sturdy for coring and dicing the tomatoes
2. Chef’s knife, sharp (about 8 inch)
3. Mixing bowl (medium) you’ll use to hold the tomato mix
4. Fine mesh sieve or small colander to drain off the juices
5. Measuring spoons (tsp and tbsp)
6. Garlic press or small paring knife for mincing garlic
7. Pastry brush to oil the bread slices
8. Baking sheet or grill pan to toast the bread
9. Tongs and a wooden spoon (tongs for flipping, spoon for stirring)

Ingredients

1 1/2 pounds ripe tomatoes preferably Roma or vine ripe
1 loaf Italian bread or baguette about 12 ounces
4 tablespoons extra virgin olive oil
3 large garlic cloves
1/4 cup fresh basil leaves thinly sliced
1 teaspoon kosher salt or to taste
1/4 teaspoon freshly ground black pepper or to taste
1 tablespoon balsamic vinegar optional
1/4 cup grated Parmesan cheese optional

Directions

Wash and core 1 1/2 pounds ripe tomatoes, scoop out most seeds and finely dice them into a bowl, youll want small pieces so they sit nicely on the bread.
Sprinkle 1 teaspoon kosher salt over the diced tomatoes, toss gently, let sit 10 minutes to draw out excess juice, then pour the juices off or gently press through a sieve so the topping wont make the bread soggy.
Mince 2 of the 3 large garlic cloves and add to the drained tomatoes with 3 tablespoons extra virgin olive oil, 1/4 cup thinly sliced fresh basil, 1/4 teaspoon freshly ground black pepper, and 1 tablespoon balsamic vinegar if using; taste and adjust salt or pepper.
Cover the tomato mixture and let it rest at room temperature 10 to 15 minutes so the flavors marry, stirring once or twice, dont skip the rest, it makes a big difference.
Slice the loaf of Italian bread or baguette (about 12 ounces) into 1/2 inch slices, brush both sides lightly with the remaining 1 tablespoon olive oil.
Toast the bread on a baking sheet in a preheated 425 F oven for 5 to 7 minutes until golden, or grill the slices 1 to 2 minutes per side over medium high heat until charred spots appear.
While the slices are still warm, rub each with the remaining whole garlic clove so you get that lovely garlic aroma without overpowering raw garlic, then arrange on a platter.
Spoon a generous but not overloaded amount of the tomato mixture onto each toast, let any extra drain back into the bowl before topping, this keeps them from getting soggy.
If you like, finish with a light sprinkle of 1/4 cup grated Parmesan cheese and a few extra basil shreds, serve immediately and enjoy the peak of tomato season.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.