Last updated on June 28th, 2024
You’ve probably seen ten different versions of Italian bruschetta. Are you wondering how to make the one true authentic Italian bruschetta al pomodoro?
There is nothing that says Italy and summer more than bruschetta al pomodoro. If you are looking to recreate a corner of Italy in your neck of the woods this summer then look no further. Authentic bruschetta is easy to replicate and it’s a crowd pleaser!
In this article, I’ll show you:
- how to make authentic Italian bruschetta al pomodoro, step-by-step
- tips and tricks for preparing ahead of time
- how to use leftovers to make bruschetta
- how to toast your bread perfectly – no matter what appliances you have
- which type of bread, tomatoes and olive oil to use
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How To Pronounce Bruschetta in Italian
Bruschetta in Italian is pronounced broo-skeht-tah. Bruschetta comes from the Italian verb bruscare, literally meaning to roast or to toast, referring to the toasted bread.
Listen to the pronunciation of bruschetta here:
Learn Italian: Italian pronunciation can be tricky for foreigners, especially some favorite foods such as bruschetta. For a full list of the most mispronounced Italian foods and how to say them correctly, read 36 Most Commonly Mispronounced Italian Foods – Speak like an Italian 101.
What Is Authentic Italian Bruschetta?
Bruschetta is a slice of grilled or toasted white bread, typically rubbed with garlic (but not always) and topped with extra virgin olive oil, chopped tomatoes, salt and sometimes fresh basil.
The al pomodoro bit isn’t usually added to the title of this recipe because in Italian cooking, it’s a given that if you are making bruschetta, it’s made with pomodoro or tomatoes. That is exactly what defines bruschetta and sets it apart from other crostini.
What Authentic Italian Bruschetta Isn’t
Bruschetta isn’t topped with anything but tomatoes, olive oil, salt and basil including:
- balsamic vinegar
- a shaving of parmigiano-reggiano
- canned tomatoes
- rehydrated dried tomatoes
- any kind of additional cheese
- oregano
- various spices or other herbs
Authentic Italian bruschetta does not include actual chunks or pieces of chopped up garlic. Rather, the garlic is rubbed onto the warm, toasted bread, gently melting it.
Exception: Some Italian families, especially in southern Italy, like to add dried oregano to bruschetta but it’s really not the original way to make it.
The Origins Of Authentic Italian Bruschetta
Authentic Italian bruschetta dates back to Ancient Roman times as it was made simply with bread and local olive oil. As it spread throughout the Italian peninsula over time, the addition of garlic and basil were added. It wasn’t until after the 15th century that tomatoes were added to the top, when they were introduced to Italy from the Americas.
The Difference Between Bruschetta And Fettunta
While bruschetta is toasted bread topped with olive oil, garlic and tomatoes, fettunta comes from Tuscany, meaning ‘oily slice’, and is made with just toasted bread that is rubbed with raw garlic and doused in freshly pressed extra virgin olive oil, known as olio nuovo in Italian.
When Is Authentic Italian Bruschetta Served In Italy?
You will see bruschetta year-round in Italy but it is best enjoyed when the tomatoes are vine-ripe in the summer. Because Italy is mild and has a 12-month growing season, tomatoes start to be pretty good in April and continue through the end of September.
Authentic Italian bruschetta is usually eaten as an appetizer and depending on the region you are in, it’s commonly part of the antipasto misto or mixed appetizer plate during the summer.
Ordering Tip: Ordering the antipasto misto is one of the best ways to sample a region’s local cuisine. Many restaurants will put together a small plate of the most popular and beloved regional specialties.
How To Eat Authentic Italian Bruschetta
Here in Italy we eat bruschetta with our hands. It’s a messy affair and you should be prepared for such. The tomatoes might fall off, they might get on your clothes and they may fall out of your mouth. In this case, all of this is perfectly normal and 100% acceptable!
You might see an Italian here or there cutting it with a knife and fork but that is not the norm.
Authentic Italian Bruschetta Ingredients
Because authentic Italian bruschetta is made with such few ingredients, it’s really important to use the best quality for each one.
- 4 slices of Tuscan bread, cut about ½ inch thick, or any other white bread
- 2-3 medium vine ripe tomatoes
- 1 large garlic clove
- 4-5 basil leaves
- 4 tablespoons extra virgin oil, plus more for finishing
- salt
What Type of Bread Is Best For Authentic Italian Bruschetta?
It’s best to use the best white bread you can find. It should have a nice, firm crumb, firm, crunchy outside and free of holes. Ciabatta, for example, doesn’t work as well because of all its holes (you can certainly use it though!).
Here in Tuscany, we use pane toscano or plain, white bread. Most any kind of rustic, artisan bread is best, sourdough included.
Many Italians like to make bruschetta al pomodoro with a French baguette when they are hosting because it makes for a beautiful presentation.
Tip: Day old bread is ideal for authentic Italian bruschetta because it soaks up more of the tomato juice and olive oil without getting overly soggy.
What Type of Tomatoes Are Best For Authentic Italian Bruschetta?
You will want to look for the firmest, ripest tomatoes you can find that are preferably grown locally. This is because it ensures the tomatoes were picked recently, optimizing flavor and texture.
Whether you choose heirloom varieties or more common tomatoes such as Roma, the important thing to remember is freshness.
I don’t like to use cherry tomatoes because the skin to flesh ration isn’t great and the skins are generally a little bit tougher than in larger tomatoes. If, however, you are dying to make bruschetta and tomatoes are not in season, cherry or hydroponic tomatoes tend to be better than other varieties.
What Olive Oil Is Best For Authentic Italian Bruschetta?
You should be using the very best extra virgin olive oil you can find. It shouldn’t be over a year old, should be very fruity tasting and maybe even a bit spicy, depending on how fresh it is.
To learn more about which olive oil to choose, read Best Italian Olive Oil Brands in America – Where to Buy Them and How to Store Them and 15 Best Italian Olive Oils – To Enjoy in Italy & Bring Home as a Souvenir.
What Kind Of Basil For Authentic Italian Bruschetta?
You need to use fresh basil here. Dried basil is not a substitute. If you don’t have it, it’s better to leave it out than to use dried.
Garlic
It doesn’t matter what variety of garlic you use but try and use the biggest cloves possible. This won’t affect the flavor but rather, will ease the process of rubbing the hot, toasted bread with it.
Sea Salt
Use whatever salt you have but a flaky finishing salt is best. I like Maldon but any salt will do.
If you only have kosher salt or regular salt, that is just fine!
Step-By-Step Authentic Italian Bruschetta Instructions
Chop the tomatoes into a smallish dice, about ¼ inch cubes and let marinate with the olive oil and chopped basil for about 15-30 minutes at room temperature (the longer the better but if you are really pressed for time, 10 minutes is fine).
Peel the garlic (leaving it whole) and cut it crosswise.
Toast the bread slices on a grill, in the oven under the broiler setting, or in a toaster until golden-brown. They should be crisp on the outside yet still soft on the inside. Under a broiler, it usually takes 1-3 minutes per side.
Gently rub the grilled slices of bread with the raw garlic cloves, pressing the cut side down. Spoon the marinated tomato mixture over the toasted bread and sprinkle with flakey sea salt or other finishing salt, if possible.
Finish with a final drizzle of extra virgin olive oil and serve immediately.
How to Chop Basil For Authentic Italian Bruschetta
Basil can be bruised quite easily. When this happens, the flavor profile is compromised and it begins to oxidate, creating black and brown spots on the basil. To avoid this, the best way to chop basil is either by gently tearing it with your hands or to chiffonade it. Chiffonade means to chop it into small ribbons without cutting it again.
To tear basil, take one basil leaf in your hands and gently tear or rip small pieces from the leaf into your bowl, being careful not to squeeze the leaf in the hand that is holding it firmly.
To chiffonade basil, stack the basil leaves into a small pile and roll them gently into a small roll. Using a sharp knife, cut firmly through the basil leaves into small strips or ribbons.
You can see a video here, demonstrating the chiffonade.
How To Toast The Bread
There are several options for toasting the bread for Italian bruschetta but the most authentic way is over an open flame. Coals are best but not realistic for a lot of people. You can simply heat up your grill or grill pan as a secondary option and toast the bread until crisp and grill marks are clear.
If you do not have a grill, you can put them under the broiler for 1-3 minutes per side until golden.
The final option is to use a good old toaster. Make sure they get nice and crusty or else they will end up soggy!
What To Serve With Authentic Italian Bruschetta
Because bruschetta al pomodoro is typically served as an antipasto or appetizer, it’s best enjoyed with a glass of white or rosé.
If you are looking to make a meal out of authentic Italian bruschetta, just add a side salad, a side of grilled vegetables and/or a couple of wedges of your favorite cheese. We also like to serve it with prosciutto crudo and melon at our house for a quick, easy, summer lunch.
You commonly find crostini misti in Italy under antipasti on menus. These mixed crostini are topped with various things, including tomatoes. To replicate this at home, serve authentic Italian bruschetta with other crostini such as crostini con salsiccia e stracchino, crostini with white beans and crostini with liver pâté.
Tips For Making Authentic Italian Bruschetta
- Serve the bruschetta al pomodoro on a wooden board to keep moisture from forming on the underside of the toasts, resulting in a soggy bruschetta.
- Depending on the size of your loaf of bread, you may want to cut the slices of bread in half before toasting, making it easier to pick up and eat.
- Serve authentic Italian bruschetta warm. It can also be served after it has cooled off slightly (if you are making for a crowd, for example) but it really shouldn’t sit too long.
- Don’t toast your bread slices for too long. You want them to remain crispy on the outside and soft on the inside. If you cook them too slowly, they will crisp through to the core.
- When you rub the garlic onto the bread, be careful not to press too firmly because you will end up using a whole clove per bread slice. Authentic Italian bruschetta has a delicate and light garlic flavor, not an overpowering one.
- Be sure to toast both sides of the bread.
- Let the tomato mixture sit for an hour at room temperature to maximize the bruschetta al pomodoro flavor.
Making Authentic Italian Bruschetta Ahead
You can’t fully put together bruschetta al pomodoro if you are planning for a crowd but you can certainly do some of the steps earlier in the day or the day beforehand to speed things up the next day.
- Chop the tomatoes and marinate with the other ingredients up to 4 hours beforehand. Cover and keep out of direct heat or sunlight.
- Pre-slice the bread and seal in a bag.
- Peel the garlic up to five days beforehand. Keep in an airtight container. Read more about storing garlic here.
Authentic Italian Bruschetta
Ingredients
- 4 slices Tuscan bread cut about ½ inch thick
- 2-3 medium vine-ripe tomatoes
- 1 clove garlic large
- 4-5 leaves basil
- 4 Tbsp extra virgin olive oil plus more for finishing
- salt
Instructions
- Chop the tomatoes into a smallish dice, about ¼ inch cubes and let marinate with the olive oil and chopped basil for about 15-30 minutes at room temperature (the longer the better but if you are really pressed for time, 10 minutes is fine).
- Peel the garlic (leaving it whole) and cut it crosswise.
- Toast the bread slices on a grill, in the oven under the broiler setting, or in a toaster until golden-brown. They should be crisp on the outside yet still soft on the inside. Under a broiler, it usually takes 1-3 minutes per side.
- Gently rub the grilled slices of bread with the raw garlic cloves, pressing the cut side down. Spoon the marinated tomato mixture over the toasted bread and sprinkle with flakey sea salt or other finishing salt, if possible.
- Finish with a final drizzle of extra virgin olive oil and serve immediately.
Notes
- Serve the bruschetta al pomodoro on a wooden board to keep moisture from forming on the underside of the toasts, resulting in a soggy bruschetta.
- Depending on the size of your loaf of bread, you may want to cut the slices of bread in half before toasting, making it easier to pick up and eat.
- Serve authentic Italian bruschetta warm. It can also be served after it has cooled off slightly (if you are making for a crowd, for example) but it really shouldn’t sit too long.
- Don’t toast your bread slices for too long. You want them to remain crispy on the outside and soft on the inside. If you cook them too slowly, they will crisp through to the core.
- When you rub the garlic onto the bread, be careful not to press too firmly because you will end up using a whole clove per bread slice. Authentic Italian bruschetta has a delicate and light garlic flavor, not an overpowering one.
- Be sure to toast both sides of the bread.
- Let the tomato mixture sit for an hour at room temperature to maximize the bruschetta al pomodoro flavor.
How To Store Leftover Bruschetta
Keep the leftover bruschetta tomato topping in an airtight container for 1-2 days in the refrigerator. After 24 hours, the consistency of the tomatoes does change dramatically but it’s still great for repurposing into other dishes (see suggestions below).
The bread doesn’t store very well but you can add it to pappa al pomodoro, ribollita, or panzanella if you haven’t already rubbed garlic on it.
How To Use Leftover Bruschetta
You can easily recycle leftover tomatoes that have been marinating in all that yummy olive oil and tomato juice. The most popular way is to make a fresh tomato pasta sauce called salsa di pomodoro fresco in Italian. All you need to do is cook some pasta, toss with the marinated tomatoes and add fresh bite-size chunks of mozzarella (optional).
Other Idea For Leftover Bruschetta Toppings:
- Toppings for tacos, burritos or other Mexican fair
- With eggs, either scrambled, fried or in a frittata
- Tossed with cooked rice, quinoa or farro for an easy, cold salad
- Serve with cooked fresh fish and seafood
- Tossed in a salad
Authentic Italian Bruschetta FAQ
You cannot really freeze bruschetta because the tomato mixture will change significantly in terms of taste and texture. Of course, the bread will also come out completely soggy if you were to defrost it. Enjoy it now or never!
Bruschetta is made with bread that has been toasted until crisp on the outside yet still soft on the inside. It’s best made with day-old bread that will better absorb the juices of the tomatoes and the olive oil.
The best way to prevent soggy bruschetta is to actually assemble it right before serving. You can easily do each step ahead of time and assemble upon serving but bruschetta is ideally served when the bread is still warm.
The bread slices can be toasted several ways including in a toaster, oven, toaster oven, grill or in a pan. Be sure to toast them on both sides!
The best bread for bruschetta must have a firm crumb yet have a crunchy outside. Stay away from breads that are very holey as the juices will just fall right through.
This is a recipe that is best made with fresh, seasonal tomatoes. In Italy, Italians would never make bruschetta during the winter. It’s a summer appetizer only!
Bruschetta is traditionally served as an appetizer in Italy.
Authentic Italian bruschetta is traditionally made with warm, toasted bread. This being said, you can certainly assemble it with room temperature toasted bread.
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