Brilliant Bruschetta Recipe
A bruschetta recipe is one of the best Italian appetizers. It is made by rubbing garlic over grilled bread, then adding olive oil, tomatoes, salt and pepper.
Some types of bruschetta recipe might also include cured meat, cheese, tomatoes, beans, or vegetables. The best-known bruschetta recipe outside Italy features fresh tomato, garlic and onion, fresh basil, and mozzarella.
So Many Bruschetta Recipe Options
A great bruschetta recipe is found on Italian restaurant menus all over the world, and there are hundreds of different ways to make it, which is why restaurant bruschetta ranges from bland to wonderful, depending who is making it. Make your own, following our recipe, and you can be guaranteed of an amazing result.
Usually served as an appetizer or snack, bruschetta is hearty without being too filling. If you are thinking about serving bread and dips or garlic bread, consider bruschetta instead, to add an authentic touch of Italy to your dinner. It is usually pronounced broo-SHET-tah outside of Italy but broo-SKET-tah in Italy.
History of the Bruschetta Recipe
The word bruschetta comes from ‘bruscare’ which is a Roman dialect verb meaning to roast something over coals. It is believed bruschetta originated in ancient Rome. Olive growers would toast bread slices to sample the olive oil they got from pressing their olives through the local olive press.
The word bruschetta occasionally refers to the topping and not the actual bread dish (you can get toppings in jars in the US, for example) but in the interest of keeping things authentic, always, always, always use fresh tomatoes, fresh garlic, fresh herbs, and other fresh ingredients, and also use the best quality extra-virgin olive oil (and cheese if using) for the most aromatic, delicate and authentic result.
Our Bruschetta Recipe
The following recipe may be tweaked however you like. The only things you have to do are grill or toast the bread, and rub the garlic over it, then drizzle extra-virgin olive oil on top. We like to add mozzarella, onion and tomatoes, as well as fresh herbs for garnish (usually basil but thyme is also nice). A little salt and pepper goes well.
If you like, you can mince the garlic you use to rub over the hot toasted bread, then add it on top of the bruschetta, but discard it if you want the garlic flavor more subtle. Feel free to swap the cherry tomatoes for chopped fresh regular ones, omit the mozzarella, or make any other changes you want.
- 8 thick slices day-old bread (preferably wood-fired)
- 8 cherry tomatoes
- 1 peeled, halved garlic clove
- 2½ tablespoons extra-virgin olive oil
- ½ chopped white onion
- 8 thin slices mozzarella (optional)
- Fresh herbs (basil or thyme perhaps)
- Gently pan-fry the onion and cherry tomatoes in ½ teaspoon of oil.
- You can give them a couple minutes just to warm them up, or cook for longer to soften them.
- The choice is all yours.
- Grill or toast the bread until golden.
- While the toasted bread slices are still hot, rub 1 side of each slice with cut garlic.
- Mince the garlic afterwards.
- Drizzle each toast slice with extra-virgin olive oil.
- Add the mozzarella (if using).
- Sprinkle on the garlic, and some salt and pepper.
- Add the tomatoes on top then garnish the bruschetta with fresh herbs and serve it warm.