When I was in Italy almost a day didn’t go by when I had some type of bruschetta. (brews-kay-ta) There are so many variations of toppings you can put on toasted bread. Often it doesn’t involve tomatoes but when they are in season, there is nothing better.
Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese.
This is a classic tomato Bruschetta recipe that is extra yummy if you have a summer garden of homegrown tomatoes and herbs like basil and parsley. But, if you don’t have any garden space, don’t worry, dried herbs, and ripe store-bought tomatoes are almost as delicious.
If you can find freshly-made Italian bread your bruschetta will be even more amazing because it’s crunchier than French bread. And, it doesn’t matter if it’s a day or two old because you are going to toast it. If not, a French baguette or any kind of toast is wonderful too.
Bruschetta can be eaten with any meal from salads to stews. Italians always serve bread at each meal to mop up the sauce on their plates. This recipe is great for potlucks and makes a delectable appetizer anytime.
Enjoy this recipe!
Classic Italian Bruschetta
Ingredients
- 1 large ripe tomato squeeze out juice and dice
- 1 small red onion or about 1/3 of a large one. Small diced
- 1/4 cup fresh basil chopped finely
- Handful of fresh parsley chopped finely
- Sea or kosher salt and pepper to taste – be generous
- 1 Tbsp Balsamic Vinegar Optional
- 1 ½ T extra virgin olive oil
- 1 French baguette or Italian bread sliced about 1/4 inch
- 1 one clove of garlic
Instructions
- Cut into the tomato and gently squeeze out the juice.
- Dice the tomato into small chunks
- Finely chop the onion
- Remove stems and chop the basil leaves (you can add dried basil along with the fresh or by itself)
- Finely chop the parsley
- Add sea or kosher salt, pepper to taste. Be generous
- Drizzle on balsamic vinegar
- Drizzle on olive oil
- Place the tomato, onion, basil and parsley into a mixing bowl
- Cut the bread into ¼ slices diagonally for larger pieces
- Toast or grill the bread slices
- Take a clove of garlic and take the peel off by slightly crushing it with a large knife. Rub the garlic on the toasted bread and then discard the clove.
- Top the bread slices with the bruschetta mixture and place on a platter.
- Add small clusters of parsley or basil for a garnish. (optional)
Notes
Grow your own tomatoes for the best bruschetta
We had a cold winter and spring which is unusual in Los Angeles, so we weren’t sure our tomatoes would produce much fruit. After the weather got hot in July, they started to appear. We also planted large pots of basil nearby because they protect the tomatoes from bugs and make amazing pesto sauce!
Our tomato plants sit in a raised bed we constructed out of bricks that were laying around but any type of raised bed, large pot, or simply in the ground, will work. It rained like crazy in spring (also unusual for L.A.) which all our plants loved, but normally, you don’t want to overwater tomatoes.
We have a mixture of varieties, some of which a friend brought over and some that we bought. 2 are Japanese Momotaro which is a pinkish variety. They are slightly sweet but also tangy. I tasted some at a farmer’s market and they blew me away.
We also have Roma, Early Bird, and a couple of heirlooms. The Roma grow like mad and are terrific for tomato sauce.
Last year we had cherry tomatoes and I regret that we didn’t plant any this year as they are so delicious to pop in your mouth anytime. They are also amazing in summer pasta either raw or sauteed for a few minutes with olive oil.
- Tomato cages on Amazon.
- FoxFarm Ocean Forest Potting Soil – My roommates use this to grow other plants that they indulge in that I cannot mention in this post. It is outstanding for tomatoes too.
Simple is best
Italians in Italy often make a very simple tomato bruschetta and only use chopped tomatoes, olive oil, herbs, salt, pepper, and sometimes onion. The balsamic vinegar in my recipe is optional but gives the bruschetta some added sweetness.
Look for quality olive oil and check the label to see where it comes from. Trader Giotto’s from Trader Joe’s is excellent.
Good bread makes outstanding bruschetta
Italians eat bread with every meal so don’t be afraid of it. However, not all bread is exceptional. Italian bread tends to be crunchy. I went to the Roma Market near where I live in Pasadena and bought 2 loaves of their special sandwich bread because I didn’t need a big loaf for just myself. The market has a special sandwich they make with this bread and it is to die for. People line up every day to get “the sandwich.”
If Italian or French bread is not available, any kind of toast, flatbread, or cracker will do the job.
If you have an Italian market near you, take advantage of it to get the best ingredients for Italian cuisine. It makes a huge difference.
Enjoy the fruits of summer in all their glory!
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